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I'm not a butcher, nor do I have much knowledge of HOW to butcher what I'm about to say, but this is simply how I'd proceed. A lot of it is give and take. I'd say get the neck, rump/round, and most of the clod turned into large cuts or ground/stew meat (if you can grind yourself, that would...

That is awesome! Is the second pic exactly the setup you ran? No heat shield at all? Did you do a snake style minion or lay some lit coals on top of non-lit? I'm extremely curious about this, the fact that you didn't mention any hot spots or overcooked/burnt spots on the brisket is awesome...

two ideas for how to handle this... 1 - you won't know how mad she'll be unless you try it, maybe she thinks another grill is EXACTLY what you need. 2 - ask for forgiveness rather than permission

Awesome score! I agree about the cast iron, and yes, it's insane how quick it heats up.

Very nice, looking like they were some big wings!

Looks great! I've never had this cut before.

Ok, that is awesome! I've never seen or heard of such a thing. I'm no coffee connoisseur, but I have a pour over, aeropress, drip, french press, and standard espresso machine... but yeah, this thing sounds incredible!

Yes, you can absolutely do it. You had the first part down, top rack let it "bake" at a low temp. Take the meat off before you want to sear, then get the grill as hot as hot as needed with the lid closed. I usually don't do full temp on all three burners, but I will use the left burner with...

I re-read the original post and noticed it's a 2014. The 2015 has the bigger lid bail, as well as the metal table. Either way, great score!

Great find. Yours looks a lot like mine, are you sure it doesn't open almost 90 degrees?

That looks great. I have to admit, to my tastes, I can leave the flat behind on a smoked brisket, give me as much point as possible. How long did the whole point take to hit 190? And how long the next day on the smoker once cubed? I'm definitely going to try this out.

I've got some leftover my friend. Better make it quick, though. Not sure how long they'll last.

Lookin real good, perfect plate of food right there!

Ok y'all, from my post last night, some of you may know that I was just gifted a used and well cared for set of GrillGrates. I cleaned them up a bit and got right to cooking on them, but inverted. I have been looking for a good grill skillet for awhile. I don't need something for pancakes or...

Haha oh yes, I know ALL about Dinic's roast pork. I love it, but absolutely prefer a good cheesesteak to it.

Hi Benji - They're Shun Classics. You can get super fancy knives from these guys. They're Japanese style knives, with a much more acute angle on the sharpen. You're not really supposed to sharpen these unless you're good at a stone, or you have one specifically designed for this angle (can't...

Not sure how snow proof or cold proof they are... I'd try testing it inside with a pot of boiling water, or even room temp to see if it's even close to what you'd expect.

Thanks guys - I'm a sucker for the Wiz, agreed, it's like the pastrami on rye w/ mustard in NYC. Dwain - Walk a few blocks north from Dock Street to 44th and Spruce, a great bar called Local 44 with good food. I haven't been in a few years, but they were solid when I lived right across the...

Good point, maybe your thermo was out of whack.

simply incredible... looks like a great workshop. Just curious - where's your coffee setup? It's probably in plain sight, but I can't seem to find it!