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Alright, I was first introduced to carne asada when I was stationed in So Cal. Since then I can't get enough of it and was never able to find the same again. So I took it upon myself to create my own. I use flank steak with white vinegar, soy sauce, lime juice, black pepper, onion powder, chili...

John, I used to live in New Orleans and I can tell you that you made an excellent plate of red beans and rice.

That looks pretty good to me (the food not the speedo visual).

John you took more pictures then I remember too, no need for an apology. That was some great looking food and happy bday to the little one.

Great looking meal.

In my opinion I have never thought that beer had imparted anything to the bird. I usually just take a can and fill half of it with water. Just my 2 cents but glad to hear it came out a success. Can't wait to see the pictures.

Enrico, I don't think anybody could question your dedication with that process of getting a brisket.

That is one fine looking plate of food.

That food looks amazing. I think you guys will do well on the competition circuit.

I bet those tasted great.

I completely agree with this. Ever since I switched I felt like my smoke rings have just been better.

Haha, that's awesome

I'm curious to your stance on many things that are sometimes questioned or debated. 1st water in the pan or not? 2nd briquettes or lump?

Don't sell yourself short Chris. As far as I know you may not compete but anyone that's been grilling or smoking on a Weber as long as you have will have a ton of advice that would be worth picking your brain.

Good looking shrimp Tony.

That looks great. Next time they go on sale I'll be trying that.

I too use to always use KBB but found that ash content to much. Changed to lump (royal oak) and felt not only did my food taste better but I just liked it more. I've been rotating between Stubbs lump and RO. I would have to say like Dwain the thing that bothers me about the two brands is the...

Great first cook. Make sure to let us know about the sauce experiment. I'm curious.

Nice first cook. Its cool seeing your WSM get more seasoned and the temps getting easier to control.

Very interesting cook. I will be trying that one.