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Brian came home recently with two of those low-sodium cans of Spam. He said it was "hurricane preparedness," but he's been speaking of Spam for a while now so I knew his excuse was hooey. I know I will eat some when he fries it but I had to laugh as my father served in WWII as did my mom (a...

Cliff, everything looks good but the grilled scallops over the corn cream with the chiles and chives look absolutely divine! Brian doesn't eat corn (I know -- go figure!) but it would be a super dish for me to make when we have company. I'd serve this as a soup course at a dinner party in a...

Looks fantastic , Luke. It's the fun part of cooking inside OR outside -- creativity! That's why I love reading about food -- whether it's for cooking inside or outside. Gives you sooo many ideas!

Clever idea. Thanks, J.

Amazing! I, too, doubted getting that puppy on the smoker, the larger of which we also have. Beautiful cook. George. Thanks for sharing it with us.

Anyone else try it on their WSM? Thanks, Bob.

As usual, your reply slayed me, Bob! This "snake method" was new to me and at first, I didn't know what the heck Dustin meant but rather immediately started thinking of what vents were open and where the wind was coming front. Looked at the picture a couple of times and all of a sudden, it...

We use our Weber all the time in lieu of an oven, Charles, especially in the summer when it's just too hot most days to even think of turning on the oven. We cook all kinds of things in there like we would in an oven. When you've been using a Weber charcoal grill for years, it's not difficult...

Sounds delicious, John! This recipe does open up a whole variety of uses. We smoke our own tasso so I keep picturing sautéed diced onions, garlic and celery with some minced tasso mixed in. Would be divine on top of fresh spinach, too. Thanks so much for posting this. I grabbed a copy for...

Hi Frank. We were just discussing grilled wings in the grilling area of the forum. I posted the following recipe (not too different from yours, but we use a two-level fire instead of hot and indirect fires. I think our tastes must be very similar. See "reprint" of my message below... My...

Bone-in or boneless, we love 'em in bacon, too, Bob.

Me, too. Super idea. Have used the wooden skewers before on the onions but agree the poultry lacers would be much easier to insert, don't need soaking and they don't burn. Great idea, T. MacG.

Saturday is a good day for it!

Works wonders with wings but you'll also think of other ways a two-level fire works well, too. I find that anything with some fat seems to cook better if you render the fat first and then sear, but you can sear on the hot side and cook on the lower heat side, too, when it makes more sense to...

Yep, JL, type of meat, the cut, the size and the fat content all come into play as well, along with the aforementioned conditions. And just so you know :rolleyes:, I'm not talking chips and dip nor do I serve those (unless it's Dave's Smoked Mushroom Dip, which I serve with sliced and grilled...

Looks divine, Jørgen! But did you grill for 30 minutes and then smoke? Or did you just smoke in those aluminum pans the whole time? Looks so good that we have to know! We eat a lot of pork tenderloin in this house and both my husband and I drooled over your photos. We use a lot of cherry...

To be honest, though we aim for a median temp of 225, our smoke times are usually somewhat less than stated here, sometimes a good bit less. Brian and I have been smoking as a team for over 30 years and have turned out many, many superior to just plain old good meals. But we stopped worrying...

My husband started following this recipe several years ago when I got a book of Cook's Illustrated recipes ("The Best Recipe"), and we've continued to use it as we love the results so much. I copied this from the Internet today but it looks right to me. We don't like a lot of sauce slathered...

You cracked me up, Bob! I haven't been here in a while (my mistake, trust me. I've had some health problems) and at first I did a double-take. But as usual, you made me laugh. Ice cream came out super BTW.

Us too, Griff. We smoke some kosher or sea salt on the other rack if that's all we've got, or we smoke some tomatoes or red bell peppers if we don't have meat to smoke. When we have a neighbor who grills yet doesn't have a smoker, we often tell them we're going to have a rack free in the...