Black Box BBQ is an new food truck run by pitmaster John Muller. Muller is part of the extended Muller BBQ family, learning his tricks in Taylor and then applying them to several spots in Austin. Muller is a better pitmaster than businessman, so this time someone else is managing and...
I'm Jonesing for a copper platinum, but want to know from others how well that copper finish holds up? Does it discolor or chip more easily than traditional black?
Thanks in advance.
I saw the cook off between the various categories of hot dogs. Very good! How bout putting up the various category winners against each other for the grand champion?
Easily done under $200. This comes from someone who's done it. My recommendation. On fleabay, look for some flavorizer stainless steel bars that are heavier than the original weber ones. They work like a dream. I got the idea from elsewhere on the board.
I am jealous, though. My rebuild...
Congrats on the Performer. It's a great grill.
My tips:
1. Get a chimney starter
2. Learn to do a two zone fire. Do some direct grilling on it. I'd do something cheap as I learn here. Think chicken thighs or burgers
3. Learn to do indirect cooking. Do something cheap again. Think...
Phil,
If that doesn't work for you, take a picture and show us and the Performer owners can help you.
BTW, I use my chimney over the propane starter. I cut the propane in 5 minutes and I'm ready to dump ten minutes later.
The side storage of the lid for the Performer is fantastic. It'll get rid of that nasty habit of putting the lid on the table. (Did I mention I'm a Performer owner and a former OTP owner?). I haven't measured the size of the current OTP tables, but they look pretty dinky compared to the...
I'll sound like a heretic on the TVWBB board, but since I got my Performer, I haven't used the WSM. (Please don't let my wife know).
I use the touch n go. I'll let it run for about five minutes, turn it off and dump the coals about five or ten minutes later.
It is a very complex character for a rub...I used it on chicken thighs and didn't brine them, so I put a little salt in the rub. You can taste the notes from the curry and a bit of heat with some chocolate/sweetness at the end. It's definately going in the repeat file.