I have used this method heaps of times now mate.. its a winner!! I really love that you do a temp conversion to Celsius because o struggle with the conversion most times.. good job
G’day from Perth, Australia! I’ve never liked boiled corned beef and my family ate it weekly as a kid. But my wife loves it, so I tried your recipe and she loved it. She’s asking for pastrami from the WEBER kettle. Thanks mate!
Hey Thank You !! I made three of these this weekend!! One was a trial run, the others for st patty’s day party. I was amazed at the flavor and how juicy there were. The cabbage flavor was also unbelievable. Dude you rocked this !!
I just tried your grilling idea for Corned Beef with 2 variations. I just have a propane BBQ and while grilling I smoked it with peach and apple wood chips with my smoke box. The Corned Beef turned out excellent! Thank you for keeping this episode on your channel. Darren.
Outstanding Ry! When you pulled back the foil from the pan, it was a thing of beauty! The corned beef, potatoes and cabbage looked amazing! My wife loves corned beef with cabbage and potatoes, so I'm gonna get her to watch this. She always does the cooking on it and she loves using the Weber, so I see this in our very near future!
Yes! Never thought of this. I always soak it over night in water to get rid of some brine and then use the same rub. Then I Smoke it and BAM you get Pastrami! Kinda the same. Awesome vid Ry!
I do exactly as you did, soak, dry, then rub then smoke in the Weber kettle, but i smoke it over a pan of water just to allow some moisture around it. I don't place the meat in water but just above it and yes it comes out like Pastrami....either way I'm stoked. Love corned meat.
I have smoked corned beef in the past with ok results. Was spectacle of your version......I was wrong. Used 2 flats (availability) and the results were out of this world. My dinner party destroyed both flats and the veggies were just as good. Thanks RY! Nice tip about the thermal mass within the pan during the cook 😉
I just did it today. It was very good. This was my first try at brisket on my Weber, so it's not as tender as your demo looked. I added half a bottle of Guinness Stout when it was time to add the carrots, etc. Thanks for the teaching.
The stores here are unloading their extra stash from St. Paddy's day last month. Picked up three 4lb packages for ~ &2 a lb. Into the freezer! Thanks for the video.
Ry that is about tbe prettiest colored corned beef I've seen come off a grill....and juicy..YUM!! I agree that the point is hands down the tastiest. Great job!! My DIL and her friends are staying at my house and will be cooking 4 corned beefs tomorrow...not grilling them though. I may have to sneak one on my Weber or PBC after watching your video. LOL. I'm Irish and love corned beef, cabbage and carrots (and beer).😊Happy St. Patrick's Day!!
@@CookingWithRy oh yeah I'm taking some to work and some for home. When I warm it up I put it in a screaming hot cast iron skillet, when its warmed up it has a nice crispiness to it, kinda like pastrami bacon.
So Ry, I tried your corned beef method exactly like your video tonight, and it was absolutely awesome! I used the point cut. It took the better part of 3 hours on the Weber, but well worth the wait. I had some Moscow Mules while it cooked. I did a trial run. I couldn't stop eating...I will definitely do this for friends. I took some photos, but don't see where to post. I have really enjoyed your videos, and will subscribe tonight. Good job, bud.
Mate. Your videos are awesome. I love cooking, but I am new to charcoal. I often find myself saying, "What would Ry do?" Keep up the good work. There are people out there (like me) that are relying on your expertise.
John Knapp Funny thing is, it's St. Patrick's day but if you say the slang then it's "Paddy's". The reason is that "Patty" is a female name in Ireland and the name Paddy is slang for the Gaelic Pádraig which when translated to English is "Patrick." I'm not smart enough to know these things on my own, it that I had an Irish grandfather. He passed when I was 17 and we were very close. St Patrick's day tends to be pretty emotional for me because growing up it was a big deal in my family. Having corned beef and cabbage at my grandparents house on St. Patrick's day was as important as Christmas. Alas, he passed over 20 years ago now and I still teared up a touch when my wife surprised me with corned beef dinner a couple nights ago. It's one of my favorites for not only the taste but also the fond memories. Happy St. Paddys to you too!
@@victora8190 Corned Beef Round is Eye Round cut (I had to Google it). It is not cut from the brisket portion. Search your local supermarkets online. I was able to find one that stocks the point. As said in the video, it's significantly cheaper than the flat. Good luck.
