not really, keep everthing nice and juicey.
going to try apples an pears next.(skin doesnot get crisp)
on the duck how low do you cook it at (flare ups) the fat on the duck. an do you use a brine.

quote:
Originally posted by 6th Growth:
...have been away from the Forums a bit, but not away from the grill!
Balsamic, garlic pork chops the other night - whoa - seriously good chops!
I'm looking forward to next week to get a big (25+lb) turkey on-the-sweat in the grill. This will be year four as host w/ the bird and all and 20 or so people. I'll post the brine/grill/smoke recipe later....
mwag... you reminded me of a scallop recipe _on the grill _ that is awesome!
simple; split good scallops (if their big), wrap with a split piece of prosciutto, spear each w/ a short piece of rosemary w/ the needles taken off at bottom, drizzle w/ olive oil - hit w/ kosher salt/fresh black pepper and flash grill them on a well oiled hi grill for maybe 1-2 minutes per side - just enough to give the prosciutto some marks, and yank 'em off. My guests have fought for these babies!
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Originally posted by PurpleHaze:
The body on that sucker is immense. Anything worth eating in there?
PH
quote:
Sapril!!!! How can you be unsure about just one inch????
quote:
Originally posted by Seaquam:
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quote:
Originally posted by PurpleHaze:quote:
Originally posted by Seaquam:
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How do you keep that thing from slipping through the grates?![]()
PH