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Looks great. I'm waiting for one. Found the lime green one a few years back. Still waiting to find the red! Enjoy it.

Looks awesome! Need to give this one a try.

I prefer bone in butt for the smoker. Lately, I've been really enjoying skin on picnic shoulder on the rotisserie. Crisps the skin nicely.

Chris: Does using the rotisserie attachment count? Its like one big kebab right? Randy

James- Great looking cook. Where do you get your wine staves?

While I love my WSM, Lime Green Performer and BGE, if I could only keep one of my grills, it would be my Genesis Silver with sideburner and rotisserie attachment. I concede it doesn't BBQ like the charcoal grills or get rip roaring hot like the BGE, but it gives me such flexibility and variety...

I can't get to it bit looks like a good deal. http://miami.craigslist.org/pbc/hsh/5553935359.html

Short of it doing the prep work for me, I think I will continue to scour CL for the refurbs and grow my family that way.

Looks awesome! On a gasser or charcoal? If charcoal, what did you use? Any wood added?

Robert: Looks great! Did you baste during the cook? If so, how often and what method? Thanks RG

So tough to choose...my heart is with charcoal and my head is with gasser. But, if I could only choose one, I'd go with the gasser w/ side burner. I have the genesis silver C with side burner and I love it. Because it cost so much, I've taken great care of it. It also gives me "easier"...

Can't beat that. Going to trick it out with some cool stuff?

My favorite food on the roti has become a small picnic cut with skin on! Load one Weber charcoal holder with KBB to the side of the grill and let it get to 350 +/-. Then just let it cook. Refresh as needed to keep the heat. At the end, when you hit the temp you want on the pork, then load...

I have a performer with gas assist and I love it. It make using charcoal extremely easy. Also, use it to light chimney for smokers!

Looks absolutely appetizing. Need to give it a shot.

Thats how I do it. If I can let them sit in the rub for an extended period, I do. Made them on NYE and they were as good as ever. I always cut back on the salt.

That looks amazing. Great post and pics!

Thanks for the kind words! Need to work on the photography. Also, I would love to know if anyone has a great recipe for chimichurri. The one we used came from a local Argentinian butcher but I would love to make my own and keep it around.

Just some simple churrasco with kosher salt and black pepper. Scorched on the 22" kettle using overflowing charcoal baskets to generate the high heat and flames. Served with some great chimichurri. Seasoned Up! Testing the Flames. Finished Meat.

I've been using welders gloves for years. On my second pair at this point. They work great. Heard great things about The Ove Glove but have never tried them myself.