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A few batches of wings like that could induce a VICIOUS cycle: Drink Beer --> Hangover --> Wings --> Drink Beer --> Hangover --> Wings ... (repeat) Heck, I'd eat a big ol' plate of those with our without the barleypop!

I guess that it depends on where you live and the availability of "old-school butchers" who know their stuff (or not) within your locale. Here in Wisconsin, we have LOTS of good options (just that certain cuts that are popular elsewhere may be hard to find) I've been to WF and the stuff looked...

I have made several attempts at a Reuben - my favorite so far: (Probably not authentic, but I thought it was pretty darned tasty.) -Use Pumpernickel bread instead of rye (or light, un-seeded rye) -Sliced Corned Beef (pulled if home-made and tender or sliced thin if store-bought) [Pre-heat it...

Not sure how you're supposed to heat-up the NordicWare Aluminum one (In the oven or on a stove-top burner?) However, we have a couple of their Bundt Cake pans, and they work REALLY nicely. Stuff falls right out with very little clean-up needed. So far, the non-stick coating that they use is...

That looks like an EXCELLENT stab at resurrecting the legendary "Delmonico" steak! YUM-O! Tried similar technique and got similar results a year or so ago with some MONSTER THICK Strips that I got from our local Italian Grocer - they were beautifully marbled and on sale for "crazy cheap", the...

Paul - Welcome to the adventure that is TVWBB / WSM Showing no fear when starting out can be a good thing. (Over time, you'll learn from your mistakes - most stuff is good, but some is just WAY better.) I'm no expert either - but from what I've seen and tried: MEAT - Tri-Tip usually seems to...

That SM Grill looks like a really nice, easy-to-control setup Kinda' wonder if for a Grate replacement - I would bet that you could cut-down a Cast Iron Storm Sewer Grate. (Looks like it's about the same size...) My mouth is watering again, as usual with your pics Jim!

Greetings from a fellow badger-stater. This site is a great resource to improve your grilling / smoking / outdoor cooking of all sorts. Also great for "inspiration" when you want to try something different

Going to be in Ventura on Biz travel next week Not just BBQ - but is there any other good "local flavor" / "not to miss" places for Breakfast / Lunch / Dinner? I KNOW that I can trust the gang at TVWBB Any good advice greatly appreciated Thanks mucho

Floris - If you are TRULY curious about American style Barbeque and/or grilling - then, you have stumbled onto the right place. There is a wealth of great information here, and a variety of places to ask questions and learn. It sounds like perhaps you initially tried too much different stuff...

We have a Wusthof Classic set that we got for our Wedding in 1995 - it has served us very well and still looks nearly new. These can be a bit pricey, but they hold an edge VERY well and I like the heft and balance of them. Another option would be to pay attention to the 3 or so longer knives...

Thanks for the insight into your AWESOME (And I don't use that term lightly) bread baking technique. I always assumed that getting results like that required one of those fancy steam-injection bread ovens. Yours looks better than the stuff on the shelf at the fancy-pants artisan bakery down...

Yo, You're just "up the road".... I did the same thing with my $100 Estate Sale Weber Gasser (mine is an old-school Spirit - came pretty "plane-Jane") Got the rod-stock SS grates and Flav Bars from RCPlanebuyer guy on E-Bay and it got even better I spend more on the grates and bars than I did...

I can sympathize with ya, bud! In Wisconsin - it's been a pretty mild Winter so far, with some really wild ups & downs. Fortunately, some of the nicest weather has coincided with WEEKENDS! On lousy / lazy weekends - Like you, I've been cooking indoors: Big pot-O-Chili, Red Beans and Rice...

YUM! I gotta' get me one of those baskets for my Roti Those look cooked to purr-fec-shonn - almost too pretty to eat!

Cliff - that looks DEE-LISH! Sort of an unusual combination, but I know that I like either of those by themselves - so together it HAS to be even bettah One of these weekends I need to whip-up a Jerk paste and cook-up some whole fish with that stuff Keep those GREAT ideas coming

I use Sugar ITR for most of my rubs when sugar is called for The mix of sweet and spice really gives me nice bark on my Meaty Meteorites (PP / Butts) and when making ribs According to some sources that I have read - it has less tendency to burn / scorch at Smoking temperatures than regular /...

If you want the hot shoe / a more "advanced" Point-and-shoot with good optical zoom and a lot of features that you can "grow-into" (or ignore if you so choose) - I can personally vouch for the Canon G-Series (was a G9 Owner) They are usually a bit on the "big" size, but they are sturdy and fit...

Yep! All Stainless alloys are not created equal. Most of them were created with particular purposes in mind. -Some are great for high-heat applications (my FIL worked for a company that did Iron Ore processing / refractory parts) -Some are great for salt-water corrosion resistance (I think...

I think that Mike and Tim are probably onto your situation. Before putting the steak on - make sure that the grill with the grates is pre-heated. I have heavy stainless rod-stock grates on my gasser, and I usually use simple Kosher Salt and coarse pepper on my steaks. (I usually spray-down the...