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$7.99 a lb for Select? That sounds high....I just checked my local store's weekly circular and they have bone in riby eye steaks (Choice) for $5.99 a lb.

I make chicken cupcakes all the time. Usually I'll dice the chicken up into pea sized portions and fold it into the batter, and replace half the milk with chicken stock. A dash of BBQ sauce to a basic frosting recipe and volia! Chicken cupcakes.

untrimmed bone in rib eye.

A bone in Rib eye? AKA Cowboy Rib eye?

Hey Bosco, My lovely wife bought me the CB pimp kit that came with the door, the ring, the rotisierie, and the gromets. I'm not sure if the fire ring does anything special, I believe the ring was originaly designed to overcome an ash/vent build up issue from a few years ago that has now been...

If it's a wood composite deck, I don't think you'll have a problem. I've used my 18.5 WSM on a wood deck with out any problems, but wouldn't dream of using it on my vinyl Azek deck.

I didn't mean to get anyone nervous. There's no need to "panic" In fact, the reason why this is such a mystery to some is very simple there's a Goverment Agenci +++CARRIER LOST+++

Rob, Rob, Rob. You're asking questions that weren't ment to be answered. I'd take this "accidental" fire as fair warning. Next time it could be much worse. Trust me. go back to just cooking your butts, and drinking beer. Stop asking questions.... Somethings are better left unanswered. There...

Hey Andy, The only dry aging I've done is using the special bags and I've only aged full sub primal cuts (14lb sides) and after aging slicing them into individual steaks. I've never tried the Atlon Brown method. I'd be curious on your results. After aging for seveal weeks I have to carve away...

I have only great things to say about Weber customer service. I've only used them twice; once for a missing bolt on my Genesis, and another for the door handle on my 22.5 WSM. Each time the service was freindly, knowledgable and without hassle. It's really nice in today's age where it seems...

I've been dry aging my steaks using these bags for a few years now and the results are great. I typically buy either a USDA Choice ribeye sub primal or sirloin from BJ's and age them for about 35-40 days. After trimming the roast down, I usally can slice the subprimal into 10-12 very nice 2"...

FWIW, my wife just measured the ring and tells me the Cajun Bandit rotiserrie ring is 4.5" high.

For years I ran the probe wires through one of the top vent holes and hung the Maverick unit off the handle. I don't think you want to pinch the wires under the lid.

Damn, I was going to measure my Cajun Bandit Rotiseire ring yesterday and forgot. Sorry. :mad:

Don't you take the grate out when you use the rotisserie?

im curious how the brine/injection combo worked? I've found that the brine will not just add moisture, but also draw flavor in, sounds like you might have a sweet flavor from the brine and a kick from the injection? My tureky breast this weekend came out fantastic. cook at 330 degress until...

I've done a few turkey breasts, and actually will be using my new CB rotisserie tomorow to do another one. Like James says, the 325-350 range works well. I've been using a brine with apple juice, oranges, ginger, garlic and the usual salt and sugars in it. Care to share the brine you found?

I would. It's really interesting to see some of the styles Weber came out with. Thanks for posting your pics! :)

Getting a new daughter because she broke your grill is pretty extreme. But then again I can't fault you, after all it was a Weber.

There are a a couple of nice leg of lam recipes on this site in the "Cooking Topics" section of this site: http://virtualweberbullet.com/cook.html#other My wife and I really enjoy the boneless leg of lamb recipe and have done it many times. Trimming away the the thin silver and fat can be a...