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That’s what I always thought. Personally, I’m not a fan of them. I prefer a nice thick burger cooked over a flame to a nice medium rare. That being said, I wouldn’t turn one down!

Hi Rick, welcome from PA! I’ll be up your way soon visiting my SIL who lives in Canastota

Happy Anniversary! You sure have created a lot of amazing food on it! Mine arrived 12/11/23, I’m still in my rookie year!

It was! Beef ribs were a big hit, my wife made a nice antipasto and all the side salads. Everyone just left, time for a cocktail!

Yes, Happy Father’s Day guys! My son and his wife are coming over and her Dad too. I’ve got a rack of big beef ribs going on the WSK and made sausage and peppers for sandwiches. Will be grilling hamburgers and hotdogs as well.

Hi John, I’m originally from Central NJ. For the last 27 years I’ve lived just across the Delaware river in PA

Thanks Brenda!

Me too, on 6/3! Happy Birthday!

Around 125, usually only takes 45 minutes using the rotisserie. Then rest it on the counter for a while before putting into the fridge and slice the next day. After a few cold sandwiches, I make hot ones as you do using au jus for dipping.

There’s this… https://tvwbb.com/threads/barbecuing-grilling-and-weber-glossary-acronyms.19999/#post-418621

Bumping for Derby day! Watching the ceremonies now. No Mint Julep this year but I am sipping some Elijah Craig!

I do mine on the rotisserie. After chilling in the fridge overnight, it gets cut super thin with a slicer.

I wasn’t aware of tomorrow but I am celebrating Fondue day today, we actually do it quite often. We’ll be dipping some good bread, broccoli florets and Little Smokie sausages. Accompanied by some white wine!

He still has his head but there was a black jelly bean fan so the eyes needed to be replaced! He’s a little smaller now.

He’s all done, Happy Easter!