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I gussied up the old gail with a new burner tube and cook grate. 2011 Performer with gas assist.

The Weber charcoal baskets that came with my Performer finally bit the dust so I thought I might save a few bucks by “manufacturing” my own. A trip to the dollar store and a few minutes with my cordless drill and voila!

I’d like to surprise my friend with a rotisserie for his Weber Spirit grill but don’t know the model #. I measured the grill area which approximates 23” Wide by 15” Deep. I also took a photo of it. Can anyone help me figure out what rotisserie would fit it? Thanks for any help you can offer. Joe

Does anyone let their rubbed baby backs sit out on the counter before smoking? I do this with steaks but have never done it with pork.

Bacon weaved and wrapped some back strap last night. I baked it in the oven at 375* for a quick work night dinner. Plated with sautéed zucchini & fresh spinach topped with crumbled bleu cheese. It came out pretty tasty. :)

Prepared just like Beef Wellington - but with venison! I started by using a food processor to chop a clove of garlic, 10oz of mushrooms and a handful of almonds. Then I spread the mixture onto four slices of prosciutto. I salt & peppered the venison tenderloin and seared it on all sides in a hot...

I tried my hand at smoking a couple venison fattys on the Performer this past Sunday. Try to ignore the sad state of my grill - I have it on good authority there'll be a new grill brush in my stocking on Christmas day. Here they are: one is stuffed with Scallions, Spinach and shredded...

Lightly coated with EVOO, sea salt and Penzeys BBQ 3001. Grilled to 145* and topped with crumbled bleu cheese, caramelized onions & sautéed mushrooms and accompanied by a fruity and slightly oaky tasting Bordeaux

Gave these a whirl on Saturday night and they came out quite tasty but next time I'll use thick-cut bacon. Let these bad boys rest on the counter for 90 minutes, then a light coat of EVOO followed by liberal doses of Montreal Steak seasoning. Charcoals almost ready... Steak internal temps...

I picked up three nice strip steaks and a pound of bacon. I'd like to grill bacon wrapped strips tonight. Any suggestions?

Opening day in these parts was on Saturday and I took this 6 point buck out at camp. Let's see some photos if you got them.

Grilled some burgers on the Weber tonight. Used my new Thermapen MK4 to ensure they were cooked to perfection. :)

Headed out to camp last weekend for a little R&R and F&D (Food & Drink). Arrived last Friday night to two feet of snow and a tree fallen across the dirt road into camp. No big deal as long as you have 4WD, a snowblower & a chainsaw. :cool: Next time we got to bring a larger shovel. :o I...

The boys and I had the wives out to camp for the first time in 6 years this past weekend so we cooked up a nice 10lb rib roast on the Weber. Here it is brushed with EVOO, rosemary and garlic. And now its on the grill! While folks mingle and partake in a few adult beverages. And the kids...

Made my way out to camp with some buddys this weekend to paint the addition we put on last summer. Hard work makes for big appetites which we managed to satisfy with a couple of outdoor cooks.

Spent three days at the end of June / beginning of July with some buddies camping and fishing a remote trout pond in the Adirondacks. We arrived by float plane because it's a 3 mile hike in otherwise. One of my buddies remarked that the plane was a lot like his MG but with wings and he wasn't...

I grilled a couple racks of baby backs on the Performer yesterday. Used the minion method along with a couple of firebricks to keep the coals banked along the side of the grill. Temperatures held steady at 325* for the entire cook but the ribs did not come out tender. I joked during dinner time...

I've only owned the Weber for a few months now but I was already feeling like I was all that and a bag of chips. Until tonight that is. I'd purchased some fire bricks and readied the pizza stone for my 1st attempt at some grilled Friday night pies. Wow - one broken pizza stone and two burnt...

I'm ready to take the plunge on one of these rotisserie units. They are comparably priced but are they comparable? Does one hold the advantage over the other?

While on vacation I ate some hotdogs from a street vendor which really had some SNAP to them and I'd like to find something similar. What's everyone's opinion on which tasty dogs have a real crunch when you bite into them?