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I know its late but I'll host a get together at my new place on the West Side of Saint Paul, PM me if interested.

I did a test because I was really curious, I get the chefs select for my low and slow cooks because it burns so long, and when I picked up the backyard grill brand it was the same size so I thought i'd see for sure. I lit the same amount with starter cube. The backyard grill is on the right and...

Lately it seems I cant finish a documented cook, family gets me busy, too many beers, etc. etc., so I thought I'd just post a bunch of pics! Here we go. Butterflied yardird. Bacon wrapped shrimp. CSRs Spill on shorts! A fire. Another fire. Wife and son. Thanks for looking!

I'll be heading to the Kitchen Window in uptwn Minneapolis on Saturday for the grilling expo., I went last year and it was great, and there will be a drawing at @ 2PM for a choice between a Weber Genesis and a BGE.If anyone plans on heading over there let me know and we can hang out...

I went to Lowes yesterday to get some charcoal and was checking out the gas grills because Im looking to add a gasser to the stable, the Broil Kings are made in Canada and seem to be high quality for quite a bit less.Does anyone have any experience with these?Your thoughts?

I love chuckeyes, cheap and good. I let sit at room temp for about 3 hours with sea salt and black pepper. Got a hot chimney goin. Threw em on indirect for a little while. Moved em over the coals for a quick sear. Some beans. I ate, good stuff! Thanks for lookin, hope your weekend is...

Spicy butterflied bird, seasoned up with Walkerswood, blue mountain sesoning and some scotch bonnet dust. Threw it on with some Royal Oak and cherrywood. When the breast hit 160 I pulled it. Served up with slaw, it was yummy. Also did some oxtail and short ribs. Thanks for looking.

Two separate cooks, one post. Chicken marinated in WW mild. Cooked indirect with kingsford and hickory. Yummy stuff. Baby backs with some Wee Willys rubbed on. Cooked on the 26.75. Found some really good pineapple mango bbq sauce. This was my plate, thanks for looking!

My wife got me this sweet Maverick thermometer for Christmas and it works great, did a couple kielbasa also, thanks for looking.

I havent done these in awhile, missed them, they are very tasty. Some nice cuts, I rubbem em up with some Wee Willys. Threw em on with my usual snake method, hickory and pecan for smoke. 2 hours in. 4 hours in at 285 and done. Sauced em with some bbq sauce my friend picked up on a hunting...

Its a pretty simple post, so I hope I dont bore you. Picked up some brats. These are the before pics, got about 6 inches last night. these are after I moved the snow. My friend comes over and leaves these watered down cans of some liquid they claim is beer, i call it good brat marinade...

It was my 2nd time doing PSB, I dont know why I waited so long. This is what my snake looks like when its 2 degrees above zero. I used a Bells Expedition Stout! Yum! Lovely weather! Thankd for looking!

This little grill is great, figured I'd share some pics of it in action. Add ons. A full rack fits across. Summit is good beer. 2 cornish game hens fit nicely also. Thanks for looking.

Friday night and my wife actually worked the evening shift so I had the pleasure of a grilled dinner with my sweetheart!:o I found this 7 up citrus marinade at Menards today while picking up some charcaol, so I went ahead and bathed a tri tip in it. Clay likes to think hes Mario with a...

I decided to do some high heat spares on the Performer, I had never tried it and was interested to see how they would turn out, this is why I love my Webers! Sorry I missed the prep shots. The ribs were rubbed with Penzeys jerk pork seasoning and I set up the Performer like this. Ribs were on...

The mini is a smoking machine, the only thing I need to do is get a bigger tuna can for ash clogging. I injected it with creole butter and rubbed with WEE WILLYs # 1. Couple hours in. At this point the ashes started to clog the lower vents so I tranferred to the performer with a full mini...

I got 5 pound box of riblets, basically trimmings, for $7.99. Seasoned them up with Wee Willys #1, my favorite. Got the 26.75" ready with Stubbs and apple wood. On at about 300. Put them in a saucebath after about an hour an a half with some onions. Plated. these were good, a little tough...

Friday night is a party night, last night was no exception, did some ribs on my mini, love this thing. Rubbed with Obcues. Got a nice fire going with Stubbs and some Apple wood, put a BGE gasket in the lower bowl. On like Tron. Held at this temp for entire cook, top vents half open and bottom...

I moved this from the Just Conversation to here, thanks George Curtis. http://www.kitchenproject.com/history/JerkChicken/

Its been awhile since I made these, so its about time then isnt it? Formed and cheesed. I put one egg into the mix, Weber Gourmet burger and Olde Thompsen steak and burger seasoning. On, nice and smoky. Put some corn on later. Some jerk ketchup. Yum. Have a good Sunday, thanks for looking.