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I would imagine that you could do that. My personal preference for roast beef is to either make a sandwich or just grab a couple of slices and eat them. More often than not, it's usually me grabbing a few slices as the misses says "why don't you make a sandwich?" and I reply "Too much work!" and...

Yum!! Those look great!

I'm not sure which I like better, the view or the tater. Great pics!

I've used the fuse method in my 18.5" WSM several times; each time was for smoking bacon. My goal is to have it cruise at about 150* for a few hours and then bump it up to about 195* and get the bacon up to about 145* or 150*. Temp control is the same as every other minion cook that I've done...

Well, the video posted as a still. Oh well.

I really like cooking on a rotisserie. I have a Showtime Jr. Rotisserie from the master of informercials ("Set it and FORGET it!"). It was a bridal shower present. We thought the aunt who gave it to my wife was being a smart alleck, but she swore by it. Over 15 years and it's still going strong...

Holy Cow!!! Sorry that you've had such a rough week! Glad that you're fixed up and hope that you have a quick and complete recovery!! And Bob is right, you're in great hands with Barb manning the grills in the meantime!

The ribs look great! I've done baby backs on the kettle before that had a cook time of about 1 hour. They came out delicious! For me, it's amazing how many different ways you can get to delicious ribs!! That's a pretty kitty!

That looks like a killer sammich, Barb!! I'd take that...and a lot of tots!! (I love me some tots!)

I love me some garlic. I've never added any to burgers, but this seems like a good thing for me to try. I'm curious: 10 cloves of garlic for a pound and a half of burger? Was it as excessively garlicky as I would fear? Have there been reports of dead vampires nearby? :p

Thanks Pat!! I figured 9 hours tops. If it stayed within the 6-9 hour range that I thought it was going to cook in, it would've finished on just one load in the 14"-er. I heated and ate it last night. It wasn't done. The fat in it hadn't rendered fully which left me some dry meat with fat...

I took Friday off of work to meet the pest control guy at the house. After he came and visited, I knew I wanted to grill something. The wife was craving steaks, but she wasn't more specific than that. So, I went to our Publix (which has some of the most beautiful steaks in the butcher case) in...

Some good Giants cooking this weekend!!

Happy Birthday!!! Food looks great!!! I've never scored a tri tip, or any steak for that matter. Did it have a fat side that you scored? What's the benefit?

Man, you cleaned those up nicely!! They're both beautiful!! It is not unknown around these parts that my grills are in dire need of some cleaning. How'd ya do it?

Great looking food!! Good to hear you're enjoying the WSM!

Hahahaha!! They were just done on Saturday!!! ;)

Some mighty fine eats there, sir!!!

Perfectly! I used it for my Smoke Day cook on Monday. Put two legs off of the driveway and spiked them down and held the other two cans down with paint cans.

Looks like that came out beautifully!!! Now I'm hungry!