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Found this wing recipe earlier this spring. Looked interesting so I made a trip to a local Asian food store to pick up some gochujang and gochugaru. Here are the ingredients: 6 pounds chicken wings (about 24), tips discarded and wings split 1/4 cup canola oil Kosher salt Freshly...

Good to know. Wasn't sure if they were tough to find or what since I just don't see many pics of them in peoples collections. Since they aren't really a big deal, I will get to work on that mini now...

Are these things pretty rare/tough to find? I was given one last summer at my new job since they all know I grill/BBQ all the time.

Dwain, care to share what that "side sauce" was that you dipped each rib in?

I did only my second brisket last summer and tried to follow Franklins method. Even the wrapping in butcher paper. Turned out pretty damn good, but probably not anywhere near best brisket in the USA as his has been coined.

Chris, are you doing the class at the U of M coming up?

A few of the packs were either real fatty or real skimpy. But they had a few that looked pretty decent.

A friend of mine hooked me up with some kalbi marinade last week, so I grabbed a pack of beef short ribs from Sams Club on Saturday. Everyone in the pool for 24 hours... On the grill, direct for about 3-4 minutes per side... And your plate with some asparagus and some black sesame seeds...

Did you check out any of the grilling classes they were offering?

Next time you do chicken, use same rub and temps and go with no water pan or a foiled water pan and see what the results are. I'd bet the fat burning on the bottom of the empty pan is likely your cause of the black chicken.

Looks outstanding! I need to do some pork steaks with this method sometime soon. Need to get my butcher to cut me some thick steaks like that as well.

Mike, save yourself the hassle of all that exhausting research and just go buy that ranch kettle on craigslist!

Good looking bird. Interesting to put it on the beer can holder then the rotisserie. Will try that sometime.

Obviously at that high heat, you're gonna likely do some damage to the cooking grates over time. Saw a couple guys using the gourmet BBQ system grate with the Vortex. Wonder if the high heat would bother or do any damage to the lid on a kettle?

Thanx for the clarification Joe. Much appreciated!

Cut me some slack here and don't call me a dummy....but what are the differences between a Mastertouch model and a OTG model? Is it only the slide along lid holder on the bowl? I've got an EO stamped green kettle I picked up that has the slide along lid holder and ash catcher and was wondering...

Looks mighty good. May need to do some brats that way soon.

Does it work as advertised or is it just as easy to use charcoal baskets?

$12.97/17 lbs I think was the price. It was yet another "don't tell Mom we just dropped $100 on charcoal" evening.

Despite the impending snowocolypse, I will likely head to HD tonite and stock up a little bit myself. Might grab a bag or two of Royal Oak lump since that is on sale at HD as well.