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How I missed this I have no idea. Say Jim, how did you get that skin so crispy looking? Mine usually comes out kinda rubbery in texture even when fully cooked. Dinner must have tasted most excellent!

I have never used petroleum lighter fluid in my WSM. I think the only starter fluid I ever used in it was some 98% isopropyl alcohol that I got from work. I prefer using firestarter cubes. Two of them will get a good amount of charcoal lit quickly. Speaking of which I need to hit the hardware...

Most excellent looking! I do love my steak a bit more rare. Those NY Sirloins are great for a family dinner IMHO. They are full of flavor if you don't cut away all the fat, reasonably tender, and you can get 2 generous portions out of a 2 lb steak.

Store bought. Really excellent taste. Here's the website, you will have to do a cut n' paste insert of the i in the correct place: http://www.specialsh*t.com/products/index.html Thanks for all the kind replies, I have many fine cooks & photographers here to draw upon for inspiration.

New camera!! Bring back the food Pr*n. So what do my wandering eyes should appear, but choice bone in NY strips on sale for 6 bucks a pound. I grabbed a couple big ones out of the supermarket. Each one was over 21 oz. For this cook, I used the bottom of my WSM as a grill. There were also...

Superb looking 'basa Jim! Hope you are enjoying it with beer & horseradish.

Those are some great shots! You should come to America sometime. You would not go hungry, (or thirsty for that matter) I can guarantee that.

No doubt in my mind either!

Totally agree with you Dwain. I've said it before and I'll say it again........ why do we need to go out to a restaurant when we can make stuff like this at home? A most excellent looking cook Chad. I am gonna have to try that recipe. It looks too good not to.

I had fried enoki's done as a tempura dish in a Japanese restaurant. The restaurant served them on a bed of shredded daikon radish with a bit of chopped scallion on top. A chili & yuzu infused soy sauce went with it. I could have easily eaten a half dozen more portions.

Oh H ell yes!!! You are NOT doing anything except making me drool!! :wsm:

Are you flippin kidding me? You didn't enter this into the throwdown? What a travesty. No big deal..... I wonder if the boss will allow write in votes!

Then we have done our job correctly!!!

I regularly smoke roast smaller cuts of beef. My favorite of all is sort of a 'spoon roast' if you can call it that. Up here in New England, we get a cut out of the top butt primal called NY sirloin. My dad was a meat cutter back in his much younger days and it was and is still a great value...

Looks superb! When I do pork w/maple, I gotta get that maple flavor. Maple sugar & syrup in the rub & glaze, plus sugar maple wood on the fire if I can get it. Try it!

Even though I have the absolute best ingredients available, I must excuse myself from this battle. My camera decided to stop working during the last round of global warming here in Middlesex county. I may not enter another challenge untill I can buy a new camera.

Congrats Dwain! That was some seriously fine looking grub, I would have enjoyed a plate without question.

This is one reason I refuse to buy meat at Walmart unless it's a cryovaced packer cut. Most of the problem I have is with flavor. Both flavor & texture come into play with seafood. The whole idea is for the producer to make a bigger buck (as if this was an excuse.) They soak cheap meat in a...

Most excellent looking plate! You do need more beer though, as a single bottle of Sam is barely enough to get you through a couple bites.

Very well done!