Recent content by TonyS T-Bone

And I like all three components to be bought on sale at the same time, but that rarely happens!

Wow, thanks for posting, brings back memories. My neighbor's son, who originally picked it up for me on a curb find, later became the new owner of this reno as their wedding gift!

Seems to me you should start with smaller chunks, more surface area to render - or - maybe you can run it through the grinder like hamburger? That might save a lot of time I reckon, unless I am missing something...

Brett - I was reading through the posts and hit on your 50/25/25 ratio, which is exactly my blend and we love it!

I am now OFFICIALLY in the Christmas spirit!

On the G1 that I restored, I actually cut the legs so it could take the casters. I thought that was a mod worth doing.

I can't stop staring at this... https://www.facebook.com/marketplace/item/527518722896382/?ref=search&referral_code=null&referral_story_type=post&tracking=browse_serp%3Ae8cf78f6-63dd-4c00-838a-e8dbcc251fec

Saw the beef shank on sale at local grocer so I asked for a whole one (7-8 pounds) vs sawed into osso buco like cuts. On sale, choice, 1.99 LB. Smoked w hickory 4 hours, then wrapped and cooked at 275 for another 6! Cold and snowy in Chicago today. I served on platter w chips, jalapeno, guac...

I am the proud owner of three Juniors - two are done and going on the market soon. The third will get a full restore and kept for use!

I am trying this NYE! Nice.

hahahaha. Well.... :cautious: I wound up parking the 22 in the "alee" position with my garage blocking a steady 10-20 mph mph wind. I used Kingsford Pro in the SnS. With water in the tank. No roto. I had a really tough time keeping the kettle temp above 225 IDK why. Prob b/c outdoor ambient...

Thx for input everyone, I thought about keeping the LP tanks indoors until ready to cook, but at zero degrees…ugh. I may butcher the turkey and cook the breast over charcoal on my new 22. If brutal weather, i have 2 ovens in the kitchen and an air fryer. It may be time to give the outdoor...

My (Chicago) weekend menu is (was?) planned to include spinning a 14 pound bird and roast a prime tenderloin, and numerous veggies etc. on my gassers. Now Mother Nature is bringing Snowmageddon and below-zero temps in on Thus-Friday. Wife says I’m nuts and I need intervention from tvwbb!! Thoughts?

Weber reported dismal annual earnings this morning. The company lost $330 million for the fiscal year ended Sept. 30. Net sales were down about 20% year over year to almost $1.6 million.

I've seen recipes in Weber cookbooks for bread, cookies and even cake! Treat it like an oven and don't be opening the lid and peaking too frequently! I would call it grilling I guess. Here's Weber.com's turkey breast recipe...