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That really does look great. No one has asked and you didn't say, so: Did you do anything special with the point, or did you just slice away?

I mix the chunks in with the charcoal and let them go.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Erickson: I always use a chimney over the burner, even if I'm lighting coals for my WSM. </div></BLOCKQUOTE>x2 I hardly ever pull the baskets out.

Tim, I've found it easier to hit the proper doneness by searing first, then cooking indirect until done. I've tried the reverse sear and I freaking always overcook them. Anything beyond Shawn's above is too done for me. Good looking meat, Shawn.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: But relegating a fine piece of genuine, weber, cooking equipment for holding you thermo? its not allowed. </div></BLOCKQUOTE>No kidding...

I had the pleasure of checking out a 26 yesterday at a local hardware store and I thought it was awesome... But the lid is going to be heavy for some people. It probably should have two handles.

I'd prefer the more natural Memphis style.

Yes, I had it once while boiling some. I suspected oils where it sealed so now I wipe it off if I feel it necessary.

Yumm, now I'm really hungry!

I'm with you there. I mess with most bottled sauces.

I left one out for over an hour and I swear that thing was still 41* inside. I don't sweat it anymore.

Ditto. No foil here either.

Tony, that looks great man! Smells great, too!!!

How much are you cooking?

Ummm, I never thought of that. Damn, I can be slow sometimes. Thanks for the tip.

I see three options that are viable. First just go and gag it down like Chuck said. Maybe your wife will give you a little lovin' for it. Second, hide some melted butter, or something, in your pocket with an injector and shoot 'em up while they're on the grill and no one is looking. If...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K: It does. We have a Sat. dish, so I can get most of the races, but where we live you cant get any american feeds on antennea...

So whatcha cooking for the Daytona 500? I'm thinking ribs, tomatoes and potatoes. My wife, who doesn't eat 4 legged creatures ( ), will probably get a roti chicken. (Yeah, I'll gnaw on it some.)

Food Lion here has it. Didn't see it a HD or BJ's.

Still can't find it here, but when I do I'm trying it.