the last time i used the chile crisp it was the hot version and it was nuclear,hopefully this is tame. so to clarify some things i do bbq wise is....i cook in foil pans to keep the chit outta my pit...the liquid in my above pic will get tossed,however if that was a pork butt the liquid gets saved and run thru a fat Seperator and remaining liquid(flavor) is mixed in the pulled pork.i dont always cook in foil as you can see in my pics, but something like the bronco where its direct heat(fire below) i dont like the grease drippin down onto the fire...some will call that "flavor bombs" to me it adds an unwanted taste
We picked up a new Weber go anywhere grill for small stuff and to take with us camping. Everything we need, but the charcoal, fits inside it including a spatula and tongs we added after the pics. At home, if I'm only going to cook a couple burgers, dogs ect, why fire up my Spider grills Huntsman if this little guy can serve the purpose with less charcoal.
It even has an adjustable divider to keep charcoal off to one side if cooking indirect. I think it will be a very handy little grill.
i kinda frenched that ham in taking what i needed for today...im thinking if i took it down a little further it could be a thors hammer ham!!!
