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Wow Anne - just wow. Camp cooking is a particular love of mine and you really have it nailed down with all of those different techniques. Beautiful scenery and wildlife too! Regards, John

Looks juicy and delicious from here Dustin. Any cook you learn from is a good cook IMO - and you get to eat the experiments! Regards, John

Great job on those burnt ends Bob. I love it when people post about overcoming adversity to practice their art. Regards, John

Nicely done Rich! Stuffed pork loin is one of our favorites. Your stuffing sounds really good... Regards, John

Rusty, that is one crowded pool but it looks like it worked great. Awesome cook dude! Regards, John

Glad you checked in Tony - I was wondering where you were. Great looking food. How do you like the Primo vs. the Webers? I am going to go check out your blog now... Regards, John

Great looking bird kemper. Love the color. What was in the rub you used? Regards, John

Nice cooks Bob - and the pictures look fine to me but I'm an amateur... Regards, John

Great looking PP there Dave. I like the peppers too - I usually throw a few on when I am smoking something... Regards, John

Great looking bacon there. It is a lot of work but it is definitely worth it. Which flavor did you like best? Regards, John

Nice job Kevin - way to adapt to your environment and put out some great looking food! Regards, John

Jim, Hats of to you buddy! I bet most of the smokers in Wisconsin are stowed in the shed right now. Yours is still making great food. Awesome looking pork steaks. Nice work! Regards, John

Great job Cliff. That lamb looks perfect. You have inspired me - I am going to try a RoL soon. Regards, John

Great looking meals Gary. You really gave your grills a holiday workout. I bet folks love coming to your house for the holidays... Regards, John

Great cook Anders! Your design and technique are spot on. Looks like a great time was had by all (except the pig of course)... Regards, John

Daniel, you stepped up to the big leagues and hit a homer on your first at bat! Nice looking brisket. Your approach to learning to control your temps BEFORE your cook was an outstanding idea. I agree that smoking brisket at a higher temp is a good idea. I target 275F when doing brisket. As...

Wow Jim - I have had alligator sausage, alligator shish-ka-bob, and alligator sauce piquant but I have never even heard of whole grilled alligator before. How did it turn out? Did you enjoy the flavor? Texture? Regards, John

Good experiment Bob - handy info to have. I too use KBB almost exclusively (mainly due to price and consistently). I did get roundly reprimanded recently for using KBB in a BGE - apparently that is a major faux pas... Regards, John

JR, sorry I just noticed your question. The pile technique is a technique I learned from one of the gurus on here (it has been long enough ago that I don't remember who made the post). Basically I cook the wings direct for a few minutes so they take some color and then move them indirect and...

Wow Bob - those look awesome. I still haven't done short ribs but you have inspired me. I am going to give them a try real soon...\ Regards, John