Recent content by Walter R

Well, Amazon sent a replacement in 2 days and this one is perfect. They did add a second box for shipping. Kudos to Amazon for taking care of it quickly. I order a lot of stuff from them (through this site) for my home and business and they do generally have great customer support when things go...

I also received one today and it has the exact same damage as Jon's. It is also through Amazon. The end shipping was USPS. I wonder if the packaging is insufficient since the damage is nearly identical. They also were most likely in the same shipment when it reached this area. Amazon will send...

Thank You kind Sir! Was down to my last bag. No limit here as well.

My Dad served in the Navy back in the day on a Tin Can and Spam was a treat for them. We celebrated his birthday last month and had his usual favorite burgers and dogs. We usually also grill up some Spam for Fathers Day as well as his birthday. This year I had the WSM fired up as well and Dad...

That sure is a tasty lookin' plate Greg. I too discovered Chuck Eyes here with the help of Weber Jedi Masters Lampe and Correll. I'm a little closer to sea level than Rich, so the 4 beer cook time is spot on!

Jerry, we have boneless/skinless at least once a week. I prep the same as you, EVOO and a rub. Great, quick meal for after work. For me, what works is starting direct for a minute or two each side to get a quick sear and finishing indirect. We also usually prefer some type of finishing sauce...

Ribeye roast on a stick, and cooked to perfection! Nice job....bet the pups loved that rib....

Welcome to the forum Ryan. It sure is a perfect day in New England today. Warmer stuff tomorrow. It was 39 degrees when I fired up the smoker. 60 now. Happy Smoke Day everyone! I have a couple of butts on for a party tomorrow. I'm doing the smoke and braise method that Mike Coffman shared last...

Hey Tim, I'm also prepping some ribs! All dug out and ready for the next storm tonight. Good luck to you on your cook, and our Pats!

Brined and rubbed a 14 pound turkey. The WSM is heating up now. Using the CB Rotisserie for a high heat cook. Will baste and make a gravy underneath. Mashed and local corn for sides..... Summer is back here in New England! Enjoy your day everyone!!

Beautiful Mildo! Bet it taste even better....

Great stuff Chuck! A huge thanks to Mike Coffman for posting the original and to you for following up on this. We had it last weekend for a combined birthday party and smoked for 4hrs and braised for 4hrs at 250. I used The Renowned Mr Brown from Smoke and Spice for the rub, braised with...

Very cool Jim! A lot of other folks got to share in the weekly magic that we "don't" take for granted. Congrats!

Very cool Jim! A lot of other folks got to share in the weekly magic that we "don't" take for granted. Congrats!

Cooked to perfection!