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DUDE! that's totally Awesome!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I try not to use a instant read more than once if at all since after probing it seems like a lot of juices run out. </div></BLOCKQUOTE> I'm with you on that but, I always...

26 years with my OTS, have had a new Performer now for 30 days. Grab one now while the "oooOOOO!" effect is still there!

I like to coat with olive oil, salt, black pepper, then coat with a lot of dried oregano. Cover the rib ends with foil so not to burn, direct heat to sear then indirect to 125° for a rare presentation. Good luck

That is a potential beauty. I hope you jumped all over it.

I specifically searched, found and bought a 2009 Blue Performer because I preferred the look of it over the 2010 model. It cooks like a dream and very happy with my choice. Personally, I would have gladly payed more money for the 2009 than the 2010.

Put my new Performer together 2 weeks ago, used the Char Baskets twice then switched to my chimney starter. I can see that there will be occasions that the baskets will come in handy, but for everyday cooks it will be my chimney.

Glen, Search this form for the "Mini Minon method" for long low and slow cooks on your kettle. You'll need a couple of fire bricks but this is an option. Good Luck

Don, Great looking stuff and what a great method. My wife is a salmon fanatic so I often prepare Cedar Plank Atlantic Salmon rubbed with William Sonoma's Potlatch seasoning which is truly awesome. I think I'm going to try this method next time. I greatly appreciate you sharing your wife's...

Jim, So inspired with your Pantry chops was I that last night I did them as well. And great they were.

Bob, Sure will. I'm currently in an apartment with my WSM,Genesis Sliver A and my brand new still in the box 2009 Blue Performer packed up in a storage Pod. I move into my new home on Memorial Day and will be able to get my hands on them then. Given the Performer is still in the box this will...

Great looking cook. Nice of you to share the successful recipes from Weber. Keep it up, I always enjoy your posts.

Nice looking smoke, what I could see of it. Suggestion, down sample your photos prior to uploading. They will load much faster. Again, great looking smoke!

Andrew, Being from Michigan and the Midwest, I'm not sure what method I'm suppose to adhere to. I think its true of me and most people would agree, its what ever makes your boat float, puts wind in your sails, tweaks your tweeters or you feel like at the moment that is best. I like to try it...

Bob, What a great idea, and it looks good as will. Think about it, if my cutting boards are slightly dry when I cut fatty foods they always stain, but when I keep them oiled like I should they don't absorb the fat and always look great. I know the Thermoset is plastic, but with a fine film of...

I generally cook 2 racks on the upper with water pan. One time I cook 3 racks using Chris's method of curling them and using a bamboo skewer to secure, worked fine. Has anyone ever used Jamie Purviance's stacking and rotating method? I think I will try that next time. Seems to me this method...

Thanks Andy! You describe perfectly what I am looking for! My birthday is 2 weeks away and this would be the perfect gift from my wife Sal so I'll start dropping the hints to her now. Thanks again!

Wow, great looking steaks and asparagus! I like the cast iron grill, were can I get my hands on one. Seems like it would be a great compromise to the full grill replacement.

I always reheat PP in a ziploc bag in the microwave. This works extremely well if its frozen. I agree ribs in foil but for me it would be in a 250° oven and maybe with just a little apple juice. Not sure about brisket but I would again think foiled in a 250° oven, no liquid.

What James said. I use to put the rub on before bed the night before. The last time I did this our plans changed and it wasn't until the next day that I could put them on. Could have been this particular cook but they were pretty dry. Now I rub them down an hour or 2 before the cook, maximum 4...