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I just bought a weber charcoal grill last summer. Can it do the long slow type of bbq? I've only had that kind at bbq places.
There was this one place where you could eat the chicken bones they were so tender. I think the guy parboiled the chix in bbq sauce, but I'm not sure.
Can you give me some pointers?
If I need a new rig I can build one this summer. I've got a couple of brick/stone projects coming up so I could divert a bit while I'm in mason mode and make a small bbq pit. specs?
Man, now I'm hungry thinking about it.
time to forage in the fridge.
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