MEXICOWANDERER wrote:
Mexican pork is superb. Boneless chops for $1.48 lb. Smoked $1.92
Chicken is neh as BLEH as Foster farms. Our local nemesis is trademarked Bachoco.
Dare I try a whole duck? Light off one burner set it on low nut keep Donald to the unlit side? Close the lid?
México is the land of volcanoes but finding a pumice brick is daunting. Being the heavy grille is not plated one would seem inclined to use a brick.
I seemed to never have owned a good set of RV grade barbecue tools.
Then there is the issue of using a wireless meat thermometer. RV grade of course..
Never used a stone on any grill (cast iron) I just fire up on high for ten minutes then wire brush the ash and wipe down with a towel. Works for my in the USA.
