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Same prices here as Brian's at Costco.

I've not upgraded from 7, and I still love it. Works for me.

She's got too many shows on Food TV. Every other sentence she uses the term EVOO and then explains what it is, every single time. It's a bit overdone and annoying.

John: Obviously, you are a rareity who hasn't been exposed to Rachel Ray.

I do it pretty much every year. Did one this year for a client for the first time, and they loved it. I usually rotisserie the bird which has been brined, but also spice rub it with a southerwestern type rub. I have never varied the brine recipe, and if I ever need a recipe for anything...

Yes. I just went on Weber.com and the Performer and the Ranch Kettle both have the same type of lid holder. That's why when you said it gets put into the grill after use, I didn't know what you were talking about. Mine doesn't move.

Yes, I saw this and mine does not look like this. Mine is permanently mounted on the side of the kettle. I don't have a table, the MasterTouch is the former One Touch Gold, with the added thermometer in the lid.

I am confused. I guess I don't know what the slide aside is. I was assuming it was like the one on my kettle, but it's different. I have a much older model than probably most people here.

This is the kettle that I own. It was a wedding present 10 years ago, and it never occurred to me that they stopped making it. I have the thermometer in the lid as well on this model, and to me, it's complete. Don't know if there's another model out there that has everything this one has, ash...

I think Kosher actually has an edge of free range. I use Kosher to make soup stock, and you never get any scum when you boil them. The color is nice golden yellow and the flavor is great. I bought six free range turkeys this year. They were very good, no processing at all, to the point it...

And the party of 20 raved about these.

Well, I have six cats, and I don't know what you're talking about!

And what is the cat doing on the counter??????

I too, am a food snob, and so are all my clients! I am definitely not cheap to hire, but when asked to do a Thxgiving party for 20 for this Sunday, I wonder what I am doing here posting! I've got work to do, and as Rita said, you never start early enough. Cooking is tedious, time consuming...

I've only used leftovers for grilling, never for smoking. When I WSM it, it's usually for the long 16-20 hour haul, and all new coals are used. I usually never have to do anything, except replace water if I'm using it. Once I tried to reuse coals for indirect rotisserie in the baskets. It...

Tis the season. The dinners I'm doing for clients will have this side dish. You really don't want to serve the same ol' mashed potatoes, do you?

<blush>

I can't seem to pull myself away from it to make anything else. I do believe I will brine my client's rotisserie turkey for her. Thanks for the ideas guys. Always making me a better chef.

On the main front page of this site, there are links to recipes, go to Turkey - Apple Brine.

Oh thanks for reminding me. Let me go back. Yes, I brine my spice rubbed turkeys. Not for my clients, but for us. I use the orange/ginger/apple juice one because I cannot ever think there's anything better, it always stands out above all else and you can taste it, savor it in the mouth and...