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Yesterday I hosted my first family Thanksgiving dinner. All the standard fixings, all very good. I hope all you other first-timers out there had as much fun and success as I did. But the meal itself, though memorable, did not warrant this post. No, something far greater happened yesterday...

Wow, you have a little Vader too! Mine is a 15 year old schipperke still raising hell. Maybe he'll make it into a picture here one day. Maybe after I smoke up some ribs that look that good.

Most definitely gonna try the Roxy sauce with my next butts. I'm you better believe I'll be using Weber's mustard with it. Give this stuff a try, you won't be disappointed!

and the 8 inch chef's knife is indeed under $20 right now. i feel an amazon bbq binge coming in the next week to take advantage of my last days of prime. Oops, if I would've just gone back and reread the original post, I'd have seen that 10" was the knife in question.

'Bout to order up a couple knives right now. Thanks to everyone on this site for pointing me toward Forschner. Keep it coming, I'm a sponge.

robert, hey neighbor! definitely make extras, as i might be "accidentally" stumble into your backyard just as the abt's are coming off.

Growing up in Santa Maria, CA, the capital of tri tip, I took the stuff for granted. Everyone had a Santa Maria style grill- able to rotate the grate up and down- pretty handy for achieving the perfect sear. And every fundraising bbq in town included an iceberg salad drenched in ranch, pinto...

that fatty looks like one darned delicious sin. positively glistening! how long was it on for?

I gave props to John, so I should do the same for you Bryan. Great pics, great knowledge, great bbq (I hope). Work it out!

Wow, awesome thread! You're giving me the confidence to try my first butts! The sooner the better, please.

Hope this reply doesn't come too late. Here are the details of Tuesday's cook. I started with 3 racks of baby backs and 1 whole organic chicken. My butcher was kind enough to remove the membranes and take the backbone out of the chicken, saving me some work to start the day. I planned on...

I completed my first ribs/chicken combo yesterday... 10 hours of glorious bbq. BRITU and basic barbecued chicken, to keep things simple. I was also curious how to hold the ribs and stoke the cooker. A full chimney of briquettes quickly brought it up to 375 with all the vents open. The one...

I just ordered a box of cherry and apple chunks from this ebay store: http://stores.ebay.com/A-T-BBQ-WOOD-PLUS Haven't received the package yet. I'm confident the quality will be fine. ...I'm using the cooker tonight for the first time in a while. Trying the smoked buffalo wings. I've been...

Wow, I can't believe all the support Yuenglings is getting. The only time I've tried it was during a recent trip to Buffalo, and I found it nearly undrinkable. Maybe the tap was tainted. As for the good stuff, I'm always happy with Fat Tire, Pilsner Urquell, Anchor Steam, and Red Stripe.

Sounds great Lee... I would like to do something *edit* along those lines *edit* for my inaugural cookout. My WSM is being shipped from Amazon as we speak, and I'm targeting July 21st for the maiden voyage... I know, it's a ways away, but that's my first free weekend with family and friends...