[Rally]

Yep, perfectly done, uniform color.  I had a group of people watching with rapt attention (and copious salivation) when I carved it after resting for 10 minutes or so.

I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.

VG

P.S. And yes, I love talking cooking (was there supposed to be a link in there?)  Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .

Yes, sorry. 

http://www.seriouseats.com/2012/05/how-t...d-lab.html

[Rally]

Yep, perfectly done, uniform color.  I had a group of people watching with rapt attention (and copious salivation) when I carved it after resting for 10 minutes or so.

I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.

VG

P.S. And yes, I love talking cooking (was there supposed to be a link in there?)  Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .

Yes, sorry. 

http://www.seriouseats.com/2012/05/how-t...d-lab.html