Search results

I never get tired of seeing (or making and eating) PSB! Great job Jim!

Cooking up a feast Jim, a delicious feast!

Oh man those look so good! I know what I am making soon!

Love it. My favorite cut of chicken done right!

Awesome load of meat Tony! Nicely done.

Clint, I nuke the taters for a couple minutes to get them semi soft. Hit them once with a potato masher. Then season with EVOO, salt & pepper. Onto the grill for the same time as the chops (10-15 minutes). They finish cooking through and get a nice crisp exterior with a fluffy inside.

OK the back to basics part applies to the grill too. I broke out the trusty EE 3 wheeler to make some boneless pork chops and crash hot taters for me and the Mrs. Chops and taters cooking along nicely. The end result. (Chops seasoned with Penzey's BBQ3000 and Cajun)

Nice clean job. Well done!

Since I have not had any propane in the tank in 2 years I decided to pull the gas assist out of my Performer and put the space to better use. I left the bracket, but removed the burner tube, gas regulator, igniter, tank and tank bracket. I am saving these in case I ever want to put them back...

Both my son and father came to visit me today. What better way to celebrate than grill up steaks and crash hots? My son had the flat iron. I never got any grill shots but managed to get a pic before he finished inhaling it. For my father I made a nice T-Bone. Again no grill shot but a...

Typical corporate greed.

Text and photo deleted by moderator. See reply below.

I originally got a SS grate from Weber back in 2010 for $22.00 The next year I ordered a second one for my other grill. It was $29.99. In 2012 a buddy ordered on for his grill, still $29.99. I went to order one today for another of my grills. $50.80!!!!!!! WTH?! It is stainless steel not...

Nice blog Chris! There is some good info there even for those of us who do not gas grill.

I just read the article this morning. Way to go Jim, bringing The Virtual Weber Bullet and Raymond, Wisconsin to the rest of the world!

There is your excuse to own more than one.

We did not end up eating until 7pm but it was worth the wait! Sweet Blue at the start. Smoking with some Mesquite. The chuck roast has hit 160 deg internal and the charcoal has been replenished in the Smokenator. The chuck roast is laid down on a bed of peppers (green bell, Anaheim and...

I am doing up Larry Wolfe's Pepper Stout Beef with corn on the cob as a side. Photos to follow.

We where going to make the trip, but other family members decided that the Pig Pen was the place to be. I do like the idea of 2 days, 2 Jims for next year.

What Ace? There are enough of us in southern Wisconsin to buy 10 times that amount.