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Hi Tim - I think George is about right on and thats why reverse searing has become so popular. By doing most of your cooking indirect you can better control your whole cook with your setup and then finish off with a sear. That way the amount of charcoal is not so critical. Just my opinion. Bob

Thanks for the comments guys - It really was pretty good. And yes Bob, it was a LOT more relaxing than going for that Lomo Al Trapo. And Jim, FYI sitting at that table included getting elbows and all on the table, the only way to eat chicken. lol. Bob

Hey Andy - Great looking Roti-birds. Great color on the skin and looks like you cut up more than you can use. If that happens again, give me a call. Thanks for sharing. Bob

Did a great Sunday Chicken dinner for Del and I. Started with Stubbs Chicken Marinade for three hours in the fridge. Then dusted with Dizzy Dust all purpose seasoning . Cooked indirect for 40 minutes on high/indirect and finished off direct over the hot coals to firm up the skin . Ummmm...

Hi Sherry and welcome to the forum - You didn't say whether you are going with charcoal or a gasser so a couple of books that you might be interested in are Weber's way to Grill, Weber's Real Grilling or Weber's Charcoal Grilling. Another good resource for starting out is Low & Slow by Gary...

Hey Glenn - You should have made that a 4T cook. You forgot Tuesday and man as good as that looked it would have been worth cooking and eating them for another couple of days. Nice job. Bob

Whoa Graz - You cooked those Beef ribs and sent out no invitations? At least I didn't get one but I would have liked the opportunity to take you up on that invitation. Great job. Looks like you spiced them up just right too. Thanks for sharing. Bob

The meat is pulled back nice on the bones there Jim. Really a great job. And yep you're right. When they're done they're done. That does go to show you experience counts when checking your cooks. Too many new folks look forward to that magic hour and their cooks are too often overdone or...

Hi Jim - Well another great looking meal. I like the idea of your Romaine on the grill. I'll have to try that if I don't get an invitation for dinner from you. The Sirs, Lings and Peps also look great, however; I failed to see any of Milwaukee's best. (Miller HL) Thanks for sharing. Bob

Hi Bob C - Thanks for re-posting the You Tube video. You bring up a great point about the rolled cloth. I thought about it when I posted the cook, but didn't fully explain it. The extra cloth WAS encased in the cocoon of salt and the meat was not affected by it when I broke the salt cocoon...

Mr Lampe - As you already know, you have an open invitation for a spot at my table anytime. Bring your golf clubs. I live on a beautiful Golf Course called Alderbrook. The golf cart is in my garage, always ready to go and we can play before or after the meal. Bob

Thanks guys for all the kind comments. This was my first post with pics and as you already know the original didn't materialize. The pics I did post did not do justice to the real outcome of the meal. It was truly an outstanding cook and the total cook time was 17 minutes. I look forward to...

Nice job on the chop chop chops Bob. I too liked the way you were doing the Asparagas. I always look forward to seeing your cooks. Bob

This was a suggestion by Bob Correll. Lomo is Beef Tenderloin and Al Tropo is cloth. A Lomo Al Tropo cook is Columbian, South American. Take a 16 x 16 cotton cloth and cover most of it with 1/4 inch table salt. Sprinkle your choice chopped herbs over salt. I used 1 Tblspn each of Basil...

This was a suggestion by Bob Correll. Lomo is Beef Tenderloin and Al Tropo is cloth. A Lomo Al Tropo cook is Columbian, South American. Take a 16 x 16 piece of cotton cloth and cover most of it with 1/4 inch table salt . Sprinkle your choice chopped herbs over . I used 1 Tblspn each of...

I think somebody has been spending too much time thinking and not enough time Q'n. If he can't afford a good weber to cook it, he might learn to eat it raw. Bob

Thanks Brian - What an interesting idea. It would be possible to expand on your double lid idea for something with a better fit. Thanks, Bob

Hey Glenn - Looked great and a fun looking meal. Fun to get into those kind. Bob

Hi Jim - lol. I think Bob C also had you in mind when he made reference to the inspiration part. As with others on here, you two really are an inspiration to many here and we always look forward to hearing from you and reading about your cooks w/pix. Thanks for sharing. It is always fun to...

Hey Don - For a quick "Throw-down" in the middle of spring cleaning, I would call that too bad. Great looking plate. Thanks for sharing. Bob