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The closest this dish got to a grill was when I originally cooked the butt a couple of months ago. Slaw and cheesy squash casserole for sides.

I purchased my first weber, a 26.75 kettle, a year ago this july and have since added a 22" kettle and a 22" WSM. After the initial purchase I found this site and have learned so much and have been greatly inspired when viewing the various posts and pictures, most of them including...

Like we haven't had enough poultry lately but I wanted to slow smoke some chicken. Wet brined overnight and seasoned with Simon and garfunkle rub. On to the WSM for 3 hours or so at 225 or less. 3 hours and 40 minutes later at 185 degrees. This is my new favorite chicken. Very good...

Turkey that is. Breasts on the 22" WSM. Legs added. 1.75 hours later at 325 or so they are ready to come off. Seasoned last night with Simon and garfunkles rub off meatheads site. Sorry Thera are no plated pics but the turkey and all of the sides were great. Happy thanksgiving everyone.

Family coming over so I thought I would serve up some PSB. I thinking of a couple of twists to the recipe though. One is to use red wine instead of the beer and the other is I'm going to throw in a generous amount of halved cherry Tomatoes with the other veggies 30 minutes or so before its...

Had a hankering. Seasoned and ready to go. On to the grill. After the flip. And finally here's the sandwich. Im really starting to love these grill grates. Whether it's this way for steaks or flipped for burgers they are grate! I mean great.

It was so good for dinner I decided to have it again for lunch.

Onto the grill after 26 hour marinade. And onto the plate 54 minutes later. Cooked on the WSM lid on and all vents completely open. Love this stuff.

17# prime packer. Heavy on salt and pepper, light on onion and garlic powder. Also injected some beef broth. Ready to come off the WSM after 12 hours and forty minutes. I have a good feeling about this one. The probe went in like hot butter without any force. Sliced up And plated It...

Got the idea the other day to grind marinated beef fajita meat for tostadas so I did. Everything chilled and ready to go. Just one time through, course. Into the fry pan. And on to the plate. It was good.

Grinding chicken thighs After the flip And plated This was from the weber teriyaki chicken burger recipe and it was really good.

Chuck and short rib After the flip It was good.

Been 3 or so Sunday's since the kids and grandkids came for Sunday dinner so I tried to make up for it. Pulled pork, brisket, smoked chicken, sausage and ABT's plus the wife made mac and cheese and red beans and rice. Also made the Johnnys bastardized sauce and it was a crowd pleaser

Looking at reviews for meat grinders and I see several references to grinding chicken with bones. Why would you do that? While we are here, any recommendations for a good hand grinder? No more than 10#s or so at a time and mostly 2-3 #s at a time.

First time using cast iron on the kettle. A big moment in my life. lol [/URL]

Second time. Damn it.

Because we were busy with our new BEAUTIFUL granddaughter Ella born 2/13/14. 7lbs 1oz.

On second thought this won't work because unlike Tony & Maribel I have postd zero worthy cooks. But I can dream. Moderator, feel free to lock this thread. :)