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You have more willpower than me, Nate - I'd have a real hard time resisting the urge to eat that tasty looking steak right on the spot.

Hi everyone, hope you all are having a good weekend. Yesterday I did a practice run for a dish I'm planning on making for WSM Smoke Day, namely pecan crusted pork tenderloin & bacon pinwheels from Big Bob Gibson's BBQ Book. There was also a hunk of tri-tip along for the ride. On to the...

I don't have a PK but I certainly want one, Wayne. Which color did you end up getting...the classic aluminum or the graphite?

Cliff, That is one beauty of a leg o' lamb! If there are any leftovers, I'll take a lamb sandwich made with a couple slices of your incredible looking bread.

Quite the impressive feast, Pat! Running multiple Webers simultaneously is always a recipe for fun.

Brilliance! Gotta love cooking over a jet engine afterburner. Great char on the exterior, nice rosy pink exterior...can't get much better than that. Nice touch with the black pudding as a side dish (I've only had one opportunity to try it, but I enjoyed eating it).

Coupon in hand, I was able to get a decent deal on a thick dry aged ribeye at a local grocery store. I wish I could say that I ate this huge hunk o' beef myself, but I shared it with my wife and dad. Dry brined overnight in kosher salt and seasoned with just fresh ground pepper. With dry...

Think of it as a "Deconstructed Beef Wellington" :p

Wishing you a happy 61st, Kemper. Forget about cutting a birthday cake...slicing up a nice brisket is where it's at!

Another brisket masterpiece, Enrico. I've been wanting to try that Kosmos Q Texas Beef Rub...do you like it?

You are a BBQ machine, Kemper! I'd collapse from exhaustion if I ever had to cook as much BBQ as you churn out.

Definitely a cool souvenir from your #4, Bill. Great way to welcome her back with a superb home cooked meal.

Nicely done, Kemper. Lemon meringue is one of my favorites. Great baking skills in addition to your great BBQ skills.

I was attempting to clear out some of my older meat inventory in my freezer and stumbled upon a sirloin cap that I had vacuum sealed several months ago. Since I haven't done any Brazilian style churrasco cooking in a while, I decided to make picanha com alho, otherwise known as sirloin cap with...

Keeping it healthy tonight... These are a couple rockfish filets I ordered online, shipped frozen straight from Alaska. Tonight's seasoning of choice was Dizzy Pig Bayou-ish rub. Grilled the filets on the Spirit gasser. The fish had a very clean mild flavor and firm flesh. If I could do...

I think I'm with you on this one, Bob. If I could only keep one of my Webers, it would be the red SS Performer for both practical and sentimental reasons. On the practical side, it's definitely the most versatile of my Webers. On the sentimental side, it's been in service to my family for a...

As far as birthday meals go, that's tough to beat. Great stuff as usual, Rich & Barb!

Tri-tip infused with Italian sausage drippings?! Sign me up!!! Sounds like a good example of "the whole is greater than the sum of its parts".

This is some serious "next level" cooking you're doing here, Bill. The kind of stuff I'd expect to see on an episode of Rick Bayless' show on PBS. Most impressive.

Now that is one beauty of a grill, Tony and Maribel! I know that the both of you will use it to its full potential, so I'm really looking forward to seeing photos of your future cooks.