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Very nice! What's the thickness of the steel plate...1/4"?

When I rotisserie a rib roast I make sure it has a good fat cap and run the spit perpendicular to the bones, not parallel with. This way the cap and the bones act as buffers and take the heat, and it's less likely the sides will be overdone (by my standards). And who doesn't love a little...

There comes a point where it doesn't matter if the heat is dry or not...it's just HOT!

It definitely helps dry out the skin, which is good for crispness. I tend to marinate/wet brine wings for a day or so and then let them dry out. Dry white wine has an acidity level that gives results I like.

Looks like you're off to a good start!

Tim, I took a closer look at your photos. By any chance do you have a "WOOD 28" jersey hanging in the closet? ;)

Good for him, but you may want to rethink that "best gift" thing when your next insurance bill shows up... ;)

I work with a guy who has some "spare land" around Stanley, so I'll give him a heads-up about the competition. What's the deal with the drumsticks? Are they regular drums with the end of the bone chopped off and the skin folded over? Or something else?

Welcome, John. Any chance you'd consider petitioning The Overlord to change your screen name to "Trapper John McIntyre"? Frankly, I'm surprised that no one made that reference until now...the Old Farts here must be slipping. ;) And aren't you Jersey guys supposed to mention an exit or...

What's this "we" stuff? All I'm seeing here is an appetizer for one.

Good to know for the next time I stay at Spring Mill S.P. I'm going to be passing through Bloomington later this summer but Hinkle's is already penciled in on my dance card, or I'd give Phat Daddy's a look-see. https://www.phatdaddybbq.com/

"Uh, naan-naan-naan-naan-naan naan-naan-naan-naan-naan-naan-naan-naan-naan Naan-naan-naan-naan, I need somebody to help me say it one time Naan-naan-naan-naan-naan naan-naan-naan-naan-naan-naan-naan-naan-naan Naan-naan-naan-naan, wo-ow!" I assume you're all familiar with Wilson Pickett's "Land...

"Make this a monthly donation" Sure, if I get to claim Chris as a dependent on my taxes...

Indeed. Those bones can hold some heat. Skin the back sides as much as possible. Beef rib membrane is much tougher than pork. Which cut of ribs did you get? Spare, plate or short? From a personal preference standpoint, I like beef ribs with minimal seasonings: salt, pepper, and garlic...

Welcome, Pat! US Route 66 goes through Toronto, Illinois...use this knowledge to impress your friends and win bar bets!

Welcome, Jonas! Say...could I borrow some cheese, please? ;)

Is that bulk taco seasoning that's laid in the wheelbarrow under the charcoal? Regardless of what it is, I'd wonder about the amount of lighter fluid that gets absorbed into it and never burns off. Hard no for me.

I hope Ace does the right thing and supplies you with encased meat products of the highest quality!

If anything, this thread makes one thing pretty obvious: A bunch of y'all need to turn in your Man Cards. Want ice? Fill some ice trays (those vintage aluminum trays with the levered cube release are awesome) from the kitchen faucet and put 'em in the freezer. Want cold water? Fill a glass...

I was too young to see Willie Mays in his prime but I've been able to see a lot of his highlights over the years, and from them I learned that baseball is far, far more than just hitting (although that's sadly lost on a lot of modern players). Know a kid who's expressed an interest in the game...