This is a new slant on St. Pats day. Looks great. What was you done temp of the corned beef, My wife's mother was born in Dublin. Corned beef and cabbage with red potatoes was new to her when she came to the US. She was an army wife in WW2. Wonderful lady.
This looks and sounds very good, I will try it soon. Would you mind putting your wife's cabbage recipe in the comments section of this excellent video? I agree completely as far as point vs flat, when I first started making corned beef I wondered why it came out tender and savory one time and dry and tough the next. My mother set me straight on this.
3:42 Light a little funky... Alfred Hitchcock would give you an "A" rating for Lighting Effect. Looks good to me, and only cooking a short time. Have a nice St. Paddy's Day.
I have a few questions? One with the rub. You need that much on the fat side since it won’t penetrate the fat? And also why stabbing it it so many times with the temp gage? Isn’t that letting a lot of juice out? It does look amazing and i want to try it! I’m trying to learn all these cooking tricks on the Webber!
A lot of people like the fat so getting enough rub on that gives them some good flavor. And probing doesn't cause enough juice leakage to notice any difference. It's worse to have a piece not tender because you didn't check enough spots. Some cuts you only need a single test spot. Others may take more :)
@@CookingWithRy Yeah that was my thought, the fat is often the best part. I am assuming he let the meat rest before slicing it so it soaked all those juices back into itself?
Hey Ry! Hopefully you'll see this in time, but I've got my corned beef in the pan with the cabbage and just threw it back on. I'm having trouble staying at 325 though so I've got the lid cracked. Maybe I put too many briquettes? Maybe you can help me out in time. I've got an hour and 50 min left in there. I'm new to the weber kettle your vids are helping tremendously though.
Oh My Sweet LORDY! Sure and Begorrah, Ry : ) Quick Q for you: any smoke at all? And how long do we let the meat rest for before diving in? I'll be cooking this for the family for Easter! Thanks, Chef!
Excuse my lack of knowledge Ry , how is that corned beef if it’s the point of a brisket? Corned beef this side of the pond 🇬🇧comes out of a can . That looks great 👍
I like what your doing but I use 1/4 cup of whole-grain mustard and 2 tab spoons of white wine with my rub mine also at the end when I cook the cabbage and potatoes carrots and onions I use a 24 o can of red dog beer and two tab spoons of pickle seasons it adds the flavor when you steam it
I may have just got an idea... I have 2 corned beef brisket points in the freezer... What about corned beef brisket burnt ends??? I may have to try it...
@@CookingWithRy awesome! Thank you for the reply! I have been watching your channel for a few months. Decided this spring I wanted to buy a new Weber kettle I found the copper premium on sale and fell in love then started watching videos and found yours on it I thought okay this is the one LOL thanks!!
Great meal Ry. Corned beef is very uncommon here. You cannot buy it in the stores, so if i want it i have to make it. And thats when the brisket shortage comes up as an issue hehe. I will just have to pop over to you for a bite :)
I missed the boat on shooting a video for corn beef this year. But I can honestly say this is my favorite one I have seen. The crust on the outside looks awesome. The worst part is I wasn't there to enjoy it with you. :)
No. In many videos you'll see me shake the baskets after the briquettes have burned down a bit to knock some ash out. I find that helps air flow especially on longer cooks where you might need to add briquettes :)
Really nice recipe but I do wish I knew what cut that was in Australian beef cuts as corned beef we usually buy in our local supermarkets is a very different shape but I don't know if its just because its a smaller piece or not/ Looking at it now, I think it is the same as our Large corned beef, I think mum always bought the smaller sized one which looks significantly different.
In Australia brisket has traditionally been chopped into chunks and turned into corned beef. When you look at a piece in the packaging if it is triangular or irregular shaped its going to have come from the point. Conversely the wider flatter pieces will be from the flat.
"You can disagree with me... but you're wrong." LOL
Should that go on a shirt? :)
@@CookingWithRy Absolutely.
I just want great corned beef. Whats the best way to cook it?
@@armandonavarro5608pressure cooker
I have used this method heaps of times now mate.. its a winner!! I really love that you do a temp conversion to Celsius because o struggle with the conversion most times.. good job
Absolutely stunning end product! Cooking this today for Sunday dinner 👍
Absolutely wonderful! I’m definitely putting my point cut on my Weber!
