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I recently added a 26 kettle to my arsenal (using the Amazon link on here) and was a bit disappointed when the lid didn't nest well on the base. One call to customer service was all it took. The Weber rep had me check to make sure that it was the lid that was out of round instead of the base...

I was looking for a brisket to smoke for the Super Bowl, and stumbled across an oddly cut "packer" that I couldn't resist. It looks like they cut off pretty much all of the flat that doesn't overlap with the point. In estimating time, my best guess is that I should probably add a few lbs to...

I haven't tried these tips yet, but I just ran across an article on storing herbs that sounds very promising. I sometimes skimp on herbs because such a large portion of them often go bad before I can use them. If these techniques work, I'll be using fresh herbs more often...

I ran across an interesting Vietnamese banh mi sandwich and have been tinkering with it a little. First, I built a version of a banh mi sandwich as follows: sriracha mayo with chopped green onions on both buns, thin sliced English cucumber on the bottom bun, sliced smoked pork, thin sliced...

I had never heard of a garlic peeler, until a few weeks ago. We used one during a cooking class, it worked well, so I got one. They're inexpensive, easy to use, and they work pretty well. It's basically just a silicone tube, but it works well...

Playing with CI. Seared Tuna with mango salsa and two sauces - (1) soy, ginger, garlic sauce, and (2) creamy wasabi sauce.

This is extremely simple and may not qualify as a "recipe", but it is both very good and very easy. Ingredients: 1 or 2 sweet yellow onions, sliced into thin rings; buttermilk to cover the rings; 1-2 cups all purpose flour; seasonings for the flour (the combinations are endless: generally...

I've seen a lot of competitors cut the money muscle so that it is almost completely separated and understand that rules of most if not all competitions require that the meat stay in one piece. Those rules don't apply in my backyard, so I decided to cook the money muscle separately. I separated...

I learned this recipe for a Paloma at a Tacos & Tequila cooking class earlier this week. Excellent drink. It's a bit like a lighter, more refreshing margarita. 1 oz. grapefruit juice 1 oz. simple syrup (1 part sugar/1 part water - heat until sugar dissolves) 1 - 2 shots tequila splash of...

I finally broke down and bought a cast iron skillet for searing steaks. My first effort did not go smoothly. My plan was to do a reverse sear by cooking a thick ribeye on the grill at low temperature (approx 250F) until the internal temperature hit 120F, and then doing a finishing sear in a...

I saw a thread elsewhere in which someone experimented with a few different ways to get crisp chicken skin. One of the easiest methods that seemed to work was brushing with mayo. I tried it, liked it, & tweaked it by adding crushed garlic, salt & cayenne. Brushed it on before grilling, & it...

I like my old 3-1-1 ribs routine, but I want to experiment with some no-foil cooks so that I can take more full advantage of my new ATC and be away from the house for extended periods during a cook. I'm also tinkering with bits and pieces of the Rendezvous method. The hybrid that I hit upon...

I want to thank Ryan P.K. for selecting Beef Short Ribs for the last throwdown. I had never done anything with them and didn't realize that it was possible to get a beef rib with that much meat on it. I did a first, mini-trial last weekend with a tiny pack of small, individually cut riblets...

I love my GrillGrates. At a time when I was considering options (like a cast iron skillet) for a getting a good, whole-surface sear on steaks, I noticed that the GrillGrates folks had introduced a flat, solid GrateGriddle. I'm trying to up my game and move from the safety of easy-to-achieve...

Sorry I don't have pics for this one, but I had a lot going on during this cook. I was giving the new Cajun Bandit door and compression latch AND the new CyberQ WiFi a trial run on the 22.5 with some ABT's just to have something cooking, while I did wings on the kettle. I've been inching...

My son came home from college this weekend, AND the store had a nice sale on lobster tails, so it seemed like a good excuse for Surf 'n Turf. Split a bone-in ribeye between the two of us, along with the tails, grilled asparagus, and roasted potatoes with bacon, onion, rosemary, parsley, and...

Saw some pics of a chicken lollipop yesterday, which reminded me that I had never tried them. A friend is doing a crawfish boil on Easter Sunday, and I'm bringing some BBQ, so I wanted to test the chicken lollipops in advance, thinking they might have a nice Wow factor. Prepped them at...

With a son in college, I'm trying to up my game with chicken. Tonight, with 12 wings, I did 4 un-sauced, 4 with Orange Marmalade Sriracha (OMS) sauce (with a little more Sriracha than my first try), and 4 with a pepper jelly sauce (that is really probably more intended for ribs, I just wanted...

I got my first wsm about 3 years ago and use it often. I've gotten pretty decent with ribs, pulled pork, and chicken wings, but I've ruined more "practice" briskets than I care to admit. Last night/today, I finally smoked one that I would be comfortable serving to friends. I'm not saying that...

I'm on a mission to learn a brisket method that I like and that I can duplicate fairly consistently. On the wrapping part, I've tried wrapping with aluminum foil, sealing in a foil pan, sealing in a foil pan with a grate in the bottom, and wrapping with butcher paper. My learning curve is...