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I put them on top. Lots to learn. Oh yeah what dave/G said! It was plan ole Kingsford. Bad beans? They tasted fine raw. I will try again. What's everyones thoughts on laying some unlit in the baskets, then lit on top sort of like a minion?

Mark, The beans were indirect. Oddly enough I was going to do a meatloaf and sprouts this evening. Now I don't know wether to go gas or charcoal. :confused: -rog

I'm waiting for the Stubbs comparison. I have use a coupke bags lately and to me it seems to burn cleaner and longer than the Kingsford. Great looking cook. -rog

I have a question for all the experts. Yesterday I grilled some stuffed shells and green beans on the 22.5 OTG. I put the shells in an aluminum pan with red sauce and mozza cheese. The green beans were olive oiled and salt/peppered and placed in a smaller aluminum pan that I poked holes in to...

One of my faves is a Spam sandwich. Yours looks great! -rog

I will have to put those on my "must cook these" list. Looks good!

Good looking cook. We are doing ribs on the mini. Go Jr! (since kevin crashed :()

Awesome color on that pizza.

For 30 people I would get at least a 50 pounder and enjoy a few leftovers. A suckling pig is very expensive for the size, like $130 for less than 20 lbs. Find a local butcher who can order you one in and split the backbone for you. If I remember correctly our last hog was 80lbs and was less...

I have cooked several whole hogs from 70 to 150 lbs using a concrete block pit with charcoal in each corner. The shortest one IIRC was around 8-hours and the longest a tad over 12. All parts were tender, juicy and done.

You have my full attention....

Those sound awesome...

Mushroom Bomb?

Hey it was worth a shot. Enjoy your new grill. -rog

I'll give you $63.00 for it right now! ;)

1st, my opinion is somewhat biased and I have never owned Genesis. That being said I have a Summit S670 and absolutely LOVE IT. The features construction and cookability are without equal. The huge grilling area is an absolute must for me. I grill 6-8 times times a week (yes sometimes more...

Last time I made moinks, when they were done I dipped them in Sweet Baby Ray's and put them back on the grill for a few to mheat up and set the sauce. Apple would be my choice. I made mine on my 22.5 OTG indirect heat around 300-325 till the bacon was done. The mooinks are done when the bacon...

Does this thread make anyone else cringe? Or is it just me. Seriously though I would try them if they were presented to me as your finished product.

Love that carmelization on those burgers.

Those are beautiful.