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Well, I have been lighting my Performer with newspaper and veggie oil since I got it and that was what kept me from using the Performer a lot more than what I did. Just kind of a hassle to find newspaper since I don't subscribe to one and spraying it in veggie oil can be a bit messy, so most of...

His whole argument is flawed. As have a minor in biology and chemistry and proteins definitely tighten when heated and will absolutely expel more fluid if cut when piping hot. To say that the merits of a short rest are useless is silly. I would love to see him take a freshly off the grill steak...

Wow thanks guys! I have been gone for a bit but yeah, I am amazed at how good a juicy pork chop is now. I use to think that lamb was my favorite grilling meat with beef being a close second and pork not even on the radar really. Everything I've had before these had taught me that the only great...

Well, I saw two bone-in thick cup pork chops at Walmart on sale for $4.89 and had to get them. This is my first time cooking pork chops (I know, noob big time) and all I can remember from every pork chop I've ever had was how dry it was. I guess that is why I have never tried to grill them on my...

Jim, I have antelope heart along with some deer kidneys and liver on order right now from Broken Arrow Ranch out in Texas. Saw them on Bizarre Foods America and went to their site and saw how awesome their prices were on stuff like this. I am excited to get it, but I'ma be saving it for special...

Alright, the grill was the same, the meat was most likely the same which means the fat content was most likely the same, whatever was used to grease the cooking surface was the same, I'll assume the toppings were the same on each burger, and your expectations were good because you knew that they...

Yeah Bob, when ever I tailgate I am usually grilling a whole heck of a lot of hamburgers and hotdogs. There are about 50 guys that associate with the fraternity, and you throw in about 20 alumni guys and every other girl/parent/whoever grazing by and getting a dog or two and I need a space that...

Wow, those look prime to me compared to what I got. Holy cow, that makes those ribeyes I got look like a top round roast as far as inner-muscle fat goes. I hardly ever see that much marbling in their steaks there and all of them are labeled choice, they don't sell prime at all. The only thing...

I had some bad luck with some ribs once from the wind. It was like 40 outside, but the wind was wiping pretty good that evening and I had to jocky the vent around a ton on the bottom of my mini WSM. Maybe the big boy WSM will do better though that the little knock-off version I built. I still...

Hey Scott, no this one was corned, but it was already done so by the company that packed it. They sell em at Walmart and they are dang reasonable in my area. I just don't like having a big honking piece of meat in the fridge for that long since I live with a girl that is weird about meat and it...

Aww dang, I just thought of the pan underneath my Smokey Joe Silver. That is probably gonna stop be from getting to make me some studier legs that looks like the WSM ones. Bummer.

Man, after I did my first point I swore I'd never go back to flats unless I got a rig that could do a whole packer. Ever cooked a point? They have a good bit more fat and a more forgiving if you ask me. I always do the crutch and I've yet to have a bad one, although some were better than others...

Well guys, all I had was Alderwood. I told mom to pick up Applewood at Home Depot when she went into town earlier that day and God bless her, she just grabbed the first wood that started with an "A". Ha, I thought that it would be too light on the smoke flavor, so I ended up digging out some...

Yeah I was gonna do them tonight to enter them, but I just left them frozen because I wouldn't want to break any guidelines on the comp, and it gives me more time to find out the best way to cook them will be. I sure wouldn't want to possibly win with a dish that isn't made from a "true"...

I wonder what year this thing is? He just put new flavorizer bars on it. But anywho, is this something I need to trade for?! Like I said she doesn't care either way she said! I'll be doing the cooking anywho, but I do it a WHOLE WHOLE lot more at my house and not hers. Maybe once a month...

Well thanks Wolgast for agreeing with me, good to know I thought a long the same track as someone who is really great at cooking. I'll have to try them in a soup sometime but yeah, fried were great. I love a crispy texture on stuff, meat, veggies, anything, even cookies and most desserts. And...

How would you prep them Wolgast? I have seen them roasted, and I've read that they are bitter when eaten raw so I'm not sure. I was gonna hit them on the grill and splash with a little balsamic or something like that, but then I saw crispy fried ones online somewhere and thought that would be...

If you want a unique side and something that is awesomely tasty and you can find them, little fried enoki mushrooms are hard to beat. I found them at my Asian market here in Birmingham for $0.89. I only bought one of the pre-sealed plastic packs so I could see what was up with them, but I'ma go...

Well here is my fourth pastrami I've done on my mini WSM. The first pastrami I did was a flat I corned myself and that was a lot of work and didn't turn out all that great, so these last three have been the pre-corned points from Walmart and I really like them a whole lot. I always go with a...

Mom had this given to her by her cousin. He was going to sell it in a yard sale so she asked how much he wanted since she didn't have one and she wanted me to be able to grill if I ever visit her, so he just said take it for free! I think it need some lovin' no doubt and probably a few parts...