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The top of that pizza is perfectly done. It's 6 a.m., and I would definitely eat it for breakfast.

I used the onion on my Grill Grates before the first use. Seemed to work. Since then, I apply a small amount of grapeseed or avocado oil to the heated grates and rub it around with a wad of paper towels. Between that and cooking meats on them, the Grates have developed a pretty good layer of...

Especially if it is wrapped in cryovac, it can develop an odd smell and sliminess. I like to rinse it and pat dry with paper towels. Fresh as a daisy after that.

When you get bored with the traditional stuff, try a duck. Leg of lamb is good too.

I bet it's another "grill of a lifetime!" That big announcement turned out to be all smoke and no meat. :)

Lots of nice details. That splatter coating interior reminds me of the old broiler pans that used to come with ovens. Tel-Tru should throw you a few bucks or some free merch. I'm going to break down and order one despite the precious price.

Man, reading this thread is like an episode of "Scared Straight" for barefoot grillers.

About how long did it cook? Did you go direct at the end for browning? I've always grilled it hot and fast, but am willing to give this a try.

Looks delicious. Chicken on the rotisserie is a favorite cook, and you may as well do 2 if putting in the effort.

First I ever heard of that. You learn something new every day.

Those ribs look great. We've been craving some, and those pics just make it worse.

I'm looking forward to watching Michael and Tim's cooks. If you are not making your own tortillas, I recommend Tortilla Land uncooked tortillas. They are great on the grill, and take only about 2 minutes to cook. Can be hard to find in the store. Usually lying flat in the refrigerated section...

I was looking for pork tenderloins today when I spotted something that looked like that. I was excited to have such a clean piece of meat, but it turned out to be turkey tenderloins. :)

I started out with temp probes in the meat and on the grate, with wireless to the unit in the house. Monitored temps constantly, etc. Now I pretty much set it and forget it for long cooks. Minion start with vents about 25% open on bottom, 100% up top. Good enough. I will eyeball the WSM temp...

I have a "mad money" Fidelity account to buy small amounts of mainly small cap companies. There was $1,000 of cash left in it. Yesterday, I was sitting in a coffee shop and decided to blow it all on Weber stock at about $18. It's now the biggest holding in my gambler's account, so y'all go buy...

You should have told her this is a Father’s Day steak, so it will be MR. When Mother's Day gets here, you can have one WD. I'm sure she would understand. :)

Just let it rip, and adjust as needed. I once worried about every half inch of vent, but now I just eyeball the vents on my kettle or WSM--looks about right--and let them go. Check every now and then and adjust if the heat is too far out of wack. Most meat is very tolerant of variations in...

When I saw mushroom burger in the title, I thought it would be a marinated and grilled portabello or the like. I should have known that meat would be involved around here. :) Good looking burgers. I love mushrooms, but the spouse is not a fan. Doesn't stop me.

I found the ATK recipe in a video. They dry brine 24-96 hours, brown in a skillet, then sous vide at 133 for 18-24 hours. Then roll in crust and finish in 475 oven for 20 minutes. Serve with good looking sauce. Looks like a fun project, but you have to start on Tuesday or Wednesday to eat on...

What temp do they recommend for that time? Salt or anything during the sous vide? Do you grill or smoke it afterwards? I've used sous vide for steak and salmon (the best) and other small items, but I don't recall using it on a big piece like chuck roast. Sounds like a good new project.