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Way too big for me ... but the improved WSM has me intrigued. Whenever my WSm gets too dirty (I'm a lazy bbq'er) I think I'll have to bite!

no, but i remember a foodnetwork show that featured Father's office (it's the show with the annoying guy and "..." in the name) and he made a burger in the backyard, and it looked delicious. tried to replicate it once. came out ok, but i think with several revisions I could have made an...

most of the time, all you need is a little salt. so seasoned salt is a little more complex than table salt. but take any piece of meat, apply salt and pepper, and it won't taste so bad, know what i'm saying?

My local Ralphs (Krogers) that's in an upscale neighborhood has great meats. I'm talking really marbled USDA Choice ribeyes and porters for $5.99 on sale sometimes. Anyway, I went in just two days ago, and lo and behold, beef ribs, NOT trimmed to the bone. only one small rack, but $1.99/lb. So...

wonder why home depot stopped carrying the cubes. lowes is so far from me. gotta try walmart I guess.

Might have to give it a shot one day. Sounds like all yummy ingredients put together. Can't be bad at all.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Try making your own, Dean. Much fresher tasting (no concentrates), no preservatives, and no (oddly included) sugar. </div></BLOCKQUOTE> Kevin...

If I have big heavy eaters I supplement the expensive backs with some cheap butts. And they're just as good!

Turned out well. Very tender, no chewiness at all. I like it rare, the missus and her mom like it cooked. So they get the outer bits, I get the thicker ones Marinated in orange juice, soy, a little sugar, some garlic and ginger. They, of course claimed it was a tiny bit bland (we use very...

went to a local market for some tritips ($2.49/lb choice). This place usually has good cuts but i was uninspired by what i saw this time. Saw some very succulent flap meat pieces, $4.99/lb. inspired by this thread, Decided to go with some of that and some flat iron steaks, also 4.99/lb. Have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Moriarty: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Skirt steak definitely isn't cheap around my parts. I can get quality USDA Choice ribeyes for the same price sometimes. Sucks, cuz I love skirt steak. It's a different cut, and a different experience.

Like a decade ago I hear. http://www.weber.com/manuals/pdf_files/Master_Touch_Own...uide_86050_06_96.pdf From the link, that says June 1996?

Naw no notes, just memory Yes it does allow for variance in quality, but also surprises too!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> K: In the short time that I've been asking questions here, you never cease to impress me with the quality of your answers. Reading your replies usually results in me...

If I go high heat, I like to grind them fine. I find that less seem to fall off when flipping etc. Also less prone to burn IMO than large pieces. But I also like the look and texture of whole spices on occasion. How about both?

Lol, it's nice, but I have a 22.5" Master Touch I picked up not too long ago, so all this would do is a table. So I want to jump into the gas assist model, just for the hell of it, so it'll feel like a real upgrade. Of course, if I didn't already have a MT, and a WSM, a Ep-320, I'd buy it...

http://sandiego.craigslist.org/nsd/for/759425062.html Since it comes with a chimney and ligher fluid (eeek!) is this a performer or the one that looks like a performer but does not have the gas assist? If it is indeed a performer, this is a great deal and I'll go ahead and try and buy it...

I can't take credit for this, but can't give it either because I forgot who said it on this forum, but if you have a roasting pan, and have a rack, you can turn it upside down and it acts like a rib rack. A solid one at that.

Other than #1, you can mod your WSM to have all of those. Quite fun too, if you haven't already. #4 we all use a brinkmann pan from Bass Pro shops I believe. As for #5, I just twist it and test it (slight tug). Haven't had a problem so far.