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Yup that’s the “Deciphering” post I was talking about. Thx Chris. Great historical info to have once you’ve been diagnosed with Weberitis.

You know I guess I could try and attach casters to the tabs that are used to bolt the rig to your deck or patio. You can see one in the last picture. I will take a hard look at that - good idea Larry thx.

Picked up a Weber 5000 NG this weekend, perma-mount, original owner. I have been hunting a long time. The unicorn has an interesting provenance: The owner lives about 2 minutes from the original Weber factory (now the Weber parts store I was told). He wandered in at closing one day, saw it...

Have a tenderloin in the fridge and heading to an Opening Day tailgater, wanted to slice into 1" thick pieces and grill on the gasser. I was thinking maybe caramelized onions and a toasted roll w provolone or jack cheese? Any other versions out there? Thanks

I have my eye on a Weber 5K with the Weber perma-mount setup instead of the wheeled chassis/frame. (Set up is different than the 1000 perma mount btw). Has anyone ever modified one to get it back on wheels? Thanks.

Pull, vacuum seal, and freeze. way better than plasticware or plastic bags.

I know we've touched on this in the forums, but I just picked up Kingsford PRO priced at $14.99 for 2x18LB bags ($0.42/lb.) Not an earth shattering price but I was there, thought about it for 5 seconds and I loaded up. Limit is three.

Dang, Gerry, you are a salesman! Yah, I am pretty disappointed to miss the meet-up. I was going to spin a porchetta, too. Darned bucket list just keeps growing man.

Say it ain't so...:cry: Unfortunately, that weekend I am already committed to Indy Car racing at Road America. Dang. I was already shopping for a cargo carrier to bring up my Jr....I'll be there in spirit however. Please designate a "forum fotographer" Tony

Really an awesome 5000, Mark. A true unicorn.

https://www.amazon.com/dp/B07WK78QK8/?tag=tvwb-20 Are yours 11.5"?

They are just steaks band-sawed from a bone in pork shoulder butt (not the picnic). At my local grocer, I can grab a butt on sale, walk up to the butcher and ask to have it sawn into 1-1/4" thick steaks. If not busy they do it immediately and don't add on cost.

Michael: Curious if you recorded the internal temp(s) at some point?

Make a video!

That's an awesome deal to start 2021! Hopefully no fade

Try this out might be a first step. This from Harbor Freight. Franklin portable workstation.

IMO The "Packer" is basically the whole untrimmed brisket with flat and point still joined together. (Bovine have two whole briskets, a left side and a right side)

Maybe before the Midwest Meetup, we can do a Costco run for you poor souls that live in Costco deserts! Don't know what will be on sale etc., but we can explore that later.

I'm in Chris, thanks!

While dishwashers may sound like they are running "smoothly" it actually can get pretty violent in there, and the knives can be banged around, therefore the edges can come in contact with baskets, other cutlery etc. and chip or dull the edge you worked so hard to keep sharp.