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Good job! I'm sure the chicken was wonderful. Gotta try that.

That's great! Looks delish. Thanks for the post. My father-in-law used to make them and sadly we forgot about them. Kudos for the reminder.

Needs a scoop or two of huckleberry ice cream.

Found a pound of Duroc pork belly freezer diving. Not really enough for bacon... Hmmmm. Cut it into 1/2" x 2" chunks and rubbed them with Ksalt and sugar. Put them in a ziplock and into the fridge for dinner the next day. Just before cooking, patted them dry and gave them a heavy dusting of...

Thanks, Cliff. Much appreciated. Hopefully that will get my biscuit game on. It has sucked for a while.

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That's a great cook! Killer steaks and taters. Very jealous of your buicuits. Super documentation, as usual. Care to share your buscuit recipe? Really need to learn to cook them.

Mmmmm... grilled skirt steak. Looks good. And a Stone, too!

Good job, Ed! Your bark and smoke ring are beautiful. Doubt you overcooked the point. Well... it doesn't look that way. Tell us more about your propane conversion, please.

They've been at my local Sprouts and several other grocery stores for a while. Prices vary. Sprouts: $.99/lb. Made some great rellenos a few days ago. Thinking about doing a Mexican pizza.

Found some short ribs while freezer diving. Decided their time had come. Gave them a light coating of bacon grease and a heavy dusting of K salt and black pepper. Cooked them in the 14.5. Weber briquettes for fire and a mini split of red oak for smoke. After 3 1/4 hours at 270* they probed...

That's a gorgeous dinner you prepared. The halibut is beautiful, as are the sides.

Chicken and dinner look great!!! Glad you like the mayo slather. Guess I'm stuck with RO lump as there isn't any Western around here, to my knowledge.

https://tvwbb.com/showthread.php?61345-Made-a-cone-for-the-Smokey-Joe&highlight=frustum

The one I made that works in my JJ is 7 7/8" at the base and 5 1/2" at the top. The height is 3 3/8". Have no idea if these dimensions are for a "mini". Have fun making it and post some cooks in the Photo Gallery, please. edit - changed 7 5/8 to 7 7/8. Was a typo.

Thanks, Bob! You should give the mayo a try. Doubt that you will be disappointed. Thanks, Rich. It's a homemade vortex. Mayo slather is the bomb. Try it with wings and rub of your choice. Crispy and crunchy with moist and tender meat. Be sure to use your poortex.

Thanks, Cliff. Yes dinner was early, actually when we should be eating. It happens sometimes - like rain in the desert or in Southern California. Thanks, Rich. A pleasant surprise, for sure. Will do it again!

St Louis Ribs in 1 Hour Rotisserie, of course. It really wasn't supposed to go this way, but it did. Have been wanting to try using the Caliente grill kit and the Cajun Bandit rotisserie in combination. So I fired the setup with a big charge of used briquettes and a small split of cherry. MM...

Does that look delish, or what? Gotta try that!

Last time I tried this recipe, I thought the cook could benefit from a little higher heat via my frustum. Used the Louisiana seasoned Chicken Fry mix again. However substituted a mayo slather for the batter called for on the package directions. Dredged the thighs in the mix and started skin...