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Hey Rich, Whenever I have leftover brisket (I always slice before freezing), I refrigerate the slices overnight along with any brisket drippings that accumulated on the cutting board. The next day, I put the cold slices and congealed meat juices into a FoodSaver bag, vacuum seal it, then put...

Way to go, Barb! I like variety of flavors you've got going on there. The side dishes look as good as the meats. Your Smoke Day cook has got it all.

Really cool post, W.H. III! Someday I hope to visit Memphis and eat at Rendezvous (among many other places too). In what I've read about how they cook ribs at Rendezvous, it seems like they grill them at an elevated height over the coals as opposed to low-and-slow indirect heat, and from...

Truly a smoking tour-de-force, Mildo! The short ribs look so good that I can almost smell them from across the Atlantic Ocean!

Ribs, homebrew, and homemade cornbread...sounds like you've got all the makings of a fantastic Smoke Day, Dwain! I like the photo of the family - that's the most important ingredient of the Smoke Day meal.

From looking at those tasty looking ribs, I'd say your delayed start time for Smoke Day was well worth it, Dwayne. If that same Performer were to be up for sale in my neck of the woods, I'd do the exact same thing.

I'm speechless at the sheer brilliance of this hybrid pizza-burger! It's like a cheeseburger disguised as a calzone. Pure genius.

I got this toy Weber Kettle for my 4 year old daughter, but it's so nice I almost want to keep it for myself! To give a sense of how tiny this thing actually is, it makes my 14.5" WSM look huge by comparison. The lid has the new style handle and the damper actually opens and closes...

I hope Smoke Day XII has been - and continues to be - safe and fun for all members of TVWBB. Here are my photos from yesterday, the 2nd Smoke Day I've participated in. First up, a brisket flat smoked with a combination of cherry and pecan wood. Full disclosure - I actually cooked the brisket...

Incredible food with excellent photography, Enrico! Beautiful bark on the spares, and neat idea doubling up the cast iron grates close to the coals during your sear of the steaks.

Roger that, Mission Control. New Hampshire reporting in. We have booster ignition...and liftoff...all systems go!

For tonight's dinner, I cooked up a couple porterhouse chops from the species of heritage breed hog known as the Red Wattle. The meat was leaner than what I've tasted in the past with heritage Berkshire pork, but was still quite flavorful and juicy compared to conventional pork. On to the...

That picture pretty much speaks for itself. Those moinks look amazingly delicious, Don!

Great looking tuna, Pat! Nice and rare on the inside, just the way I like it. I also had fish (salmon) for dinner last night...while eating the salmon I kept telling myself I'm just cleansing my system before the impending gluttony of Smoke Day ;).

Tony and Maribel - I've been a longtime admirer of your past cooks for tacos de lengua using your other grills, and I had a feeling that this one on the Summit Charcoal was coming. The photo of the chopped up lengua is just a thing of beauty. I've got a beef tongue in my freezer, and after...

Enrico - Beautiful steak, and belated congratulations on reaching the 4k milestone! I always look forward to viewing your posts, and can't wait to see what you have in store for when you reach 5000.

Don't you love those trips to the grocery store where you're just planning on buying some milk, and you somehow come home with a bunch of filet mignons? Normally, I don't go out of my way for beef tenderloin, but if it's on sale for a reasonable price, I will certainly partake. The filets...

Bill, this is a terrific sequel to your other surf & turf post. The audience demands a trilogy!

Whoa...Cliff, those dogs are unreal! Must have been mindblowingly good. Two hot dogs side by side in the same roll is nothing short of pure brilliance...twice the meat per bite...YES!

Oh man, doesn't get much fresher than that. I like the simple seasonings on the grilled filets...less is more when the fish is that fresh. Terrific post!