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Good for you, Brian. I applaud you for staying true to your roots and grilling the way you like it. To be clear, I rarely develop a recipe for a charcoal grill or gas grill specifically. I try my best to make my recipes successful on either. However, as you know, cooking over charcoal require a...

We were all newbies one day, Jason. Myself included. Here is how I started Weber's Ultimate Grilling: I’ll admit it. In my youth, I approached grilling the same way an unskilled, super-psyched teenager picks up a shiny electric guitar for the first time. Forget lessons! I’ll just fire up the...

Cool. I'm glad we are on the same page. Of course I've learned a thing or two since 2007 when that book was published. I know a lot more about working with charcoal, and packed most of that into "Weber's Ultimate Grilling." I also know that people really like pictures. They learn a lot more...

Thanks for sharing that perspective, Dave. I'll keep an open minds and give sous vide a try. Jamie

I am a big fan of the Weber Performer. It is the classic kettle grill with the conveniences of a gas-ignition system and a big, sturdy side table. It works great and it’s a sentimental favorite because that’s the grill I used when I wrote "Weber's Charcoal Grilling," which is one of my favorite...

Okay then, Donna. Have a great day at the Kid's Que. We'll cross paths somewhere else. My heart sinks a little when sushi grade tuna gets overcooked. I feel your pain. But it looks like you learned a lesson. Yes, I think higher heat and shorting grilling time is the answer. You might want to...

You are very welcome, Brian. I am enjoying the conversation with fellow fanatics. I do almost all the cooking in my house and about 90% of that is grilling. As you might imagine, I have a big backyard with several grills that I use just about every day. Sure, there are times when I have to fix...

Thanks for the question, Sam. I wish I could give my experince with that accessory, but I've never used one. While writing "Weber's Ultimate Grilling," I cooked with Weber briquettes exclusively and came to appreciate their advantages over some of the other big brands. They burn with really...

I have a nice recipe for Fish Tacos with Southwestern Slaw on my website. It callsfor skewering chunks of fish first. Once they are cooked, you just slide them into some warm tortillas and pile on the salsa and crema. Make sure the fish is patted dry before coat the cubes with oil and skewer...

Donna, you are such a great cook. I hope that one day you will write your own book and share your culinary wisdom with the world. Yes, I've been hearing more and more about mayonnaise of proteins -- especially fish -- as a way to prevent sticking. To be clear, I do coat most proteins with some...

Whoa! That must have been quite a woosh. I'm glad you are here to tell the story. You might have saved a newbie from making the same mistake.

I'm glad you approve, Clint. Thanks.

Clint, I looked at your photos and immediately got hungry. I see what you mean about the paper absorbing more liquid. I used to wrap with foil exclusively. It helped a lot with getting the ribs tender. Then I started writing Weber's New American Barbecue, which involved interviews with many of...

Sounds good, Todd. I hope you get great results with that.

Cooking in parchment paper is a legitimately great way to cook fish. The French call it "en pappillote." I don't really associate with grilling, because the paper would be a barrier to the grill flavor, but the fish will cook nicely in there, especially off you have things like lemon, herbs, and...

Yes, I have done pretty well with fish that has been previously frozen and then thawed slowing in the refrigerator. The texture is little looser and harder to handle, but you can make it work. One thing: make sure to pat it dry before oiling it and setting on the grill. A wet piece of fish will...

Todd, that's a really good question. Like you I've been using more organic, free-range chickens. If you are willing to pay a little more, you will get better tasting meat from birds that run around on the farm and forage on wholesome ingredients. For red meat, I have had mixed results with...

Hi Donna! It's good to see you here. For almost all my grilling I use a fairly inexpensive extra-virgin olive oil made by Olive Ranch. I like the flavors of it and it has a smoke point upwards of 425 degrees, which appears to be plenty high for most of my grilling. I can't say I've ever tasted...

Before I started working with Weber, I was a chef at a winery. My main job was cooking for people in the wine business. I prepared meals for retailers and distributors visiting Napa Valley. It was great for a while, but then my bosses had me cooking for huge groups of people at weddings and big...

Clint, you described a scenario that I think a lot of us have experienced. It’s such a disappointment when you have been smoking meat for hours and, as the temperature starts to drop, you add more charcoal only to find that if burns with a sooty aroma that gets all over your meat. I’ve been...