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That's a good sized loin, makes a white tail loin look like a hot dog :) Looks delicious.

Bought a rectangular stone for use in our oven and it's amazing how much crispier the crust is than baking in a metal pan. I highly recommend getting one. A round one would probably be better for a grill. Also bought a wood peel that works real good for building the pizza on and putting on...

Happy Birthday Maribel. Hope you had the seafood dinner of your dreams.

Man, that sandwich and tator salad looks larapin'

Tony, You are so blessed to have a wife that likes cooking on a grill. Her food always looks, and am sure, fresh and delicious. Here, in south central missouri when you go to most Mexican restaurants you get food that's covered with some kind of red sauce to the point where you can't see the...

Rob, If you're leaving the WSM outside 24/7 go to a place that makes boat covers and have your WSM covers made out of a good marine fabric. I imagine you could take the original Weber cover and they could use it as a pattern.

I use a food probe thru the top vent as my temp indicator. I let the 90 degree bend support the probe so it's always in the same location. The Weber thermometer is in a dead air space and most always will read less than the vent probe. I know a lot of folks would rather read bbq temps at the...

Weber specifically states the grates on the Q320 (which I'm thinking about) are porcelain coated cast iron which would preclude the need for seasoning. I assumed all Q cast iron grates were the same. From what you folks are saying they are not? Marketing hype from Weber?

Dwain, Only place I can find CE's is our Walmart Super Center. Not quite as big as what Jim gets but quite good.

Maribel, That is one awesome plate of grilled grub. You and Tony are fast becoming stars of this forum. Keep up your spectacular cooks. One thing I'd like to see is grilled authentic enchiladas. I remember my Mom making them when we lived in El Paso many years ago and, even at a very young...

Troy, That is one beautiful pizza. Can't tell from your pics but do you have a stone under the pizza? And do you have any problems removing the pizza with the peel? I've only done pizza in the oven on a stone and sometimes have problems getting it to stay on the peel to the point of having...

You guys should open a bbq restaurant. Could call it "MT Stomach ?". :)

Yes, the scraper blades could be a bit longer but I don't worry about it. Just scrape till you get all the ash you can out and start cooking. I've never had a problem with new ash stopping up the air vents.

Tony, That's one fine looking meal. Just curious but have you ever taken the temp of the oil when deep frying in CI? I'm wanting to deep fry some fish on my 26" OTG and the oil temp needs to be approx 375 degrees with the coating I use. Guess it would depend on how much of the skillet was...

Looks good R. Need to put casters on mine

Glad you're back Maribel. Tony was having withdrawal symptoms but your #1 son helped him quite a lot. :) Oh, and the ABT's look great.

Love that smile on your son's face. You did good.:)

Robert, Congrats on what sounds like a very delicious cook.

Beautiful scenery, including the ladies, and a delicious looking cook. Never tried fish tacos before but that's about to change. :)

Just how I like grilled sausages too. Tony, you've got the best of two worlds, an attractive wife who knows how to cook with charcoal. :)