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Unless I go the cremation route, I'm seriously considering some good animatronic effects for my own funeral... As an aside, I've started reading Dave Blazek's "Loose Parts" on a regular basis. He's pretty good!

Heckuva a good cook...thighs rule!(y)

I do *NOT* see a big kosher pickle and a cold draft beer. Please try again.;) One partial verse from "He Went to Paris" has stuck with me for a long time: "Some of it's magic, some of it's tragic, but I had a good life all the way."

Take off! It's a beauty way to go.

McDonald's originally used beef fat/tallow for their fries. Just sayin'...

While not directly related to the original post... A couple of years ago I dug deep and spent for KG's charcoal grate for the vintage 26" Bar-B-Q-Kettle. Worth every penny and then some; I have no idea if they're still available, but on the off chance they are and that someone here might be in...

In a couple of days I'm going to be heading to Ohio via these roads: I-39, IL-17, IN-2, US-20, US-127, US-33, US-68. I'll be staying in the Lebanon/Waynesville area and making at least one trip up to the Dayton suburb of Fairborn. So...any decent barbecue and/or fried chicken restaurants...

Definitely! I'm sure I over-rubbed the ribs in this case for this very reason.

Great montage! If you listen closely enough, the voices of some fairly (and to a lesser degree, somewhat) well-known people.

So does everyone in this thread also know how to drive a stick? ;)

I can't remember the last time I cooked with my SJP...I wouldn't be surprised if it's been 15 years or more! I should dig it out and fire it up again, so I can remember why I stopped using it.;) I gave the bottom vent mod some thought back in the day, but ultimately decided against it. To be...

Ouch! The wheel in question lost its tab quite some time ago, so I should've been a little more proactive! For the longest time there was a scrapped yellow kettle at the place I stay on vacation. I was there a couple of weeks back and didn't even think to look for it this year.:(

I use the "separate salt" method fairly frequently when prepping meat for direct or indirect grilling, but not so much when putting together a rub for a long cook. I'll definitely give it a try next time.

Thanks for all the replies, and yes, Jon, I'll take it! It looks like a lid vent but maybe I'll get lucky and it'll work on the bowl. I'll send you a PM. I'll actually be passing through Indiana next week but my route this year doesn't take me very close to Brazil, or I'd definitely buy you...

This FB post illustrates it well; I'm looking for the wheel with the single rounded tab: https://www.facebook.com/kettlehistorian/posts/lets-talk-bowl-vents-from-1961-1974-weber-kettle-bottombowl-vents-aka-daisy-whee/104416810911095/ I've never actually measured the size of the holes in the 2...

Sunday cook deemed acceptable. Carry on, but try harder next time. ;)

Generally I do not ever associate 150F and beef with "perfection", but in your case I'll make an exception. ;) Did you actually light the charcoal or did it just self-combust?

I'm on board with the sauce; it reminds me of a pit beef sauce with sour cream substituted for mayonnaise. Duly noted for future use!

Citizens, hear me out! This could happen...to you!* Last night I was putting together a rub for today's spareribs and thought that it would be nice and convenient to whiz up everything in the grinder. Sure enough, I got a nice, finely ground, homogeneous mix and applied it thusly...and after...

It seems that this thread is suffering from a serious sequin and rhinestone deficiency, so Del Reeves is here to help remedy that: (I'm guessing that some of our younger members aren't familiar with the concept of "operators". ;))