Recent content by BriceB

Bob you were exactly right. The seller just responded to my email saying it was a Patio Classic. I don't really need another charcoal grill right now, but I was thinking if it was some old classic Weber I would pick it up. Since I'm asking my wife for a WSM for my birthday next month, I...

At least I'm pretty sure it's a Weber judging by the look of those wheels and what looks like a vent on the dome: http://raleigh.craigslist.org/grd/1362513107.html Came across this today and I was thinking of seeing if it was still available. Anyone know what it its?

The local Harris Teeter has Smithfield pork butts for 88 cents/lb., so I picked one up for the weekend. Haven't done one in awhile on my OTS (don't have a WSM yet!), and I just bought some fire bricks thanks to the great info I've picked up here on the site. Can't wait to fill the neighborhood...

I was a little confused by the title of this post since Ed does Pork spare ribs, not beef. Were you thinking of trying this approach with beef instead? I live in Raleigh and have been to the Pit several times. One of the complaints from some is that it is overpriced for bbq. I can see where...

I have a large rubbermaid bin on the deck for charcoal, newspaper, wood chip/chunks. Inside, my wife allowed me to have an entire large drawer just for my bbq equipment: thermometers, tongs, gloves, headlamp etc. I'm thinking I'd like a toolbox like that though. That way I could just pick it...

Thanks for these tips! I'll definitely be doing some more lamb in the future.

Actually, I skipped the pesto. The rub/paste was so good it stood on it's own.

Thanks for the advice. I ended up finding a recipe along those lines in Raichlen's BBQ USA. It was a paste made from grated fresh Parmesan, minced garlic, dried basil and oregano, crack peppercorns and olive oil. I slathered it on about 30 min. ahead of time, then indirect grilled the rack on...

I have a small (1.25 lbs) rack of lamb that I was planning to cook tonight on my OTS. I was looking for any recipe suggestions or cooking tips. I will say that I'm not a huge fan of mint, and an overnight marinade isn't feasible. I do have some fresh homemade pesto and I'm wondering if anyone...