Search results

The one in front has bbq seasoning and the other one has lots of cumin and Mexican oregano. It'll get diced and wrapped in a burrito. Sorry only one pic.

My wonderful Son and Daughter-in-Law bought me my first tomahawk ribeye for my birthday. I put it on the smoker at around 230° for about two hours until it got to 120°, took it off and let it cool down a bit. Fired up all three burners on the Weber and seared it for a couple of minutes on each...

I've always bought cheap grill covers and replaced them after a couple of years. Is the Weber cover that much better or is there another brand I should be looking at?

We simmer brats to cook them and put on the grill to crisp the skin. Sometimes the skin breaks and juices fly everywhere. Try letting he brats cool off before putting them on the grill. When they come out of the simmer, the fat can't wait to get out. If you let them cool down, you'll have a...

My first attempt at buckboard bacon was a success. I didn't cure it, just cut out the bone, covered in mustard, syrup and seasonings, then on to the smoker for 4-1/2 hours. The internal temperature was 165. Let it rest, sliced and fried.

My son and grandson grilling for me on Father's Day eve.

I don’t know if this should be in the Barbecuing section or the Grilling section. Maybe even the Poultry section. If I’m posting in the wrong area, I apologize. I smoked some chicken breasts last weekend along with some bacon. Any time I have extra room on the smoker, I always throw some bacon...