Ye Olde propain in the ass grill, a stainless monstrosity that I had to gut and fix three times ( burners kept rusting out), pissed me off one thyme too many. So I ordered an egg-like grill, that I put together the day before.
Temp control needs to be learned, but I reached 350, plopped some live ones on, and for 45 minutes gently lowered the temps. (I raised them afterwards to finish the baked beets, Yukon gold taters, and lastly, at 450, chicken wings, simply lightly salted.
I did flip the lobsters one time about halfway thru.
Honey and I had some trepidation, were they done? How would a grilled crustacean taste?
Did we fuck up? They were inexpensive, about $5 each for smallish lobsters. (I know, live lobsters from Maine? In Chicago? In July? The local grocer treated them well, and clearly they were fresh.)
W
O
W
Sweet, delicate, no butter or seasoning needed. They almost melted in your mouth.
Fantastic flavor, texture, aroma.
Truly outstanding.
The best? A beet, really hot and sweet, sliced thin, as you snack on a chicken wing. Almost like dessert.
We never use briquettes. Too many chemicals. We get pure wood charcoal, hardwood, burns clean and hot.
Politics of grilling is about as complex as congress. There are always a few ready to burn it all down.