Griff
Master Chef
I'm thinking about breakin' in the BGE with a mooseloaf today, or tomorrow. Am I gonna need a drip pan to catch the grease? The ground moose had some beef fat put in it when ground. Also, I'll be using regular hamburger, pork sausage and parmesan cheese, so I'm expecting a fair amount of fat to cook out. And I plan on cooking it on a disk of parchment paper so all the grease will go straight down on the coals.
Any other advice would be appreciated. Thanks.
Griff
Any other advice would be appreciated. Thanks.
Griff