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OK, continuing from http://tvwbb.com/showthread.php?27316-Pastrami-question&p=359414&viewfull=1#post359414 but with pictures now... ~6 pound eye of round, cut in half-ish with the thicker part butterflied. Cure from a jerky kit (couldn't find #1 or TQ) mixed with black pepper, coriander, brown...

Eye of Round was on for $2 a pound yesterday, and the weather was nice, so I picked one up on the way home (I was in a hurry or would have got more ;)). I was planning to try cooking it "Italian Beef" style on the Performer but while looking for ideas I ran across Mrs. O'Leary's Cow Crust at...

I'm probably going to end up bolting a couple of 2x4s to the bottom shelf of my Performer cart and adding a platform for the WSM so it can sit beside the Performer kettle at the same height... ...but I always wondered why nobody built a Wishing Well style enclosure for the WSM : Seems like...

OK, so I've been hanging around here since 2007 learning about cooking with charcoal and how to smoke with a Performer, but finally broke down and bought a WSM. Spent a while trying to figure out whether to get an 18" or 22" but in the end I went into the store, looked at the two models side by...

I picked up a Grill Floss cleaner for a friend, but discovered that he had porcelain grates (it's a fairly large Weber gas unit). The instruction sheet for the Grill Floss cautions against use with "coated grills". Any thoughts ?

So.. it was supposed to be a typical "smoke up some chicken for meals, salads etc..." cook. Done it a few times. Big batch of boneless skinless thighs, marinated all day in premade jerk seasoning (Grace extra hot) then cooked indirect on a Performer with a lid temp of 275-300. I unroll the BSTs...

After several attempts to make "authentic" Creole-style red beans and rice and not really liking the results I decided to experiment a bit more. Finally found something I liked -- the recipe is pretty standard but adding more peppers & seasonings made a big difference to me. 1 pound dried red...

OK, I'm really confused now. I picked up some "beef short ribs" that looked exceptionally meaty -- only difference was that the ribs were not cross-cut, but with the ribs running the length of each piece. Size is perhaps 1.5 x 1.5 inches. Cross-cut short ribs seem to grill up very quickly, 6-20...

I had one supermarket rack of spares left over so figured I would cook it up for tonight. Usual setup -- Weber Performer, char baskets at each side with foil and drip pan in the middle, but only burning one basket at a time to keep the temps down. Definitely wasn't my day for paying attention...

I'm 8+ hours into a 9 pound brisket cook on my Performer, doing Minion top-down burns and alternating between baskets. Other than giving up on the first basket too soon (it was 3:30 AM and I forgot to knock off the ash buildup) the cook has gone well so far -- just finished reloading the first...

I learned an ugly lesson today -- that just before long weekends the butchers and supermarkets cut every large piece of meat into small pieces of meat so people can burn them on the grill. Not a shoulder to be had east of Toronto... and tomorrow a bunch of friends are coming over hoping for...

This was actually an attempt to save a coleslaw disaster. I'm not sure if this is actually good or just much better than I expected, but here it is. It all started with a suggestion in "How to Grill" about using a North Carolina vinegar sauce to make coleslaw (rather than, say, pulled pork)...