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I found some very nice looking bone-in ribeyes at wholefoods for $12.99/lb so I picked one up. I salted it and left it for an hour on the counter, then went out to fire up the gasser and it wouldn't start. After quickly perusing this site I used others' suggestions and fired up the WSM. I...

Those ribs look great, I assume you foiled for a bit? What temp did you cook with? My girlfriend is starting to get annoyed with my 10pm dinners, perhaps this will help.

Wow. Crispy bacon on soft meatloaf, what could be better.

Never tried country style ribs but I will now. How did you make the zuke fritters?

I stuck a fork in and the meat pulled easily out with it. It was very tender and everyone said they loved it. I was wondering though, if you hold it for a long time (almost 5 hours, still hot when pulled) wont it continue to cook, perhaps to overdone? As a whole I thought it was very good...

I did my first Mr Brown today with two 7 lb butts. I first checked them at the 10 hour mark and to my surprise they were done, regestering 195 degrees, whoops. I foiled them and wraped in towels in a cooler. I'm not planing to serve until 4 and a half hours from now. Is that too much sit time...

Jim, I'm in the same boat, only had 4 cooks so far, 2 chicken and 2 ribs, but my girlfriend is a vegan, sadly. I've tried to convert her with some amazing ribs, but no luck so far, more leftovers for me I suppose. Though it is a bit like catching a big fish with no one there to see it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe: Just chunk the pan all together, i only use the top grate with out any pan at all, way easier to control temps, great flavor, all meat cooking...

I'm all for higher heat/less time if the results are the same. What temps are you cooking the ribs and brisket. Thanks

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: It's not rust. It's just smoke particulate buildup. A quick rinse and/or stiff brush; no worries. I've never been much for ceramic or sand...

My Q320 just turned 1 recently and I now have rust on the porcelain enameled CI grates. Weber says no seasoning is necessary, but how do I keep them rust free? The rust is on the far left and right, where I dont usually cook. Should I spray the grates with oil after each cook?

why the saucer, to catch drippings or to act as a heat sink?

Are you guys smoking or grilling, either way it looks amazing

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: This is presented just as another source of information, not as my preferred method. Found this a few years ago and decided to keep it...

Thanks Chris for the info. I do love Ruths Chris but of course dont have the hardware that they have. Right now I have a Q320 and can get it up to 550 or 600* with the lid down. If I cook this hot does that mean turning the steak more frequently to prevent burning?

Ive been grilling steaks for years and most are good and a few are awesome. For me the difference between the two comes down to tenderness. I need to know how this is achieved. Is it the cut, is it the marinade, or is it the cooking temp (or perhaps something else). I usually grill new york...

Lightly form burger, splash some soy sauce on, sprinkle garlic powder and lemon pepper on both sides. Medium rare, yes.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe: John beef spare ribs can be cooked several different ways and each one produces great results. I have grilled beef spares with great results just...

Those beef ribs look amazing. I've been wanting to try them, but I'm confused. I figured beef ribs would be similar to steak, preferring a quick cook. Is this thinking wrong? How long did you cook these?

Redemption. This time was much better. I turned the middle burner off, the big burner on low (275-300), flipped and basted every 15 min. Total time 2 hours. They obviously werent falling off the bone, but they tasted good.