Recent content by Max

I was on Amazon looking for some 4th of july shirts. check out this shirt. I already ordered mine. It was too cool not to share! If Weber ever made these actual kettles for sale, I would be the first in line! This will have to suffice for now...

D'oh! These were the only photos I got of the meat all cooked up. Had a few people over for the cookout and got distracted. I threw on some babybacks a little later into the cook as well, as you can see. The boar meat was really quite tasty. It was very lean and had a mouth feel kind of...

Just put em on not too long ago, so this is all the pics I have for now. More to come... From the processor... Using some Honey Hog Hot rub from Meat Church On the 22 WSM...

First time using this new coconut charcoal... Using Glen for the holiday cook... The fiancee likes mushrooms with her steak... I like bleu cheese compound butter... They were a yummy end to a nice Valentine's Day... :D

Nothing too fancy here...just some baby backs cooked on the Imperial. Used Stubbs charcoal and hickory wood for smoke. Used my standard rib dry rub and half way through did a wrap with Tiger sauce and Honey. Once tender, took them out of the wrap and sauced with some more honey/Stubbs Spicy...

I've had brisket flats that were not done in the 198-200 range. They started getting probe tender at 205. Other packers i've had get probe tender at 195-197ish. Point being, go with the probe feelings and not the temp. use a cheap bamboo skewer from walmart over your expensive meat...

First cook on my new rotisserie...what else but chicken to kick things off? Brined for about 4 hours. Used Ole Yeller and some Apple wood for flavor. Cooked real nice and was really moist. Video of the cook: http://instagram.com/p/uWTbGFkXtl/

Nice and simple summer grill session after a long day at work. :D Quickly marinating a whole pork tenderloin in apple juice, apple cider vinegar and some of my own rib rub. I trimmed the silverskin and punctured the loin to let some of the marinade in. Getting the grill warmed up. Used...

Kevin, My 18 Lime is from 1971-1975. Kind of hard to pin down. I used this vent guide to help me figure it out. I know that in 1979 they discontinued the Lime in favor of the dark green. Then of course it came back in the 2000's with the new C&B performers, etc.

Haha JeffG! That's funny! I wouldn't be surprised at all if that's what he was thinking. Thanks for all the nice words guys!

Thanks Jim! This one is a vintage Lime, it's a little brighter green than an Avocado and no mist fade on the lid. I like to foil on some of my old twist ash pans just for easy clean up after a cook. I like to keep em looking good. :)

Well, chicken cooked on a Lime. Enjoy. Beverage for the night. Marinated the chicken in some Woosty, Tiger Sauce, and Tapatio. Sliced up a bunch of Bell peppers, Purple Onion, and Celery to go on the griddle. Two Instagram Videos of the cook: http://instagram.com/p/q5MeHoEXjn/...

You are 100% correct. The vent opening protrude about 1/4-1/2 inch outside the assembly. I wouldn't use this on a wood deck. But I grill on a concrete pad, so it's no problem for me.

Just a simple mod. Didn't want to drill or do anything permanent, so went with the hose clamp method. Worked pretty good. Pics below.

It was a lazy Sunday today and I was going to be watching the World Cup Final and I wanted some foods to snack on, so decided to go with some bacon wrapped snacks. Turds and Asparagus were on the menu today. :D Brownies were called to duty today. E Code 22 and Crooked K 18. Gotta love that...