Recent content by Bill_W

Cooking spares at 240, I plan on 7 hours cook time. For the first 5 hours, my only job is to check the lid temp . At 5 hours, open, mop flip, rotate, and back on for another hour. At 6 hours open, mop, flip and evaluate for how long to continue to finish.

I was in a Tesco, in Stroud, UK, yesterday and saw the "original Weber OT" on sale for $221.90 at the current exchange rate, or 129.99 british pounds. I have been living on the outskirts of Paris and saw no modern grills for sale. Charcoal is readily available but it is small chips of charcoal...

Never had a gasser, been grilling for 41 years.

We love the roti

I just use a spiral notebook and keep it in the bookcase with the cookbooks

Try Walmart

Given a choice, I would drink the beer or JD and just cookthe ribs un-spritzed.

I did a ham last night to a recipe that consistently produces the best ham i have eaten. It is from the Julia Child book "The Way To Cook" It is called Whole Braised Ham in Wine and Aromatic Vegetables on page 230 of that book. I do not have time to write the recipe out this evening. If you...

The only thing I'm on for Christmas dinner is dessert. The requested item is Banana's foster. Quick and easy with high audience appeal. It's like being called for an encore.

The CSR I usually rub and WSM for a couple of hours, then foil with some BBQ sauce and cook another hour. I don't try to firm them up, just take the foil off the pan and serve them in the sauce. Because pork loin can be dry, if I cook on the grill they go on the rotisserie for as little time as...

I usually fill that disposable aluminum pan with potatos, carrots, onions and mushrooms.

I use a roti on an 18 in Webber. All the charcoal is on one side parallel to the roti. the rest of the charcoal grate is sealed off with foil so that the only air flow is through the charcoal. Usually use only one vent on the bottom and use it to regulate the temperature at the lid vent to...

We usually put them in for 2-3 hrs olied with Evoo.

We just ate it. That 4lb roast is now just a snack for 1. The sandwichs were very good. That recipe will go into the keeper file for sure. Thanks again.

Vince, I have your Italian roast beef sandwich in the works now. The beef and gravy are in the fridge. All the other makings are on the cabinet. It's 6 pm now and I'm aiming for dinner at 7:30. Planning on 1 hour to slice the meat, reheat with the gravy, and cook the sweet peppers. It just...