My first cook on a Gourmet, beef short ribs, baked potatoes and corn on the cob. Nothing too intricate as we were working in the yard all day and I wanted to make something semi-autonomous. I had planned on using the CNT ring, but my taters were too fat and cobs of corn too long. I’m guessing produce in the 70’s weren’t ginormous like today’s!
I used an internal ash pan and a Slow n’ Sear to protect the bowl vents and porcelain, and in return the Gourmet ran like a champ right around 260F with two bowl vents completely closed, and the remaining bowl vent and lid vent half open. Other accessories included a BGE drip pan to aid cleanup and use-‘em-or-lose-‘em Craycorts. Fuel consisted of KJ XL Big Block lump and post oak.
Very big thank you to WeberNV for the trade. I’m aware this yellow previously belonged to Cellar2ful and Argentflame, so if any of you three grillfellas have any stories to share, I welcome them here. Thanks for looking!
Topic: First cook on a Gourmet -Beef ribs (Read 1524 times)