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Well if I'm not going to be a pig and have only one plate it's going to 2 in 1 if you know what I mean.

Tony, it was just the roadside chicken basting sauce without the oil. Notice that the slaw is your recipe? Love the stuff.

Onto the grill after 26 hour marinade. And onto the plate 54 minutes later. Cooked on the WSM lid on and all vents completely open. Love this stuff.

The 18" can be too small but the 22" will never be too big. If i could only have on it would definitely be the 26.75" You can cook one burger on it or 30 burgers on it.

Right. I love hotdogs and even Boudin and I know there is some weird stuff in them.

trying real hard to convince myself to try this.

Hear that? That sound is me smacking my lips in anticipation.

Nice cook. but what do you do for cleanup of the comal? as big as that thing is you must have to go to the truck/car wash to clean it. I posted this before reading the previous post about cleaning but I presume you just do the cleaning in the yard with a garden hose. I mean it certainly wont...

Not sure what looks best, the slaw or the ribs or the spring rolls. They all look darned good.

soooo ChuckO, what does it taste like and whats the texture?

but the spices penetrate through the skin? Is it true that tongue tastes like roast beef? I need to cook this and try it because my wife's grandmother used to cook stuffed tongue in the oven and my wife and her father swear it's delicious. Part of my problem is that it looks simply gross raw...

Not sure what looks better, the actual food or the exceptional photography. I'm betting the food was as good as the photography myself.

looks very good.

Nice cook and I bet the tortillas tonight will be delicious.

Looking good there.

Now that's a man's steak causing my testosterone level is rising just looking at the post. Bet it was real good too.

I get them at HEB and I think it was $3.79 per pound.

Very nice looking plate.

I think prime or choice is worth the money and the aforementioned marbling was the reason for the quicker cook.

Right. The last couple of briskest I've cooked I had to take to 205 IT to achieve probe tender but this one was there at 190. I almost waited another 5 degrees before checking so lesson learned. I didn't pay too close attention to temps because it cooked while I slept but it was at 214 at...