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Some people put their ribs back on the cooker after taking them out of the foil to "tighten" the bark back up. Harry seems to be saying that he doesn't need to do that since he already has a good crust, and the foiling merely softens up the crust. Pat

I've seen posts, here I think - perhaps from Kevin - that propose that the pink is not from undercooked chicken, but rather results from the chickens being processed at an increasingly immature age, and that results in the pink color in the joints. Temp is temp, after all..... Pat

Steven A - chuck eyes are wonderful grillin' steaks. Same muscle as the rib-eye but forward into the chuck instead of behind the shoulder in the rib sub-primal. Usually cut into steaks about 8 oz each, they are very flavorful, only marginally more "chewy" than rib-eyes and usually a bargain...

Jeff - Kyle from TheSlabs.com mentioned on one of the BBQ podcasts on pork butts that he cooks boneless pork butts and that, rather than tie them, he essentially butterflies them to expose more of the surface area to the smoke and rub and therefore create more "outside meat" with bark. Just a...

Really great to find one that age in such good shape. The handles look wonderful and it is a real treat to find one with no chips in the porcelain coating. Great find. That's a good agent to give you the head's up. Pat

OK, who kidnapped Bob and what have you done with him? Somebody is posting VEGAN **** under his name! Pat

I am thinking that the horsey sauce could be very interesting in an Alabama-Style (Big Bob Gibson's) white sauce for chicken and turkey. It's essentially mayo, vinegar, a little dash of lemon juice, horseradish, salt, cayenne and pepper. It would seem that the horsey sauce could be blended into...

George is correct. The Weber-ites will never sell us the cool colors here in the states. Apparently we aren't "stylish" enough for much of anything other than Black Kettles and Cream colored 'Q's. Too bad for us - and too bad for them. I think they under estimate the number of colored grills...

Call Weber. Now. Pat

Looks great Tommy - where was the contest? Pat

Really nice Jeff. Gorgeous old grill! Pat

I had that happen to me once as well. I thought the roast had fully thawed but when I checked the temp at what I thought was about 15 minutes before the roast should have been done, the temp was at about 80 degrees! I grabbed a long butcher knife and cutting board and quickly cut the rib roast...

Try the canister - my Q220 seems to run hotter out of the canister than from a 20lb tank. Who knows why - blend of the gas, moon phase, whatever. Good news is that it is a pretty simple mechanism with relatively few parts and Weber is sending you the most complicated of the possible solutions...

That Luger's steak sauce is also KILLER on grilled oysters on the half-shell with butter, worcestershire sauce and Parmigiano-Reggiano cheese. I put it old cold like a cocktail sauce after the oysters came off the grill. May not have been Luger style, but it was freakin awesome! Don't mean to...

Yeah, Weber, as good as they are about Customer Service, is not so good about customer CHOICE! You can have it in any color you want, as long as you want the one they make it in (and sell here in the U.S.)! Pat (who is still smarting that they wouldn't sell me a black Q320 lid!)

My guess is that Chris is spending some time in the duck blind. As a devout Louisiana duck hunter, the season is a religious experience for him!

Measure the length of the grill with the tables up, then hit the big box stores - most have three or four different sizes and while it is unlikely any of them will be a perfect fit, there should be one that will work. I've not had problems with my bars falling out on my 320. Have they somehow...

Billy - been there done that with a turkey! I found some instructions on the internet for carving a turkey that involve removing both breasts whole, then slicing them into medallions and pulling the dark meat from the thighs. Since I found that, I've been getting a MUCH better yield on my...

What sized bit did you use George? I do my Q burners about once a year or whenever I notice the temps are slow to come up to where I want them. I've been using a piece of wire but something stiffer, like a drill bit would definitely be an improvement. Thanks, Pat

Mike - we bleed Orange and Blue, not crimson and white, in our household. You guys kicked our butt around pretty good this year. Rest assured, we will be yelling Geaux Tigers around our house on January 9th! Pat