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Welcome to the forum.

Wow I like the paper towel idea. I guess sometimes the simplest ideas are the best. I will try the Kroger brand as well.

Hey Ya'll, We have been doing pizza's on the grill for quite some time now and I feel we make some pretty good pizzas. My only problem is the cheese, I love the fresh mozzarella, I've been using BelGioioso, but it always seems to leave a lot of water on the pizza which makes the crust soggy...

I'm pretty sure that mold can only grow in a damp environment. Perhaps your WSM was moist from the cook? Maybe open the vents the next day after a shutdown ton dry things out.

Thanks. I think I will try that to spice up my rice as well.

I think your presentation is just fine. I look at the FOOD, not the plate. While I can appreciate a nice appearing plate of food, laid out in all it's splendor with fancy crockery, the food is the star. I look at how those steaks are carmelized, etc. I would like to see for the contests just...

Just like on your car, for the rain, otherwise no grilling on rainy days. I also dig the white walls on those tires, makes them look old school.

Don, Every once in a while mine S-670 rotisserie will do that. Usually I can just re-seat the rod into the motor and it's good to go. I'm interested to see other replies because I always thought I was just not placing it right. My only concern is that the groove on right side of the rod...

I have made that "Weber way to Grill" meatloaf several times. It is now my one favorite meatloaf recipe. Your looks like it came out great. -rog

Wow that is awesome! I am definitely going to try that twisty loin.

I agree 1000% percent with the OP. Recently I went to a family reunion in IL. We went out to dinner at the 17th Street Bar and Grill in Marion. That had to be one of the most disappointing meals in years. I was so excited to be trying a legends BBQ (Mike Mills). I could barely eat it...

That's it...now I have to go camping!

I I like it. Do you have a link or more info about that technique?

Nice chicken. Why do the legs look like they have socks on and tucked in? -rog

Salt, Pepper, Fire are the seasoning for 99% of my grub. -rog

details! We need details! :D

Weber customer service is without rival. There a lot of companies that could take lessons from Weber. All my interactions with them have been nothing short of spectacular. -rog

Sounds good to me. stop cooking when it's tender not necessarily at a certain temperature. When it gets to temp leave it in the foil, wrap it in some towels and put in a cooler with a good fitting lid. I will probably still be warm when your ready to eat. I have rested buts all night this...

I have heard of Beef Cuck Mock Tender, alot of chili cooks use it to make chili. This http://www.chefs-resources.com/Cuts-of-Steak-and-Alternate-Steak-Names chart list it as comming from the rib area. When I used beef chuck mock tender to make chili it still took a fair amount of cooking to...

Don, I agree with the igniters. I edited my 1st post I meant to say I did not install any batteries for the LED scale. As a matter of fact I remember pressing it before assembly, after box removal and it worked! Where does it get the power? :confused: