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Whoa!!! We have a niece living with us and her brother comes over with friends, what a great idea, this is definitely a keeper. Thanks, Karl

Looks almost too good to eat..., what am I saying??? I hope you enjoyed you Sunday. Karl

The meal looks excellent, and thanks for the scenery shots, while I don't miss the cold weather I sure miss the colors. After watching your excellent cooks on the SM you've almost convinced me to to convert to lump for fuel! Karl

Great lookin' meal and it's always good to be with family, I want to thank you for your fish marinade recipe, sounds good, it's on the do very soon to do list. Karl

Happy Birthday Russ, very nice birthday meal. Karl

Looks, delisch, first I've heard of Hasslebacks, I too was thinking of a way to keep from cutting all the way through, just bought some taters today, Hasslebacks are in this weeks menu rotation. Thanks, Karl

Ya did good! Addicting isn't it. Karl

Ya did good Bob, but I'm confused, 3 1/2 hours at 340°? We smoke a lot of leg of lamb and we run the smoker at a dome temp of 210°, take the lamb directly from the fridge to the 18.5" WSM and never had one take longer than 1 3/4 hours to reach an IT of 138°, ...I've been reading the lamb posts...

Bob H., thanks for the compliment, I can't give you a comparison because the only sausage I ever ate in the States was some Jimmy D and frozen breakfast sausage, since I started smoking I've made most of the most popular American sausages, but I don't know if mine tasted like the original, the...

Here's our Tomato Pie Recipe. Tomato Pie 1"9"fresh baked pie crust 1 6 oz package of fresh baby spinach 1 pound of bacon, diced 1/2 medium onion, diced 5 cloves of garlic, minced 1 1/2 pound of ripe tomatoes, seeded and diced 1 1/4 cup Mayo 1 generous teaspoon of Italian spice 1/4 cup...

Bill, thank you Dwain, thanks, I didn't know about the throw down. Tony, Thanks for the compliment. Brian, thanks and I'll post the recipe in the appropriate section. Paul, thanks, I hope you snagged it, I talked the butcher at the supermarket into ordering some, they don't use them for...

As promised, here's some action shots and what could be better to cook on a Santa Maria Grill than a couple of tri-tips, sure brings back fond memories of cruising main street of Santa Maria on a Saturday afternoon, with the aroma of beef in the air from all of the vendors on the side streets...

First thing that came to mind in the first pic is, "no mountains?" guess that shows I'm a West Coast guy, anyway, fantastic, delicious looking cook, don't know what a chuck eye steak is, all I've ever smoked is a chuck roll or clod, do these steaks come from that? And if you don't mind too...

Me too, we're having left over spaghetti. Excellent cook! Karl

Potatoes are mouthwatering, sure would like one, and yeah, the pretzels, what did they taste like? Karl

Looks delicious, now I'm wanting some Huli-huli chicken, we use a recipe from the University of Hawaii and everyone seems to like it. Karl

Excellent looking burgers, and the plated pic is perfect, ...wish I knew how to present my food like that, problem is with the sharks circling it's just throw it on the plate and stand back. Karl

Thanks guy for all of the generous and kind compliments, ...I have larger wood, I'll close down the vents, I'll start the fire earlier so as not to be cooking in the dark, I've two Tri-tips in the freezer, Saturday will be the day and I promise to give you some action shots. Thanks again, Karl

James I used mango and a little rambouton wood. http://www.rambutan.com/ Thanks, Karl

Thanks all for the kind words, I was kinda bummed it didn't work like planned, but I've found the solution and already jazzed for next Saturday's cook, we had some left over RSC that we nuked for dinner last night and that great aroma filled the house, as always this recipe is good. Wolgast, I...