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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jane Cherry: I didn't know they were still in business. My Wagner's are probably 60 years old, handed down from my hubbie's gramma. Here you go ~...

Great shot of the quaker! Sausage looks great! Love the stuffer !!!

Fries look excellent and those burgers look "perfectly" formed. How'd you do that? Also, is that a grate from another grill sitting on your Weber grate? Excellent job !!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: If you want, I can scan 122-123 and email it to you, letmeknow? B </div></BLOCKQUOTE> Bryan, if you do scan that, would you mind sending it to...

The perfect plate !!

Dayum, that looks good !!!

I'm with Jeff and Tony. Here's a link to a page Chris wrote on firing the WSM up in the standard method and the Minion along with some options are on page 2. Hope this helps. Welcome to the board!

Did you brine this bacon like the last batch? What container will hold a half slab? Great idea on the double stack !!

I love the cold and love the snow (hate the wind!! ) but after living for 20 years in Florida, I'll NEVER be able to adapt to outdoor cooking when it's 6º outside! You da MAN !!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Nope .. I got 2 threads confused. It's all here .. and there. LOL Sorry 'bout that...

Where's my plate??

What happened to the other half of this thread? Bill

Thanks Rich. I've read about SBR & honey but not tried it. I, too, am a dry rib guy but I do like to change it up from time to time. Oh, and no foil here either! There's not that much sausage info on this board but there are a few others that have some pretty good info as well as...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Anybody got their own "rib resolution?" Oh yeah, and I almost forgot, Happy New Year!! </div></BLOCKQUOTE> Yeah .. Do MORE and do BETTER...

That wasn't rambling! That was a good description !! I've not tried any Dizzy products, I've been using Texas BBQ Rub, but what kind of sauce to you go to if you do sauce? Bill

I haven't but I believe Jeff has at least once. Hopefully, he'll chime in here. Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich G: Got a favorite recipe you use? R </div></BLOCKQUOTE> Not yet. I'm just getting started myself. I think I've read most of the bacon threads...

That looks really good, Rich .. What recipe are you using? Bill

Chicken is great food and that's a great way to exemplify it! Bill