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Those grill marks have perfect 90 degree angle symmetry! Very classy and with a tornado raging torwards you to boot. Nice job, you're a weber hero tonight, delicious looking meal.

Done on the gasser. Marinated the shrimp in soy, honey, garlic, sranchia and orange juice (thanks Larry). Turned out good for a quick weeknight cook.

I know i've kept pulled pork longer in the fridge and eaten it without issues but to be safe you should probably freeze it. You'll definately want to pull it before freezing and use a vaccum sealer if you have one.

I'll try it and report back next week. I have a couple days next week that i plan on doing a lot of culinary experimenting. Paul K, Do you remember any add'l steps after the bird comes out of the oven? Thx.

Tried this method tonight. Very tasty.

Holy Jalapeno Fest! Nice job.

Great find, thanks for the heads up. I already have a Genesis but i told some friends about it that are in the market.

I never think of doing pork shoulder kabobs but I bet they're really good. Thanks for the heads up.

I watched the first half at lunch today. I saw the part featuring Brian Polcyn from Forest Grill. He is a charcuterie maestro. Inspirational to be sure. Check it out.

My butcher says don't remove the membrane when cooking ribs because "they'll fall apart." This hasn't been my experience but everyone is entitled to their uni"que" thoughts.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: Live hog prices hit $60 in May. </div></BLOCKQUOTE> Porkmag?!! I love this website. I would've never known there existed such a periodical.

I think that is a beef shoulder clod. http://www.cbef.com/cbchuck.htm I think you salvaged the cook quite well. I would've enjoyed that meal. And now you can say you've cooked a clod!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">but I should have added a good cold smoke to add even more flavor!! </div></BLOCKQUOTE> Noted. Thanks!

I wish my grates looked that clean. What's your secret. Is it a new smoker? The pork looks awesome btw.

Amen, brother. I'm a convert. Just bought the Ruhlman book Charcuterie and cannot put it down. Why keep us in suspense? Bring on the knowledge!

David Chang is one of my favorite new chefs. I want this cookbook bad! Great job. Are the recipes difficult to follow? He seems like a pretty technical chef. Thanks.

A bit of a tighter fit with the 18.5. I think ribs need elbow room for proper smoke penetration. Nice looking start. Happy 4th!

Here's the butt. I put it on late yesterday afternoon. Needless to say it was a very late night. I woke up at two hour intervals the whole night. Can you see it? Midnight: 2 a.m. 4:30 The internal temp plateaued at 170-175 and stayed there for what seemed to be the...

Beer seems to be the common denominator here.

Butts, Ribs and ABTs for me (pics to follow). I'll probably get started around 12 AM. What does everyone have planned???