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How did it go?

One other thing... this is a pretty flammable marinade, so be ready for that when you go to the grill.

I literally had this tonight! This is my Mom's marinade. I use Tiger Sauce for the hot sauce. I also cooked it high and fast on my Genesis, not under the broiler. Joyce's Flank Steak -------------------------------------------------------------------------------- Recipe By: Joyce Cutchen...

For you Mac users, I highly recommend MacGourmet. I use the computer and iPod Touch/iPhone versions. An iPad version is under development. http://macgourmet.com/

I think any indirect method would work. I'd probably do whole bird along the middle, with the back being sacrificial. If I were spatchcocking, I'd probably also split the bird into halves so that I could line them up along the middle, with the middle burner off. Flareups can be a problem...

I did one boneless butt, but it turned out terrible. Totally raw. I don't know what I did wrong. I made sure the bone was out easily...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If you have a large pot and a burner I dont think you can cook them any better than following the directions on an Old Bay can. It basically says boil water add Old Bay then...

I'm still on a steep learning curve on brisket... If the flat was overdone, I thought it would fall apart, i.e. roast beef as the pejorative. I would have guessed the flat was underdone.

As a Texan, most of my salsas are jalapeno or serrano-based. But I do have this. A relish rather than a salsa, but you can get some flavor profile ideas. Great on burgers. Green Chile Relish 1 poblano chile, medium, roasted, peeled, seeded and thinly sliced 2 New Mexico chiles, roasted...

DANG that looks awesome. I half expect to see neighbors peering out of the windows in the background... "oh please, oh please, oh please..."

I've had Genesii since I bought a Genesis 3 when they were first created. My brother has a Summit. If I could find a good deal on a used Summit, I'd buy it. I think the front/back burner orientation gives much better control over indirect cooking. Plus, I do a lot with a Weber cast iron...

I was having trouble getting through a set of really dull steak knives the other day... and then realized I had the 320 stone on. DOH! Not sure about the 120, but the 220 REALLY cuts faster than the 320! <sigh>

I have a Tri Tip question. Seems that since this is not necessarily a low and slow cut, it is cooked to an interior temp like a steak or roast. Well, my wife and I like our steak doneness VERY different. Can I simply cut a tri tip through the "crotch" of the vee and cook each half to a...

So with all the talk about knife sharpening, and Ron's comments about his knife block, I thought I'd post about my LamsonSharp knife safes. LamsonSharp KnifeSafes Knife Blade Protectors, Set of 4 As Ron suggested, having protection for that edge is a key to keeping your edges sharp. I keep...

Exactly. This was my reason for buying the Edge-Pro. I have two Shuns that have a very narrow angle, and a blade metallurgy that supports it. I wanted to keep them at the original angle. It is also interesting how the Edge-Pro system recommends using their ceramic hone. Hold the hone...

Another very satisfied EdgePro Apex user. The key is holding the correct angle to the blade, and holding it precisely.

Weber web site still has Genesii

so THAT'S what Algebra is good for!

OK... so at first glance, I thought it said "Bigger Bladder Beef Rub"

Would you cook this to a lower temp and slice it instead of pulling? Also, I wonder what the waste is. I end up with about 1/2 lb of meat per lb of butt...