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I have one of those charcoal caddys that I use for travel. I also put the bag inside the caddy; keeps it cleaner that way. Whatever works for you.

Beautiful looking ribs and photos! Great job Enrico and a unique way to finish them in bp.

Hi Dave; freeze that dough if you're not going to use it for a week. I wouldn't keep it refrigerated more than a day or two at most. It'll be fine a week from now. Just let it thaw out in the fridge overnight before you use it. I like mine to rest at room temp for a couple hours after...

Those are beautiful Enrico!! Cooked to perfection!

Beautiful looking cook Morgan! Hard to understand why someone would toss that Performer. Ok; not hard. Impossible.

Mainly kbb; close to 400 lbs. I stocked up at HD over labor day.

Hi Peter and welcome!! Well.... virtually you are next door! Can't wait to visit Budapest sometime. Everyone I know that's been there has come away awed by its beauty, culture and history.

Ditto what Troy said. That is very cool. I have a buddy that loves airstreams and would covet that grill!

Cliff; that looks great! Burger just the way it should be done!

Tim: It's great to have you back on the tastier side of grillin'!

Brian; that osso buco looks oh so good!! Great job and I'm inspired to do this soon!

Kaz; excellent cook and fantastic pictures!! All of them are great - and your brother's too. The one of your daughter is just great! BTW; your tritip looks PERFECT!! Just the way I'd try to cook it. Great Job!!

Great effort Enrico! I've done that with a fattier cut of beef (flap and skirt) which are also much thinner. Still the Bistecca alla Fiorentina is just such a beautiful cut of beef.... just delicious!

Fantastic cook Bill!! I just about put my face through the screen trying to take a bite of that steak! Fabulous!

Thanks Jim; will get there today.

I'm guilty of buying 3 of these in the past year or so. I had read Meathead's article on grill grates and searing steaks at http://amazingribs.com/BBQ_buyers_guide/guide_to_grill_grates.html and decided to try it. So.... I called Weber in July '13 or so and ordered a 22.5" SS hinged grate...

Great article Tom and definitely worth a read. I have the gg and use them on my Genesis, but not on the kettle. I do have the cast iron craycourts, but often find that I use the standard weber grill for the maillard reaction. I'm learning all the time.....

Hi Scott; welcome to the forum and I hope you survived the quake yesterday.

Looks Great Tony! Your cooks are always inspiring; thanks for posting!

Jerome that looks Delicious!! Very fun and different method; I'll definitely give that a try.