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I appreciate your help, Rob. And thank you very for buying the books. If there are any recipes/techniques you would like me to cover in the WeberNation videos, please let me know. Jamie

Sure, Kevin. First of all, I have tons of respect for Mr. R. Let's just call him Steven, a brilliant guy with a world of grilling knowledge. The truth of the matter is that either method can work but I have my reasons for preferring the "oil the food" method. One reason is that it conserves oil...

Thank you, Jim, for giving me yet another chance and spreading the love with your neighbor. Jamie

Larry, I hear you. By this point I think I've developed thousands of recipes and I reluctant to go back and trace previous steps/ideas, so I'm always looking for delicious new ideas. Here are some from "Weber's Way to Grill" that I hope you will like. Steak and Gorgonzola Piadini Chicken...

Gary, The chef's approach relies heavily on the idea of "mise en place," which I think is French for "put in place." Practically speaking, it means getting all you "stuff" together before the meat hits the heat. I do 90% of my prep work in the kitchen on the butcherblock table you see in the...

I have been to a handful of cities already. Right now Austin is a possibility but it might be Houston instead. Sorry. Best way to know is to friend me on Facebook. I usually post where I'm going there. Jamie

Kent, One of the reasons that I love barbecue is that we are all chasing the impossible dream of perfect results. As far as I know, no one has gotten there yet. There are just too many variables, not least of which is personal preference. Barbecue competitions are not like car races, where there...

Hi Pinny, I appreciate the feedback about the WeberNation online classes. I often wonder about which length of video is just right. Many of the internet video "experts" tell me, "you have to keep each video under 3 minutes or people will click to another site." Apparently the experts haven't...

Hey guys, Thanks very much. I poured about a year of my life into the book, so it's gratifying to see that you find it worthwhile. Much of the time was spent with Tim Turner (the photographer) in Chicago, figuring out ways to teach grillers at all levels which techniques really make the most...

Great to hear, Mike. Thanks for your encouragement. Hopefully we can grill together someday in Virgina. Take care, Jamie

Ladies and gentlemen, I appreciate all the ethusiasm and experience you bring to our shared love of outdoor cooking. I'll see you around. Jamie

Don, Obviously I am not sure of exactly what you are doing with the chicken and what’s preventing you from getting the crispiness you want, but I’ll give you one thing to try: salt-curing. Before you put the bird on the rotisserie, sprinkle about ¼ cup of kosher salt all over the skin and...

Rob, These days I am really loving a sauce developed by Amy Anderson of the Ranch House BBQ restaurant and competition team. It's published in "Weber's Charcoal Grilling," along with her baby back rib recipe. It is a ketchup-based sauce with a great balance of cider vinegar, Worcestershire...

Dave, That kind of heat affects the griller much more than the grill. I think I drank a gallon of water every hour, though what amazed me was that several of the Marines were playing football in that sun! Anyway, relative to the heat of the coals, the ambient temperture was not a big influence...

Everyone should know that Jim was the one who first contacted me about being on TVWBB. I am grateful to him --- and all of you --- for the warm reception. Rock on, charcoalers!

Lee, At home I grill on a Performer. For me, grilling so VERY often (like every day), it's just nice to have the gas ignition and the work table, but my grilling techniques don't change at all when I'm grilling on a Silver or Gold kettle. Jamie

Ryan, I think you are onto something good here. I see no reason why a WSM and a poultry roaster wouldn't work. The skin will probably be a little rubbery after a couple hours, but it might turn a little crisp after 3 or 4 hours, when much of the fat has rendered out. Will you let me know how...

Cool. I see grilling classes offered at both Whole Foods and Central Marekt. They must have some outdoor cooking areas. I'll look into it. Thanks! Jamie

That’s a really interesting question, John. The answer could fill at least a chapter of a book. Even that answer, though, would be based on a lot subjectivity. My advice for you is to begin with some of the classic spice rub blends available in stores, you know, like a basic barbecue rub, jerk...

Rob, You are one of my best "customers" this week. I sure hope Chris picks your name for one of the books I'm giving away. I'd like to have a Fish Taco Throwdown with Bobby. Out here in California, where great fish and vegetables are abundant, fish tacos are the new pizzas. The concept allows...