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Well, Raise My Grate, Greg! After seeing your raised grate - and then asking how you made it - I thought, "Something THIS useful has probably been thought of by Chris." So I searched the TVWBB site and there it was! Don't mean to hijack your post, Greg, but here's Chris' link for making a...

Beauties, indeed, Don! And a proud Papa too! Your cooks are so inspiring, Don, even something simple like chili dogs. The MVP is SO well-deserved - you have no idea! Thanks for everything, my friend! You da man!

Greg, you're right: The elevated grate is smart. Other guys have 'em too and I've always been envious. Any chance you could detail how you made this grate (for dummies like me who aren't mechanically gifted)? Thanks. Delicious loooking cook too! Well done, Sir! -Mickey

Wow, Jim! That's some seriously photogenic chow! I gotta know: How'd you do those Brussel sprouts? They look like candy! I almost took a bite outta my computer screen! Nice work, Sir!

Hey Bob! Please forgive if it's too late to comment, but those spares look tasty and juicy. It looks like you did NOT pre-trim to St Louis style and cooked 'em rib tips and all - which is the way I prefer to cook 'em, but I've been having trouble with a rib rack that can handle all that meat...

Thank you, Jamie! It's been a very special treat. Best of luck and success to you, Sir! -Mickey.

Thank you for your gracious reply, Jamie, and thanks especially for that link b/c the article succinctly explains "why" to do it and "how" to do it - including the "shave the edges" step I was concerned about. Really didn't mean for YOU to do that research though. Sorry. (But it puts that...

No worries, Rich - you're input is helpful and appreciated. In fact, I was kinda hoping somebody has tried the Raichlen rib rack and would chime in too... I also have the Weber rack and I rarely use it now. And I too have laid 'em out flat and used the roll-up method (with varying results...

I wish a tall rib rack was my idea, but I think Steve Raichlen already invented it and you can see it on Amazon: http://www.amazon.com/exec/obi...AIS/thevirtualweberb Raichlen's rack has only 4 slats compared to 5 slats on the Weber model, but the Raichlen version appears to be about 2 inches...

Jamie, do you ever dry age beef to increase flavor? If so, how do you do it? Just let it sit in the fridge, uncovered, for something like a week? Does the dried beef on the outside need to be trimmed off or just cook it as is? Lastly, with what cuts of beef can this be done? Thanks for all your...

Thanks for setting up this very helpful Q&A, Chris! Your point re: untrimmed spares barely fitting in a WSM is well taken. I should have been more clear b/c I don't yet have a WSM and am just using a Weber Kettle for now. But alas, Jamie's new book is "A Guide to Smoke Cooking for Everyone and...

Wow, Jamie! I definitely should have watched that "Rotisserie Chicken" video AFTER I had lunch, b/c now I'm too hungry to reply properly... Seriously, thanks for your candor about brining. Your video barely mentioned that the chicken was brined though - and it never says how it was brined (the...

I'm trying to ride a balance b/t this awesome opportunity to ask grilling/smoking questions, but also not being a pain in the saddle. Jamie, truthfully, do you brine? As a cookbook author, I'm sure you HAVE to cover the subject - but do you actually do it when cooking for your family? Reason...

Thanks for your very helpful reply, Jamie! With the peppers, I might have had enough sense to remove the stem, but I'm not so sure about the seeds... And I really wasn't sure about toasting, so thanks for explain it so clearly. I'll be doing that this weekend! I should have explained the rib...

Hi Jamie! Big fan of yours and am very grateful you're willing to help us out on Chris' great site. Thank you! And thanks for making things so easy to understand and less intimidating! Could I humbly ask a few Q's? 1. Got some great Aleppo pepper from Penzey's after hearing about it on Chris'...

Done, Rich. Thanks for reminding me - I overlooked that after this "lurker" discussion got going.

Al (or anyone else), can I ask a stupid question? I tried this by dipping the chicken in the batter, then directly into the coating mix. After just a few pieces, the coating mix was coagulated from the excess batter. Thus, my stupid question: Do you guys dip the chicken in batter and then let...

Thank you, folks, for your very kind "welcome" comments. I truly do feel more a part of the forum already. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Did Don happen to mention the hazing and brutal initiation...

Well, it seems I am the mysterious "lurker" Don mentioned when starting this thread. I have to admit I never thought my first post would be one of this nature, and I'd like to apologize in advance for the length of this first post - there's lots to be said and I hope to clarify a few things if...