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I think butcher paper is basically just a food-grade version of kraft paper. If you go to an actual butcher, a lot of times the paper has a plastic or silicone lining on one side, and I think you'd not want this for wrapping BBQ. Even if those linings didn't melt under the heat, the advantage...

Having dinner at the Schaumburg, IL location tonight, and very excited!

I think you have a good point, Rita, which I did not consider. I rarely use whole garlic cloves, and even more rarely would I need something like 40 of them (as in the dish you mentioned). If you use whole cloves often, I think the silicone peeler would be a decent investment. Way more often...

As far as chopping or mincing garlic, I rarely use anything but these 2 techniques: 1) Use the broad side of a vegetable cleaver or chefs knife - place one or two cloves on a cutting board, place the flat side of the knife over the clove, and (carefully) SMASH down on the knife with the bottom...

Dang, what a feast! The tacos and fish look fantastic!!

Those will keeps your hands cleaner, but they're sort of a unitasker. FWIW, here is a trick that can be used to peel a bunch of garlic quickly. Take a head of garlic and smash it with your palm to break the individual cloves free. Now instead of unwrapping or peeling those cloves manually...

I like the creativity of making your own charcoal chimney out of the old IKEA kitchen tool holder!!

Back at'cha my man!

For someone who already has a 22" WSM, do you think the 14" or 18" would be a better sidekick? What sort of things are TOO BIG to fit in the 14"?

I'm not sure which way to take this! ;) We have 3 cats (Pythagoras, brother of Archimedes, didn't feel like joining the photo shoot). Let me tell you, these 3 are certainly a handful, and we've had to come up with a number of creative solutions for keeping them out of places they're not...

Thank you, sir! The wings disappeared fast. If there was one failing in technique, it's that we just sauced the wings after taking them off the grill, and never reheated them to "set" the sauce. One member of the party was allergic to some of the sauce ingredients, and I took a shortcut to...

The tip of the penetration probe certainly means business! Which is why it comes encased in this. :) A comparison of the ThermoWorks Pro-Series penetration probe vs the ThermoWorks thermocouple smokehouse penetration probe. And the same comparison of the air temp probes. In each case...

Thanks for the feedback, gents. I placed the order directly from ThermoWorks on April 8 and received the shipment from FedEx on the 11th. When it arrived, I was actually already in the process of cooking on the WSM and on my kettle at the same time, so I got to put it to use right away...

Thanks very much for the kind comments everyone! :D Photographer duty was split between myself and my fiance, so she deserves most of the credit. To answer the questions from Sam B and Enrico, the camera we used for this occasion is a Canon G15. We have a Canon DSLR too and a small variety...

Finally, the plate. This one's name is Bean! Cheesecake for dessert. Thanks for looking!!

Naked. Sauced. Orange Marmalade Sriracha recipe. Blanched the beans the sauteed with butter, olive oil, and garlic. Ribs off the smoker. Sauced. KC Masterpiece with added honey. Test piece. Bowl of bones. Don't forget the Parmesan!

After turning. Mac n cheese with crust of Goldfish and Parmesan (before baking). Green beans trimmed and washed. Ribs after 3 hours. Ready to turn. Crisping the skins.

Waiting for temps to stabilize. Archimedes checking out the fire safety gear. Ribs ready for the smoker. Temp was 240F when I added them to the top rack, then held at around 225 for 3 hours. For mac n cheese - blend of 5 year aged cheddar, Monterey Jack, and Jarlsberg. Holey...

My beautiful fiance, Luna, and I had another couple and their son over for dinner today, and we had some fun taking photos throughout the process. The weather was great too! Low 60's, bluebird skies, and only a light breeze. :cool: Getting the rub ready. Baby backs ready. Using the 22"...

Man, now I want a corn dog... :(