Search results

I concur on a good looking cook! Wild Willie's on beef is incredible, especially with the defatted au jus and some nice red wine with the alcohol cooked out. The tannin in the wine gets mellowed out by the sugar in the rub. Saute' some sliced onions & shrooms to the gravy and be prepared for...

They were! Plating up stuff like this is easy too. I sliced them in half and laid 'em onto a bed of angel hair pasta. Sprinkled on some capers and a small handfull of chopped green onions. The butter sauce went over the whole thing. I don't mind getting bugs this big because you get a bigger...

Sums up my thoughts fairly well.

I'll second that. I suggested it to my brother once since he had a fireplace and he said that he needed to clean it out before we cooked. After seeing how much and what kind of crap needed to be taken out, I said forget it. His wife had been burning Duraflame logs in there and I really didn't...

Sweet looking food! Pretty up the plating and you could get 35-40 bucks all day long in a restaurant.

Okay, thanks. And buck up, I still have to get my butt out and shovel away some global warming off my sidewalk & driveway. No running the WSM today.

That's just what I was thinking, rivets usually suck for this kind of thing. I'm just hoping I don't have to drill 'em out and make some new vent covers. Or will Weber sell me new covers?

What's happening is that the vents on the bottom are basically closed shut. Seems I can't move 2 out of 3 without distorting the metal vents. Any advice would be appreciated.

Thanks for the kind responses folks. I have to let you all know that fresh seafood is comparatively inexpensive up here in Middlesex Cty MA, compared with say...Chicago. The coast is less than an hour away, and I can sometimes get stuff like this. If I had to buy one of these bruisers in a fish...

Ned, you hit it out of the park. I make my grammie's half sour pickles a couple times a year. I am gonna have to try this with 'em. Looks like they could blow my tastebuds into orbit! : proceeds to make more pickle juice: ;)

As you might suspect, about the only time that my WSM gets inactive is when I get to cook something that wouldn't be so good on it. So I won the annual 2$ raffle in work and won this massive 6+ pound bug. The cutting board is about 18x24. The claw was bigger than my hand!!!! Into the...

Nice job! I have no doubt it was delicious.

What.... no horde of jealous neighbors showing up? Some seriously good looking chow there Jim.

Looks fanfriggintastic! I'm thinking that it took all of 30 minutes to polish that off.... mebbe less.

Great book for seasoned pros as well as noobs. Lots of excellent recipes in there.

I just ordered one myself, the thin door on my WSM has been craptastic at best for a couple months. The metal around the knob is all distorted from the way the knob attaches to the door. I'm gonna try to make it work a bit better when the new door comes in.

I was given a good bit of applewood a couple years ago off a co-worker, and I've been using that stuff almost exclusively. I was on hand when he trimmed the tree, so I pretty much got the right size of logs that I could split easily later on. I've found that the 'less is more' approach works...

Greetings from Lowell. You should go visit Dr Gonzo and pick up some hot mash. That way your tastebuds will be equally burned.

Seriously righteous looking eats there! Why go out to eat when we can do stuff like this? Eat your heart out Bobby Flay.

Some great looking chow! I could easily see myself making a pizza for the WSM soon.