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Hey Tim K - Don't fall into the media-fueled trap of trying to analyze Jay's 'body language' and posture. That's all hogwash! He's what we've got - he wants to be a gun slinger and he's going to win some games and lose some games. The rest of it is all out there to sell newspaper and radio...

Before and after cooking - those are great looking steaks! Fantastic grill marks. Fantastic photography. Complementi!

That was a tough one to watch, Bob. Jay still is lazy with his mechanics and still throws too many balls off his back foot. It's frustrating because the offense can sometimes be so good. And the defense with all the new players doesn't look that much better than last year. My high hopes for...

Yeah, that's a real deep-sleep dream!

I-L-L..., Bob! Would love that!

This is pretty interesting. I never thought about this. And I'm always amazed when I see a wide range of duration times for cooking something like butts, even when in the same temp range. I guess its another variable in the equation that gives us all different experiences. For me, it's only...

Interesting watching Saban and Kiffin on the sidelines the other night. Could be problematic as the season goes on. Or not. Just glad the college - and nfl - seasons are underway!

Love that Dale's after having it in Colorado a few years ago! Easy to find around Chicago these days too. No smoke for me today - hanging tenders on the grill instead. YUM!

"Every picture tells a story, don't it?"

That's a lot of tri-top! And all cooked perfectly - nice job!

Alex - good to see you here with your new hobby! Minion method works great for longer cooks - less need to add coals during the cook. Top vent always fully open for clean ventilation. Bottom vents fully open to start the coals - can reduce bottom vents after coals are going to keep temps from...

Don't think it has the right shape on the kettle rim side.

Thanks for the info! Looks like hotter direct temps. Now someone just needs to make a reverse vortex (perimeter ring) for kettle pizza cooks? Thanks again.

God, that looks fantastic! I imagine that the first-cut shaved outer pieces would be a great carvers taste sample.

I've been seeing references to a 'vortex' in various grilling posts for the last couple of months, but am not clear on what it entails. Is this a method of simply placing coals in the center of a kettle with indirect heating zone around the perimeter, or does this refer to the use of a...

The walking tacos are very popular at a lot of the little league park refreshment stands around here - but not with pulled pork and not anywhere near as well made as yours, Bob. That looks great!

Sandy - This is off topic I know, but I saw you refer, in another post, to restrictive regulations in NY in regards to grilling. I've never heard that before, but then i'm not an east-coaster. Can you explain a little about that?

I usually smoke 2 pork shoulders at a time when I do them - between 7 and 9 pounds each (trying to get them as identical in size as I can). Smoke them at between 250 to 275 with water in the pan. They can take anywhere between 9 to 11 hours. I never foil. So I think 3:00 am is fine - if I'm...

Always great to look at your posts Jim - even the green G beers look good! As do all the meals, and the bbq sign looks great on the pigvillion. Thanks for sharing!

It was a great night for tailgating! If you took pictures of the cook, you could be the first entrant in the latest throwdown! I took the 'Q out tailgating at Sox Park last night - no pics, but a fun night. Tough watching these first couple of Bear games - first unit defense doesn't look much...