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Welcome aboard Scott. Great name as well.

As a fellow Illinois resident, I want to be the first and say welcome aboard. I am sure you will see some recipes you can use until you can get back to the big boys.

As always Jim, excellent cook! Those steak look spot on and I love steak. I tried to put the PIGVILLION into my GPS but came up blank. Since you are in Wisconsin I will take my dog for a long walk and see if he can pick up the scent.

First class ribs there, Matt. Welcome to the site and you will enjoy your time here and your WSM.

Awesome looking meal. The different tastes you show making my mouth water, and I just ate. Gave the grill a rest tonight.

The unveiling will be tomorrow. There is an added bonus, Beef Ribs. Had to cook them because I need to empty some of my fridge out before going on vacation in a couple of weeks. So this will be the chance to use both the 18.5 and 22.5.

This is like a crack habit by the way Jeff. All of us "Weber" junkies admit we have a problem.

Thanks everyone for the complements. I still think that was one of the best meals I had. And not like I was on death row or anything.

Sunday is our annual Fantasy Football Draft (which I am defending champ) and I already have commited myself to bringing Spare Ribs to the event so I guess I will be one of the first entries. I am ok with that

I think that would be a great choice.

Having never done whole hog, I am not help to you. Always said I would like to try it but never have. Here is a link that may help you with a video. http://www.killerhogs.com/wholehog.html Good luck and I know about the SIL's.

I do keep them outside year round. When not in use, always covered to keep the family warm and dry. I also slide them over under that overhang for a little protection during the winter. Never know when you want to have a winter cook to cheer you up.

You will love it here. No worries with what you start with here. As long as it tastes good to you, that's all that matters. Welcome!

Its what happens when everyone goes commercial. Some bean counter decides what is cost effective on the ingredients and try to pass it off as the original. PS I have one of those bean counting degrees but decided long ago to do something different. Don't mind dealing with taxes still though. As...

Its time to cook my 3rd brisket. Going to cook a 6.5 lb brisket tomorrow and I figure I would give a little teaser to you all until its a finished product come tomorrow evening. Figure its going to be about a 6-7 hour cook depending on temperature. Suppose to be 80's here tomorrow so cook should...

You could do as I did, have an extra large family of Webers.

I love it when someone from IL joins the board. Congrats! you will love this place.

I am so impressed by this cook. I have never tried a cook of this sized but gives me confidence that my cookers (18.5 and 22.5) can handle anything.

Showed this post to a buddy of mine and he goes "it would take 3 days to eat it all". My answer was and your point is?

My neighbors are amazed at my set up asking me why so many grills. Told them they each have a purpose or specialty. After tasting my cooking, they now understood. All meats are different and need their own special attention. I am just over the top. I am a long time Bear fan here and usually go...