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Eagle Rare, Cohiba cigar and wings........ A dream come true!

Stop it! I made the mistake of showing this to my wife - and she drooled all over my keyboard!

I picked up a 8+ aged rib roast from my local meat shop. Marinated in soy sauce, olive oil and garlic salt overnight. Then onto the smoker. After 3 hours at 230° F, the internal temp read 110°. 15 minutes over Ozark Oak crisped up the outside and got the internals to 125° Lets Eat! I...

I'm thinking the kettle out of a more modern Performer grill. I'm not sure if the mounting brackets are the same or not.

Does anyone know if the current Performer Kettles will mount to an old Stainless Performer frame? I have a Stainless Performer and need to replace the kettle. I really like the stainless - mainly because I don't need to worry about putting hot things on it - like a just used chimney starter...

I did about the same thing last year - 6 butts at once - if you can time it so that you can get the butts done a couple of hours before you need them, then you could keep them whole and hot, take them to the feed and pull them there. I cooked them overnight - no water - no foil - I was using...

Are your pictures from a 22.5"? It looks like you have aluminum foil that covers the diameter of the water bowl - I haven't been able to find any quite that wide and go to great lengths to make seams that won't leak. Can you tell us where you found that wide al foil?

Thanks for this, Mike. I just saw this, but I just got back from KC this evening after delivering my wife for a 2 week visit with her 89 year old Dad. Maybe next year.

It looks like you are using briquettes - lump would give you higher temps - I don't know if that helps or hurts.

I've been using Ozark Oak - I used to use Kingsford and had good results - but when I tried the Ozark Oak, it tasted "cleaner". I can't really describe the difference, but that's what I do. I'll probably try Rockwood - my folks live in South Central MO - maybe they can find some. I went...

Off the ..... any sort of path - but well worth finding it.

RJ's is closed.

I cook mine on a kettle grill. I marinade them in peanut oil with spices, fire up the kettle to 350 to 400 and cook them offset for 45 minutes to an hour - I use a drumstick holder to hold a few of the wings so that I can cook more - it's kind of like deep frying without submerging in oil. I've...

I did something similar last year - I cooked 6 butts, pulled them and then put them in vacuum bags - without sealing. I put the unsealed bags in ice water to rapidly cool them. After they were cool, I vacuum sealed them (I waited until they were cool so I didn't have juices sucked into my...

Nice improvisation - maybe the Jazz of BBQ? Looks Great! Nice choice of knife and beer as well. I don't have that particular Shun knife, but I do have some of that locally brewed (for me) Summit IPA.

Great looking food - nice pix and great choice of knives.

1. You don't need to "season" the WSM, but the temps can run hot for the first few cooks. - Make sure that you have a good fit between the sections and tweak the door as needed for a good seal. Too much air leakage will make the WSM run very hot. 2. 1st time meat - your preference - I learned...

Here's a switch - cook the prime rib at low temps (220° to 240°) until the center gets to 120°. Then sear the outside on a kettle or gas grill. This is a method that came from an Alton Brown cook book and when I use it, I get very juicy roasts (not just prime rib) with even cooking and a nicely...

Wow. I did 6 butts a couple of weeks ago - on my 22.5 inch - I can see where the extra 2 would have put them in contact with each other - at least in the beginning. I was using Ozark Oak Lump - cooked them for about 14 hours (foiled after 11 hours). I was measuring 250° or thereabouts at the...