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This has been one of my fav wing sauces to use the last couple years. May need to find an asian market for a few ingredients, but it is well worth it. http://www.foodandwine.com/recipes/chicken-wings-with-angry-sauce

I've had one for about 8 years. I just use it once in awhile when the back feels like it needs a good stretch. But it is a lifesaver for me. Stretches out the back and the hamstrings quite well. Highly recommended to be honest. I dont think that they are good for people that have had back...

I used 2 Weber charcoal baskets under the backside of the kettle bowl when using the KP. Worked out great. Temp on the KP thermometer were reaching 700 degrees.

They provide meat, bring me a 12 pack when you come and pick it up. Seems fair to me.

Agree with R. Paquin, verify your temps at the grate. I only cook backyard contests,but cook St Louis style at 250-275. 2.5-3 hours in smoke, 1 hour in foil, then last hour back out of foil.

Saw this yesterday at a local home and garden place. Kinda spendy at $129.00, but a cool idea. http://drummydrum.com/index.html

We had our chicken DQ'd because we didnt find out about the change in turn in times for the backyard contest until 1057AM. We were told our chicken is DQ'd and ribs were due in 3 minutes. The Bend of the River website said 11AM chicken, 1130AM ribs, and noon for pork. I didnt hear about the...

Anybody on here cooking in St Peter this weekend? I will be in the backyard division once again this year. We did well last year at this contest taking RGC. Hoping to get over the hump this year and get my first GC call!

No kidding about that being a hectic day and you only had 3 people doing it all. Too much stuff going on to cook and hand out food along with the cramped quarters they had us in. It was tough. Scores were all really close after looking at them though. Nice job on the rib call Shawn!

Will try and do that Mark.

I will be there cooking in the backyard competition as well this weekend. Was not able to make it last year, so I'm excited to cook there this year.

And a road win for the Wild!!!

Beautiful! Nothing more to add.

I usually soak the grates in hot water and Dawn dish soap in the laundry tub for about an hour. Then hit them with a wire brush real good. Turns out real good.

Grilling bands? ---edit....just googled them. May need to get a pack of them.

Damn David, that looks incredible!!!

Better than wings on the rib-o-lator???

Which one was tastier?

Welcome RDNystrom! Like all others have said, cold wont affect the cook time, just the wind. I'll be cooking a couple butts this Sunday myself. Hopefully the temp will hit 40 for us! Im in Richfield, so not far from where you're located.

Love the idea of some sweet hollandaise on a burger.