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I just bought a few things to "enhance" my burger experience. So I bought a meat grinder and cray cort grill inserts for my Weber Performer. I blended sirloin, brisket, and short ribs. I also tried some chuck by itself for comparison. I wound up grinding the meat twice. I used lump charcoal...

Time to uncover my Weber Performer for the first time this year. Had two Organic NY Strip Steaks to cook. I seasoned them with kosher salt and pepper. Also doused them with some evoo. I left them out for about 45 minutes to soak up the salt. I used plain old kingsford with a few chunks of...

I'm italian'ed out this week. So what better than some surf and turf. Filets and dry scallops. Steaks seasoned with kosher salt and pepper. Scallops patted down then seasoned with paprika and parsley. Both were seared by an ultra hot 650 degrees on my Weber. Happy Holidays fellow vwbb'ers!

Went with the cedar plank today. Seasoned with kosher salt and brown sugar. Preheated the cedar plank on both sides to get the smoke going. Then once on the grill turned off the middle burners and put the salmon in the middle. Once in there for 10 minutes I poured some honey on top and put my...

Tried some filets with South African Lobter Tail. Figured I'd splurge tonight. Learned some things abt cold vs warm water lobster. I basted the lobster w butter and lemon juice. Steak with kosher salt and pepper. Had a yam with brown sugar in the side too.

Previous to tonight, I got a few ny strips from Walmart, coated them w salt, pepper, and brown sugar. I thought that was my best steak ever. Ffwd to tonight. Two ny strips from wegmans, marinated in a peppercorn dressing over night. I brought them up to room temp for 1 hour. I salted them as...

Salmon marinated in soy, ginger, and brown sugar. Dry Scallops with seasoning and Rice on the side.

Asian inspired. Honey, soy, ginger on Wild Salmon.

Cooked ribeye on performer and dry scallops on my summit. Simple scallops with paprika and parsley. Salad and baked potato too. Garlic and butter on spud in aluminum foil for an hour.

Thx to an Alton Brown recipe, I tried the "ring of fire" chicken. Cue Johnny Cash. For me chicken is really challenging. Most folks overcook it to be sure that it's done. But that obv dries it out. Regardless of using my therm, there always seem to be undone sections. I'm hooked on my Summit...

Chicken sandwich (salt and pepper) with Swiss, bbq sauce, and sides.

Ribs on my Weber Summit. I've done it on my Performer a few times. Fwiw my guests told me the Ribs were great. I thought so too. And it was so much easier using the rotisserie. The IR burner helped at the end. Also used the built in smoke box fora decent smoke. Not as deep of a smoke ring as on...

Nathan's w cheddar jack shredded, claussen relish, french's spicy brown

Cedar plank salmon over indirect heat on my new weber. Missed the pic of the plate. Had rice and salad with it. Tried to eat good before the weekend.

Not the greatest pic, but when I look at it, I want another. Simple burger cooked on my Weber Perforner w Stubbs charcoal. I put some onion crisps on the top and turkey bacon on the bottom. And for the record, the peas were not my idea. We were out of baked beans.

http://i1127.photobucket.com/a...5/kc571/ae129d8a.jpg Taking a chance on some dr pepper chicken.

For me it was hard to keep the temp at 250. I was stuck around 200 for the longest time. I also made the mistake of not putting a drip pan. I did put a pan with water over the charcoal I didn't spray them either. I added chunks of applewood for the first few hours. I used McCormick Memphis rub...

I'm trying st louis ribs first time. Ribs are ready to go in Saran wrap in the fridge. I'm going to try the minion method. Im using a Memphis rub. And i have apple wood chunks. How often should I add a chunk? Every hour? Thx in advance.