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I'd go with a breakfast fatty! Besides the pork sausage and bacon weave, you can add cheese and precooked scrambled eggs or sliced hard-cooked eggs.

Sounds like you're going to the comp in Whitewater. We'll be there again this year. We chose pavement just for the potential mud factor. We were on grass at another comp a couple years ago and ended up ankle deep in mud. We also go to the Kenosha comp in August. That is all grass (and a great...

On March 29 & 30 there's a class being put on in the Chicago area by the Swamp Boys. Get info at swampboys.com. I think cost is $500, which is about the going rate. You just missed a class last weekend put on by cancersuckschicago.com and QUAU, both national champs. They were also charging $500.

Not sure where you are in the Chicago area. By me you can get squeeze Parkay at Caputo's and Butera. They're mostly in the western suburbs and Fox valley area.

Hi Hedley, Nice to have another Chicago area board member.

The Stacker is now on the front page of the Cajun Bandit site. It can be yours for $139!

I'd love to do this one, but I think it's going to be one too many weekends in a row. Memorial Day weekend we're at Westmont, then the next weekend we're cooking 80 (yes 80) shoulders for a picnic at my church. We'll be runner our cooker plus two rentals. Memphis in Mundelein, Jr. member

Fair enough. I used to not do that when I had the original porcelain coated grates. 2 sets of those disintegrated faster than the stainless ones did, which is why I tried to keep the new ones clean. We do a lot of marinated chicken and pork chops, so there's usually some crust after cooking. I...

I have a 2001 Genesis Silver B. I'm on my 3rd set of grates. The last ones are Weber stainless steel. I oil them before use and burn off excess food and marinade every time I use the grill. Nonetheless, this is what they look like: I'm considering the awesome looking stainless steel rod...

I used it to reseason a CI skillet, and it worked well. I used the method in a "Cook's Illustrated" issue from earlier this year. It does smell pretty bad while you're doing it.

I just order one this week from the link in this thread: http://tvwbb.com/eve/forums/a/...0069052/m/6011000026 62% off - $54.99 free shipping

I picked up one of these at Sam's on Saturday. I haven't had a chance to use it yet.

I went to my local Lowes on Friday. There were only 3 bags left, so I grabbed them all. At the register, the cashier said that since one bag was damaged, she would only charge 1/2 price ($2.50) for it! A bottom corner was torn and had been repaired with packing tape. I didn't even notice it...

Put peppercorns in a large ziplock and crack using a rolling pin or meat mallet.

I've made a Steven Raichlen recipe called Wasabi Tuna "London Broil". Here's a link to the recipe: http://bbqu.net/season3/302_4.html#tuna_london_broil The wasabi cream sauce is tasty.

That's a bummer that it doesn't fit the SJP.

I also use a Mr. Coffee grinder. Does the job for me.

Let us know how it works out. I'd love to have one of these for my SJP.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: yeah if you're gonna do the bacon weave on the outside it will be served much better at higher temps. It's tough to render bacon fat...

I will be with my BBQ team Memphis in Mundelein at the Red, White & BBQ competition in Westmont, IL Saturday and Sunday. In addition to the standard KCBS meats, there are sauce and sausage categories and people's choice chili on Sat. plus Ranchers Reserve brand sirloin steak and dessert on...