Wasting Billables

Heading to Isla labor day weekend. Renting a house down by Punta Sur. Will try and do a full thread read through before the trip, but following Covid, have yall noticed any changes to restaurants/bars/excursions that should be noted before heading down? What are the must-try restaurants and bars nowadays?

Yep agree. The jeep is on the edge of almost being too big. You will appreciate a smaller car once you see parking and the blind turns up and down hills.

Went in January right before the island shut down again - absolutely loved it. Stayed at a villa overlooking Anse des Cayes. Was a good location as a lot of our exploring was within a 10-15 minute car ride. If you have never been and are renting a car, get the smallest one available, it will make your life much easier with the size of the roads and parking spots. We were there for 5 days and tried to hit a different beach or two every day; they all have different vibes. Had dinners at Santa Fe, Eddies, and Bonito. Lunches at Shellona, Le Barthelemy hotel restaurant (forgetting the name), Sand Bar (restaurant at Eden Rock), and Le Select. Did picnic lunch at Gouvernour beach. I would do all of that again except substitute Sante Fe for a lunch due to the view is supposed to be amazing during the day and the fact that it was a dicey drive home after dinner (island hills + wine and the after dinner house rum + unfamiliar roads). Gouverneur beach was probably my favorite. Hit Shell Beach at sunset at least once, if you aren't feeling Shellona, you are free to byob. Cannot wait to go back.

Also having issues with temperature stability. (I have a kick ash basket.) Does it make a difference when lighting the lump to leave the lid and vents open to get a full inferno then close up and set the vents, or waiting for small flames and then close lid and set the vents to where you want?

Thanks for the replies. I did the salt and pepper by look and feel instead of measuring things out; thought the pepper application was pretty generous but will up it next time.

Im having an issue getting any bark to develop on my long cooks using a vision grill. I cooked some beef dino ribs yesterday, about 7.5 hours, pulled at 201, used b&b lump with a couple of pieces of mesquite, tried to keep temp at the grate at 285 but it fluctuated 10-15 degrees in both directions over the course of the cook. Used the Franklin method of coating the ribs in hot sauce, then just salt and pepper for seasoning. Opened lid once at 4 hours to spray with ACV, then sprayed once more about 5.5 hours in. Taste is still good, but feel like I am missing something. The outside has some crunch to it and the inside was very moist, but it doesnt have what anyone would consider a bark. Any reason why bark wouldn't develop in that time?

Love this thread. Been monitoring it for a few months; finally pulled the trigger and bought myself a vision hd from home depot. I know next to nothing about grilling on charcoal so its been/going to be a learning experience. Got the kick ash basket after using the grill a couple of times without, and I think it makes a big difference. What is yalls go to lump charcoal? My first bag has been royal oak. Anything better out there or are they all about the same?