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How spectacularly awesome would an Photo Gallery backyard "bring your best" party be! :D

I posted in an earlier thread about making some bacon jam in preparation for tonight's dinner. I present to you, the Bacon Hades Burger! Let's start with a buttered, toasted sesame seed bun: Slather the bottom bun with mayo (because why not), the mid-rare burger with bacon-onion-poblano...

I'm making burgers for dinner Monday, so naturally I needed to start preparing on Sunday! These will be gourmet burgers with Gruyere cheese, Carolina Reaper cheese spread, and bacon/onion jam. The cheese spread came from a co-worker who grows the pepper. Those fellas are bloody hot! Today's...

My lovely wife was out to dinner with an out-of-town friend on Wednesday, so I was on my own for dinner. I chose my favorite pizza: spicy Italian sausage with garlic marinated roasted green peppers and my own pizza sauce. The sauce is dark and rich, with tomato sauce, tomato paste, onion...

Ok, several posts from last week made me hungry, so I had to go with this for Sunday dinner! First up, pintos & peppers: I started with dried pintos, simmered for a couple hours in 50/50 chicken stock and water, then added bacon, onion, red bell pepper, 2 jalapenos, and a poblano. An hour...

Tonight's dinner was applewood-smoked extra-thick pork loin chops, loaded twice-baked sweet potatoes and spicy grilled cauliflower. The pork loin steaks were huge... two of them weighed in at just about 2 pounds. I brined them for about 6 hours in salted apple cider, and rubbed them with a...

I've been grilling for more than 35 years, and hit a new milestone tonight! For the first time, I had to put out my grill with a fire extinguisher :cool: I had finished grilling some sweet potatoes and some cauliflower for dinner, and had cranked the heat up to high on my trusty Weber Spirit...

This is how French onion soup starts at the Wallis house: That's about 6 pounds of sweet onions. Nearly 2 hours later: And the finished product (topped with Vienna bread croutons and grated Gruyere cheese, broiled): This such a great recipe... thick, oniony and rich. I used about 50% more...

I've been accused of not posting enough "in process" photos, so I'm trying harder ;) We were invited to a backyard party/cookout, and even though the hosts said, 'just bring yourselves!", there's no way we could go without bringing food, so we told them we'd surprise them. Surprise 1: smoked...

We found another tri-tip (a pretty rare find in the Chicago area), and grilled it up for Sunday dinner. It was about 3 pounds, if I recall correctly. We went with a traditional California Santa Maria preparation (dry rub with salt, pepper, cayenne, garlic, onion, oregano, rosemary and sage)...

ill be smoking my first pork tenderloin today, and have a couple questions. - what internal temp should I shoot for? - is 2.5 - 3 hours at 225-235 a reasonable cook time to work with? - what's your favorite wood with pork? - any tips or things to avoid? Thanks!

No smoke, no grilling... My wife is out of town on business, so it's my chance to cook foods she doesn't normally like. Tonight was pan fried lake perch, buttery grits and spinach: Not much more to say than, "nailed it!"

So, I've had my WSM for 3 months now, and tried smoking fish (mostly salmon) a few times. I've used what looks like the standard method of brining the fish with a mixture of kosher salt and brown sugar, with various other seasonings. Articles I've found on the web called for brining the fish...

A pictorial essay of one man's battle with supper while his wife is out of town: In case you missed it: those are smoked brisket and cream cheese stuffed, bacon wrapped, grilled jalapeno poppers. I'm probably going to regret eating 16 of them!

We're smoking some baby backs tomorrow (and probably a chunk of salmon), here they are trimmed, rubbed and ready for an overnight rest: For tonight, we went "simple": threw a couple filets on the Geneis, then topped them with butter poached king crab (oh yeah, and a baked potato): The steaks...

I made this Saturday night using the same smoked whiskey as the Smokey Skyline, and it was *very* good! Smoked Margarita Balcones Brimstone Whiskey and smoked salt add a campfire smokiness to the classic margarita. 1 1⁄2 oz Reposado Tequila 1⁄4 oz Smoked whiskey, Balcones...

This is a twist on a Perfect Manhatten, inspired by a little sump'n sump'n my wife brought home for me on Thursday: That's right... bless her heart, she found smoked whiskey! Smokey Skyline 2 1/2 oz smoked whiskey 3/4 oz sweet Vermouth 3/4 oz dry Vermouth Stir all three ingredients...

I've smoked a couple small flats before, with ok and better results. We decided to go whole-hog (I know, right?) and buy a full packer for the 4th. It weighed in at about 15 pounds, although I probably trimmed at least 3 pounds of fat from it: I smoked it for 8 hours (!) at 250 over a mix...

I know, be careful what you wish for ;) It seems like my cook times are way less than what I read about here and in other recipes. For example, I smoked a 15 pound brisket last night (meat hit the smoker at midnight) at 250, expecting at list 15 hours cook time. It hit a plateau at 165 at 6...

So I've had my WSM 22" for about 2 months, and finally had the opportunity to smoke a pork butt. I started with a 7# roast: The night before, I applied a dry rub (pretty standard), and wrapped in plastic: Bright and (too) early Sunday morning (started at 6 am), I fired up the smoker and...