Search results

Looks like a fun meal! Turned out well!

That's a good idea! Looks great!

Kemper, that is really starting to look good!

I wish I was in your sons class, if that is what there being fed! Nice job!

Knowing the palet of your audience is key to being a good chef!

Interesting, thanks!

Great idea, well executed. I need to think about how to do that on my WSCG.

Any chance you have a picture of the 9 racks on the WSCG? I would love to see that!

Clint, the views on the hike look awesome! That sandwich though, I have paid quite a bit of money for sandwiches that don't look as good as what you made. Nice job!

Looking good! It's clear you know what you are doing, and it looks like it turned out fantastic!

Keeping it simple, but not sacrificing on taste, texture, or appearance! Way to go Cliff!

Tony, great looking table setting and fantastic looking plate of food! I have never heard of featherblade before, what is it?

No actually, I laid the base on bothe sides with Oakridge Comp, and then sprinkled both sides with dominator. The reason I tried it this way was because my wife and I found the Dominator's cinnamon a bit overpowering. This method toned it down to my liking, but my wife is still not a fan of the...

Today I tackled baby backs on the WSCG. Here is how they looked before I put them in. They were rubbed with Oakridge compitition pork and beef rub, with the Oakridge Dominator sweet rib rub on top. Here is how they looked 1/2 way through the cook. After letting them cook for 3 1/2 hours...

Looks good! Your getting good advice too!

Oh, wow! That is something I am going to have to try next time I cook salmon! Looks great!

I love it all, the rotisserie, the look of the meat when you finished, and the leftovers! Well done!

Interesting cut, interesting that you sliced it. It came together beautifully! Nice job!

Yeah, sounds great! Would love to see the pics.

Great looking "rescue" WSM, and the chicken looks even better!