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It's amazing how many nice special color grills you're finding up in Alaska. They very rarely come up in my neck of the woods.

I have about 8 pounds of heritage Berkshire belly curing right now. It's not that thick, so I'm thinking it doesn't need the full 7 days, it's been curing since Saturday and already feels firm. I'm a little nervous about not curing it enough, so I'm gonna let it go a few more days just in case.

I love road trips in Europe..."oh we just went to Germany, France, Belgium and Netherlands for 7 days". So awesome, and love to see you can still turn out amazing food when you are "roughing it".

Don't be embarrassed, I had never heard of them either. There's allot of things I found out about on here, actually.

I recognized you as a fellow Canadian when you said "Off we went to the local hospital where the dr looked at it said there is nothing wd can do for you....after a quick 2 hour wait, they sent me to a specialist at a different hospital." Only a Canadian would call a 2 hour wait at the...

Hey Rolf, Here is the way I made it, you can vary according to taste... 1 bunch cilantro, remove most stems 1 bunch culantro, remove bottom of stems 1 handful flat leaf parsley 2 sprigs fresh thyme, remove woodier stems 1 medium yellow onion 1 head of garlic 1 bunch of green onions 2 medium...

Wow, looks great. I guess it's a form of ceviche?

Thanks, I've been realizing that more and more lately :)

Wow, didn't see you going in that direction...love it!

Over the last little while I've been getting my mom to teach me some of the dishes I grew up on, from her native country of Trinidad and Tobago. She's turning 73 this year and doesn't cook much anymore. I remember as kid that she always cooked allot of food, and she always said it was in case...

The last time I did a brisket that size was on an 18.5 with a 18 pound bone in shoulder with the picnic on it...it took 18 hours at 225 for the Brisket to be tender and juicy. The brisket was on top and didn't hit 175 until the 16 hour mark.

Yep, if you look in the link Dwain posted you'll see the awesome amount of whole chickens you can get on the 22.5. I'd cook them whole, forget about the skin, and cut up up once cooled.

All Home Hardware stores in Ontario sell Maple Leaf brand all natural sugar maple briquettes and all Costco's carry Basques Sugar Maple lump. Those are my two exclusive fuels, lump or Maple Leaf in the performer and Maple Leaf in my WSM.

Lots of people use K-Blue exclusively and don't have an issue, but I personally don't care for the smell of it when it lights up, or the taste of food cooked over it...even when it's fully ashed over. It's almost expensive as other charcoal in Canada and we have other brands that are all...

I did 5 butts almost 10 pounds each in an 18.5" on Friday night (48lbs total), see this thread for more details. http://tvwbb.com/showthread.php?41919-Catering-question-Pulled-Pork-for-50 Short answer, 4 will fit no problem. It will take more fuel and the ones on the bottom rack will cook...

I use apple and sugar maple on just about everything in the WSM, but I have been using Jack Daniels whiskey barrel chips (pre-soaked) mixed in with most of my cooks on the Performer and I'm really loving it, especially with steaks.

I did 5 butts on the weekend, they were at 180 after 15.5 hours on the cooker so I probed them with the non pointy end of a wooden skewer and it slid right in...temperature is a good indicator, but not the holy grail.

Sorry to hear things haven't been 100% for you lately, keep your head up high my friend, we are all here for you! I recently made the best steaks I have ever had using this method from Americas tet kitchen. I love crust on my steak, but I'm like you...if getting crust means over cooking then I...

It also really helps to thoroughly dry the skin before you cook it.

Do you have the et-73 or the et-732? Even in its heyday mine never worked beyond 25'.