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I only use the gasser when MEGA folks are coming on short notice for dogs and burgers........otherwise it's the Performer and WSM all the way. It is nice to have the gasser on hand when you need to whip up 20-30 dogs licketysplit!

WOW!!! I have some spares in the freezer that need to be cooked this weekend!

GREAT!!!! We'll be over around six in case they're done early!!!!! nice looking start..........hope they turn out nice for you.....thanks for sharing!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerry D.: The heat of peppers varies. Sometimes they are hot others not so much. I usually do jalapenos, habaneros, and now I throw some piggles into...

I love my heavy duty KitchenAid utensils from BJs/SAMS (I can't remember). I've really put them to the test and they've performed wonderfully. My favorite discovery from this website is ABTs.......they are EASY and they are a HUGE hit every time I make em'.

I got mine for $30something at aimtofind.com in December.

happy b-day...........great lookin' eats!!!

I did "roadside chicken" with boneless/skinless breasts over the weekend and the results were AWESOME!!!!! I marinated for 4-5 hours and also mopped with the marinade (new batch) during the grilling process. I imagine chicken TLs would be about the same kinda deal. I ususally smoke ABTs for...

I always use 1/2 slices so it's generally one layer of bacon on the pepper..........and I usually turn mine about half way through the process. The top always gets done first and I like them uniformly cooked.

Another vote for roadside chicken...........it's easy and people will go "wow!!, this is the best dang chicken I ever had!!!!". I recently did roadside thighs on a camping/fishing trip using a Weber OTG. I did two complete batches (grill completely packed with marinated thighs). It was a huge...

sounds deelish.....thanks for sharing!!! PP is EZ............no worries on an all night cook; set it/forget it and get some shut eye.

nice job......looks deeelish! love the High Life!

Hi, I would go larger on the butt. You can never have too much PP on hand. Freeze any leftovers, they are great for any recipe requiring meat (tacos, sandwiches, soups, etc., etc.). If you liked the vinegar/peppery sauce, check out the "Renowned Mr. Brown" recipe on this website. I've used it...

Beer and Blowtorches.........sweet!!!

made another batch over the weekend........the key for me is turning/basting MULTIPLE times and staying on top of things to avoid burning.........everyone says it's delicious!! thanks again....and again!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Aarseth: Try using a split level fire. Half of the grill will have the very hot fire. Don't worry about it being too hot. Other half will a low...

man that looks good!! thanks again for sharing, I'm in the mood for some chicken.........maybe roadside this weekend!!

I agree it's sort of like bacon.........I use the leftovers in just about everything. I've made nachos, quesadillas, fajitas. It's also a great addition to soups. And my favorite is hot PP sandwiches with gravy........better than pot roast IMHO. I've also used it as a substitute in my chikcen...

looks deeeeeeeeeeeeeeelish, thanks for sharing. I followed the Sriracha sauce recipe (on chicken parts) to a tee and substituted Frank's for Sriracha and it was a huge hit.......Sriracha's a little too strong for my wife. I add a little Sriracha on the side to kick it up a notch. I can't wait...

Now that I've done a few of the low and slow butt cooks, I give myself an approx. three hour window to account for the possible plateau. If it finishes up a bit early, into the foil and cooler it goes.