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Hello from Garrett, just north of Fort Wayne

Thanks guys, now I want hanger steaks...

Congratulations, on your new pup! we sure love the one we have that rescued us.

I would like a plate please

I roofed houses a hundred years ago in high school and we would put step flashing along that side, it was a square piece of thin aluminum about four to six inches square we folded them 90 degrees then nailed them along the edge of the roof and up the side wall, over lapping them about half the...

Yum, that looks great, thanks for posting it, nice video too.

I'm with Dustin, I have a maverick that I liked but got tired of messing around chasing the temp, now I used a thermometer thru the top vent and if it settles in a little more or less than what I thought I wanted , I let it ride there.

It sounds like you picked the right burner, excellent job across the board.

I'm still intrigued by the side burner, have you used it yet and if so how do you like it? The reason I ask is the side burn on my gas grill is really only good for lighting charcoal and warming sauces, and that burner looks like a winner.

I have one, I like it a lot.

There is a new Q100 and Q1200 on shopgoodwill right now if anybody is looking for one.

Charles, nice job on the retraction, it's refreshing to see someone own up and say they sorry. we have all said things we regret.

Thanks for the pictures, I took down our pool and have a spot just like that I have been trying to come up with something to do with it, I think you nailed it.

I would eat that three nights a week

Great looking ribs, I would take a rack those any day.

great cook on those ribeyes Chris, the last ribeyes I grilled, I over shot the medium rare and that made me sad.

That is something I have been wanting to do, I got a grinder for my stand up mixer, I hope they turn out like that

Nice, I love fish tacos and those look good!

Michael, sounds very much like my first cook years ago when I found this site, try putting some cased sausage on if you have room on the grate, it only takes and hour or so and it is great for lunch while you are waiting for the butts to finish. good luck Steve

I got 25, the dry aged timing threw me