Great video, thanks. Tip 6: Never ever lift the lit direct vertical, that way you pull up the dust, always start opening the lit horizontally. Keep up the good work.
No the bones in bluegill won’t cook away as they are a little courser but the meat will pull away from them easily. Scoring will help with the cooking process and texture!
Using Girl Scout water i.e. starter fluid is no mistake if you know how to use it. Don't try using just any accelerant, (which is also Girl Scout water), such as gasoline, dangerous and diesel, smelly and will regret it on either account. *Just thought I'd clarify in the age of what appears to be prone to lunacy.
As much as I love your cooking and videos - truly thanks for sharing. A few comments. OMG that was a stupid amount of salt. Also, paprika has no flavour and is just colour???? Tell that to a Spaniard. Coriander, paprika and pepper are the basis of my rubs.
I love my weber, I get charcoal at Costco or Home Depot, saves me $$. Made my own Chimney starter. I'd rather cook with too many coals than too few, don't underdose on charcoal. I have a pizza stone, and the charcoal fired pizza is the bomb. Get the stone hot, cook the crust on one side then turn it over and apply your toppins. Yeah, summer patio time....cocktails, Hawaiian shirts and grilled everything.
Thb these post can and often completely contradict each other. I am not saying this is wrong or right it's the way this guy cooks but it's as good a way as any.
Well I feel lead to comment to you kitchen alfa, the good Lord has blessed you with a gift here on RU-vid, I think if you make more cooking videos with your easy to understand explanations of how too and what’s going on while cooking. Your success might be beyond imagination. Keep up the good work, and thank you
To go along with that saying, "If you're lookin, you ain't cookin", I definitely recommend a temperature probe, makes it easy. Especially if it's cold or windy, soon as you open the lid, the temp inside will drop fast, and it will take a long time to come back up to the temp you had, and your food will take forever to finish.
