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Whatever you do Tony, you take the pic's,........Maribel doesn't need it to take pictures of................well, you.:cool:;) Looks like a good breakfast...........................d

I think the stuffing took it over the top, looks mightly goooooooooooooooood...............................d

I only RS on two inch steaks, because I think it more important to have a good sear rather than the indirect cook. If you overshoot the initial range then one cannot sear without overcooking, and that is not good......If I do RS, I will stop at 110 degrees to sear. I will also take the steak...

On my gas grill I use a pumice stone that I buy at Lowe;s or Home depot. Cleans stainless to looking like new, but be sure to wipe with a cloth afterward to wipe off the residue.......on my charcoal, for some reason not the stone, I use the wire brush, but also wipe off with a cloth afterward...

Burgers......hard to beat and those look awesome.........................d

I often overlook a lot of posts, as you said, "been there, done that". However, if we did not continue to read and explore, we would still think that searing "seals" in the juices, that yeast only rises in a warm place (yea, that's right, it works in the fridge also, just takes longer), and so...

I thought it was a tad high at 7.99lb for choice, but a premium store cut, whatever that means. I saw where someone in challenge thread paid 2.99 so that's not good, for me. Sure looks like a lean cut of meat however..................d

Hands down, the best turkeys I've ever done were smoked/cooked....everything else, to me anyway, is just,........... well, crappy turkey. They do make good sandwiches with mayo.......................d

More liquid, higher temp, and probe for tenderness, and perhaps foil even sooner, much like a pot roast in the oven, which in most cases in covered the entire cook.........................d

Soooooooooooo, after searching all over for a Tri Tip in my area, to no avail, I go in the store today to get a beef tenderloin, and there right next to it is a Tri Tip.:confused: A butcher is putting some meat in a ways down, so I ask him when they started carrying tips, he says, yea, we...

I reduced it down to 3, kicked the next, which barely made it to 3, and then I had to choose, and the most rare won, and even then it was not rare enough for me. Actually, I'm sure they all tasted quite good..........................d

I know it and so do you.:p Still I enter with not so great of a camera:cool:....................d

Happy Anniversary to you both.;) Wife and I just had one also, but I'm betting that my dinner cost more,:( as we went out, but also wasn't as good as yours:cool:..........................d

Great table for all sorts of uses. And yes, keep the side burner, and like Chad, I and others use it to fire up the chimney......................d

May the best photographer win:cool:...........................d

Great question. Now, I cannot answer your question directly as I don't have a smokenator. However, before I bought a 22 wsm I smoked on my old char-broil (it finally died and rusted away after 20 yrs. of salt air) which was easy to build a fire in one end and smoke in the other, but it did...

Ahhhh, burgers. What man would not cook them with the wife away, or when she's there.......Reminds me to warm up my Q one day, just to make sure it still works............d

Thanks for the update..........don't 'ya need a recliner in there?:cool:...........................d

Yea, got a few more burgers to try, buns too...........................d

Your views are much better.......as for after 5, Bloody's before noon, beer anytime after noon, and bourbon after five, but sometimes I put myself in any time zone I wish. Usually do my own, and in the 70-80%. When I buy the local store has a 73-27 that I get.................d Yes, but I...