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Good call revisiting this one. I love Al Pastor. Might be my favorite taco. Yours looks outstanding!

Everybody loves ribs!!!! People will be very excited when they learn about 6 racks you are cooking. Stick with it.

I think I used blue point. Let us know how they taste. Photos are always good too. Enjoy.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Z: i saw a simpsons 22.5 weber on CL for $50, shoulda jumped on it </div></BLOCKQUOTE> yes it's an OTG. Even if you don't like the simpsons, the...

That food looked so pretty, your brother left his reading glasses on to enjoy the scenery throughout the meal. He looks really happy gnawing on that bone.

Perfect steak. You got some skills! Desert is a must for me.... Everybody loves smores. It's a good way to spend a little more time with your grill too.

Larry, I'm no expert, but I would use whichever oyster was the biggest. You could shuck and slurp one of each as you buy to test. They shrink while cooking, but this recipe will bring out great flavor from any oyster. You and everyone else will have a blast making them.

Instead of shooting for a temp that doesn't come easily for your cooker... Possibly just let the cooker do what it wants and adjust your times. I only believe in temps that are too high (scorching the outside) and temps that are too low (making beef jerky and wasting lots of time).... Everything...

YES! What a great summertime feast! I love sandwiches!

Caffeine. No, I'm anxious to learn an overnight technique. I've just never heard of one. That trail of coals with partitions sounds interesting. It seems the "hands off" cooking is the major strength of the vertical. If there is a good way to do it... Somebody on this forum knows how.

If the pork is uniform thickness, or close, I would leave it whole. Cooking huge pieces of meat is cool and fun. Separating the meat will give more bark (huge bonus)and will be easier to handle, butt......... It is the 4th of July. Go big for the USA.... More memorable!

It might be more work and charcoal than you planned, but it looks like the cook is going well. Good steady temps. I would just get some nice Busch beer and add a few coals every 30 min. Now that you know your cooking temps in relation to your lid temps, I wouldn't open the cooking chamber for a...

Wolgast. You are a lucky man. A beautiful wife who loves a good burger. Always enjoy your posts. Keep up the tossin', turnin', saucin', and burnin'!

So cool. I love the way it sliced up. Great Spread!

IMHO... Chuck. It tastes great, is easy to cook, shreds easily, and isn't terribly expensive. You can usually find a sale. My only gripe is that I get a fairly low yeild once all the fat is discarded. I'm always open to ideas. Hopefully somebody has a good secret for us to try.

My friend is doing brisket. I'm bringin' ABT's and fatties. Also I will be drinking beer.

If it is enhanced, or self basting, or anything other than untouched fresh turkey... No salt in the rub.(chris's rub looks great) I like it cooked to 155 wrapped, rested, and sliced. I bet pulled would be good though. Just cook at whatever temp everything else is cooking at. It shouldn't take...

I used to trim, but now I just leave it. To me, it's easier to remove after it is softened up in the cook. I like short easy prep work. IMHO If your going to trim, get it close to the meat so you at least get good bark that you can eat.

Do the first one of Kevins recipes with the green jalepenos, then add 2-3 raw ones and some fresh cilantro (if you like) at the end. You will get a very fresh tasting green hot sauce. I did one very similar recently. The raw peppers might shorten your shelf life. I ate it up in a month.

It's way easier to hold than to hurry up. I would do 4-ish this afternoon. That factors in a couple hours of "wiggle room" They will be great!