Originally Posted by pacanis
You're welcome. It's a winner. The trickiest part is skewering the meat through the 1/2" thick section, but you need to do it that way to expose more surface to the grill. Watch you don't give yourself a nice protein laden sliver
It took me a couple weeks to get that puppy completely out
I can't BBQ, (apartment w/no balcony), but would kind of stir fry strips from say a fresh ham.
I've used all the meat from the last one, so it's time to get another. Gotta have pork.