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Those look really good, Mike. Great presentation.

Nice work, Bradley. That's pretty sweet. You just need a block and tackle or something to lift the lid straight up so you don't get greasy rings on your concrete.

Looks like the bar has been set. Nice entry.

The longer you look at that last plated picture the less you think about the origins of the protein. Pretty tasty I bet. Seems like a lot of work for taco/fajita meat, though. Glad we have people like you on the forum, Jim. You crazy.

Good lookin' ribs, Tom! Nice smoke ring.

I like the way you bounce back. As a buddy of mine likes to say, you can't drink all day if you don't start in the morning.

I usually do mine on the top rack of my WSM for about an hour or so at 275. Clay saucer, no water pan. Here's a picture of the finished product: I use a 1/2-piece of the thinnest bacon I can find (usually Oscar Mayer). No pre-cooking the bacon or anything. Good luck.

I'm for tenderloin.

Most of your answers can be found in the various threads in this forum, but here's my two cents: 1. I don't think an aluminum pan with a small amount of chicken stock and drippings would have any affect on your temps since the liquid volume is much less than a full or even half full water pan...

Both plates look great, Bob. I've done something similar with pork country style ribs. Hot, quick sear on all sides and then braised in a Western dressing concoction until super tender. Sounds weird but it's really good. I'll have to try these. Oh, and you can't go wrong with Cheetos as a...

That plated picture is cookbook worthy. Very nice.

What about pork tenderloin, RC? I'm sure folks have a lot of different recipes and tenderloins aren't terribly involved, so you might have a bunch of entries. And it narrows it down to something fairly specific. Just a thought.

That's it. I'm ordering a rotisserie and a basket. Great stuff, Jim. Pork steaks look killer.

That looks really good. I love that PSB recipe so can't wait to try it like this.

I picked my 18.5 up at the local Ace Hardware. Not sure if they carry the 22 but it'd be worth checking before driving to St. Louis. If you're going to be on the Illinois side, Hearthside Grill in Belleville carries all things Weber. www.hearthsidegrill.com

What do you cook in Rhode Island? A single portion of an amuse bouche?

This was a Christmas gift from my Mom last year. Two of my favorite things - cooking and playing guitar. The next post will be Lampe showing his Les Paul and Strat versions.

Yeah, wasn't November 2000 a great time to be a Chad? Hanging, pregnant, dimpled, dangling. I never thought I'd hear the end of it. This race has been neck and neck since the polls opened. Gonna be a close one.

I'm currently stuffed from eating tacos at work for Boss's Day, but I still want some of those ribs. Those look awesome!

Thanks for the input, everyone. Looking forward to trying your suggestions.