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Heh. I love living so close to Amazon's distribution point. Showed up on the door step this morning Think I'm going to give fajitas a whirl for my first use.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: Welcome back Hayden, I missed seeing your cooks! </div></BLOCKQUOTE> Thanks Bob. I miss posting here. It's just been a hectic several...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Dukes: My better half got me the Weber BBQ Gourmet grill and griddle for V Day. I got a chance to do some burgers on it and it seems to work pretty...

Meet you there. There's not much east of the Mississippi I can't get to inside of 14 hours.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Frailey: Ban him me arse..I am inviting him to be my house guest. Point his Swedish butt towards the grills, throw my golf clubs in the truck, and...

C'mon now. Post pics! :-p Don't worry about the scratching. It's just character. War wounds. I have two stainless steel Performers...and will add another if the opportunity presents itself. The new plastic ones are just...crap....to me.

I didn't realize they made a hinged grate for the Smokey Joe. Where can I get one of those? Now all we need is a cast iron grate for it. LOL Great lookin' cook. The little kettle that could.

The camera certainly helps. I use the camera on my iPhone because it's quickest and easiet. It doesn't do half the stuff I cook any justice...but even beyond camera quality, Daniel sure knows how to choreograph one helluva photoshoot when it comes to food. Doesn't hurt that his execution is...

Usually when I reuse charcoal, I give everything a good shaking. I use a pair of tongs or the grill brush and bat the coals around on the grate a bit. Reason being, a lot of times the charcoal has a layer of ash on them from the last cook. That ash is very light and like to rise with the...

Heh. It's been so long since I've done a pork butt, I had to dig around the grilling forum for threads related to pork butt and pulled pork..and my old thread was the first one that came up. God...I want this NOW. LOL Going to put it on early tomorrow morning...have it ready for lunch.

I'll tell you what onion soup mix works really well on. London broil. Take an LB, press onion soup mix into the meat (I use two packages of Lipton's onion soup mix). Put it in a dutch oven with a bunch of little red potatoes and carrots, then add about 1 cup each of water and red wine. Throw...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Croake: I almost bought it for the original $48.00 buy-it-now price. Sorry, I drove up the price for you a little with a couple bids. Nice score...

Made a nice lil score on Ebay. This sucker is brand new. I can't even imagine how old it is. It has three vents on the bottom, and isn't a one-touch. Nice wooden handles too. Curious to see what the two-letter code on the lid vent is.

Very very nice Jim. I'm really glad you enjoyed the recipe. One of my all-time favorites. Can't wait to see your jerked yardbird.

Judging by the packaging and the wooden handle depicted, looks like an oldie but goodie. Not bad for $30. Smokey Joe

What's the best way to do the Yukons? Direct? Indirect? Temp? How long do they take to cook when halved/quartered?

100! LOL Had to do it.

*looking at the thread title* Your English teacher would be appalled. *looking at pictures within thread* Your Home Ec teacher would be overjoyed. I guess we'll call it a wash. I happen to have a decent command over both the English language and the grill...and in this particular...

I have to admit, I thoroughly enjoyed cooking in the dark. This was my most enjoyable cook since the handful I did during our back-to-back blizzards that occurred in a 4 day span this past February. If it wasn't for the fact that darkness waits until nearly 9 PM this time of year, I'd engineer...

I got this recipe in Weber's The Art of Grilling. Interesting cook. Lost power shortly into the cook and had to "wing it", in the dark. Recipe was pretty heavy in allspice, but turned out pretty good. Nice lil zip to it. I didn't have an opportunity to bring the chicken to room temp prior...