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Nate - that is one of the finest stuffed pizzas I have ever seen - Chicago worthy. Thanks for your explanatino on the cooking process and ingredients.

Love the variety Clint - looks like an excellent dinner!

Excellent Bill! That plated shot just looks ridiculously good! I ordered the piri piri spice you linked to on your last piri piri cook. Have yet to use - maybe this weekend.

Thanks for the recipe Jo - that looks like it turned out great! We're originally from NJ and definately miss the traditional pernil that you can get at restaurants all along Bergenline and elsewhere. Will have to try your version soon!

Just a regular Wednesday cook, nothing fancy…. The players, 80/20 patty with KS and P, ABT with plain cream cheese and a little seasoned salt, store bought bacon for the burger. Two small splits of pecan for a little smoke. Pecan is definitely my favourite smoke wood, I add it to almost...

That's insane. Beautiful....hardly ever see one like that on the east coast. :(

You can't cook it any better than that! Nice Marty!

That looks fantastic RJ! Nice cook!

Looks fantastic Bill! Must say I've yet to find a Mrs. Drummond recipe that I didn't like.... you nailed it, of course.

Happy birthday Rich! Many more to you. Barb...Ask I can say is dayum! That is an incredible looking meal.

Phil - Sale at Ballantyne Commons Pkwy HD ended April 12. They had several pallets - maybe 6 or 8 - but they were no where near the grills. All the charcoal was over by the contractor checkout for some reason. Also had RO Lump on sale for $10.99 I think.

I store mine same as Jim.. 5 gallon buckets. I drill a few holes on the sides at the base with 1/2" bit to ensure I have some air flow from the bottom up and no moisture issues.

I go same route as Jim. Local tree guys. Usually super cheap.

Great cooks Bob! I love the grilled romaine - those look like the smaller heads that I get at Costco and they are perfect for grilling. I do 'em same as you - unbelievably good!

Hi Mary - I agree with Dwain. I've had a few accidents with my stone and you end up with rock solid sauce / cheese burned onto the stone. I treat it just like the cleaning cycle on our oven. Just jack up the heat and it should burn off or at least become 'scrape-able'.

That's a beauty Bob! Congrats on the find!

Thanks Bill....Ferry St. was a guilty pleasure for sure....love watching them cook the meats fast - over the open flame, moving constantly, squirting hot sauce and then hacking away at the chicken and ribs into individual portions. I remember it well. I've asked Portuguese friends and it does...

Bill - Chicken looks incredible!! Have you ever had Portuguese BBQ from Newark - places like Ferry Street BBQ? If so - how does your Piri Piri compare? I've always wanted to replicate that recipe...

Thanks for the replies! Sounds like I may have to do a side by side comparison on a calm day. Will check back in after I get a chance to test!

OK OTG community, need help on something - could be just me....over the last few months I've had a few cooks on one of my OTG's where I really struggled to get a good hot fire. Charcoal has been ruled out (though I do have a separate charcoal issue - RO Natural Briqs, not satisfied). Only...