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great looking backstrap!

did ya get it?

needs more Ditka!

happy birthday tony!

taters, kraut and pork. all I can say is yes, yes and yes. wish I could have some.

don't fret the overdone. for sammy slices, that's perfect.

i've used the oiled paper towel method with good results. I've recently read that w/proper heat, no treating is needed. last couple cooks on Buddy has shown that to be true. no treatment and no sticking. I have, however, seen a utensil shaped to hold 1/2 an onion. supposedly w/some heat in the...

free is always good

i'd give it a good scrub down. chances are there's some grease or food bits hidden some where that have turned.

send me a pm w/how much you want and i'll take a set.

by basket, are you referring to the charcoal ring? if so, you need coal in there to keep heat going as the ones from the chimney die out. also, go w/an empty water pan. doing those two, it should be a piece of cake to keep your temps above 300 even w/o a blower.

looks good. just a thought, if you think the smoke flavor overpowered the marinade, maybe try w/just charcoal and no smoke wood.

nice cook w/some epic pics! can't decide which of the first two I like better. the first gives a nice background, but the sun bloom over the vent tab in the second is pretty nice too.

that twist/braid makes the presentation that much better on an already nice looking cook. I may be stealing that idea in the future.

good work!

thanks for the how to on individual aging. if they taste anywhere near as good as they look, i'm guessing there were no left overs.

that's a hefty plate of awesome there!

nice chop job!

makin me drool here!!

briquettes and lump are all made from wood. there will always be a slightly smokey flavor when using either for fuel vs gas. that's why most folks prefer the taste of charcoal to gas. my most recent cook http://www.bbq-brethren.com/forum/showthread.php?t=171776 was done using the walmart...