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Looks fantastic. I really need to look into this.

Congrats!! I want one sooooo bad!

The plated pic looks Excellent! I do a Pernil every year for Christmas. Not the shoulder though. Well done!

Oh my! Cliff, you hit me right on my soft spot! That is to die for right there. Love that cook and would like to know more. If you have the time please post the full recipe.

That is one beautiful looking bird!! I'd love to be at your table for dinner :).

ROFL!! I'm dying here :).

I'll gladly take the ones on the right :). Excellent looking burgers!!

Yummm! I have a top round in the freezer - maybe I'll get to try this :).

The bird looks fantastic!! I have to get me one of them spinners!

Gorgeous plate!! Winner!!

I'm impressed Clint! I'm not brave enough to try aging in my fridge :(. Well done!

Hi All, I figured on doing something special for my 1000th post. That all went out the window because one of my daughters got home from college for the holidays a few days early. And, the first thing she told Mom was "I haven't had a decent home cooked meal in weeks! And I want Dad's meatloaf!"...

Excellent! You are a grilling machine!!

Man that looks sooooo good!!!!!!! Perfect in every way!

VERY NICE!!! That's not a bad price for Prime, I've seen a lot worse.

Incredible price for great looking steaks! Congrats!!

Very cute pictures!! The colors on the first one are a little off. Leave the White Balance setting on "Auto" while you're getting to know the camera. Then set up a shot and change only the white balance so you can see how the different settings work.

Agreed Stubbs is my goto charcoal. I only use KB in the WSM.

I have no experience with flavor brining. I do brining for moisture on meats that either don't have much moisture or will lose it from longish cooks unless they are brined. I flavor just as normal for brined vs. not brined.

Hi Clint, I brine all the time. I use an 8 quart container and place it in the garage fridge: http://www.amazon.com/exec/obidos/ASIN/B001E0JM9A/tvwb-20 But I only use salt. I fill it up to the 4-quart mark and then add the salt, it's always 1/2 cup and then the meats. Don't want to brine...