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Not sure where to post this, feel free to move it to the best category. http://magazine.foxnews.com/food-wellness/bbq-champion-myron-mixon-dishes-out-his-culinary-secrets

1st attempt with coconut curry. Used red and green curry, green bell peppers, carrots, mushrooms, shallots, chicken, coconut milk, and mine got a dash of cayenne. Mine also got sriracha, and holy cow, it unleashed the complexity of the sriracha like nothing else I've ever used it on, and I use...

Been experimenting. The whole wing is OK. Don't like the tips. I let them run for an hour instead of 1/2 hour, then just a few seconds each over direct and they were the best I've made so far. Skin was near perfect and the bones came out of the flats really well. Rita's idea of popping a...

Before - will post an after, after... [/url]IMG-20140918-00220 by adsoden, on Flickr[/IMG] [/url]IMG-20140918-00221 by adsoden, on Flickr[/IMG]

haha Phil just say you beat me to the other thread. I've been waiting to build my BBQ shack to post on that one, but I suppose I can post a "before" and then do an "after".

Here's a great thread Zack. I'm in the same boat as you, I'll see if I can share my plan tonight after work. http://tvwbb.com/showthread.php?39917-SHOW-US-YOUR-BBQ-PIT-CAVE-(pics!!)-)

wow, pie!!!

Ah, the magic twist. Need to try that thanks for the video. Never had the whole wing, became curious due to this Weber page http://www.weber.com/recipes/poultry/buffalo-chicken-wings-with-creamy-blue-cheese-and-apple-slaw Great feedback, you guys always expand my horizons. Will try some...

Thanks all!

Do you trim the tip and cook the whole rest of the wing? Or do you separate them into drumette's and middle sections? Any benefit to leaving whole besides the effort?

haha thx kaz - oysters were an appetizer then we had yummy shrimp w pasta. apparently there are a couple chambers in the carapace that store oils, fats, and nutrients that are essential for the shrimp's survival - and make that makes them yummy when we cook and eat them... !!!

cooking the whole shrimp with the carapace and head releases exponentially more flavor...

Head On Shrimp - white wine, garlic, butter, olive oil, mushrooms, lemon, green onions, parsley, tomato, parm/romano, angel hair - oh and we had oysters/half shell with lemon horseradish and a smidge of Sriracha... [/url]IMG-20140908-00175 by adsoden, on Flickr[/IMG] [/url]IMG-20140908-00178 by...

Holy cr@p Jim 80 bags! That's awesome. Josh I would guess it depends on how many you are cooking for and how close you are to a store. It's just me and my wife and the Lowes is 2 minutes from my house - right now I have 8 bags. But when it's 50% off I stock up - I'll probably get 4 more bags...

http://philadelphia.craigslist.org/for/4637682404.html

And that my friends is why you check CL every day... SCORE!

Lowes has a limit of 2 per trip...

Amazing view, and food to match. I love grilled carrots!

[/url]IMG-20140827-00120 by adsoden, on Flickr[/IMG] First cleaned it up - removed rust and painted the bottom rack and the gas tube bracket with silver hi-temp paint. The kettle screws had some water sit in them and were beginning to rust so replaced them and the bracket mounting hardware...

skin looks perfect, what temp did you cook at?