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You are my hero. Just absolutely outstanding. What a joy.

You are a very talented couple. I love the posts. Skewers like that give me motivation to make some greek gyros. I bet people will love your food. Great job!!!!

I like the Southwest / Mexican ideas. Personally, I would get some corn tortillas, chop up that brisket meat and heat it up in a sauté pan with some garlic and a little hot sauce... Taco time with a little onion and cilantro... Or any of your favorite toppings. Enjoy. I wish I had a bunch of...

great post Stewart It should be the same as sliced, but just add a little more moisture to the meat while it is cooking in the foil. Keep cooking until you achieve the tenderness you want. I would try to avoid getting a lean brisket that is mostly flat. The point will lend itself better to...

This one would really get me. The peppers and bok choy with that sauce. Everything sounds and looks unbelievable. This meal inspires me. I need to get the grill fired up more often on weeknights. Great job Jim. And thanks for sharing.

Thanks Another Bob! I wish I could take credit for the recipe, but it is the original one from Dragos. I am so glad you liked it. Those oysters made me feel the same way. I wanted to run around in the streets and tell everyone about them. My mouth is watering as I type. Larry, Start with 2...

You are livin' the dream. I love the time zone difference. It makes me hungry for dinner all day! Great food and pics.

I agree that is a great way to post a cook. Not too big, but full of info and pics. Great job! The cook looks fantastic. I bet that steak was good.

That picture is crazy. Feels like 3D. I want fries.

Looks like you got it down to me. Awesome bark. Yeah.... That looks good.

Kevin's basic principles can be applied to almost any grill, oven, cooker, campfire, or other cooking environment. 1. Cook at almost any heat until nicely colored. 2. Foil till tender. Introduce flavors during this braising stage if desired (sweet, spice, acid, etc) 3. Remove from foil to...

Yeah Guy!!! Thanks for taking the time to post. There will be a ton of great food coming off that beast on the morning. Enjoy!

I always get Costco ribs and the membranes are always removed ahead of time. Call me crazy... I kind of enjoy eating the membranes. It's like meat paper.

I agree. Don't be afraid of high 200's or even low 300's. If you are not sure... Make a roast or any piece of meat in your oven at 325. It will not burn and will be no less tender than one cooked for twice as long at 225. At high altitude, it will be hard enough cooking at 275-300. If you...

That 22" WSM was made for exactly what you are doing. What a perfect fit. Be sure to drink beer. It will keep you unbelievably happy till the ribs are ready. Can't wait to see the final pics.

Wolgast What you are missing might be Freedom with a side of Liberty. Just kidding. I had to use some of those words for the US Independence Day weekend. I would love to visit your area. Looks beautiful. Great cook Larry! You always make it look easy to cook completely different things on...

If they are meaty loinbacks, you only need to shave off a little time. Better yet... Plan the same amount of time, and use some of the foil time holding in a cooler if you are way ahead of schedule. IMHO... There is a lot larger margin of error with babybacks. If they are trimmed babybacks...

I'll take a tall warm glass of that top round juice, Bill. Looks absolutely perfect. WOW

Hi Another, Oh man! You are going to love making these. You will REALLY love eating them. The fire is from the butter in the fire, not self ignition. The butter in the shells is not burning. All the flames are coming from the coals, up, around, and above the oysters. The shells work as...

I'd definitely buy that. Great price, and everything looks good.