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Good info so far I think. Filet cooks FAST, so if you are looking to medium rare, it isn't going to take very long. I don't temp usually, just go by touch (cooked steaks for years in my dad's restaurant). The Well-done crowd can deal with a butterflied steak, but your medium-rare ones needn't...

I actually put my hands on my face when I looked at the pic, Home ALone style. Beautiful job, just beautiful.

I've done many chucks roasts and they are always a big hit. It's my go-to beef cut for the smoker, even over brisket. I also do a smoke/braise technique when I cook them. I also do them high heat, 325ish out of the foil, 350-375 when foiled. I smoke for ~2 hours out of the foil, or until i'm...

I've never done it directly on the coals, but I've done it on rocks, on the coals. Mexican friends of ours do it this way, and it certainly does taste good, but I think it is more of the ambience of it, than the technique. I like to do carne asada with my WSM in the egg configuration to get...

It is a very nice technique for cooking a visually appealing chicken as it allows very nice color to form on the skin. The liquid in the can I feel makes absolutely no difference, nor do any herbs. Just my opinion of course. My best birds are spatchcocked as well, seasoned liberally on both...

Great looking tri! We had one on Tuesday night, and now it's lunch today as well. Probably the #1 cut of meat in our house. I feel bad for you guys that can't get them!

Great looking ravioli! We make them often at our house, as i've made probably 28648901874 for our family restaurant. Now that i've moved away, I miss them terribly! Did you par-boil them at all first, or just pan fry them for their entire cook? I love a pan fried rav, my wife LOVES them with...

Plenty of flour or cornmeal is indeed the key, especially on a wooden peel. The guys are right on though the peel taking some of the moisture and causing it to stick. I use a stainless peel, so it doesn't stick, and wow, that sucker is SLICK with flour on it, have to be careful they don't bail...

Cant' beat the smokering on a meatloaf. As for the "bland" troubles, pretty easy to fix that. Infinite number of things you can introduce into your meat to make it delicious. A few dashes of woosty, a little tabasco, and some chopped onion is always a good place to start. Drape some bacon...

The first time I saw that episode, I said "Hey, that's Spain chicken!" Our favorite restaurant in spain does their chicken that way, ton of fresh herbs and enough garlic to kill Dracula. Very very tasty, especially for garlic lovers. Yours looks beautiful in that cast iron as well. Nice job...

Gorgeous looking chicken! Roadside is absolutely my go-to chicken for our house. Its a recipe that needs to be in your stable!

Got goofy on Hoegaarden this past weekend, and that was fun. Delicious Belgian beer. Irish place in Chicago had it on special, so I thought I would give it a shot, and I was happy. Best beer I've had a very very long time is the sour cherry stout at Destihl in Bloomington, IL. It's a small...

Until you get the hang of it, I'm with the rest of the guys, no such thing as overkill. For the price of K, not even worth worrying about it, especially since if you do close down all your vents when done, it will snuff out pretty quickly and you can build right on top of it next time.

Pork is likely your best option, especially if you need to hold it for some time. I always pull on site, and in a warmed cooler, it'll stay too hot to touch for several hours.

For whatever reason, I enjoy my ribs better the 2nd day. Probably because I usually do ribs for a crowd, and by the time everyone is served and eating, i'm tired of looking at the ribs. I cook mine just like I would if I were going to eat them right there, just no glaze. Foil them up, throw...

I haven't meat gazed in about a week. May have to swing through today and see what I see. Sucks that the tris are already marinated. If they are rectangular, they are likely just heavily trimmed and squared up. If they cut the ends a little, and nipped off the pointy center, they'd be pretty...

Be prepared. It is going to be very DELICIOUS!!! Hopefully they are nice big chicken pieces, with bones and skin, because that skin will be epic. Enjoy your bird!

Turkey is super easy on the WSM, and it will come out fantastic. My dad and brother despise turkey, at least they used to, until I smoked one for thanksgiving last year. Now, they love it. No need to brine, and for rub, kind of whatever you want. I have never done an enhanced one, so I brine...

High or low heat, smoke ring only forms up to I believe 140 degrees, meat temperature. If your ribs went on at room temp, then you have a smaller smoke ring formation window. Even on chuck roasts, which I do at 325-350 have a gorgeous smoke ring. I slather ribs and butts with woosty as well...

Sorry about your chicken. I've marinated from frozen, and it is just fine. The marinade with the Roadside really makes a big difference in the flavor. And, BSB's are not the greatest vehicle for it, try some real chicken pieces, thighs and legs and wings. All the goodness of Roadside really...