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I dig the way you always throw on a chile or two for good measure. I need to do this more.

Very nice improv meal. You're in the zone. keep the inventive juices flowing (w/pics )

Had some pics from Sunday's and last nights dinner. Ribeye: Eggplant: Done: Mojo De Ajo: (Roasted Garlic oil w/ red pep flakes, salt, pepper and lime juice- aka: liquid gold) Aluminum foil pouch w/ mushrooms, mojo de ajo and about 2T of butter: On the...

that is BASICALLY an awesome looking dinner! Great job. I need to try the chips.Are those russets?

Thanks folks!

Marinated flank steak in a yaki-ginger and follow AB's recipe for brussel sprouts (nuke for 3 mins then skewer for the grill with garlic evoo poured over) I cooked some polish sausage and added to the brussel sprouts. Oh yea... it was pouring rain.

The title is a mouthfull but it sure was good! I cooked indirect w/ 2/3 chimney of kingsford for about an hour. Basted w/ roadside sauce last 30 mins. every 5 mins or so. Here are the pics:

Thanks guys! Dave, if you're willing to drive from MA to GA then i will definately cook for you. Maybe even throw in some cobbler.

Ribeye w/ scallops, aspargus and red onion on the 22.5 kettle. Rainbow: Ready for the grill:

Any hints on how to deal with frigid weather smokes?

Thanks folks. I'm thinking of doing another brisket this weekend. Midnight cooks are awesome!

pics: Went on the wsm around midnight: Next morning: Brisket: Sliced: pulled pork: Parting shot: Thanks for looking.

Zukes looks tasty. Burgers look excellent. You're a champion of the fire.

I'm doing my first packer cut brisket tonight. I want to do a midnight cook. We're expected to have temps in the teens tonight. I plan on doing "midnight brisket" setup in the cooking topics using the minion method. Any thing i need to do differently to keep the temps up til 6 am? Thanks!

Looks awesome. Great job. The teriyaki chicken would not last long on my plate.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by brady martin: looks good. but reverse sear? i assume thats just opposite of putting meat over coals first, then indirect? what advantage is there to...

Congrats on the new wsm! I would recommend maybe getting some sausage and making a fattie or maybe abt's. They're delicious and easy. Maybe you split a chicken and smoke it too. they're cheap and afterwards you could pull it and make some chicken salad or use in soup, etc. My temp levels...

Awesome! Rib roast looks perfect.

Great job Willie. I really like those skewers.

Thanks Jim. I meant CAB not CAD. I definately mowed through this plate of food quickly.