Re: [CH] burritos
Love2Troll (Love2Troll@kc.rr.com)
Fri, 27 Feb 2004 11:50:47 -0600
> Do you just bring them up to 145-150 internal before pulling them off?
Matt,
No, I've grilled long enough that I don't worry about internal temps except when rotissing pork tenderloins as they can be so easy to overcook and ruin. (I make a superb habanero plum jam sauce/glaze for them) What's great about indirect heat grilling is that you can literally melt all/most the fat out of spare ribs etc and the moisture from the water pans keeps them from drying out for a long time.
I'm blessed with good cholesterol and really don't worry about fat as a health concern. And lard rules! But, too much is too much. One thing I can't stand is too fatty hot wings.
The elevated shelf in my previous picture was made from a cake cooling rack. I've posted this before, but here is my homemade chile roasting cage:
http://www.fototime.com/5A7BE94B1B4FDCB/standard.jpg
Unfortunately I stepped on it and will have to make another one. :(
JohnT