G’day from Perth, Australia! I’ve never liked boiled corned beef and my family ate it weekly as a kid. But my wife loves it, so I tried your recipe and she loved it. She’s asking for pastrami from the WEBER kettle. Thanks mate!
Hey Thank You !! I made three of these this weekend!!
One was a trial run, the others for st patty’s day party.
I was amazed at the flavor and how juicy there were.
The cabbage flavor was also unbelievable.
Dude you rocked this !!
I just tried your grilling idea for Corned Beef with 2 variations. I just have a propane BBQ and while grilling I smoked it with peach and apple wood chips with my smoke box. The Corned Beef turned out excellent! Thank you for keeping this episode on your channel. Darren.
Peach and apple wood sound like a great idea!
I agree Ry. The flat is good... The point is great!
Very true :)
Outstanding Ry! When you pulled back the foil from the pan, it was a thing of beauty! The corned beef, potatoes and cabbage looked amazing! My wife loves corned beef with cabbage and potatoes, so I'm gonna get her to watch this. She always does the cooking on it and she loves using the Weber, so I see this in our very near future!
So glad you enjoyed it! I have to say, I think this is the best corned beef I've made :)
Came across your corned beef and cabbage recipe on the grill on cooking it right now thanks for a good dinner
I did your recipe on Sunday with my Camp Chef pellet stove and it came out better than in a slow cooker. Thanks
That's a great use of the Camp Chef :)
Thanks RY I was going to look at your channel for some corn beef ideas for saint Patrick's day and then I get your notification. Such perfect timing.
Awesome! Glad that worked out :)
@@CookingWithRy you inspired me to break away from my electric smoker and buy myself a Weber kettle and for that I also thank you
@@deaf_one_funk Awesome! I love my kettle :)
Now that's what I'm talking about. Perfect picture at the 8:23 ..! Excellent job RY.
Thanks!
GRILLING the corned beef. Excellent!
Man that looks good! My kettle grill will be delivered tomorrow, and Im really hoping to make some of the recipes you showcase.
Awesome! Enjoy that kettle!
Your cornd beef is beautiful . I cook one at least twice a year. You made a great case for cooking it non traditionally on the grill.
Thanks!
GREAT VIDEO. I usually cook my corn beef in the crock pot but im gonna try it out on the grill next time. Thanks!
Yes! Never thought of this. I always soak it over night in water to get rid of some brine and then use the same rub. Then I Smoke it and BAM you get Pastrami! Kinda the same. Awesome vid Ry!
I do exactly as you did, soak, dry, then rub then smoke in the Weber kettle, but i smoke it over a pan of water just to allow some moisture around it. I don't place the meat in water but just above it and yes it comes out like Pastrami....either way I'm stoked. Love corned meat.
Another home run. Love the finished product. Going to do thos tomorrow
I have smoked corned beef in the past with ok results. Was spectacle of your version......I was wrong. Used 2 flats (availability) and the results were out of this world. My dinner party destroyed both flats and the veggies were just as good. Thanks RY! Nice tip about the thermal mass within the pan during the cook 😉
That's fantastic that your eaters devoured it :)
I just did it today. It was very good. This was my first try at brisket on my Weber, so it's not as tender as your demo looked. I added half a bottle of Guinness Stout when it was time to add the carrots, etc. Thanks for the teaching.
Guinness can't hurt! :)
I swear I been thinking about cooking a brisket on the grill for a while now... Gone make this happen next weekend
The stores here are unloading their extra stash from St. Paddy's day last month. Picked up three 4lb packages for ~ &2 a lb. Into the freezer! Thanks for the video.
Yeah I've got an extra point that's going in a video soon :)
great video that corned beef looks great. I'm going to give it a try this thursday for St. Pat day. I hope I can find a point cut.
Ry that is about tbe prettiest colored corned beef I've seen come off a grill....and juicy..YUM!! I agree that the point is hands down the tastiest. Great job!! My DIL and her friends are staying at my house and will be cooking 4 corned beefs tomorrow...not grilling them though. I may have to sneak one on my Weber or PBC after watching your video. LOL. I'm Irish and love corned beef, cabbage and carrots (and beer).😊Happy St. Patrick's Day!!
A Happy St. Patrick's Day to you, too!
Wow! Made one in the crockpot today. Can't wait to try this!
