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Showing results for tags 'classic 3'.
Does anyone have any experience with grilling whole squid? I toured my local "international" (their term) grocery store today and one item I saw was fresh whole squid. I'd like to take a crack at grilling it, but don't want to waste money winging it. Any tips/guidelines you have would be appreciated! Happy grilling
Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambi
Does anyone know if the AR will work the exact same with the classic 3 as it does the 1 and 2? Will it function 29th the slow roller as it should? And for those that have them, are they worth it and your favorite configurations? Thanks for any help. My classic. 3 shipped today and debating if I get the rig now or wait and see if I need it