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Barb, That is brilliant...almost seems like a southwestern version of shepherd's pie. If that pie were in front of me right now, I'd skip the plates entirely and eat straight out of the skillet!

Bob, I'm tempted to buy a plane ticket to St. Louis and show up on your doorstep begging for one of those burgers. That is one beautiful heirloom tomato, so gorgeous in fact that I think of your burger as tomato slices with a beef patty condiment rather than as a cheeseburger with tomatoes on...

While browsing through the local farmers market earlier this week, one of the vendors had some 2-inch thick pasture raised pork chops for sale, so I decided to give them a try. They turned out to be a worthwhile purchase, as the chops were quite flavorful, juicy, and tender. Thanks for...

Once a Weber, always a Weber! Pretty cool to see the Smokey Joe coming through in the clutch with some tasty chicken when its number was called.

Good stuff, Mark - the pulled beef looks terrific! The way you described your experience with your first 14.5 WSM cook is similar to how things went for me when I first got my 14.5. And since that day, I continue to be amazed at the temperature stability of that little smoker.

Agreed...and Enrico could potentially make big money running a black market operation for his BBQ meats!

Congratulations on the fantastic deal, Mark! A 14.5 at that price is not to be turned down. I'm a big fan of my own 14.5 and I'm quite sure you'll love yours.

Very heartbreaking news, Rich and Barb. I can't even imagine how painful it must be to lose two close friends in such a short period of time.

Here are some photos of a recent breakfast cook using ingredients I got at the farmer's market: Grass-fed ribeyes, fried duck eggs, herb & roasted garlic English muffins, and local blueberries & strawberries. Definitely made for some good eating to start the day. Thanks for checking out the...

Resistance is futile. Get it! Get it! :D

Tim, I'm right there with you when it comes to wishing I had known about the pitfalls of oversmoking. Early in my BBQ journey, I fell into the trap of having the "if some is good, then more must be better" mentality. Also, as Bill said, I wish I had known the importance of a clean burning fire...

Hmmm...if "everywhere that Mary went the lamb was sure to go", then where exactly did Mary go, only to have her best friend end up being basted on a rotisserie? :p

And now for something a little different: burger patties made from ground goat meat I got at the farmer's market, and topped with goat cheese from the same local farm. Cooked the goat burgers on the gasser, as the Performer was occupied smoking some homemade bacon that day. Burgers were...

One flavor I love on a pizza is when the pepperoni and cheese get slightly charred and crispy. I enjoy viewing all your pizza cooks, Nate, but this one has me drooling more than usual.

Great stuff, Pat. I always enjoy viewing cooks which make use of home garden herbs. The versatility of the small Webers never ceases to amaze me - the chops look mighty good and those habaneros must be deadly.

That is one heck of a price for that amount of lump, and it has definitely been put to good use with that terrific looking chicken and corn!

Those are some good eats, Jay! Tough to beat the kettle when it comes to versatility.

I finally got around to attempt making my own bacon, using the recipe from Steven Raichlen's Project Smoke. I started off with just a small slab of pork belly, not wanting to put a big piece at risk on my first try. After curing for 5 days, the pork belly was rinsed off, then allowed to dry...

Perfect mahogany color on the CSR's, Jason. Cool charcoal setup too, with the inverted charcoal basket holding everything in place.

I'm really liking that "indoor Weber"! The soup looks mighty satisfying. Good stuff as usual, Barb.