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That looks so good, John! I've only spatchcocked chicken and cornish hens before. Gotta try that with a turkey sometime.

I'm with Jim. That's the best bloody mary I've ever seen!

Great way to use leftover chicken. Looks tasty!

That is gonna be good! Store bought pork doesn't hold a candle to the wild stuff. Wish I still hunted where there were wild pigs to harvest. Best pulled pork ever!

Patio here too. I've got covers for the WSM & 22" Kettle, but in the 2+ years they'be been out there, the kettle has only gotten a few drops of rain once when it was blowing in nearly horizontally at just the right angle, so I don't bother covering them. I'd love to do something like Chuck's...

Wrapping a backstrap in bacon is hands down the best way to grill it in my experience. Looks like you nailed it too! I'm going to try your marinade next time I do one.

You nailed that cook. It looks so good you've inspired me to do my first venison stew on the grill this weekend, rather than the usual slow-cooker method.

Wow, very nice job!

Very cool, Chris. Thanks for sharing that. Saw them live at a small venue way back in the day.

Emeril's split pea with ham is great cold weather comfort food. I substitute diced ham for the two ham hocks and add a couple dashes of Colgin's Liquid Smoke to taste. 10 cups low-sodium chicken broth 2 pounds dried green split peas, picked over, rinsed, and drained 1 medium onion, diced small...

Don't forget the Darth Vader wood stove

Wow, that's a great price. They're usually about 2.50 here.

Yeah, Bob, I think nine-something is what I've paid for it at Wally World each time in the past.

Publix has them for 3 for $5 through 2/12.

Chef's Choice makes excellent, durable sharpeners. I've got the older 110 model which was passed down from my Grandfather. It's a model that's still being sold and mine is still going strong. If you're looking for a Chef's Choice sharpener that's half the cost of the Trizor XV, consider the...

That's what I did too. Then used two stainless steel hose clamps to fasten the two perpendicular charcoal grates to the charcoal chamber. Lifting out the used coals by the charcoal chamber and shaking the white ash off is a piece of cake now. I use Royal Oak Lump exclusively as my unlit...

I've done an 11lb mounted on a beer can chicken stand on the lower grate with the upper grate removed.

Awesome. I'm going to have to pick up one of those UCG's.

Great looking steak, Tony. Did the Unknown Chimney Griller give you those nice diamond cross hatch sear marks? Hard to tell from the angle of the plated shot.

Those last two shots are awesome, Bill. Rack of lamb is great when done right and you did it up like a pro!