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I'm a little bummed about this tamale pot thing. Everybody seems pretty confident you can't buy the original IMUSA pot that fits on the Smokey Joe. I wanted to make one more for my dad. Should I just plan on paying more money for a different pot, or am I missing something?

If you're into BBQ'ing enough to post 25 times in about a month.... Just go ahead and grab a rib rack, because the addiction is about to get a lot stronger. To me, the rib rack really helps to fit a lot of meat onto half the grill. That said, I have definitely eaten some great ribs and other...

I spent more than that for a medium 2 topping pizza tonight. Great job... Everything looks really tasty. My favorite meal is Salmon, mashed potatoes, corn, and stewed tomatoes. Eat it every year on my birthday. I would have loved the dish you made with the corn.

Saw the 26.5 make a cameo on Top Chef tonight. Pretty cool to see those things lined up. Couldn't help but think some of you guys could give them a run for their money when it comes to grilling. Probably blow some of them away! The challenge was grilled picnic food. I can't decide what I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: Nice lookin' turds... </div></BLOCKQUOTE> HA!!!! Woke my wife up, laughing at my computer! Don, you have truly perfected the English...

AWE YEAH... Sweet lookin' chops.

John.... YEAH!!! This really speaks to me. I'm glad other guys weren't familiar with spanish fries. They look great. The flavor of Gyro meat is one of my absolute favorites. I literally daydream about it. How was this recipe? Were the flavors pretty right on? Did it taste the way you...

Remember to maintain the 1:1 wine/plate ratio.

I agree with you guys. Holding the entire foiled roast in a towel lined cooler works great. I like to have the pork pulled and ready with a little time to spare before service so I don't get myself too rushed. I serve half chopped and half larger pulled. It's nice to enjoy it and hand out some...

My mom started acting funny about smoke. I had to change some wording around to make her happy. Instead of smoking a bunch of ribs.... I now "barbecue" them in my "slow cooker". Don't mention the smoke to Grandma. Talk about tender, juicy, slow cooked ribs. That sounds like an awesome...

100 sounds like a good number. How do you pull it all? Claws, gloves, forks, cleavers? And how cool do you let it get to pull it? I would love to see all that when it's done, and smell it.

Eric That looks perfect. I strongly advise you allow yourself to become completely obsessed with cooking on that Weber of yours. Try all kinds of crazy things! Just be sure to read posts by all the crazy geniuses on this site, and post pics of all your cooks. Even the disasters are...

Dave, Thanks for the great info. I have been trying to find out some tips for selecting good spares. The big tough ones have let me down a couple of times. It makes a lot of sense. Any tips for picking out baby backs?

Lew has it right. The handle needs to be removed then rotate the blades 180 degrees. Reinsert the handle. You can do it by just removing the wing nut on the very bottom. My brother's came like that, and I accidentally installed my replacement one-touch system backwards. If it is working the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DW Frommer II: How exactly do you do it? </div></BLOCKQUOTE> My rib cooking at home has evolved from times and temps to this: First, Cook the ribs...

I use racks before foiling and put the ribs directly on the grill after foiling. For me, foiling gets them to pull off the bones a little easier. My wife and some other friends love ribs that almost fall apart. Personally, I would prefer the bark and flavor without foil.

I love your posts. I also love icy cold Czeckvar beer (spell?) great job.

Glad it turned out. Pulled pork is always a crowd pleaser! I started planning on finishing pork butts a couple hours early. It makes my life a lot easier when guests arive.

I completely on board with the Blues Hog sauces! I bet those Tennesee red ribs were amazing. That Ten' Red makes a perfect finishing sauce mixed into pulled pork. Wow! I kind of like the original and the Ten' Red mixed. They might be the best sauces I've bought. Very high quality. Thanks to...

Again. Amazing. Always nice to see the variety on your grill. Those sides look like they were perfect with the fish!