Search results

This looks amazing. It's going on my list to try.

A little late to this party, but the last burgers I made were one of my favorites. Finely minced some garlic, bacon, and mushrooms and cooked slightly in a pan (a sort of duxelles). Let that cool and then mix into the ground meat, shape into patties. Cook direct for a few minutes each...

I've been remiss about posting and thus have a few cooks to catch up on. First off, breaking in the new rotisserie for the kettle. Even after just one use, I love this thing. To break it in, I found a big, local chicken (5 lbs) and marinated it overnight in buttermilk. Going on the new, shiny...

Yes, great choice. Similar situation here, as I'm usually cooking for 2 (occasionally 4 or 5). I have the 18.5 WSM and the 22.5 OTG. I use the OTG nearly every night. It's the perfect size for indirect, and I just added a rotisserie...and now I'm in heaven.

Clancey's in Linden Hills.

Thanks guys!

I'm a big fan of lamb, but my wife doesn't care for it. So while I can only dream of doing a whole leg, my butcher turned me on to steaks cut from the leg, and it's become one of my favorite cuts. Lamb getting happy (with a pork chop for the wife). On the grill. Beautiful, local asparagus...

Hello -- I've been a lurker for quite a while. I've grilled on Weber kettles for years and picked up a WSM back in 2005. That's when I first discovered TVWBB. I posted a bit on the old site, but mostly lurked. I've been recently enjoying all the contributions to the Gallery, and thought it'd be...