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One thing I love to do is slice up chuck roast into very thin bits and pieces. I brown the meat with a little garlic salt and add some cooked diced onions, jalapenos, and cheese whiz on a nice fresh roll... Here is the key... Grill the roll a little bit before you assemble, then wrap it up...

I love this. Great job! If you show up at a party with some of these.... You will make a lot of friends. Beautiful!

Thanks guys! Jason, I haven't kept close track, but I would bet only about 20 minutes on the grill at the time that pic was taken. Enjoy

1 pound button or baby portabello mushrooms 4 eggs beaten 1 - 5 oz bag of ranch flavored croutons (ground in food processor) Spray Olive Oil 1 lemon (optional but highly recommended) DIRECTIONS 1. Soak mushrooms in eggs. 2. Dredge them in ranch crouton crumbs till completely coated. 3. Spray...

Todd, you will love it! So far, at least 6 people I know have bought these. We got my brother the Rio Grande for his birthday. He went nuts. I made fajitas a couple days ago. It works great, and is a LOT of fun to cook with.

I like Costco for most of my meat needs. They have nice big chuck roasts which are great for smoking and pulling. I have bought some small flat portions of brisket there too. Quality is never a problem either. All of my ribs are from Costco... I get the 3-packs of babybacks. Membranes are...

Hey Shaun, Do you mind posting your orange lava sauce too? Thanks!

That's what I'm talking about! I like pork steaks cooked for a long time to render the fat. Great job.

Larry, I have almost identical needs for my performer. I hope there is an expert to chime in. It would be nice to find the cheapest source for replacement parts. The one-touch system on mine needs replaced. Also the ignitor. Good Luck... That thing looks great.

I get generic sterno cans for $1 from a restaurant supply store by my house. Clean, easy, and fast. I want one of those weed burners!

I also doctor up Tony C's. It's cheap, salty, and makes meat taste good. I don't cake it on very thick. It is a little embarrasing, but people always love it. They are shocked it isn't some secret BBQ rub.

You never forget your first. Those look delicious to me. Last time I made them with uncured pork belly slices, cream cheese and goat cheese feta mix inside (the goat feta has a very creamy and clean finish), and a honey glaze. I love all the different variations of these. Next time, I...

Yeah! It think you nailed the cook. There is no good way for you to know it would be too salty until it was done. Great pics.

Chuck, Those beef ribs just blew my mind. Great job. They looked really tender and juicy. Also a nice "handle" for easy eating.

Outstanding. I was tooling around your neck of the woods today. Looks like a perfect meal.

Everybody goes wild over pulled pork. Awesome job!

Yeah Darrell. That Manifesto is pretty cool. I like how they just lay it out there. they don't seem to be bragging, starting an argument, or being snobby about it. They simply state their goals for the food. I think it is well done... even if you disagree with their preferences.

Too much Mesquite on a pork butt and some turkey legs. I swore I could taste it for days. If I had it to do over, I would have tried to make some carnitas out of the pork... I just didn't want it anywhere near my mouth at the time. Sadly, it was maybe the best pork butt I have ever...

I would do the HH method, dilute the sauce like Kevin says, then add it to the foil as a braising liquid. After you take it out of the foil, brush it with the thinned sauce till done. You will definitely need to dilute the sauce. The earlier you start adding sauce, the more you need to dilute.

That looks absolutely amazing. I could eat 2-3 when cooked like that. Great job. I need to make some soon... Its been killing me.