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I love duck. Your pictures are great. How much does a whole duck set you back in your neck of the woods? Do you have any Asian grocers nearby? I'm with you on buying the whole duck. I've got two in my freezer right now, waiting to be broken down when I finally get a free weekend. Don't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Pillows!!!???.......THOSE AREN'T PILLOWS!!!! </div></BLOCKQUOTE> Dwayne, I finally got your tag line. Hadn't seen Planes Trains and Automobiles for about 15-20 years. It...

Ok, I was on the fence about getting a rotisserie for my Performer. Now it looks like that AND the rib-o-lator are solid investments. Great looking ribs.

indirect for 30 minutes or so. you need to melt the fat in order to avoid flareups. finish on direct. baste with sauce periodically. watch for burning if using sugar-based sauce.

Love that flatbread idea. Gotta try that.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Money Muscle! </div></BLOCKQUOTE> I don't get it.

Pretty big cook. Why do you slice the butt in one of the middle pictures? I believe it's bone-in butt that you're slicing. Later on, I see the pork as pulled.

Stupid question: how'd it taste? It looks great. I want to roast a pork belly.

Wow! Probably the first time horse has been on this board. Well, I've eaten horse a few times. HAve always enjoyed it. BUT, I can't help but feel a little guilty.

Nice looking end product there. I forgot to answer your question. I've only bought jowls when I bought directly from a farmer, so it was 85c/lb. It was low because I was buying a side of pig and asked for extra jowls. At the store, I would have to make a special order and I think it would be...

Isn't pulled mutton a "famous" local dish in Kentucky? It sounds awesome. How does it taste re-heated? I love lamb, but in leftovers, it never works for me. flavour kind of goes skunky.

You and me both. We're renovating our house and living in an apartment with no balcony. I told the guys doing the work on the house that if they're done on time...there'll be some Q. It'll be a win-win that way. In the meantime, lots of pictures on the site (esp. John Solak) to keep my...

Love the colour on that chicken. Great job.

Great work John. Not sure if your pictures are keeping me going or causing me despair while I'm away from my grill for three months.

To your bonus question...don't know how to answer other than to say that pastrami is meant to be lightly smoked, not fully smoked like a brisket.

No disrespect to anyone else who has posted brisket pics, but that plated pic was possibly the best (i.e. made me hungriest) I've seen. Great work. I really should take a crack at brisket.

Great looking brisket. Thanks for posting the pictures. I too was curious about this wagyu brisket. Glad to hear it went well for you.

Live and learn. You're always your own worst critic, eh? Stuff looks awesome from where I'm sitting. Hey Kevin, have you successfully cold smoked salmon on the WSM?

Great looking meal Don. I'm dying to do a prime rib on my WSM. About the plated picture...did your guests wonder what the heck you were doing taking a picture?

Those look awesome man. NIce pic of the WSM in grill mode.