Recent content by Doug Parizo

Gorgeous. I just added the griddle option to mine.

Jon was right! Weber griddle 6787 is a perfect for my 2005 Summit D6. (How did you know Jon?)

The opening is 17.5" deep x 32" wide. There are three grates: * The two big ones are 17.25" deep and 11.75" wide * The one small one is 17.25" deep and 8" wide Thanks for your help!

I have an old Summit D6 which I love, and i would like to find a griddle for it. Anyone know of a griddle that would fit? Thanks!

Thanks guys for your responses. Rick: I do LOVE this grill. The surface area is addictive. It's so nice to be able to cook a lot of food and never deal with crowding. I also got a stainless stell brush from the paint section of Home Depot -- inexpensive and nice for cleaning. Bryan: thanks...

Hi all, I have a D6 (with the infrared contreol on the far right) and when I got it 1 year ago, the infrared would not stay lit, no matter what. Weber sent a repair person out -- something about a thermocouple -- and now it DOES stay lit. However, I think it may still be connected wrong...

Did my first batch of ABT's, using some pulled pork I had FoodSaver'd in the freezer and Apple pellets. I was at my sisters house so I used a Green Egg and a guru. Regarding the ABT's, I know everyone says they are great and guest love 'em, but my report is: They are great and the guests love...

Bud tall boys, extra cold. Dire Straits.

I had thawed some ribs for this week in the fridge and then I last night left them packed in my trunk -- they froze again (not solid, but close). Are they OK to eat? Thanks!

I did my first prime rib for Christmas -- it was half of a $100 Costco rack = $50. I had a friend who did a specially fed $300+ mail-order beauty, but sadly he badly overcooked it. I used an ET-73, and I would have been LOST without it. Consider using one. I pulled it at 134 internal, cause...

I usually buy my pork butts in Cryovac, then freeze them. When I get in the mood for Q, I move 'em into the fridge. At that point I'm comfortable waiting a week before I smoke, but I bet I could go a lot longer, especially considering it was half frozen for much of that thawing week.

Hi all, I did the herb-crusted Prime Rib for Christmas and it really came out great! Normally, I would have packed up my WSM and brought it with me to Cape Cod, but I had to keep the minivan clear for presents, so just this once I did a smoke on my father-in-law's regular propane Weber grill...

OK, so I just put the spareribs on. I've never done spares before, just a bunch of baby backs and pork shoulder and chuck roll. Anyway, I gotta tell you, the whole trimming/cutting part got away from me. I was cutting stuff off and trying to pull membrane, and I can tell you that mine look...

Thanks Shawn -- great writeup! 1) Cool that your roast came all pre-tied, and the price looks pretty good too. Are those Canadian dollars? 2) You picture applet is the best way to look at a group of pics I've ever seen -- cool! Best, Doug

Chris' excellent cover series on Prime Rib has inspired me to do my first Prime Rib for Christmas. Thanks Chris! In that series, he wrote:<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Tie the roast at each bone. This prevents the outer layer of meat from pulling away...