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Here: Looks fabulous for butt based roast.

thank you for your insights ,kk

I love it when someone goes all in! Well done.

Well how does bacon do on GrillGrates? This is tough to avoid fires.

Cooked about 2 lbs. of shrooms

Dang...I must be cheap, $200 for grillgrates for genesis! Looks like a great product but dang.

For maximum mushroom flavor, pan roast em. Slice white and portobello mushrooms thickly. Use a non-stick pan with no more than a teaspoon of olive oil, cook on medium high/high heat. I used '8' setting on my stove. SINGLE layer is a must. Cook 4-5 min per side until golden brown. Just before...

In retrospect, I should have had the upper rack clean and available. Good call. Grill marks do not matter when 'everything' is on fire! I'll turn down the heat next time. I was lucky to have oven space both hot and available. This is one time, I wish for 4-6 burners.

It has been a while since I grilled 8 steaks. I went to the Weber book for a refresh on how to. It said grill on high heat...rotate at 1-2 min for grill marks, flip repeat. Well the well marbled steaks dripped fat at 2 min. and looked good BUT...fat flame ups started. I moved the steaks but 8...

Forget the chuck. " the GF loved it!"

Darryl that is a fine idea. Let us know how you like it.

There are two options for the solid additions. After simmering onions, peppers and or fruits in the sauce: #1 Blend the solids into the sauce OR #2 Remove the solids and use them as a RELISH on a BBQ sandwich I prefer the relish option.

Good day all. Today's version: add 2 T dried cherries add 1/3 cup chunk pineapple simmer 10 min. then remove the fruit add fresh squeezed lemon juice Enjoy edit: added a dash of cayenne pepper

Very good products that I no longer choose to purchase.

no place than my own deck That's what I was thinking...if I'm at one of those picturesque locations, I'd prefer someone cook for me. I remember being on the Pacific coast with my wife in a very highly regarded restaurant with a window seat at sunset.

OK. this can turn into a big can of worms. I did this way somebody does it that way.... #1 At least 1/3 to 1/2 HICKORY wood for butts or more. Pork loves hickory. #2 Butt Rub For Jane by Kevin Kruger or a variation of it with salt. Kevin knows flavors. #3 Mix some rub in with the pulled pork...

I stumbled upon a favorite oil/fat for seasoning. I have not read about it anywhere but I like it. Very light coat of Crisco...seasoned at 350 or so multiple times. Little high temp the more times you season it.

Congrats on the diet and exercise success

Yep, you are correct...very lucky.

Besides not being a handyman I'm not a physician. I did have success working with an excellent dietitian and had a 60 lb. weight reduction with a low carb diet. Since then I moved to a whole food plant based diet for a year or so. Now, I'm low meat with fruits, veggies, legumes...whole food...