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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Corall: Great pics of both the WSM and the chicken & ribs! Question - Know it's stainless but how hard is the Ribolator to clean...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Tim, Rhonda says "thank you very much". She loves to make chile, and is always looking for new ways to make it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Timothy Hoffman: And to think, Alan, the family style chili recipe is one that I will share. Let me know if you wants it. </div></BLOCKQUOTE>...

Great looking meatloaf there Tim.........and that chile looks good enough to eat right through this here monitor thingy. Gonna keep the wife off this site for a few days.......too many great looking cooks here lately. Lampe got my worms to turning last night with that PSB of his. Now your...

Thanks Geir. I definitely wanted to see how that pastrami turned out. I am going to do a brisket flat pastrami here in the next few days. From the looks of that turkey breast pastrami, I have to say that my next task may very well be that. I was going to do some hickory cured bacon, but I...

Great looking meatloaf Bill. Love your idea....enough to replicate it on my next meatloaf binge.

B-E-A-U-TEE-F-U-L cook Mike. Ideas, ideas, ideas.

Thanks to Jim Lampe, my head-hanging shame continues on.......he just keeps on shaming us with his magnificent talents and fantastic cooks. 2 Die 4 recipe and execution.

Super Spares Arthur. Bacon fat and pepper jelly.......sounds delish.......great job.

My goodness, another out of this world meal. Just having a piece of frozen lasagna for lunch....about to choke. Fantastic looking meal.

The Renowned Mr. Brown. BBQ 101, and still some of the absolute best. Great job.

Larry, sometimes it is very hard to stop at every step and take pics.......but BBQ is no good unless it is shared....even if just in pics.

Dead pig.....breakfast of champions.

My gosh Bill, that is some good looking food right there. I grew up on seafood, and I could eat nothing but for weeks on end. Doing some serious jonesing........

I have an original New Braunfels Bandera. I know that it is not the same thing, but I do not see any resemblance to any of the hardware or dampers....anything that would indicate that it was made by the same folks. I have family members that have, or have at one time, owned other New Braunfels...

I love how your chicken turned out Sean. I always have a problem with chicken on the grill.......either overcooked, or too dry from cooking at too low of a temperature. That corn has me jonesing......we always get fresh from the farm corn during June and usually freeze some for winter, but not...

Since the Rib-O-Lator, nor the EZ Que cradle would fit on an 18.5 inch WSM, it would seem to be more of an issue of practicality to me. If you just drilled a couple of holes to mount the brackets and the spit rod, I would think that most any generic rotisserie could be used. I just don't see...

Well, the first cook on my "pimped out" 22.5 WSM. Decided to do 2 slabs of ribs and 3 leg quarters. All rubbed down with Meathead's memphis Dust, then finished off with 2 parts doctored Apple City BBQ sauce and 1 part fresh honey. This provided a glaze that is to die for. While they were...

Dude....nothing wrong with the way that your buzzard looks. Since I started brining and smoking buzzards, I have never had a problem with moistness. One thing that I do, is to chill the breast for 30 minutes before cooking and NEVER let the temp at the breast go over 160 before pulling and...