Best corned beef recipe I've ever seen.. Nice job
Thank you. I have to say, it's the best I've ever made :)
I am going to do it tomorrow keep you guys updated
Hooray and compliments! You actually gave the temperature in Celsius. Welcome to planet Earth.
Holy buckets Ry that looked fantastic, I'm doing 5 of them tomorrow on my UDS-XL I love cooking on this thing. Keep up the great work my friend.
That's a good amount of corned beef!
@@CookingWithRy oh yeah I'm taking some to work and some for home. When I warm it up I put it in a screaming hot cast iron skillet, when its warmed up it has a nice crispiness to it, kinda like pastrami bacon.
Do you live near Sarasota FL? If so will you invite me over for dinner?
@@4seasonsbbq Sounds good I will try this.
@@alfredmorency8296 I would love to live in Florida, that would be great.
So Ry, I tried your corned beef method exactly like your video tonight, and it was absolutely awesome! I used the point cut. It took the better part of 3 hours on the Weber, but well worth the wait. I had some Moscow Mules while it cooked. I did a trial run. I couldn't stop eating...I will definitely do this for friends. I took some photos, but don't see where to post. I have really enjoyed your videos, and will subscribe tonight. Good job, bud.
Hey thanks! So cool that it turned out for you. I'm a big believer in the point cut for corned beef :)
@@CookingWithRy I ate half the cabbage...
Thanks for this vid! I followed your instruction...and bam!!! Thanks again! 👊🏾
Awesome!
It's not near St. Pat's but I'm gonna give this a try this weekend!
Outstanding.... can’t wait to try it...
Thank you :)
What a beautiful dinner.Have a great Saint Patty’s day to you and your family,from your Irish,Canadian Fan!🇨🇦🍀🍀
Thank you!
Thank you best corn beef Grilled. Made it and Loved it. five star
Wow that looks amazing I'll be doing that. But but using beer instead of
Now I know how I’m cooking st. Patty’s day now. The family will love it!
Awesome! It really did turn out fantastic :)
I am cooking two points. Lots of people. Cooking on my Big Joe....
Nice!
Cooking With Ry gotta tell you, it turned out great. Pulled it at 205. The family loved it. I did like the point the best. Supper juicy. Thanks!
@@dont-eatbad-food801 Fantastic. That little indirect grill time adds a nice flavor, I think :)
I always buy the point cut too!
Mate. Your videos are awesome. I love cooking, but I am new to charcoal. I often find myself saying, "What would Ry do?" Keep up the good work. There are people out there (like me) that are relying on your expertise.
Thanks! I appreciate that :)
Killer vid mate. Top notch. I will definitely be trying this.
Nice Irish Dinner I do believe I see A Rainbow touching down on your pot O Gold.
Happy St Patty's Day
LOL. Thanks :)
Should be "Paddy's" not "Patty's."
jhitt79 Happy St Paddricks day to you ☘️
John Knapp
Funny thing is, it's St. Patrick's day but if you say the slang then it's "Paddy's".
The reason is that "Patty" is a female name in Ireland and the name Paddy is slang for the Gaelic Pádraig which when translated to English is "Patrick."
I'm not smart enough to know these things on my own, it that I had an Irish grandfather.
He passed when I was 17 and we were very close. St Patrick's day tends to be pretty emotional for me because growing up it was a big deal in my family. Having corned beef and cabbage at my grandparents house on St. Patrick's day was as important as Christmas. Alas, he passed over 20 years ago now and I still teared up a touch when my wife surprised me with corned beef dinner a couple nights ago. It's one of my favorites for not only the taste but also the fond memories.
Happy St. Paddys to you too!
Thank you for sharing. Going to use your method this weekend 😋😋😋
Hopefully you like it. It was the best corned beef I've made -- even my Irish Mother In Law approved :)
You stole my heart with this one.
I promise I'll give it back :)
@@CookingWithRy :)
That looks AMAZING!! I am going to give this a try.
OMG....Done this way is soooooooooooo delicious and tender.
Beautiful looking cook Ry. I never saw a corned point I’ll have to look for that. Looks delicious as always. 🍻
The point is so tasty and why they charge more for the flat where I live I don't know :)
Sometime you'll see it marked as corned beef round on the packaging.
@@victora8190 Corned Beef Round is Eye Round cut (I had to Google it). It is not cut from the brisket portion. Search your local supermarkets online. I was able to find one that stocks the point. As said in the video, it's significantly cheaper than the flat. Good luck.
