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I have only seen ones that allow you to attach a big tank to a grill that normally takes small ones.

Anyone have a good recipe, and more importantly, a method to cook them? Truthfully, a recipe is easy - I can just use a standard potato kugel recipe - potatoes, onions, eggs, oil, salt, pepper. What always gets me is cooking them. I dont really know how to pan fry and I could use some tips...

Just in case this info is useful to anyone... I have only had to sharpen my Global G-2 once since I bought it back in May (6 months ago) and even then I probably didn't have to - I just wanted to play with my Edge Pro Apex. That being said, the knife only gets used a few minutes a day...

You really should go to a knife shop and see what feels comfortable. As for my personal recommendation: Global G-2 chefs knife. I tried it out along with a shun, and Wusthof Grand Prix. I loved how light the Global is. It goes through everything like warm butter. Pretty amazing. A word on...

Another vote for Greased Lighting. It's not quite oven cleaner, but it's excellent on grease.

Just be happy you don't keep kosher. Kosher flats go for 8.99-12.99/lb depending on how trimmed they are (they always overtrim them). A 4lb cost me $50 the other day. I've had to start getting whole briskets, which is a much more reasonable $6.49/lb.

Dark meat is hard to mess up. Marinade if you want, then take your chicken, sprinkle one side with bbq rub and sear that side until you get dark BROWN (not black/burnt) marks. Now sprinkle rub on the other side and flip. Again cook till you have nice dark brown grill marks. Then move the chicken...

I'm going on vacation next week, and I want to take my OTS with me. The last time I tried traveling with the thing, the top kept flying around and I realized that it really needs to be secured down tightly. Does anyone have any ideas on how to go about doing this? I'm thinking bungee cords or...

Haha, success! And good thing - I was down to my last bottle (of 3). The key is that caramelized sugar needs to be cut with another liquid in order not to turn into glue when it cools, but it can't be with oil (it won't blend well) so you have to use water. The problem with water, is that it...

Hmmm, those are some good ideas. I'm actually gonna go try one or two of the easier ones. I'll let you know in 15 minutes how it went. Thanks!

I got a bottle of this stuff the last time I was in Israel: it's a pretty thin deeply caramelized syrup. It delicious in bbq sauces, meat stews, and various kugels. It's also a super glaze on challah and chicken. Anyhow, I've tried a thousand times to make the stuff. Basically, I just added a...

Jay, you're welcome to borrow my Coarse stone (120 grit) for a couple of weeks and see if it works better. Right now, I don't have the time for anything more than keeping my already sharp knives in shape, and thus am not using the 120. (If you're still in the Boston area, you could even pick it...

It's not such a big deal, but I noticed that the lid on my new OTS doesn't sit nearly as well as the lids on my SJP and WSM. On those grills, the lid sits very securely, but on the OTS, it's not as tight a fit. Anyone else notice this? -Pinny

So I have really been enjoying my Apex. At first I tried it with a cutco chef's knife and I didn't have much success. I email the guy who makes the Apex, and he told me cutco uses the hardest steel out there and it's impossible to get a burr because it's so hard it just snaps off. Anyway, I...

Having 9 friends over for burgers, hot dogs, and some shish kebabs. We make great kabobs by combining steak, chicken breast, red/yellow peppers and onions. YUUM!

I typically use one rub for all meats. At the same time, I use a wide variety of finishing sauces depending on the meat, and the taste I'm in the mood for.

Buy. Lump dries perfectly fine, but regular charcoal turns green and doesn't light. Sorry.

I cook them exactly the same as briskets. They come out amazing.

These were labeled "Bbq Ribs." I put them on the wsm at 2:00 and am hoping to pull at 5:30 and sear each side for a couple of seconds. Then possibly sauce. I'm cooking with the water pan full, temp is about 240. I may foil them at 4:00. Seasoning is: cumin, salt, garlic powder, onion powder...

Freezing is ok, just be careful to defrost properly. The best way is too let it defrost in the fridge, but in a swirling bath of cold water is also fine if you use it right after. I would say never defrost in the microwave - you'll wind up partially cooking the meat in spots. This is especially...