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It's not fancy but does the job: 1. heat 1 Tb oil in large stockpot. Add 1 large yellow onion, 1 green pepper and 1 red pepper, rough chopped, heat on medium until veggies are soft. Remove and set aside. 2. brown 3-4 lbs 80 % lean ground beef in one or two batches to same stockpot. Remove &...

Headed to a bbq this weekend, and with temps in the 90s and very high humidity this week, I wonder if bringing chili to this gathering would be misguided (like wearing white pants after Labor Day). Is warm ground beef served as a burger OK, but as warm chili not ok ? Comments ?

Am looking to replace the adjustable 0-15 PSI regulator on my 170K btu fryer with a newer one with the newer tank connection (black knob) but can only find 0-10 PSI replacements. I figure this would reduce BTU output, but does that matter much re: frying turkey and boiling water ?

except that I have a Weber kettle and a WSM and the only way I might save this from wife's decluttering is if I find a new, needed use for it. I like the cooler concept....

It's not about the igniter....it's that I picked up another (cleaner) grill already and don't need two gassers. Some good ideas above.

Works fine except for the igniter (so I've used a lighter),but some cosmetic issues. I bought a newer (used) one that's cleaner, the igniter works, and has bigger shelf area. Any creative ideas to save it from the scrap heap ?

I can't bring myself to junk my old grill, and the used market (CL) is flooded with old grills, so is there any other cooking or non-cooking modification any of you have done to make it worth keeping and to keep my wife on my a$$ to get rid of it ?

-- Thanks for that input Tim....the roaster has a large heat shield between the coals and cooking grates to prevent fat drip flare ups...like a smoker... so I think skin down would be OK (and the skin won't burn)

I meant a much smaller pig...50 when live but dressed...I used the terms split and butterflied but perhaps wasn't clear.

Am told this equates to about 25 lbs bone, meat and skin...also cooking butterflied and skin down and want to serve at 7 pm Any idea about cooking time ? Will have multiple racks of ribs on too, which by experience takes 5 hours.

I misplaced my 22.5 kettle rotisserie rod and I often see complete 9890 gas grill rotisserie sets for sale costing less than buying a new 22.5 kettle replacement rod from Weber. 1. Is the 9890 rod the same as the kettle rod I lost and/or would I be able to use in with my kettle ring and motor...

Have an opp to get a used one cheap...not that I need another grill. Is this a decent grill ?

nevermind...found the answer i sought

question is...do they make the same accessories for it ? rotisserie ? pizza insert ? etc.

Interesting.. it seems I am in the minority on this matter ! I prefer the chimney starter.

Have an older 22" charcoal kettle model. is it really that useful to use the propane burner beneath the coals to light them ? The location of the burner isn't helpful for lighting indirect heat coal orientation and even for regular grilling, using a chimney starter is faster anyway. What...

pm'd twice...but they don't appear in my sent box. not sure if they're going out. could you e-mail rutgersfan1@gmail.com ?

is this still avail ?

Do not need enough feed 40 but would like ample for 15-20 adults to at least sample a smoked food in a backyard casual setting...cannot include pork or shellfish. What I would term beer food...food that can be eaten while holding a beverage. Ordinarily ribs meets that definition but I can't...

- unnecessary, but will it ruin the fish ? I need to extend the process until Saturday.