Kloset BBQR
Executive Chef
Did a little experimenting yesterday with the ribs and chicken. Smoked the ribs for a couple of hours on the Fast Eddy and then tried finishing them direct on the Cajun Grill. Also experimented a little with the finishing sauce. Got some Blues Hog Rasberry Chipotle Sauce. Really liked it on the chicken. Not sure whether I'd use it at comps though. Ribs had a crispy texture to them that I liked and the sauce carmelized which gave it a nice flavor but they were a little dark when finished and probably not suited for comp turn in.