J Hasselberger

There's nothing WSM related you can think of that I've not already written about on The Virtual Weber Bullet over the past 25 years...

I’m with TFL on the overnight strategy. A 20-pounder on a frigid overnight could easily take 14-15 hours, which would make your 7:00pm...

I’d just go overnight and not worry too much about it. The last 15 pounder I did was an overnight, came out of the smoker about 11:00...

I use to fold it over until I made some brisket burgers, I will trim it off at the thick portion and grind it, works great and got...

A nice hunk of meat given due respect is a beautiful thing. The best utility feature of a tomahawk Is the built-in handle for searing...

My local market had USDA prime tomahawks on sale for $9.99 lb., so I had to grab one, weighed in at 3.14 lbs. I put it on the Smokefire...

The key to that cold sear technique is that the chef is using hot metal in contact with the steak surface (i.e. conduction energy...

My wife Chong of 46 years and my best freind, and then she got me...nuf said.

The Q1200 is an excellent little tailgater. Enjoy.

Made some slaw today. Added a bit of dill pickle relish. Worked nice on a pulled pork sammy.

Jerry, I am the same way. I like several types of cole slaw and many are sweet (in fact today I will do the prep for a delicious...

I cut the cabbage in half, then into quarters, remove the stem/core, and then slice along an angle slicing at an angle starting at the...

My take on slaw is that it's not there to change/fix/modify the taste of the meat. It's a condiment. The lovely Janis makes a pork sauce...