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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 Pat Smith: I was watching one of Fred Bernardio's (Fred's Music and BBQ) videos on Pizza on the BGE on YouTube. He put his crust on a lightly dusted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast: Hayden: are ur pizza peel of wood by any chanse? If so,after u put the pizza on the peel work fast and dont let it sit to long or the wood can...

Looks good my man. Is that on a lime green, Crate & Barrel variety Performer? Looks sharp.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Welte: I use parchment paper. I make it a little bigger than the crust. After the pizza has been on the stone for a minute or two I pull out the...

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

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: I use a ton of cornmeal. So much so, that I am sometimes rubbing it off the crust as I eat. That's been the only way I can get the pie to slide...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: Ask George Curtis .. He has an answer for everything! Oooohh .. He left the board. Awwwwwwww..... LMFAO! </div></BLOCKQUOTE> I know I have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob_Fox: I use a ton of cornmeal. Otherwise, try the pizza screen like some of the others have mentioned here. </div></BLOCKQUOTE> Do you put the...

Ok. So...I made a pizza not to long ago. I rolled out the crust and flopped it on the grill until I had some nice grill marks on both sides. I pulled the crust, topped it, and threw it back on until the topping cooked and the cheese thoroughly melted. It was fabulous. Today, I figured I'd...

Off topic, but funny. I have a cleaning service that comes in once every two weeks to give the house a thorough cleaning. I'd just ordered some stuff from Lobel's in New York, and it arrived in a cooler with dry ice. I knew the cleaning ladies were due at the house soon, so I took one of the...

I haven't bought a new grill since 2001. None of what I bought came with an SS. I purchased them through Weber. If your 26er comes with them, I don't suppose it's a stretch to imagine they all do at this point. Shear speculation on my part, however.

Didn't realize Craycort made the cast iron grate for the 26er.

Thanks for the kind words gentlemen. This turned out well from top to bottom. I have to say, however, that the highlight for me was the bottle of wine. I highly recommend the Duck Pond 2008 Pinot Noir to whomever can locate some. I'm going to try and do a bottle of wine a week with cooking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Another Bob B: Hi Andy - I've done several Rib Roasts based on the one with Montreal Seasoning in Cooking Topics and they all turned out very well...

Ive had some good ribeyes, but I've also had so many bad ones, that I have all but ruled them out as an option when I'm buying steak. There are so many more cuts that I find infinitely more predictable. There's just entirely too much fat and sinew in those things. At least on a strip I can...

Much like the short ribs I bought recently, I tried these merely because they looked soo good. The marbling on them was just ridiculous. Unlike the boneless short ribs, however, these cook up in much less time. I thought all of the rubs were good, but enjoyed the Chicago Steak Rub best.

These look like short ribs, except they're nowhere near as tough, and cook up just like lil strip steaks. Wish I knew if these went by a less obscure name. At any rate, I had 9 of these, and I used 3 different rubs from Penzey's one per trio. I reverse seared them, cooking them indirect for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris F.: I had a dream last night that I was grilling on a Smokey Joe sized Performer. It was weird; I felt like a giant. That would be a cool, albeit...

petite steak, butler steak, lifter steak, book steak, shoulder top blade steak...to name a few.

Not really. I try and find a piece that has good fat distribution, and has a uniform thickness from one end to the other. This was abut 1/2-3/4" across the board. I simply tossed it on over direct high flipping every 2 minutes for 8 minutes. 75% came out medium rare, the other 25% came out...