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Cooked up a couple tri tips for dinner tonight. Seasoned with equal parts of salt, pepper, and garlic powder. Started indirect using a full chimney of coals for about 40 minutes turning once. Should've checked them sooner as they got a little more done than desired. Finished up with a quick...

Did a quick turkey breast on the WSM this evening. Had a 7 lb. Butterball bone in breast that I picked up this week. Threw it on the WSM with some Kingsford and cherry wood. Cooked for about 3 hrs. At 275ish. Took it off at about 168-170 degrees. Pretty tasty for just a run-of-the-mill...

Picked it up Saturday

Here's what 5 lbs of stick bologna looks like on a Weber 22" kettle. I know its not "real" barbeque by most peoples definition (including mine) but it's cheap, easy, quick, feeds a lot and it's a crowd pleaser. And I did pork butt a couple weeks ago. Just grilled it directly over coals...

Picked up a nice looking Tri-tip and a package of fresh Johnsonville brats. Marinated the Tri-tip in Moore's original marinade. Put them both on indirect using lump charcoal. Tri tip after a reverse sear A little overcooked but still tender and delicious Soaking up the juice from the...

Have a family reunion to go to this weekend and needed to bring something for "pot luck." Yeah you know I'm bringing some BBQ :wsm: Getting the WSM ready for action Made up a rub - Weber style! This worked really well for me to pour the rub right into an empty seasoning bottle. Rubbed and...

Just curious to know what the typical life span of the WSM is? I have an 18.5" that I bought in 2010. How old is yours? How long does one go before replacing it?

Just wondering if anyone here has used a basic brine recipe (salt, water, sugar) and replaced the water with apple juice to make a flavor brine? I've used Keri C's apple juice brine recipe from this site more than once and love it. I was just thinking about trying the other.

Saw this whole brisket at my local grocery store the other day and just couldn't resist for the price... Didn't trim any fat. Just seasoned with Kosher salt and course ground pepper. Put it on the 18.5 WSM at 0740 Saturday morning. Thermopen probe went in like butter at 7:00 pm. Cooker...

Fired up the WSM last night with some Kingsford and apple wood chunks. Put this 8.5 lb. pork butt on around 9 o'clock or so last night. Went to bed with the cooker temp running about 220 degrees or so. Normally like to cook 'em about 250, but left it running a little lower than that since I...

Was planning to do this tommorrow for Cinco de Mayo but since there was rain in the forecast, decided to do it tonight. Started with a flat iron steak (bout 2 lbs.) Haven't seen one of these in quite a while so when i saw one in the store the other day I grabbed it. Seasoned it with Fajita...

Haven't been posting much lately (or cooking much for that matter) but I finally got to fire up the kettle today for a quick steak cook. Found some New York Strips on sale for $4.99/lb and couldn't pass 'em up. Seasoned with S&P and onto this hot fire Getting happy Shrooms in the...

Wanted to wish everyone a happy fourth and share a couple of pics of my Fourth of July grub. I cooked a couple racks of baby backs before shooting some fireworks with the kids. Plan on shooting a few more after it gets dark. The fourth was always my favorite holiday growing up. I loved...

Ok gonna try to do this on my phone cause I need to get a new power cord for my computer. Hope it works! I'll apologize ahead of time in case it doesn't! Cooked some chicken and ABTs last night before watching the Thunder game Started with ABTs Then two chickens brined in salt, sugar...

Well, we had some beautiful spring weather today here in OK so we took advantage of it and finished working on our garden. We planted two kinds of tomatoes (one heirloom variety), cucumbers, squash, peppers, eggplant, string beans, strawberries, and a few herbs. Looking forward to watching...

I was just wondering if anyone has used Royal Oak Briquettes and what you thought of them. A grocery store close to my house sells them and they would be convenient to use if I needed a bag quick. I have used RO lump and like it pretty well just never used the briquettes.

Ok, nothing new and exciting here - just a few pics from yesterday's rib cook. - 2 racks of baby back ribs weighing about 2.5 lbs each - seasoning was Salt, pepper, onion powder, garlic powder, chili powder, and paprika (inspired by Mr. Lampe's post...

My wife, Tonya, really likes B/S chicken breast so we cook quite a few of them. In addition, we are trying to eat a little healthier. So I was browsing the "healthy grilling" forum and came across Dave's recipe for Balsamic chicken. Tonight I used the marinade on some BSCB (instead of...

Well, they say the third time is a charm. First two attempts to post this I got to the end and pressed "submit" and it said I wasn't logged it (really?). Sorry, tired of typing now so I'll just try and get these pics up before I get "kicked off" again (help???). Bonus: (I know...