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http://www.weber.com/weber/grilling-tips/grilling-guides Weber has a guide. Everything except the cilantro I would just oil up and grill on a medium high heat till done. Peppers char then put in a baggie to steam so they will peel easily. I can't for the life of me imagine how to grill...

Chris, That's kind of what I was thinking...this would be a great place for them to gather information for product development. -rog

Just curious, are there any Weber reps or employees on here? -rog

Dang! I have been thinking of getting the goumet BBQ system for my OTG...now iI can put it on my summit as well? Yahhooo.

Hey Rick, Can I ask how many coals you are using? What temps did your grill get to with that load. I'm still learning my new 22.5 OTG and noticed that it takes a lot of coals to get what I feel is hot. -rog

Unfortunately every year property is damaged, people are burned and killed every year with charcoal grills as well. Co2 poisoning, burns from tipped-over grills, restarting with lighter fluid :confused: etc. IMO one type of grill is no more or less safe than the other. Both have safety...

In my experience there is no set time. Go by temp and tenderness. No two pieces of meat will cook the same. If you don't have a good meat thermometer, you should get one. That being said you time seems about right to me.

I am building two mini's as Christmas gifts and I would like to put a flame job on them. Can anyone tell where to download and print a stencil? Specifically I would like to know where to get the one used here. http://tvwbb.com/showthread.php?35583-Baby-bullet-build On edit: Maybe even...

Awesome looks just about right.

When we lived in South Dakota we had a blizzard that knocked power out for 4 days. We quickly learned alot of new uses for the wood burning fireplace. Steaks, frozen pizza, potatoes and chicken all work good. Good looking rib eye!

We have a Shane's Rib Shack within a mile of our house. Some of the worst BBQ I have tasted. I went there once when they first opened and was very dissapointed. I make better BBQ than they do.

I say vote off. That certianly was a nail-biter and a lot of fun. -rog

I don't see a thing wrong with that pizza.

That looks delicious!

I'm also interested in the "Armadillo Turkey" recipe. -rog

What a great offer. Awesome Chris.

Ok I'll take a crack and present an entry. Fat Wellington. Ingredients. Mini Pork Loin, Cheddar Brats, Sausage, Ground Pork, Bacon, Mushrooms, Onion, Spinach and Puff Pastry. The Loin I used a knife steel then a turkey baster to make a hole in the loin. I then inserted a cheddar brat...

Ok I need to get me a pork loin and...secret ingredients. LOL

You know it seems to me that sooner or later an ingredient or dish will come around again.

Once I saw the idea I built mine specifically for camping. Throw it in the back of the truck and now can smoke at the campground. However I use it at home a lot just because of the convenient size.