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Its prolly not the right place for this. But, does anyone else always read jon's name as "jaundice" ? Ha! I'm sorry but I know this bored is full of yall play on words folks.

Grilltastic!!! I've never seen a JJ or even a red on my craigs. Cooker or keeper?

That's my kinda meal, RIGHT THERE! I agree **** good stuff! Josh, if you really wanna impress cook up some of my taters from the throwdown with those ABTs!

Bill's taters look and sound amazing, but I'm throwing down a variation that's a little more for the average jim I didn't set out to beat bill just to make something a little more repeatable and knock the ABT down a notch. Fyi, I was planning on making these before bill posted his taters...

I love cooking like this. Brisket h-n-f fat side down where it gets bout 2-3 hours over the heat. MMmmm nothing better. I trim off some of the burnt barky bits before rapping in foil and continuing on. Little bits for the cook. Beware cooking this way will have your neighbors stopping by. I...

After seeing daniel wolgast's Home made lump in the iron chef tea challenge I knew that I had to try this. Because we have lots of barrels and tons of oak. I called on help from my uncle a retired forest fire / wild fire / controlled burning extraordinaire, weber fan, bbq fanatic, and general...

Thanks all! The kebab set-up was less than $13 off amazon.com so I figured for that price why not. Most skewer sets cost more than that! It has swedish instructions daniel get you one and do some pork loin gyros. The wheel has 6 skewers and held all 5 lbs of my thighs and I could of fit all...

Its been to long since I posted a photo cook. I was hoping for a new camera phone for xmas, but santa must not of heard me, oh well. I did get a shish kabob rotisserie attachment and it was high time to give that doo-hickey a whirl. So I marinaded 5 lbs of boneless thighs in my favorite kabob...

Congrats! I love a twisted sense of humor. Our first baby is due in February. I'm super stoaked too! That thick cut looks awesome. I could go for a whole pack with some scattered, smothered, covered, chunked, and peppered hash browns right now!

I do! And marinade it in the leftovers 24 hours. Then pat dry and rub. I go hot-n-fast say 325• to 160• bout 1.5-2 hours fat down then crutch it fat up same temp for 1.5 and rest in the foil an hour and slice. Take the point wrap it up in your foil throw it back on your smoker for another hour...

Is there a trick to getting two chickens on one spit? I don't have a middle metal piece. Is it better to wedge in a onion or tie them together or just smash em together or wing it? Any help!? Thanks!

I finally nailed some CSR's so I thought I'd post how I did it and hopefully some of yall can post what works for you. I bought a pack of bone-in country style pork ribs. Seasoned with bad byron's butt rub. Grilled them direct over a chimney of hot coals until they had marks in all side 2-3...

Well on my first cook I was just figuring out how to set-up the charcoal, figuring out where the temps settle in at, and how the counter balance thing-a-mojig works. I don't have weber charcoal baskets (yet) so I just banked coals on each side and set a foil pan of water directly underneath...

Scored a weber roti for $10 off CL. Can't wait to try it out. The box is cool too. Installed. Works on the platinum. This is gonna be a fun and delicious doo-dad to figure out.

My mom and her boyfriend wanted me to find them a gas grill because there charbroil finally rusted in two, literally, the lid fell off the grill! So she wanted a good grill for cheap. They didn't want anything super huge or fancy or even to have a sideburner. So I showed them this CL ad...

Thanks everyone It cleaned up pretty durn good. Not as good as my blue 22 otg but this platinum is 8 years older. The sweeper blades however were in much better condition than blue's. I did have to remove them and bend them back. Which is much easier when you know what your doing. I'm...

Lately I've been cooking with a modified version of steven raichlin's 3 zone cooking. Using one fire brick and banking coals high behind it then letting them sort of spill over thinning out. So I have a searing zone, a direct heat zone, and a indirect or cool zone. And I usually lay out a piece...

Just go to u-haul and get your tank filled. Ask for the fill-and-grill deal. Which is $1-2 off. Or google search u-haul fill and grill and print the coupon to take with you. But they can fill a quick disconnect type tank no problem.

After giving my buddy my last score the $25 wsm the grilling gods were smiling on me once again and yesterday delivered me a dark green DD - '00 platinum or is it a performer minus the ignition? Either way it was a free curb alert and the guy even brought it to me. To top it off he said that he...

That lid trick is GOLD! I just used it on 18.5 wsm with a wood handle while checking on my ribs. Worked great. I knew weber designed a lid holder into the wsm! Thank you so much! That's what's up!!!