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Bob, Beautiful looking bird. I love turkey (think I've mentioned that already). How did you split the bird last November? Frozen on a band saw? That's a really great idea. Even though I love turkey leftovers, a whole bird is a bunch for just two of us. We buy the breasts off season, but I...

Don't know the Genny or how to set it, but I agree with Dave that higher heat will yield a better bird.

I suppose my reasoning is that at slightly higher temperatures (275 to 300) you do start sizzling the oil and creating the type of bark on a rack of ribs that the OP first inquired about. I don't think it is irrelevant at all...at least it isn't the way I do it. I've done it with rub only...

Thanks for that, Bob. I use light olive oil for some saute-ing, so it is nice to see that it has such a high smoke point. Maybe I am imagining the better crisping from corn or peanut. Might have to do a side-by-side.

Alfred, Try either peanut or corn oil instead of OO. I know OO is trendy, but it has a low smoke point and it just doesn't "fry" like corn or peanut. My best ribs come when I rub with corn or peanut oil, season liberally with Bad Byron's Butt Rub and cook for about 4 hours at around 275. No...

I think dry white wine will be better than beer.

I'm not a camper or tailgater, but I can't imagine anything better than the porcelain coated cast iron cooking grid of the Q. It is hands down the best standard equipment cooking grid I have had on any grill I've owned in 40ish years of owning grills. It sears beautifully, holds heat well and...

I love your chili roaster! Did you make that? I hate to sound like the safety police, but why do you have your pan of oil down on the fire grate, instead of on the cooking grid? Seems like having the oil further from the fire would be a good idea. I've got anchos and anaheims both screaming...

I am trying to imagine how many thousands of dollars I have dumped down the drain over the years.

We've been married closing in on 25 years...you think I haven't tried that by now? ;) Actually, she'll eat dark meat in casseroles, where it's picked, but even there she whines a tiny little bit.

I feel fortunate that my wife and I have mostly similar taste. We both like a lot of heat. We both like most of the same vegetables. We both like almost every conceivable protein source. Where we differ is that she doesn't like sausage, she likes her meat on the well side of medium, and she...

In my experience, the "sweat" isn't something that's necessary. If you (and your family) are happy with the salt level, that's all that counts. That said, a teaspoon on a full rack would not be enough for me or mine. I'm guessing (from pre-mixed rub ratios) mine would be closer to a...

Is that a Cajun Bandit rotl? If so...your thoughts? I am about to drop the hammer. Nice CL score...I keep watching.

Adam, We need a definition of "sprinkle". If you waved a shaker over your rack a couple times, I am going to guess you didn't have nearly enough salt. Your taste buds should help you out here a lot. 99 times out of 100 (particularly among those new to cooking) "bland" equates to "not enough...

Or crank that Genny up to about 500 and give that a go. I think the key to AB wings is thoroughly chilling and then cooking at a screaming heat -- direct or indirect. My best batch came off my Egg at 500 with the grid raised up into the dome. Having watched a lot of video on wing cooking, I...

DBWallis: Are you doing your AB wings in an oven or on a grill? I have had very good luck with getting crispy skin by using AB's steam and chill, then grilling raised direct (that's Eggspeak for right over the coals but way above....similar to a WSM on the upper rack with water pan out).

I know, Gomer. It's really sad. I have one bag left. Most of the Royal Oak that we get around here is made in Bradleyville, but not all and there's no way to tell. I like the "Best Choice" lump, which is also normally packed in Bradleyville, but they've cut their bag size down, which...

Davo, The chicken drippings cook thoroughly in the pan. You can see it boiling. It's no different from roasting a chicken and vegetables in an inside oven. I really like the Q for roast chicken. I have a lot of different cooking vessels to use, and convenience aside, the Q produces the best...

That is way cool. Nice job.

Every time I remember to do it, I am glad I did, although I prefer to do it with corn or peanut oil, instead of olive oil. More than keeping juices in, I get a better crust with a quick brush of oil. That's the advantage I see. I have started reserving any seasoning other than salt until the...