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Thanks for clarifying and sharing your insights on Jaccard vs non-Jaccard marinating, Bill. You know, writers are told to "write to your audience", so I suppose we grillers tend to "grill for our audience". In your case, if the CEO likes it done a particular way then it's very smart to do it the...

Marone! That's just incredible. I'll bet a little sear on that kraut helped a lot - never thought of that so thanks for a great idea! Now THAT is a Reuben!

Wow, Cliff! You nailed that tri-tip and the color on that chicken is tasty all by itself! Didn't even know there was "prime" tri-tip. :o We've had "choice" a few times and it's plenty tender, but "prime" just makes me jealous... Awesome meal with the corn and taters too! Perfectly done, Cliff.

Looks delicious, Nate. Love those Grill Grates too!

Bill, this may be presumptuous of me, but can I ask if the London Broil absorbed the marinade enough that you could taste it? Reason I ask is b/c lately I've been using a Jaccard (puts tiny knives into meat) which seems to serve two purposes: First, it opens the meat up and makes it more...

Congrats Tony & Maribel! Looks like a sweet layout. Love that "family pic" too. ;) Lookin' forward to more of your interesting and inspirational posts, Tony!

That's fascinating (to me, at least), Tony, b/c that's basically the same thing I do, but I don't get the same awesome results you got. :( I used to do 'em with a quick sear first, then indirect to about 165 and rest - but I've since become a fan of the reverse sear method that you used. Wish I...

Sure glad you posted this here, Tony - these posts inspire us to grill and sometimes spurs new ideas. I gotta ask: How the heck did you get that chicken so moist and juicy? It would make sense that you brined first, but I gotta ask b/c you said it was quick and easy. Thanks for another great...

Solid young man there, Tony! My wife and I are both former military (Navy) so we greatly appreciate your BIL's service. Oorah! That IS funny, Tony. :D Don't know the answer, but it looks like 2 out of 3 of those girls wear glasses so their vision might have something to do with it. Heh, heh...

Thanks for the reassurance, Morgan. Thought that might be Gerti (she stars in many of your posts...) but she looked a bit chilled and more pensive than usual and it just got me. What I'd give for just one more hug of our Shell-Belle. Your doggies are plenty spoiled and completely content! In...

Hey Morg! Can't take the boat out anymore around here - gas is WAY too expensive. Loved your cook, and especially found it inspiring that you said it was "quick". Gotta just get after it like you do! Anyway, thanks for inspiring. And can I please ask that you bring that gorgeous doggie inside...

Ok, that's fair enough, Jim. I'll be straight up: I was sort-of wondering if you "repositioned" the stuff in the basket about halfway through the cooking time to keep the edges from burning. So you're saying you don't reposition the stuff? Or are you saying I need to get a basket and learn this...

Absolutely spectacular scenery, Jim! And the trees looked nice too. :) Another fabulous cook. You're pretty good at this, Jim! I admit I'm confused though. Why? Why'd you do it? After you got me thinking about rotis basket possibilities, you turned around and grilled pork chops like regular...

That helps a LOT, Morgan, and I sure appreciate it! I know it seems obvious to you, but I hadn't thought of trying smaller chunks first. Just assumed I should grill the whole filet, but cutting it up would let me try a few different things until we get something that works right. Thanks for...

What a delicious looking cook, Morgan! May I impose a few questions about your fish cooking? I have some lingcod in my freezer that I caught while in Homer, AK. The stuff is meaty and thick like your Halibut, so I'm thinking your method would work for preparing it. But I'm curious - you...

Wow, Jim! You are absolutely amazing! I was under the weather this weekend and had to settle for "oven cooking", but your posts are inspiring - very inspiring! The overnight soak sounds good, and the seasoning makes sense, but I please forgive for asking: How do you keep the stuff on the...

Hey Ray, it's kind-of buried in the thread somewhere but what happened is that Jon started the steak on his gas grill and got the grill marks, but then the propane ran out so he had no choice but to finish the steak in the pan - and that's how he got the grill-marked steak in the pan. Joe (from...

You ain't right, Ted! You're funny as hell, but you ain't right.... Jim Mc is right - that was a good one, Jon! The sneaky part was the steak was in a pan on the stove and it implied that the grill marks happened THERE somehow. But Joe was all over it and as soon as he said "ran out of gas", it...

You won't be disappointed, my friend! I stocked up on the stuff as soon as I tasted it! There's not a chump in the bunch!

Gorgeous cook and superb pics, Morgan! Love all those "veggies". Whatever floats the boat, right? The Blue Moon Pumpkin Beer is good, but at Costco they have a Sam Adams "Harvest Collection" (Octoberfest) and the pumpkin beer in there is even better (IMHO). Delicious!