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Depends if its a long indirect or a quick indirect. Long indirect I use fire bricks or my http://smokenator.com/. Quick I just put the coal to one side.

Ok...so I did this yesterday with another brand of batter. I spiced it up to my liking. Because there is no "oil" you have to add some. I sprayed evoo on mine as it cooked. Next time, and there will be one, I will brush lightly with melted butter. On.... Plated with some home made...

Look above. Th batter is explained.

I used this off their website to modify what I'm doing tonight.

YUM!! I tried all over town for that coating. No luck. Am making this tonight with another coating. If it turns out well I will report back !!

I flash grill chucks all the time to make pot roast's in the pressure cooker and the flavor from a quick grill is adequate. I think to cut your meat into smaller pieces would be overkill in the flavor of it all.

I find beercan chicken to be gimmicky with little benefit. I prefer to cut my chix in half, get a good hot fire 500 or so and cook indirect for about one hour. I season under the skin with s/p, garlic pepper, thyme and baste while cooking with: # 1/4 cup Worcestershire sauce # 1/2 cup Heinz...

This is good and you can adjust the heat levels to your liking... Ingredients o 1 lb ground beef o 1/3 cup onions, chopped o 1/4 teaspoon crushed red pepper flakes o 1/2 teaspoon paprika o 1/2 teaspoon dried oregano o 1/2 teaspoon...

The Performer is indeed a versatile cooker. Looks good.....

Whatever seasoning you decide on the most important thing for the most even cooking is to let the steaks get to room temp for an hour or so prior to cooking. I believe this aids in tenderness as well....just my 2 cents.

Anybody else???

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Powers: Sounds excellent. Will have to make some as I love all of the ingredients! BTW, how much lime juice do you use?? </div></BLOCKQUOTE>...

I have the basic old stainless cooking grate on my 22.5" Weber......I never oil or spray the grate just a quick brush when hot. Do you spray or oil?? I just don't see the need for it nothing ever sticks.........

Sounds excellent. Will have to make some as I love all of the ingredients! BTW, how much lime juice do you use??

This is one I came up with and is excellent on PP and grilled chicken. Ingredients o 3/4 cup yellow mustard o 3/4 cup cider vinegar o 1 tablespoon light brown sugar o 1 1/2 tablespoons unsalted butter o 2 teaspoons salt o 2...

Oh man, I just ate breakfast but could go for some of those. Short ribs are awesome and full of flavor. Awesome job rendering those tender!!

I did some spares the other day and was the victim of this phenomenon. When I bought the rack they were folded so I couldn't see the thickness of all of the ribs one end was very thick and meaty and the other was skinny minnie. The thin end was overcooked, glad my other half chose them. LOL

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

I smoked some meaty spares this weekend at 300 -375 on the Performer for 4 - 1/4 hours with "Janes Rub". They were awesome and moist....not quite fall off the bone but they passed the bend test and the toothpick test. Perfection. My take..... Results vary, depending on way too many variables...