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I am grilling my standing rib roast for Christmas again this year. I plan on using the low-heat / high sear method to cook the roast. This will keep the gray band as low as possible. I plan on doing a semi-minion method, where I pile some unlit charcoal on half the kettle then cover with a...

How long can you cure bacon? I have a batch based on the Michael Ruhlman's Maple Cured bacon recipe which will be curing for a week this Wednesday. Mother nature isn't cooperating, and it looks like we'll be getting rain all week. Would it be ok to keep the cure on a couple more days? Or is...

I was browsing through the "Steak Boot Camp" .pdf on the weber nation site...and I've seen this advice (time until doneness) in other places as well, but I'm very confused at what temperature people grill? For example, the "Steak Boot Camp" recommends a 12-16 minute cook time for a Rib-eye...

Gary, I enjoyed the book immensely, I'm looking forward to starting the courses. While I've been using my smoker a few times, and owned other types of smokers in the past, I'm going to accept that "what I know about barbecue is wrong" and start from scratch and follow your methodology to see...

This is my go-to recipe for slaw. The recipe makes a LOT of dressing, even halving the recipe makes enough dressing for three or four batches. The recipe came from a restaurant chain in Charlotte's website: INGREDIENTS: For the Dressing 1 cup mayonnaise 1/3 cup guldens mustard 1/2 cup sugar...