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Old model cars were a favorite target for firecrackers, too ;) We used to do the plastic cement & match thing too, but our goal was to create an "alternative" display for the model. I had a whole collection of "fiery crash scene" models :D

Pictures cannot convey how amazing the green peppers are, or how well all these flavors combine on a chewy piece of bread!

I'm making burgers for dinner Monday, so naturally I needed to start preparing on Sunday! These will be gourmet burgers with Gruyere cheese, Carolina Reaper cheese spread, and bacon/onion jam. The cheese spread came from a co-worker who grows the pepper. Those fellas are bloody hot! Today's...

My lovely wife was out to dinner with an out-of-town friend on Wednesday, so I was on my own for dinner. I chose my favorite pizza: spicy Italian sausage with garlic marinated roasted green peppers and my own pizza sauce. The sauce is dark and rich, with tomato sauce, tomato paste, onion...

I totally agree, Mark. Finding a good mole recipe is high on my list!

Save that thing... in case of a flood, you can use it as a raft!

I made a variation on that recipe using smoked brisket. They were awesome!

Those are a terrible fit! Did they come that way out of the box? If so, I'd contact Weber. They should fit snugly against the wall of the cooker with little or no smoke leakage around the edges when fully closed. If you don't have the tools to bend them, you can buy replacements from Weber...

We made these last week... outstanding! Thanks for the inspiration and the recipe!!!

Great, thanks... now I want a burger :p :D One of our favorites is a burger topped with Gruyere cheese and deeply-caramelized onions, served on a buttered/toasted pretzel roll, with an au jous dip that's essentially French onion soup. The onions are cooked down so much (mahogany color) that...

I have a WSM 22", and here is what I do: - full load of charcoal (unless I'm doing a very short cook, but never less than 1/2 full) If there's leftover briquettes from last time, I shake off the ash and pour fresh on top. - make a well in the center (usually not all the way down to the...

Thanks all! We're still enjoying the leftovers :D

Congrats, ABecker! My 22" WSM is the same way... the ultimate temp depends on the weather and time of day, but I'm really impressed with how steady a temp it will hold. I normally run mine around 230-260, with the top vent fully open, 2 bottom vents closed and one vent cracked maybe 25% or...

Guess what's for lunch today? :D The pico, BTW, was donated by our neighbor, who made too much earlier in the day. It's a mix of dices onion, red and orange bell pepper, and jalapeno pepper. It tasted like he added a little bit of oil/vinegar to dress it. It was bright and flavorful, and a nice...

Ok, several posts from last week made me hungry, so I had to go with this for Sunday dinner! First up, pintos & peppers: I started with dried pintos, simmered for a couple hours in 50/50 chicken stock and water, then added bacon, onion, red bell pepper, 2 jalapenos, and a poblano. An hour...

Cut the tomatoes in half, fill your smoker to capacity - but don't overcrowd - and smoke at 200-250 until they're as done as you want. From there, you can bag and freeze them, process them into purée and freeze, make pasta sauce or salsa, etc.

I understand, Len. I'm a recovering vegetarian myself :D

Yup. Thick double onion rings, brushed with Sriracha, wrapped in bacon, sprinkled with black pepper and smoked, and served with a Sriracha mayo: My apologies to the vegetarians here!

Yeah, I don't know how well that would work with soy bacon!

Make these an they're all done at once - problem solved!