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Last night I had friends over for Steak Dinner. Included were Stuffed Portaballo Mushrooms. As we all know, Mushrooms off the grill cool down quickly so I decided to pre-heat some large Cast Iron Steak Plates in the oven while I proceeded to grill. After pulling these cut to order Angus...

Scotty - Daniel Wolgast was spot on about rolling up your ribs and putting a skewer through them to hold them apart from one another. That will provide for even heat to all parts of the rack and is very simple to do. Rolled up they are also easy to handle. Welcome aboard my friend and good...

Keri, bless her heart, has created a definite classic with this recipe. I have made this as a go to favorite for a number of times, always with great success. My only changes are very subtle - I use 1/2 can apple pie filling chopped up, 1 lb Jimmy Dean Maple Sausage for the meat, 1/2 cup Baby...

Hi Brian - Just read your thread about grilling a tenderloin - Take a look at Lomo Al Tropo. It is a dynamite cook and so easy to do. I've done it several times and if you go to Bob Corrells posts he has a thread for the "How-to's" on You Tube. It's a fun cook that you do directly (no grate)...

"Holy-Mud-in-Your-Eye" Steve. I am one of those that tries nearly everything in this forum at one time or other but I have to say your No. 5 with my personal tweaks have made me the hero of our local BBQ community and I owe it all to you. What I do is as follows: 1 cup ketchup 1/4 cup cider...

Jim - Like Dale said - "Your ribs never disappoint." Great looking cook. Bob

When looking at all these postings it is amazing to see how many diverse backgrounds we all have and yet share such a great common thread in our outdoor cooking. My wife and I spent 40 years in Alaska and retired to a beautiful golf community in Washington state. I owned a commercial printing...

Holy Fatty-0 Ron - What in the world are you doing living waaaaaay over in Va. when you could be living over here on the West Coast? We could share. Those are absolutely great and what a great presentation. Thanks for sharing. Bob

Ivan - Trust me on this - Especially for a bunch of guys - This is a great cook, lots of fun and will entertain them all while producing a good meal. Contact Bob Correll on the forum here and have him post his recipe for LOMO EL TROPPO. You do a whole loin and it is outsanding. I've done it...

Nope. Bob

Hey Rooster - Wow - Thanks for posting this salsa recipe. I just copied your onion recipe and noticed you had posted this also. It sounds great and will definitely give this a try. I would invite you to drop on by and stir up a chip/salsa or two, a few rounds of golf and a couple of fingers...

By golly "Rooster" - You finally did it. lol. Every since you told kaz you were going to post this onion recipe I've been looking everywhere to see where you might have posted it. I even went to your personal profile and saw you had no email address listed or I was going to drop you a note...

Nice job Kaz - I was just reading your original thread. You should be proud of those. Bob

Nice job Anders - It's always fun to be able to turn out a cook that meets or exceeds your expectations. That cook would make anyone happy, especially any guests you might have over for dinner. Thanks for sharing. Bob

Looking at that plate I don't think I would have said same ole stuff, but rather practice has MADE PERFECT. Really a nice looking cook Glenn. Thanks for sharing. Bob

Jim, I have learned a lot from you about smoking for quite some time now but I do have to say the simplicity of your Beef Rib cooks have been one of the best lessons you have given. I hope some of the people responding to your Beef Rib posts really do try them out. They are in for more than...

Hi Roman - Jim K is right on about needing pics of a Crown Roast of Pork as you described. It does sound interesting and not as though you would necessarily have to wait until "New Years Day" to do one and show us. Sounds really good and should be a great cook to do. Thanks for posting and...

Hi Steve - LOL. Yep you are probably on overload. Been there, done that. Occasionally I marinate a steak but most times I just use EVOO and Salt/Pepper. Either way, I pat the steak dry, apply EVOO to all parts after putting on the S&P. The EVOO helps with nice grill marks and bark while...

Craig, you were spot on with your comments - That really is a beautiful cook. With this hobby we always get to eat our mistakes and it doesn't hurt to turn one out like that once in a while. lol. Nice job my friend and look forward to hearing about and seeing your next smoke. Bob

Nice job on the Beef Short Ribs Mark - Jim Lampe does Beef Ribs marinating them overnight in Stubbs Beef Marinade - After reading some of his posts on the ribs I tried the same thing and came out great. You can always use the toothpick test on your ribs or a short little fork test for doneness...