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no way you lost with that stuff!

those grill marks have got military precision!

looks great!

The steak got half a cup of Jack and the cook got the rest?

those really look perfect. how'd you keep the filling from oozing out on the ones that were lying down?

looks wonderful!

seriously, wolgast, your meal photos are always wonderfully composed; they make the viewer feel they're sitting there with you. (and the missus is quite løvely! You're a lucky felløw!)

looks fantastic! it is amazing really how the wsm just holds the temps, isn't it? spain/kegerator seems like a fair deal to me!

The albino white color on the chicken is the ceviche effect of the lime juice 'cooking' it. looks mighty tasty! Along the same lines I made a 'caipirinha pork tenderloin' last week; turned out pretty yum.

i love that mustard coating!

using foil on the water pan makes that clean up not too bad (except for that time I forgot to do it for a week...yuck) but i don't like all the gunk on the grate from the butts'...butt. i need to try that oven cleaner technique; bryan's been talking about that for years now.

i too bought the firewires and now i'm inspired!

those really look great! i lurves me some ground lamb

looks very tasty, cullen! (as always)

Wolgast, your photos are just lovely.

looks great! that explains that wonderful odor i was smelling over the weekend!

that, my friends, is swine nirvana!

depends what you mean by 'several hours'. whole butts will keep safely hot wrapped in foil in a towel-lined cooler for 4-5 hours, easy, for pulling on-site; anything longer than that and you probably would want to pull, freeze and re-heat.

fantastic looking!

the scallops look absolutely perfect.