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Nice thoughts and a great cook. Hard to believe that was 11 years ago.

Hi Jim, This is strange. I sent Jim a private message a week ago and asked him about his 26" OTG and in part of his response he mentioned that I should watch Craigs list. Well, I had been doing that, but was not very faithful about it and thought I would try harder. Yesterday for the first...

Very clever. Does Weber make a cover for that?:o

Lip Smacking Shrimp, Bacon Burger Dogs, Saturday Afternoon Football. I just love America!

Would a equal Splenda substitute darken like sugar?

My ribs always come out really black and in looking at some photo's here or if I google "competition ribs" I see some nice reddish brown ribs. I'm not unhappy with the taste of my ribs, just the color. I did the Harry Soo Baby Backs this weekend ( I didn't use his rub. I used a little Wolfe...

I did the Harry Soo method and have to say that they were fine and I didn't notice any difference from cooking them at 225. I don't think I would leave them in the foil for 90 minutes because I thought they were a little over done. Learning as I go.

Mike, I did try the taters and they were outstanding. I filled mine with peppers from the garden, red onion and blue cheese. My wife used green peppers, summer squash (it was cut too small to get much taste from it) and swiss cheese. Thanks again for the post.

I really don't know, but I'm sure you can call them. I'm up in the air now for a new cover for my summit gas grill the Weber wants 115.00 for so I think I will get one from these guys. The say that covers are just to keep the stuff from the trees off the grill. Covers should be able to...

That's a plate that would get some jaws in motion. I know I would love to taste some. Great job.

Just curious what is your favorite for ribs? 1 Baby Back 2. St Louis. I'm kind of a novice, but have been getting the St. Louis and I must say the trimmings are starting to build up in the freezer. I don't have a real solid reason for this except I read that the St Louis have more meat on...

Thanks Tommy and Bob. That makes me feel better and I just lit the fire after reading your posts..... Ribs Ahoy! Brian

Today I was going to make ribs with recipe of Harry Soo and I'm a little confused. In his post on 275 ribs he writes "After two hours and when a crust has formed, remove from smoker and place meat side up on a sheet of aluminum foil". I read that at two hours and then foil. In a lower...

Try This for any cover

Mike, Thanks for the detail on the taters. I am going to try these on Monday. Brian

Outstanding cook Mike. I have to try the tater cups and was wondering if you could expand on cook time etc. Do you precook potatoes and is that cheese I see on the top? Thanks for the ideas Mike. Brian

Great job. Simple is always better.

Note from cardiologist "Stay away from Jim's..... The "Fresh Seafood" sign in Wisconsin is a ruse to get you in to eat all that beef and fried potatoes". Nice looking meal Jim. I do have some beef ribs in the freezer that yell at me "chicken to cook us aren't you?" every time I open the door...

Hey Mike, Thank you for taking the time to respond. I will try that for sure. Brian

Really good looking ribs and the cooking method has me curious. I assume the tin foil is to keep the edges from burning and I was suprised to see how it is placed so much towards the middle. It's obvious this works because the ribs look great. Could you expand a little on time with this...