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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: Great looking cook Mark! That salmon is fantastic. Is that also a Wegmans purchase? Also, is the "blue" in your salad from blueberries or...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin L (NKY): <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Where in Northern KY? My family is from all around the Covington area. Ft. Wright was where my parents last lived.

I just ate dinner, but your pictures are making me hungry again! Looks delicious!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob M: Nice Salmon, what was the seasoning? I really like Paul P. Salmon Magic - thanks </div></BLOCKQUOTE> I first rubbed the salmon with a small...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin L (NKY): Mark I love your Salmon plate, and salad that is great, here is my only problem. I have a hard time trying figure out when the fish is...

I fix broken smiles. Sometimes I can do that by serving pulled pork or bbq'd brisket. Usually, though, I have to see them in my office. I'm a dentist.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Beers: Looks great. Ever tried it on a cedar plank </div></BLOCKQUOTE> Yes, I have done it that way. And we liked it a lot. If it was not for the...

Grilled some salmon on the OTG tonight. Indirect heat for about 20 minutes with a little hickory smoke. Broccoli and a red, white, and blue salad as sides. Kind of healthy compared to many things I grill, and yummy too. Thanks for looking.

Great ideas here. One additional thing I do is heat the towels in the dryer for 10 minutes or so and then wrap the foil wrapped ribs with the hot towels and put them in the cooler. I've done Boston butts that way and kept them hot for 5 or 6 hours.

Thanks, everyone, for all the nice comments. It's a lot of fun cooking on the Weber, but it's even more fun eating it!

Yes, I frequently do that too. I frequently smoke them for several hours until they are just about done. Then sauce them and finish them over direct heat to develop a nice crispy glaze.

Those look fantastic!

Here are the results of my first brisket on the OTG. I've done many in a Bradley Smoker but, honestly, I liked these results much better. http://i1177.photobucket.com/a...DSC022971024x594.jpg http://i1177.photobucket.com/a...DSC022981024x644.jpg http://i1177.photobucket.com/a...DSC023001024x681.jpg