Really cool
This is a new slant on St. Pats day. Looks great. What was you done temp of the corned beef, My wife's mother was born in Dublin. Corned beef and cabbage with red potatoes was new to her when she came to the US. She was an army wife in WW2. Wonderful lady.
The finished temp on the Thermapen in the video was 206 I believe :)
Looks delicious 😋
Putting one on my UDS this by the weekend, however,
I will try it with the potatoes and cabbage, man dat looks good,
Who Dat
Hi Ry this recipe is absolutely phenomenal great video as usual thanks for sharing. 👍☘
Thank you!
Very nice!
Thanks a lot! This a superb video.
I don't even like corned beef, but I might change my mind for this. Nice job.
This might very well bring you to the dark side :)
Great video! Look forward to trying this recipe today. Slainte.
Thanks!
looks awesome
Thanks!
This looks and sounds very good, I will try it soon. Would you mind putting your wife's cabbage recipe in the comments section of this excellent video?
I agree completely as far as point vs flat, when I first started making corned beef I wondered why it came out tender and savory one time and dry and tough the next. My mother set me straight on this.
I'll be doing a whole video on her cabbage recipe soon :)
@@CookingWithRy I am eagerly looking forward to it.
I'm making THIS tonight Ry!!
Awesome!
What do think about a little honey over the meat during the cook. Your opinion on this thanks
Not sure. I haven't tried that.
@@CookingWithRy I will try it and let you know
Nice job Ry. Like you I love cabbage. Nice way to cook the old St. Patty day meal. I will be doing this one for sure,,,
Came out GREAT. I added only--beets.
can you put the coals one side ?
Sure. You might want to turn the food about halfway through.
Happy st Patrick's day enjoy.
A Happy St. Patrick's Day to you, too :)
3:42 Light a little funky... Alfred Hitchcock would give you an "A" rating for Lighting Effect.
Looks good to me, and only cooking a short time.
Have a nice St. Paddy's Day.
Ahh, the Hitch seal of approval :)
Planning this with a 15# corned beef. Would you increase time on grill uncovered or just plan for longer covered in foil?
With that size a bit of both, but probably more time in foil :)
I have a few questions? One with the rub. You need that much on the fat side since it won’t penetrate the fat? And also why stabbing it it so many times with the temp gage? Isn’t that letting a lot of juice out? It does look amazing and i want to try it! I’m trying to learn all these cooking tricks on the Webber!
A lot of people like the fat so getting enough rub on that gives them some good flavor. And probing doesn't cause enough juice leakage to notice any difference. It's worse to have a piece not tender because you didn't check enough spots. Some cuts you only need a single test spot. Others may take more :)
@@CookingWithRy Yeah that was my thought, the fat is often the best part. I am assuming he let the meat rest before slicing it so it soaked all those juices back into itself?
HELLO RY. DID YOU RINSE THE CORN BEEF IN WATER AFTER YOU OPENED THE PACKAGE
Interesting. Looks delicious. What does it taste like? Smoked beef roast?
Still like corned beef but with that kiss of charcoal and smoke.
Im gonna try this recipe for the meat but on my rotiserrie. How long do you reckon? ( my oven is broken!!)
Hard to be sure, but I would give a rough guess of 60-90 minutes.
Awesome cook, always go with the point.. it's not like choosing floppy bacon over crispy... lol
Wow Ry, just wow. I'm making this Sunday. Want do you think about smoking the corned beef a little?
If you did for that short period it's indirect, I'd go with something like cherry or apple if you have it :)
love corn beef
Same here :)
Man Ray that looks hella good! What time is dinner.?!; thanks 🙏 I did mine on the pit boss, but it did not look 👀 as good as yours!
Oh shoot 🤦🏻♂️ my bad Ry! lol 😂
That’s okay. I’ll even answer to Roy 😂
Thanks again!
ok thank you I will try that
What size kettle do use
22"
Thank you very much
Hey Ry! Hopefully you'll see this in time, but I've got my corned beef in the pan with the cabbage and just threw it back on. I'm having trouble staying at 325 though so I've got the lid cracked. Maybe I put too many briquettes? Maybe you can help me out in time. I've got an hour and 50 min left in there. I'm new to the weber kettle your vids are helping tremendously though.
