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The “Better-Half” and I enjoyed today our Costa Rican Beef Steaks, Brussels Sprouts,roasted jalapeños and corn-on-the-cob.

Wife and I ate like royalty here in Ticoland today.

I will truly appreciate a very simple Pork/Beef Mexican Chorizo recipe.

It’s Costa Rican chicken and spuds.

I plan on turning my WPD on it’s side in order to access the burner tube, however, is there a better way in doing this?

Our daughter and son-in-law are visiting from the Big Island of Hawaii, so, for lunch fired-up our WPD to grill-up some tasty Costa Rican oSausage,Chorizo and “Pollo” and Roasted Potatoes

What’s Yours?

Here in Costa Rica I only encountered the “Uni-Eagle” and “Roland” Brands made in Thailand which costs around $9.

What’s Yours?

Fired-up my Weber Smoky Joe fitted with custom Grill Grates and grilled-up some Costa Rican beef-steak(Called Lomito),sausage and tomato-half. Washed-it-down with Aperol with Squirt. Did a mock fajita with this very tender meat which turned-out great. Life-Is-Good!

My only Brinkman Pan left for my WSM 18”“Classic” and needing to buy another for a good friend. Your input will be greatly appreciated! I forgot if this is a Water or Charcoal Pan from the now defunct Brinkman Smokers.

Pulled-out my Weber Performer which grilled some tasty salmon filets and some veggies which are in the aluminum Dishes.

A few months back some of us Forum Members purchased this thermometer off Amazon for a discounted price of around forty(40) dollars. I have yet to unwrap-it and wondering if you purchasers remain one-happy ThermPro customers?

A few months back here In Costa Rica I purchased for the first time a large bag which I opened for yesterday’s chicken wing cook. The Weber manual stated to use fifteen(15) briquettes in each of the Weber charcoal holders for a indirect cook using my Cajun Bandit Rotisserie on my 22” Weber...

Tasty wings off Costa Rican Pollos using a “Napolean Brand” spinning basket which were ready-to-eat in one(1) hour using the indirect method. However, the basket was a bear to open in order to remove the cooked wings and needed a pair of pliers to open. Also, takes some real effort to clean...

The wife and I attended today’s BBQ competition held in Belen, Costa Rica!

Today I Pulled-out my Weber Smoky Joe which has been neglected for a couple-of-years. Overall not in bad shape but has some fungus on inside the lid and some inside the lower body of the kettle. So, I just lit-up a small Weber Chimney of charcoal and will let it burn-out and do a deep-cleaning...

How do you judge the right-size in placing over the glove that handles the hot-stuff and separating pulled-pork or are they sold only one-size?

On setting-up your Weber Kettle for Rotisserie spinning which do you use and how many briquettes do you light-up to a spin one(1) 3lb chicken?

Some of my Acessories for my Weber Kettles and my WSM 18” Classic which are stored in those plastic boxes. What to get rid-of:rolleyes: