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Oh man, those beans look awesome! I've been hankering for some baked beans for a while now, but all the recipes I find are too sweet (I have to limit sugar intake). These look like they would do the trick! I might add a couple jalapeno peppers, but otherwise, yum!

Most dry chemical fire extinguishers use potassium bicarbonate or sodium bicarbonate (baking soda), so it shouldn't really be a problem. The stuff is non-toxic too. I lived in a fraternity house in college (25 guys!), and there was a fire in the gas-fired broiler at least once a semester. We'd...

Someone posted a message here (don't remember which forum though, sorry) about bacon-wrapped, smoked country style ribs. That looked mighty tasty!

If you don't have a silver sharpie, put a strip of masking tape on the grill where the hinge will lay, it will be much easier to see the marks. And use a center punch before drilling, it guarantees that the bit won't drift.

$3.80 for prime? Yowza!

I've never made burnt ends... now I want to get another packer (my wife found a supply at $3.99/lb!) so I can take a stab at it :)

I'm guessing "folded in half" ;)

Did that thing come off a mastodon or something? Whew!

Way to go, both of you!

Done! And thanks for a great site!

Cheers!

Outstanding!

Just. Stop. This. ;)

I have the stone and skillet inserts for my Spirit, but I find I don't use them much. The biggest issue is that it's not a large grill to start with, and the insert is smak dab in the center of the grill. There's just not enough space to cook much else with an insert installed.

It does look a little pink in the photo, but didn't IRL. I pulled that chop at 135, let it rest for about 10 minutes, then put it on a smoking hot gill for another 5 minutes or so to sear. I forgot to check the temp after that, but it should have been close to 140. We routinely pull lean pork at...

LOL! That's awesome :D

Sounds perfect.

It's all good. Dinner was already off the grill, and I finally got my money's worth out of the extinguisher I bought 25 years ago :D

Try using a porter and see how you like that. It adds a dark nutty flavor, with hints of coffee or malt, depending on the particular porter.

I brined a couple extra-thick pork loin chops for about 5 hours in a quart of apple cider with 1/4 cup kosher salt added. I had to heat the brine up to get all the salt to dissolve. The chops were smoked over apple for about 90 minutes (see the photo gallery forum for pics) to about 135...