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Ha! It's a funny world...that's exactly opposite of how i do it I cook indirect lid on and then sear to finish.

i do love the montreal on steak!!

boy, jeff, that guy is hardly using any charcoal in those pics!

haha! i pronunciate it the same way

can't wait to do this in a few weeks! how did you season it?

hahahahaha!

wow, some gorgeous knives on that site!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I also usually place the vents for the lid over the food, which in my mind makes me think the hot air has to move over the food to get out. Now I have no proof of if...

my Bride loves fried chicken but I hate having the house smell like the fryer. definitely have to try this!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Krause: Thanks for sharing this. I was thinking of doing a rib roast for the Christmas, and I may do this instead just to save on cost and cut down...

some type of a roof/cover and a nice table.

Thanks! That's a serious meatgasm right there! I'll do it with some cherry chunks. yumyum.

do you need to tie it, j? that looks simply divine, btw. how long/at what temp did you do that (and what was in that paste of heaven?)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JIRodriguez: Catering outfit I used to work for we did whole NY strips all the time. Rub with salt, pepper, and garlic powder the night before (don't be...

i'd vote for the 26 as well. i bought a 22 this summer and i do wish i had the extra space.

yeah, i was thinking the same thing j...those rib ridges are neat looking.

some folks detect unpleasant flavors from briqs (i have occasionally-an ammonia like odor) and briqs also produce a lot more ash than lump i'm told (i've never used lump)

pine needles? i like "creole" seasoning, not "creosote"...

i always marinade w/o oil but baste with oil

looks great! i really have to try that one of these days...