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Good job and great photos!

This would have to be good!

If you would have made guacamole with the avocados you would have made a LGBT.

Thanks for the nice words. Every time I've used it, I see the quality that it has. I'm real proud of it and so happy I'm a Weber owner.

I season and divide the ground beef in a cast iron skillet. Before it goes on the grill, I mash it down with a pair of plies (that I always keep around the grill) on top of the spatula then put it on the hot grill. Clean up is easy cause just put the skillet on the stove for a bit.

It seems to me if you're wanting to charge (2) 1.5 volt batteries that you would want a power supply that produces 3 volts, not 6.

I picked up a Spirit E-310 yesterday at Ace. I prefer the enclosed design over the Spirit II. Only paid $120 more than I told my wife I paid for it. After grilling and smoking for 30+ years, I own my first Weber. I'm completely blown away at the quality over all of the $300 grills that I...

I'll be grilling burgers and wings for the SB.

I hope you're planning on making a late night snack out of a couple of those rolls and some turkey. Looks great!

Nice job. Great shots!

Looks great. Thanks!

It should be at meat level. Why care what the temperature is anywhere else?

That's the way I do it. Tastes great.

I've never had good luck with a bone in pork loin.

I got one on sale for $1.49/lb. Usually on sale for $1.99 - $2.49.

Years ago, I cut up some jalapenos for ABTs, washed my hands and took a leak. I quickly learned you have to wash your hands 3-4 times before handling your......well, you know. The poor little thing looked like a short stack of thin nickles and I jumped into the shower screaming. Wife thought it...

I always thought the lid thermometer should be the same level as the grate. Why put it at the top? I bet after you use the Maverick a few times, you'll never look at your dome thermometer again.

It takes forever to walk my dog because he keeps sticking to all of the fire hydrants!

We simmer brats to cook them and put on the grill to crisp the skin. Sometimes the skin breaks and juices fly everywhere. Try letting he brats cool off before putting them on the grill. When they come out of the simmer, the fat can't wait to get out. If you let them cool down, you'll have a...

My first attempt at buckboard bacon was a success. I didn't cure it, just cut out the bone, covered in mustard, syrup and seasonings, then on to the smoker for 4-1/2 hours. The internal temperature was 165. Let it rest, sliced and fried.