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  1. R

    Update on the WSM Classic, 1880 from Ebay

    What an awesome story. Do you think they were using it in their display of their old models? Bob
  2. R

    Finally dough coming along - Pics!

    Rita, This is great. Thanks for sharing. Bob
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    Finally dough coming along - Pics!

    Rita, You mentioned "Baker's Percentages". Can you explain? Bob
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    Weber 670 in the Rain

    Here is my experience with the Summit in the rain. I have a S-420 that I bought last month. Here in Chicago, while not to Hurricane Ike levels, we are in the middle of one heck of a rainstorm. Since yesterday, we have gotten almost 6 inches of rain. I did have my grill covered with the Weber...
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    "making" your own smoke wood

    This is a very timely message as we had 2 cherry trees cut down this summer and I want to chunk up a bunch of the wood. Question, though. What about the bark? Do i strip it off before using it in the WSM? Bob
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    Emergency! Did I ruin my overnight pork butt for today?

    Mitch, I have found them to be much easier to pull when taken up to 195-200 as Al suggests. And they don't dry out even at that temp. Bob
  7. R

    Chocolate Covered Bacon

    So I'm thinking if I use dark chocolate, which is good for your heart, it will offset the bad in the bacon?? I think that might work. Kind of like the rule that you can eat a candy bar as long as you wash it down with a diet coke!
  8. R

    Oh, the sweet smell of success with the WSM!

    I think that is just a Williams Sonoma catalog. I don't think they have a magazine
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    Visit to Weber Corporate Offices re: 18" & 22" WSMs

    Chris, From the look of the WSMs on the home page, it looks like they changed the door. Does it fit better than the old? Also, any idea if it is the same size and could we order one and use on the old WSM? Bob
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    Why I Buy Weber

    Some of you may have seen that I had a 7 year old Genesis Gold B for sale on the Trading Post Forum. David from Indiana had expressed some interest in it but decided not to buy. After thinking about it, I decided to keep it for the lake house. The biggest problem with it was that in spite of...
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    Genesis S-310 vs. Summit S-420

    Phil, Thanks for the recipes. I will let you know how I do. Question for you though. Any suggestions/secrets to cleaning the Summit? I love the way it looks and want to make sure I do everything I can to keep it that way. Bob
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    S-450

    Marc, I did. I made some great NY Strips last night when some friends came over. I was very impressed by the amount of heat this thing can generate. Ended up with beautiful grill marks and wonderfully cooked steaks. Also made some Italian sausage tonight. Definitely an improvement over my...
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    S-450

    I also loved the front to back configuration of the burners. While you can do indirect with the right to left, it's easier this way. Marc, curious if you made your mind up. Bob
  14. R

    S-450

    Yeah, considering I paid $1299 for mine, at your price, I would have bought the 450. I vote for the grill. At least you'll be eating well while you are cold. Bob
  15. R

    S-450

    Marc, I just bought the S-420. Best price I could find on the S-450 was $1499 so that is a really good price. I ultimately went with the 420 because with what we eat, I wouldn't have much of a need for the rotisserie and I use my WSM for smoking. Mine was just delivered on Tuesday and I have...
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    Lump Coal?

    Loved the Lump! Less ash and a very consistent burn. I caught the temp at the right time so no problems with running too hot. Great reaction time when I open my vents a little more as advertised. Only problem was it does seem to burn through a little quicker than expected so I had to add...
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    Fat Johnny's Bastardized Piedmont Sauce

    I had made a bunch up earlier in the year and kept it refrigerated. When I used it last month, I found that the vinegar was really overpowering and the taste was just a little bit "off". It won't make people ill but I like it a lot better fresh or a little aged. Bob
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    Genesis S-310 vs. Summit S-420

    Phil, Sent you an email. Thanks again. Bob
  19. R

    Lump Question

    Branon, Thanks for that idea. I did notice some pieces falling through when I loaded up with the lump this morning. I will have to find one. Bob
  20. R

    Roadside Chicken

    Mark, My suggestion to you is to do the shaker thing with the marinade continuously as you cook. It is a little bit of a Pain in the butt but it sure adds to the flavor. Bob

 

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