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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: I just checked my manual and it says it has a 33 pound limit, so you might not want to mention someone sat on it, if that is indeed the case...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: Tom, I believe it is still under warranty. My newer performer w/ the thermoplastic top has a 10 year warranty. They made the metal /...

Hey Guys, I have a performer and the plastic grey shelf is cracked..is there a mod out there to turn it into a metal shelf? I have seen pictures of people having a metal shelf instead of plastic...I tried to do a search but nothing came up..any ideas or info out there? Thanks!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RichPB (richlife): Thanks, Tom. That's a South Carolina style sauce and looks absolutely delicious. I'm smoking a picnic tomorrow and will be giving...

Can you make sour dough bread by adding lemon to the flour and stuff? I never make bread so have no idea but just a thought...

Hey All, I wanted to share this BBQ Sauce recipe with you..It's nothing fancy but man it goes well with some pulled pork! And it's really simple 1 cup prepared yellow mustard 1/2 cup sugar 1/4 cup light brown sugar 3/4 cup cider vinegar 1/4 cup water 2 tablespoons chili powder 1 teaspoon black...

Wow never heard of a tourtiere, but anything with meat + pie in the same sentence works for me! It sounds and looks delicious

Maybe a meatloaf on picture 4? Although not sure where the dough would come into play..and what's with the eggs butter and grilled lemon?? Or is that part of the bread dough? Hmmmmm

I was thinking pic #1 could be the start of the dough for the bun? Or maybe the start of an aoili mayo for the sandwich?

Good lookin out Bob thanks! Just ordered some...

Tom it's the egg bun before cooking that you see in pic #4 at least that what I think it is. </div></BLOCKQUOTE> Oh yeah.....duh!!! That's exactly what it is...nice!

Cool thanks Chuck! I will try that...I should shoot for a grate temp of 225-250 right? Somewhere in there?

Wow, nice first pics Don!! I'm stumped on what picture # 3 is? That crab looks AMAZING..That is gonna be one heck of a sandwich! (If that's what the final plate will be?)

Ok opened that sucker up last night...turned out to be two pieces. One a little over 8 pounds and one almost 7 pounds. I think I will do an overnight cook instead of trying to push it and start early AM hoping it will finish. I want to serve food around 3ish or 4PM. Do you think firing up the...

Tom I thought about ravioli too but I wasn't sure about the cooking part. Unless he is going to put water in the pan and boil them up and serve them with the onions, garlic and peppers. That is a pretty big ravioli though. </div></BLOCKQUOTE> Oh good call Bill..you are right those pics are...

My guess on the last picture would be ravioli's stuffed with ricatta and egg yolk? I have had similar topped with brown butter that were REDICULOUS....you cut into the ravioli and the yolk and cheese ooze out...yummmmm!!!!!

I should know tonight what I'm dealing with..it was still too frozen to tell last night...I will open the package tonight and let you all know!

Thanks for all the input guys so far! This is why I love this forum Ok, so I took a look at the package when I got home, and it says Boneless Pork "shoulder" 16 LBS. It is frozen solid so I am waiting for it to thaw to see if it is actually whole. It kinda looks like it's split in two but...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I have an S320. The burners run across the grill length wise (east/west). This is something I don’t like for two reasons. First, the burner...

Thanks Jim! Excellent link...exactly what I needed..