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I was going to do this for the throwdown, but my wife accidentally got pork tenderloin instead of loin. No worries though, it worked out fine. Two tenderloins, with a bamboo skewer through each then deeply scored with a sharp knife. A bath of olive oil, red wine vinegar, lemon juice, s&p...

Nice ribs Jim!

I agree as well, cook what and how your audience wants. Besides, what we all turn out on our Webers (even on an off day) is far superior to Famous Dave's and the like, right? :cool: The only point I'll add is that the audience is always family and usually some friends. Hard to make just a...

Nice work Mike! Which version do you think tasted better?

That's awesome! My mom has a homemade flat comal, cast iron that she has used probably since she was a teenager to make and/or warm tortillas.

Good work Jim. Think of it as doing some groundbreaking research for peers in your field of expertise!

Love your tacos, Morgan. Is the rice made from scratch? Certainly looks like it. Oh, and (hope this doesn't get me beat up....) I thought it was cold this morning when I went out for a run and the temps had dipped below 60 overnight!

Nice meal.

I've run my share of marathons (the 26.2 kind), but your day sounds like more work! Have fun with it, and I look forward to the pictures.

If you do a high heat brisket, minimize the time spent with the lid off of the WSM. I had a pretty respectable grease fire (think jet afterburner) from the grease in my empty water pan the last time I did a HH brisket. Good thing the hair on your hand grows back quickly :D

Everything looks delicious Gary!

Tony, since you live in AZ you could benefit from this....there is a large lot full of trimmed pecan branches along the west side of I-10 (accessible by the frontage road) a few miles south of Casa Grande. I've never stopped there, but the last few times I've driven by there is a large sign...

You are an artist, and burnt ends are your medium. They look great!

Fantastic meal, Gary!

Noe, would you mind posting how you make barbacoa with cheek meat? I did it once, smoked the cheeks in the WSM for about 1.5 hrs then finished them in a foil pan with beef broth until they were falling apart. It was good but I think my seasonings were off, it was seasoned like a brisket and...

I get mine from a guy who has a bunch of pecan trees near my house. Knocked on his door one day and asked if I could pick up some branches from the ground. I did that once, and have been using that stash for over two years now, with probably a year's worth remaining.

I smoked my first batch of bacon last night. Two 1.5 lb slabs at 170 for 3 hours with pecan smoke. The whole family loves it, and my wife confessed at breakfast today that she was really skeptical of how this would turn out.......she agrees that I need a slicer if I'm going to make more though...

I concur with your son!

That looks awesome!

I grilled some forgettable burgers tonight, so no pictures of those. Also mac-n-cheese and corn for the kids, again not worthy of a picture. However, this was worth a picture. I grilled thick slices of eggplant and a red bell pepper, sliced both, topped with some chopped green onions and a...