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Same here,,, always able to fit it in between the handles, I just put a little aluminum foil under the tips to keep them from burning.

Let me be the first to say, "CONGRATS for putting yourself out there!" Good job!

Yeah, well,,,, over 45 years in food service/hospitality has to account for something, LOL ;)

I use my leftover pulled pork or sliced/diced brisket for tacos and they're great. Since you have both, chicken and beef, in the freezer, I'd do two composed taco salads, you could use the same greens/garnishes for each, just top with the different proteins. Or, make one large greens bowl and...

Jim, what temp and size do you plan on starting at 6:00 am and how long do you estimate the cook to be before pulling from the smoker?

LOL, I don't let the band drink at my Club, sorry! But, hell yeah we pour good drinks! :cool:

Not telling anyone how to do their 'Que, to each his own. But I was toying with the idea of doing a midnight 225* wagyu brisket tonight, but just changed my mind and will do it tomorrow morning at 275-300ish beginning at 8:00 AM. As I've said before, I'm too freekin old to stay up past midnight...

I don't season burgers beforehand, but always sprinkle my steaks with kosher salt 60 minutes before grilling, then top with butter as they rest.

I've braised a full brisket a few times and it comes out great! carrots, celery, onion, garlic, potatoes, under a seared (S&P) brisket in a braising pan, bay leaf and lipton's onion soup mix over the top.. Red wine as the braising liquid. Cook in a 375 oven, covered till fork tender (stole this...

Oh, OK. That's what I thought, just wasn't sure,,, i use the charcoal baskets pushed to one side and essentially get the same results (I think)

Hey guys,,, I'm new to performers and coal,,,, what would you need the bricks for in a performer?

Same here, I learned that on America's Test Kitchen, very easy to handle that way. Personally, I wouldn't eat salmon, or any fish for that matter, but 'whats-her-name' doesn't eat meat, so I grill salmon often and she loves the way it comes out. No IT readings, just grill it until the center is...

I manage a country club and am lucky to have access to all kinds of suppliers. I asked my chef to get a price on a wagyu brisket, just out of curiosity. When he came back and said <$6 a pound, I told him to order one for me. So, a twelve pound NZ grass-fed wagyu packer kryovac arrived yesterday...

You have no idea how true that is! First of all, welcome from a South Floridian. (I was just up your way yesterday bringing some furniture to my son at UCF,) You're gonna love all the great info these people have and share. Once you get "WeBBer" bug,,, you're hooked! (in a good way). I bought a...

Nothing wrong there! Awesome! Cook temp? Time?

Absolutely NOT! I really enjoy cooking,,, all forms of cooking,,, and put a lot into my cooks. But, as much as I'm cooking for other people's enjoyment, I CANNOT wait to get into what I've spent my time on. Whether it's a 15 hour brisket, 5 hour Thanksgiving Turkey or a 15 minute Prime NY...

Good Lord! That plated picture looks awesome. How'd it taste and what was your impression on the texture after 48 hours sous vide?

Are; "Weber's Way to Grill" and "Weber's New Real Grilling" redundant? Should I get both, one, or the other?

Picked up my first Weber Kettle yesterday afternoon, a Performer Deluxe, and fired up a prime Costco NY Strip for dinner as a test run. (Sorry, no pics as I'm in my sixties and don't have that techno-gene to post stuff, yet). Loaded both fuel baskets with KBB and let it ash-over for about 30...

Friggin' awesome! Nice job,,, as usual.