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Thanks, and good timing. I'm about to walk out the door to try to find some during lunch.

Tommy, I've tried a similar set up, using the WSM for the low and slow part and the OTG for the high heat sear. I never figured out why, but the steaks usually came out with a strange taste, so I'm trying a different approach. When you put the steaks on your full blast sear station, do you put...

I'll have to give the grapefruit soda a try ... if I can find grapefruit soda. Hopefully, the nearby Mexican grocery store will have it. And, yes, James - it was great fun. By the end of the evening, it was hard to hear the chef over the laughter.

Experiment #2 worked better and was flame free. It still filled the kitchen with smoke. Next time, I plan to put the CI skillet directly over the coals, cook indirect to around 120F, and then move it over to the pan to sear. I also think I'll try peanut oil in place of canola oil. I didn't...

I found a YouTube video that explains where I screwed up. I set the stove on the highest setting and left the CI skillet on for a long time. It seriously felt like I was standing next to a fireplace. I noticed that most of the bottom of the pan had a grey-ish look. The guy in the video did...

Ha! Yeah, I'm much better about taking pictures of my successes ... not so much when the steak is literally going up in flames :) I'm fine with trying different methods eventually, but I want to give reverse sear a few more tries before moving away from that aspect of it. I may try just...

No, I got the plain, flat CI. I get nice grill marks with my GrillGrates but was hoping to up my game and get a good, full surface, sear using CI. I'll probably try it again without the oil.

I learned this recipe for a Paloma at a Tacos & Tequila cooking class earlier this week. Excellent drink. It's a bit like a lighter, more refreshing margarita. 1 oz. grapefruit juice 1 oz. simple syrup (1 part sugar/1 part water - heat until sugar dissolves) 1 - 2 shots tequila splash of...

I finally broke down and bought a cast iron skillet for searing steaks. My first effort did not go smoothly. My plan was to do a reverse sear by cooking a thick ribeye on the grill at low temperature (approx 250F) until the internal temperature hit 120F, and then doing a finishing sear in a...

I did a couple of prime ribs like that and then tried using Chris's technique on a beef tenderloin: http://virtualweberbullet.com/beeftenderloin1.html. I liked the result I got with the tenderloin better, so that is now my go-to meal for special occasions. You can get the tenderloins at...

Like many on here, I started out trying spares with 3-2-1 in the 225 - 250 range and got mush. I eventually found that 3-1-1 (w/ the last 1 usually closer to 45 minutes) worked well. Since then, I tried doing them without foil, like them better that way, so don't foil anymore.

I've about given up smoking them in favor of grilling on the OTG. I grill indirect at around 400F for about an hour until they hit 165-170. For prep work, I hit them with salt & Dizzy Pig Swamp Venom, then brush on a mixture of mayo, crushed garlic, salt, & cayenne, & rest in fridge for an...

I saw a thread elsewhere in which someone experimented with a few different ways to get crisp chicken skin. One of the easiest methods that seemed to work was brushing with mayo. I tried it, liked it, & tweaked it by adding crushed garlic, salt & cayenne. Brushed it on before grilling, & it...

Same here. My 22 cover is just right, and my 18 cover is too snug. I wondered if it was just me.

Good looking wings! And, you are forgiven for substituting for Sriracha :) I love this recipe! My son surprised me at the last minute by turning our home into the gathering place for his friends on the night they all returned from college for the summer. I made a quick trip to the store and...

I have gotten good results following the teachings of Meathead at amazingribs and, regardless of whether I'm using a sear or reverse sear technique, I do lid on for cooking the inside of the steak and lid off for searing the outside of the steak...

Yeah, you're right - my Rendevous hybrid experiment is actually going the opposite direction from having a less involved cook. I'll probably keep tinkering with that more involved version a bit longer to try to fine tune the taste, texture, and bark. Until I get that dialed in, for my less...

Thanks Bill! That is exactly the type of information I was hoping to find.

My wsm's are good at locking in on a temp for hours at a time, but after a few hours they usually start to stray, and any time that I need to lift the lid for things like foiling, they usually lock back in at a temperature that is higher than I would prefer. Also, I cannot remember an overnight...

I hadn't thought of trying to add those flavors after the cook and during the rest. Thanks for the idea.