Don’t worry too much about the temp. If it’s within 50 degrees on this type of cook you should be good 👍
@@CookingWithRy Awesome thank you!! I'll let you know how it turns out 😎
Came out great! You're the man...pork belly burnt ends next 😉
Oh My Sweet LORDY! Sure and Begorrah, Ry : )
Quick Q for you: any smoke at all? And how long do we let the meat rest for before diving in?
I'll be cooking this for the family for Easter! Thanks, Chef!
No smoke at all this time. I'd let it rest 15 minutes...if you can hold the hungry horde off for that long :)
Hi Ry, is this pre-brined meat?
Yes this was a brined corned beef 🎸
Excuse my lack of knowledge Ry , how is that corned beef if it’s the point of a brisket? Corned beef this side of the pond 🇬🇧comes out of a can . That looks great 👍
LOL. My Irish Mother In Law said it was the best she's ever tasted, so I'm guessing she thinks it's better than the can :)
I like what your doing but I use 1/4 cup of whole-grain mustard and 2 tab spoons of white wine with my rub mine also at the end when I cook the cabbage and potatoes carrots and onions I use a 24 o can of red dog beer and two tab spoons of pickle seasons it adds the flavor when you steam it
Sounds good to me!
I may have just got an idea... I have 2 corned beef brisket points in the freezer... What about corned beef brisket burnt ends??? I may have to try it...
Dude.
Ah I watched this video after I already bought the flat! Great video nonetheless!
Nothing wrong with the flat. I just love that fatty point :)
Would 2 lbs need need less time to cook?
A bit, yes.
Hello Ry! Love your channel. I have a question, did you have to add more charcoal during this cook? Thank you!
No, all I needed was just the initial load in the briquette baskets :)
@@CookingWithRy awesome! Thank you for the reply! I have been watching your channel for a few months. Decided this spring I wanted to buy a new Weber kettle I found the copper premium on sale and fell in love then started watching videos and found yours on it I thought okay this is the one LOL thanks!!
@@sowerselvis The Weber is my favorite cooker without exception :)
Great meal Ry.
Corned beef is very uncommon here. You cannot buy it in the stores, so if i want it i have to make it. And thats when the brisket shortage comes up as an issue hehe. I will just have to pop over to you for a bite :)
I'll save you some :)
I missed the boat on shooting a video for corn beef this year. But I can honestly say this is my favorite one I have seen. The crust on the outside looks awesome. The worst part is I wasn't there to enjoy it with you. :)
Yeah I was very pleased with the outside of this corned beef :)
Damn that look good
Yum.
It was definitely yum :)
Ry, i only have a gas grill....will that work the same?
It should work quite well :)
do you ever have trouble keeping both your charcoal baskets lit
No. In many videos you'll see me shake the baskets after the briquettes have burned down a bit to knock some ash out. I find that helps air flow especially on longer cooks where you might need to add briquettes :)
Can you technically cook 2 corned beefs or is there not enough room on the kettle?
I think I could fit 2, as long as they weren't huge.
dang lookin good
Thanks!
I did it 215deg. came out great but was real salty . I washed it good over all good @@CookingWithRy
@@stevenfrantz7106 Some are so salty. I've had to soak a few before for a couple hours in water in the fridge to get some of the salt out.
thanks ill rember that
@@CookingWithRy
:adjusts sunglasses upon corned beef center slice:
Really nice recipe but I do wish I knew what cut that was in Australian beef cuts as corned beef we usually buy in our local supermarkets is a very different shape but I don't know if its just because its a smaller piece or not/ Looking at it now, I think it is the same as our Large corned beef, I think mum always bought the smaller sized one which looks significantly different.
In Australia brisket has traditionally been chopped into chunks and turned into corned beef. When you look at a piece in the packaging if it is triangular or irregular shaped its going to have come from the point. Conversely the wider flatter pieces will be from the flat.
Wanted to smoke this for tomorrow but the weather isn’t cooperating. Damnit!
That's not good! Hopefully the weather breaks soon :)
Was this cooked fat side up, or down?
To be honest, I can't recall. But I usually go fat side down :)
I think this is nice I’m cooking one right know...ummm
Sitting there in direct heat? Or sitting there, indirect heat?
Not sure what you're referencing, but it's probably indirect heat in this video.
@@CookingWithRy thanks. You clarified shortly after. 👍