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They go and do a great prep and cook of the selected protein, only to screw it up for the sake of a camera shot. Yes a bit longer rest and different angle would have been better, must of been in a hurry for lunch!!!

Nice looking cook Chuch, can not wait to see what that WSK brings in your hands.

Sounds great, but i and wife have issues with alcohol, but for those who can please do it sound a mellow flavoring. And yes always cross grain slicing, for a smoother better chew.

I have a tank "Weber" cover but having a magnetic Logo would be cool so I could color code to my grill . In Blue...

Here is the link. Enjoy it is worth it.

I cooked Tri Tip a few times but never got quite right for my tastes, so I was cruising U Tube and came across a fellow that showed you Tri Tip two ways, 1st is the standard way I had been cooking them, and then there was a overnight dry age one that came out real juicy. So I tried it for my...

I like bright colors,blues,burgundy,copper, greens, they make my food look better. Also more eye catching.

That is a amazing crust on that roast, anything special for your seasonings ?

Montreal Chucken is a hood off the self spice I really like the lemon peel in it this and there Montreal Steak are hard to beat.

Must good as your buddy thinks so....

I use a couple of Bungy cords and crisscross them holds fine In our normal calm 55 mph winds in NAZ

Good thing is the 18s grates are small enough to soak in the kitchen,or utility sinks .

Phil welcome to our little group. To get started i would take and soak your grates in some didhsoap a warm water add a little simple green to the soak. While that is working, go out and with a putty knife plastic works good for this whit outside edges rounded a bit. Now scrap all the big chunks...

Welcome Thomas glad you joined.

I was thinking of doing this today myself now you made me hungry I must light the fire

Everything is bigger in Texas!!! Like that sandwich and the price toooo.

Another great cook.

Love that sliced photo. Makes to old mouth water.

Merry Christmas to all. And may your New Year be a prosperous one.

Kemper doing two 20 lbers at what temps do you like to cook these at? 40 lbs of meat will take how many hours at that temp. I remeber you talking before about hot and fast I just can not remember how hot??