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Really nice! Agree with, "If you had Lamb when you was a kid and your mind is set on "not my cup´o´te" Then try it again I BET you will love it." Curious: What is a "great price on Lamb racks" there?

Suggested reading: HERE & HERE to start. It might take a while to get through; the first link has a 107 pages to date.:)

Mustards flavor does not withstand the heat of cooking (like paprika) and really doesn't not add any flavor to a rub.

What Gary said! Nice!

Mildo, I'll take two with the Gorgonzola! Bet that neck was a good substitute.

Mike, Great job!

"Goal: Grill to perfection" Mission accomplished!

Just something I needed to get out of my head. Jalapeño, roasted Poblano, Garlic, Onion, etc., and of course Cheez-Its®. Some Balsamic & Rosemary Carrots and a couple of potatoes for the bottom rack. Without glaze (or bacon!) a loaf of raw meat is not always aesthetically pleasing...

Nice job Jeff! "This was the second time I threw trotters in a stock and they lend an amazing element to a stock unlike anything else." Gelatinous yumminess!

Welcome Phillip! Your gonna love it here!

"The allspice berries for smoking sounds very interesting, and creative. Do you think it added much?" Todd, It sure smelled good while it smoked! It definitely made a contribution but I think I need to maintain the duration of the berries smoke. The foil packs seem to go pretty quick. I have to...

"is perfect given the distance between fire and food." Jim, I agree. For some reason when I looked at the grilling photo I thought I saw (through my fuzzy AM eyes) the grate sitting right above (think no center section) the charcoal bowl. :rolleyes:

Thanks everyone! "...what kind of jerk marinade." Mike, The Jerk Paste was Walkerswood. I finally found it in a local market. It was quite good for being a commercial product but I think I like my version a bit more although I'm not sure it would qualify as completely "traditional". Usually...

Hey Jim, I'll trade you a plate of jerked ribs for one of your wings! Looking mighty fine! Curious though: With all the choices in the pavilion to cook on why use the smoker for grilling?:confused:

Those steaks are perfection! Cooking an entire meal on the grill and having it all ready at the same time is something I need to work harder on. Well done. btw/ Loving that table as well!

Nice meal! Might be time for another loin... Wish I had a bowl of that soup this damp and rainy AM.

Nothing special: just wanted to see if I could remember how to post photos! Been a long time since I bothered with Baby Backs but they were on sale and looked fairly meaty. After twenty-four hours with the Jerk Marinade I wiped off the excess and applied a bit of a dry jerk rub... Used a...

Peter, The gov. rec. is 165. My preference is closer to 150. You might also consider giving the duck a serious acupuncture session prior to putting it on the rotisserie. Take a needle and go over the entire bird just penetrating the skin and underlying fat. This will allow the fat to cook out a...

Terrific Bob! btw/Your lunch didn't look to shabby either!

Plus one on that!