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Brined two 4# fryers overnight in basic salt/brown sugar brine. Rinsed well and dried all day. Split a lemon and a giant bunch of parsley between the cavities, s&p in & out and rotisseried 1hr 40mins using full chimney of RO. Basted w/ butter every 20 mins. SO thought it was the best ever. I...

[Apologies for being a day late with this post.] A friend sent a postcard from Memphis. On the front is a dreamy pic of Young Elvis and a recipe for a basic bbq sauce with an interesting twist: pickling spice. On the back of the card is a trademark certifying it as an Elvis Presley Signature...

DA - We added until we could taste it - at least a heaping T-spoon in a cup of dip. Wanted to taste the h-rad over the smokiness of the dip... Jane - I recall an episode of Food Tech where I learned that fresh grated h-radish has to have an acid (vinegar) added to activate the heat. No wonder...

To confirm - marinated mushrooms work excellently, too. Will have to try olives...

I made this dip for xmas appetizer, but saved a portion and added horseradish to accompany our 18# boneless prime rib roast. Magnifique!

Just go for it! But, a good probe thermometer is an absolute necessity. I've rotied a 6# boneless leg o' lamb, two 14# turkeys (separately - not at the same time...) and an 18# boneless prime rib recently, and all of them took around 2 hours - and were perfect. It was difficult to get the dome...

See http://www.amazon.com/exec/obi...N/B001IK0Q8M/tvwb-20 It may not be worth the $40 to some, but it works perfectly and you have the option of a burner to heat your sauce...

Saw Sandra Lee, queen of Semi-Homemade, cook them under a broiler and I knew it would work on the Q100... Needed: Artichoke hearts, jar or jars, marinated & quartered ; Bacon, thin sliced, 1/2 piece per quartered heart (see below); Toothpicks. Process: Drain hearts, retaining liquid. Count...

Similarly, Shake & Baked boneless, butterflied pork chops started indirect and finished direct to crisp them up, slathered w/ bbq on a bun nearly beats pork tenderloin...

Thanks for the replies! I purchased about 15lbs of BA skirt steak (3 trays of two each that were about as long as my arm...)at Sam's Club. Cut each steak into managable lengths, seasoned with Adobo (cuz it seemed appropriate...) and split between 6 - 1 gal ziplocks and marinated them overnight...

I've seen it somewhere on TV - Alton Brown, Raichlen, ATK - but I was wondering if anyone has a marinade & procedure for chargrilling skirt steak directly on the coals. Mucho gracias!