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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil: Hey William, do you have other pictures of your bbq area? I have the perfect spot on the side of my hose and I would like to do something...

Thanks! Copper would be cool, but can you imagine the cost? The steel is so thick and heavy, if it were copper it would be outrageous! Thanks for the kind words. Bill

Thanks! It was $120. The dimensions are 10" high by 24" wide. If you go to 36" wide, it goes up to $175. I told him generally what I wanted and he sent me a couple proofs until we got it right and then cut it and shipped it. He did ask for 1/2 the money to do the artwork, and the other...

Thanks for all who provided suggestions for my sign to go in my BBQ area. I had it custom made from a guy who uses a plasma cutter on raw steel. I think it turned out really well. Here are the pics: http://web.mac.com/nd89sc88/iWeb/Site/Library.html Bill PS the guy who did the work can be...

I know it's not the most cost effective solution, but is the answer to buy a bone-in prime rib roast and carve your own? That way you have the prime rib and ribs in the proportion you want. Bill

Zak, you made that?!?!? Holy crap. How the heck did you do that? Did you have a pattern or instructions? Did you photograph or video the process? Would love to see more! Bill

I would only cook poultry at "high heat" meaning 350+, unless you are going to discard the skin. You need that higher temp to crisp the skin. Otherwise you will have rubbery skin-yuk. I frequently do beer can chicken in my WSM-yummy! Bill

Beautiful pics. Making my mouth water! Bill

Mickey: I'll let others chime in re: brining a self-basting turkey, but I would recommend cooking at a much higher temp: like 350+. My opinion is that there isn't a benefit to going low and slow with a turkey, as opposed to a pork butt, where you are trying to using the low heat and long...

Sounds like you're going to have a heck of a party! When is dinner being served? LOL Good luck on your cook. If you can handle brisket, the butts will be easy; they are much more forgiving. In fact, when I do brisket these days I always go with the high heat approach which includes foiling...

Well, I went with a high heat brisket type approach. Cooker got a little hotter than I expected, spiking over 400 a couple times, but I pulled it at 165 and foiled with some beef broth. Final result was tasty for sure; very nice flavorful bark; not quite as tender and silky as pulled pork due...

I recently got an 1/8 of a cow as part of a group meat buy. Included in my portion are a couple roasts labeled "arm roast". I would say they are each 2-3 lbs. How should I cook/smoke these? I was thinking about treating them like a brisket and was planning a high-heat brisket approach...

I like the reverse sear also, but rarely cook pork over 140 these days, especially since I usually get another 5-7 degrees out of the rest time carry-over. I've finally convinced my family that a little pink is OK with today's pork. In any event enjoy your cook, and all that ice cold brew...

That looks so awesome! I would love to try this. Can you post your marinade recipe and achiote oil recipe? Can't wait to see the final result. Thanks, Bill

Heading to Chi-town for a long weekend and interesting in check out some decent Chicago BBQ, cuz you gotta have something to wash down all the Vienna Beef dogs! Any recommendations? (If you have a web link, please include.) Is there a distinct Chicago style? Ala Memphis, St. Louis, Texas...

Thanks for all the good suggestions, people! And the winner is . . . "Burnt to perfection". Thanks to George for the suggestion. Once the sign is done and hung, I will post a picture. BTW the guy who is making it is Kevin Baas who does amazing things with plasma cutting steel. You can...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: "No Vegans Allowed . . ." or "***, Grass or Cash, no one eats for free" Ed C has "Grill'n and Chill'n" on his outside bar, looks pretty good...

Burnt to Perfection . . . I like it. That's the frontrunner so far . .. keep them coming. I knew you would be a creative bunch! Thanks so much, Bill

Hoping one of you creative types can help me out. I just had a pergola built over the area where my grill and smoker sit, and it gives me the chance to have a custom sign made to hang from one of the horizontal timbers. What I can't figure out is what I want it to say, and I'm looking for...

I've made something almost exactly like this from one of Bobby Flay's shows where he was making fish tacos. Definitely a good recipe, and goes really well with fish tacos, but its best as a topping to pulled pork sandwiches (or brisket for that matter)! It has become our go-to recipe anytime...