I don’t mean grilling. And no vegetables allowed! I mean barbecue: slow-smoking a big ol’ hunk of meat over low, indirect heat until the meat falls off the bone.
We got any pitmasters out here? Anybody own a smoker as opposed to a grill?
I saw a show on the Food Network from Jamaica. They were jerking chicken, seasoning a split bird and laying it RIGHT over some oak logs with corrugated tin on top. It took about two hours. I would love to try a version of this, but they didn’t say whether the wood was dry-cured or green.