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When will the madness end?

You bet! The original and jalapeno are a great side for most Q. Actually have a can open now that I'm using with spare rib tips. I've never run across the black beans, but I'll be on the lookout for it now.

You sure did get it right. Looks great, Rich!

Got mine at a Firehouse Subs for about $6-7. Not all Firehouse subs sell their hot sauces, but if you can find one that does, chances are they'll have it along with many others. I just called around to the three in my area until I found one that sold them. And James is right about it being...

It doesn't need to be airtight and the garage is fine. Just keep it dry. For storage I use one of these, kept out on the patio, with the drawers labeled for the type of wood each contains. $18 from Wally World

Too much wood smoke can ruin a cook, no question about it. And chicken is one of the easiest things to over smoke. I too have heard wood loses it's potency with age, but haven't been able to discern any difference between a new batch of applewood and one two years old.

I dry brine steaks overnight with a good coating of kosher salt. Ribs I usually do 3-5 hours before they go on.

Great looking spares, Enrico!

Sure looks tasty to me! Hope my first one comes out looking that good.

Good color on the hens and I like the idea of the cajun stir fry. Picked up a wok for the kettle last year and still haven't used it. That might be just the inspiration I need!

Looks like fun and those ribs and brisket look great, Jim!

Finally got around to trying that Zing-Zang. Took a large bottle of it to the Memorial Day BBQ, which was a big hit and was drained in no time. I liked the flavor better than Master of Mixes 9 Pepper, but the heat wasn't quite enough for my tastes. Found adding a healthy squirt of sriracha or...

Cool idea, Paul. I like it.

Looks great and chorizo in meatloaf sounds like a real winner!

Cha-Ching! That plated shot looks delicious.

Thanks for the link, Tim. Can't remember the last time I bought pre-ground. I watch for chuck roasts on sale and have the butcher grind it.

Good point, Chris. Weber's full sized chimney is more versatile. If you're only going to have one, that's definitely the chimney to have.

Weber's compact chimney, not the full sized one: http://www.amazon.com/exec/obidos/ASIN/B009IH0ICG/tvwb-20 Using the minion method it doesn't take many fully lit coals laid over lots of unlit ones in the charcoal ring to get a WSM going nicely. ^ this too

Awesome looking burgers! Bonus points for the onions rolls with lettuce on the bottom to prevent the juices from turning the lower bun into pink goo. You clearly know your burger architecture, Cliff.

Glad to hear you're feeling better, Bob.