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Very tasty looking cook, thanks. Sooooo you can order that sauce on line?

No John, instructions said to remove and I have been married for a long time.....I follow instructions....;) It actually gave me a chance to clean the pan, I cracked the greasy frozen water from day before's cook and threw it in the outdoor trash, about the only good thing being -23*. Took it...

I'm sorry for those that may not know where I pulled the cooking instructions from, main page, cooking topics, poultry, Cornell chicken. This site is so HUGE sometimes I forget how long it took me to open every door and peek in.....great stuff for sure. http://virtualweberbullet.com/chicken3.html

Thanks for the kudo's everyone, my son had a friend up and he went nuts over it, of course my son sucks the bones clean. Tony done just like the instructions said, on the lower shelve of the WSM then finished by putting the grate right on the charcoal to crisp the skin. I left in brine for a...

I love mine, and the family loves the food!

Understood............;) OK and I just have to ask.......what is the temp in Iceland......????:o

http://weberkettleclub.com/determine-age-of-old-grill/ Try this....

Nice looking grill, cooks look super, does not look like your first rodeo..... what did you have before your weber? And your garage is very organized..... outstanding!

Here's the rest of this cook, if you have never tried this ......DO! [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG]

Looks super, I did a 5 pounder this past weekend and it was done in about 9 hrs. I always use my maverick, but now I have been also using the fork method talked about here...if it goes in like butter pull it. It is something that takes time to get used to for sure...... but the pros here keep...

I bow before your Greatness..............SWEET!

This butt cooked different from any other I did it stuck at 183* for ever so I went out and forked it like you'all say's to do.....it went in like butter so I pulled it and let it rest. I never stop learning from this group. And Tony Buddy..... thanks for throwing me out it the cold to do this...

Pulled Pork is ready....... [/URL][/IMG] [/URL][/IMG] And topped with Miss Piggy Yeller Sauce [/URL][/IMG] [/URL][/IMG]

Plated with some #5 [/URL][/IMG]

Just used that slicer I bought for the bacon.....it worked great on the brisket. The "Wet Rub" has a lip tingling spicy bite to it. I would back the Cayenne back a notch. Other than that I think it's my best one to date. The Butt is being stubborn and is at 178 as I post. [/URL][/IMG] [/URL][/IMG]

Sheila, your so right! I have a 8 pounder on now from last night around midnight, it's still at 174* starting to break thru the stall. Food looks great.....if only those people knew lol What a cutie....cake an all! Nice post thanks!

Ahh very nice and you said one for was for later on.....nice use of grill time.

Seeeeeeeeeee, now this is what made me do a cook in the low teens last night! The Dude and his Lady! Outstanding! You need a food truck Bro!

Butt has to stay on a bit longer..... [/URL][/IMG]

Then the Brisket hit 183* at around 9am so pulled it, let it set, wrap and in cooler. [/URL][/IMG] [/URL][/IMG]