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Does a weber performer cover fit over it?

I am a less is more guy and the PartyQ seems like a great idea.

I picked up a copy of Cook's Illustrated's "All Time Best Grilling Recipes" last night because I usually consider them to be a great resource on most culinary matters and have had countless delicious meals based on their recipes. Needless to say, I was eager to see their take on grilling and...

Try this thread... http://tvwbb.com/eve/forums/a/...341089806#3341089806

The definitive guide: http://tvwbb.com/eve/forums/a/...80069052/m/896100293 I have read a few places that this method is great for Walmart brisket - basically low grade / no grade cheap meat. Most still suggest low and slow for CAB type brisket. I can't spend $100 for a brisket so the HH...

Don't know if it's feasible but take a grill and "finish" them on there at the location? Just a quick warm-up. No hassle version: cooler them and enjoy when you get there. They will be fine.

Looking at it from the production side, it has to be a lot easier to just invite them to a set and film rather than try to film on location in the rain, wind, and night. Season 1 was better but Season 3 is much better than most cooking reality shows since it deals with Que!

Watched last night and it's much better than Season 2. They are actually cooking real stuff (no rattlesnake or alligator) and it's just like wathcing 1/2 of a KBCS competition. Last night was Pulled Pork and BB? ribs. Myron is awesome as always, Tuffy is a great guy and Aaron is a welcome...

I'm not so nice. I have a small cooler that I just throw everything in when I'm done cooking and sort it out the next time I cook. My guru with all it's assorted wires and fans, my spare thermapen, and the remote thermometers, into the cooler! All my rubs and spices are in another one...

My brother and I have made this our house drink. Barritts is required as is Gosling.

I love tech but I chose the BBQ Guru because I just wanted my smoker to cook meat. It's simple and I don't have to worry about internet, iPhones, connectivity. I just plug it in, put the probes in and I'm done. It's nice and simple.

The $110 for brisket...is that 1 brisket? What kind of brisket is used at comps (in general?) Thanks, Tom

Thanks for all the great suggestions! I went with Fondue from Alton Brown with bread and Kielbasa and my wife made a cheese ball that had green pepper, pineapple, pecan, and onion on triskets. It was a huge hit. Everybody brought great dishes. There was Strawberry Poke Cake, Deviled Eggs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc Massaro: Was talking about this thread earlier, and even thoughit was already on a lis a few posts up, I remember deviled eggs from the early...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart S: Meatloaf is about as old school as it gets. Same goes for pot roast... </div></BLOCKQUOTE> Is it bad that I still eat meatloaf twice a...

The theme for a party is "Retro" where you make a dish that was all the rage in the 50's - 80's. Does anyone have a BBQ main course that would fit the bill? Thanks, Tom

I have a guru and love it. With 2 small kids and getting set up for parties, mowing the lawn, whatever, it's nice to have "someone" paying attention to the pit and the meat. It really turned my 22" WSM into a smoking oven. Very predictable and I am very pleased with the results. I also run a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: can't visualize what yer issue is. maybe a bit more on that. </div></BLOCKQUOTE> I need the grilling surface to be as high as the sides...

I have read all the posts on the subject and I am leaning towards a chef's choice model. I am going to use it probably 6 times a time for pit beef whichs needs to be very thin in order to not be too tough. Any first hand experience since those posts? Thanks, Tom

Has anyone devised a nice way to raise the grate on a 22" to do things like skewers or yakitori? With the grate sitting down inside the kettle, the skewers don't sit flat and cook evenly.