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It's all good. I like everyone's suggestions here but I am set in my ways and I like, no love, garlic. Too lazy to do much more than dice a potato and peel some garlic cloves.

What's a little grit? Think of it as extra minerals, your brisket was vitamin and mineral fortified. You have to find the silver lining in every disaster. I never told my family about dropping a Sirloin Tip on the patio, I just rinsed it off and took it over. What they don't know won't kill...

I agree, cook all the butts you have room for, no such thing as too much meat.

Man, that looks great!

Thanks, it's good to get back to normal. My collection includes the blue Performer, 18.5 OTG, the WSM, the Longhorn and my Dad's s/s Cook'n Cajun water smoker. I may need to pour another patio...

Wow is right. I'm not a big eater but I can eat 15 wings easy, multiply that by 30 and you will be cooking 450 pieces! Minimum! I would cook ahead of time and reheat on grills or see if you can rent a pit.

Thanks, it was one of those life lessons.

A quick chicken thigh cook, no water pan, direct over the coals. Yes, that's my forlorn Longhorn banished to the yard while the patio was replaced. I think this weekend I'll try to get it back on the patio, been sick but I'm back at it. Sometimes you have to remember standing on the little...

Is that a fridge to the right of the Kettle?!? San Diego, outdoor kitchen from Heaven and a fridge? Next thing we know you'll be rocking a 55" flat screen out there with surround sound, it's almost too much to bare... :cool:

Jim, barbacoa and lengua are always better when someone else makes it. Barbacoa is steamed, not BBQ'd but I guess you could try it. 1st time I had it in SA it was goat, which was pure heaven in a tortilla. Typically in Houston it's beef, just as good, super beefy. It's super fatty so I'd think...

Heretic! You shall perish in the hellfire that is grocery store rotisserie chicken! Actually, I have tried marinade, brine and rub. I find that when it comes to chicken my preferred flavoring is smoke. Chicken takes smoke like a blank canvas takes paint, you get the flavor of the chicken with...

No set recipe but when I'm in the mood I may add Worcestershire sauce or any of the following besides salt and pepper. BBQ sauce, pickled jalapeno juice, ketchup, Sriracha, or your favorite hot sauce. If I remember I am going to try hoisin and soy sauce, then top the finished burger with...

Don, you gave me an idea. I refuse to use the oven until it cools off in late Fall. I just did a quick search and found this link to using a crockpot instead of the oven. [URL="http://crockpot365.blogspot.com/2008/04/roasted-garlic-in-crockpot.html"] I'm going to give it a try this weekend.

Lansky dammit! I hate the auto correct software on this machine!

Lanky knife sharpening system, there is no substitute.

Probably came out of a big ol sow. Those sows can be tough.

Just about everything you are limited to eat can be grilled. Drop the 10 lbs and rejoin the human race.

Congrats! Congrats!

I use my boning knife, enough heft but not too much blade like my chef's knife. Don't know if that makes sense but that's what I use.

I dice the up, add a couple of cloves of garlic and plenty of butter, s&p. I put it all in a foil pouch, seal well and cook opposite the fire for 45 min to an hour turning the pouch every 20 min.