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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Neiner: I've got a Cast Iron grate on my performer and it's a joy to cook with......Totally different cooking experience. I paid a steep price...

Made a big batch of this last night.. added a couple more jalapenos for more heat and whole red bell and green bell peppers. It was quite tasty!

I've seen a red stainless steel performer without the gas assist. It had everything else though. Even the charcoal bucket under the stainless steel table... I wanted it.

Garlic would add a nice touch, I believe... One could always add a teaspoon or two of garlic powder to the sauce for the added effect

Indeed it was, Larry! I found that those smaller wings in the picture got a bit more crispy and crunchy than the larger wings, which I prefer. Though, I haven't seen any super markets which carry different size wings. They're usually just the big Purdue packs. I'd love to find some smaller...

Here's my attempt... they were good ! Thanks Larry!

I'm surprised that there aren't more companies putting out products like this. Obviously, there is a demand for these products. Rock's is so hard up that they can't hire a single employee to help with procuring/customer service? Really?

I pegged my performer's therm yesterday after I dumped a chimney of lit kingsford ontop of 1.5 unlit briqs. After everything ashed over, it was DAMN hot. Never seen the temp gauge rise that fast. I'd say it was probably close to 650-700 degrees! Nothing melted, though... guess I'm lucky!

For those of us Q'ers who are trying to watch the waistline this time of year, I will let you know that RS chicken is great even on boneless skinless breasts.. Went to Sams' and bought 6 pound pack of boneless, skinless chicken breasts. Marinated in the original RS recipe w/o oil for about 3...

I've got the Weber Rotis. and it's alright. Sometimes I wish I went with the EZ Que, as I I don't enjoy piercing meat with the spit rod, and I can't seem to figure the right placement of the counter weight...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: I was curious, how was the bark on your brisket. </div></BLOCKQUOTE> The bark, if you could even call it that, was extremely soft. I did very...

I love the flavor coffee imparts in a rub. I'll be using this on some thick strips I've got in the freezer.

Well despite my clumping issues w/ the paste, I just want to say this may be my new favorite brisket rub. The flavor was great ! Since I didn't get too much coverage from my paste, I just whipped up a dry rub version using granulated garlic instead fresh chopped, and sans oil. Did this...

Maybe we aren't looking at the same website, or maybe you can direct me to a current price list, but I see $250 for the basic plus system w/ comes with the pit and food probe for $250, then you've got to add the $25 dollar WSM adapter. So, you're looking at $275 right there.

I must say, the smell of this "paste" is really intoxicating. However... I'm having some serious consistency issues with the paste... it's not really a paste, it's thicker. It's coming out of my (POS) blender in clumps, like little milk duds. It's strange. Oh well... I'll dust it with some...

Yikes ! The stupidmarket wanted $14.99 for a 1.75 oz container of cardamom! I'll have to wait for another penzey's order for that one.. I suppose I'll have to sub some nutmeg/clove/cinnamon instead.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin Walsh: I cannot offer insight on a particular price. I also have no wish to be a killjoy. I suggest, however, that those of you who are selling...

Larry, That paste sounds amazing. I'm thinking about using it on this massive 15lb packer I'm going to attempt to high heat this Saturday. A couple questions. Your paste, do you feel that recipe has enough substance to sufficiently cover a 15 lb packer? I've yet to trim it. If you were to do...

You ain't kiddin ! "At least 5000 calories and 500 grams of fat" Eat one of those and thats a weeks worth of fat intake, jeeeeez. You may just keel over if you polish off one of those...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...