Search results

Hello all its been awhile since I posted some pics, I have been watching what everybody else has been cookin and I hope this post is good enough. Cool night here in western BC, kettle gettin warmed up[/IMG] Coupla steaks gettin ready to hit the grill seasoned with some evoo and weber chicago...

While cleaning up the kettles yesterday I got some oven cleaner on the vents and while I did thoroughly rinse them off the vents seem to be very dull looking, what do I use to get the weber shine back on the vents ??

Been wanting to try this for some time, any way here goes couple of legs cut up [/IMG].Pan and oil getting warmIn to the bath and flip once[/IMG][/IMG]Indirect for a bit[/IMG]And ready to eet [/IMG]

Just a simple cook tonite bunch of small taters 1/4'd in a cast iron with some evoo, pepper and garlic. Steak's marinated in some Lawry's steak & chop - good stuff very tasty[/IMG][/IMG]

Never tried to cook these before, but have seen great post's from members here, so I gave it a try. Found a 4.5 lb slab, seasoned up, and on to the kettle. Kept it around 275 - 300 for a coupla hours,[/IMG][/IMG][/IMG][/IMG]And my wife made a beautiful red velvet cake for my birthday. Happy new...

Picked up 2 racks from costco the other other night, seansoned one with bbq 3000. arizona dreamin and the other rack with just S&P[/IMG]WSM gettin ready with a bit of apple wood[/IMG]Ribs on[/IMG]About 5 hrs later add a bit of sauce[/IMG]Off and sliced[/IMG] And plated [/IMG]

Happy hump day everyone, tonight some pork steaks marinated in stub's steaks house and hit with penzey's bbq 3000[/IMG] At the flip[/IMG] Almost done[/IMG] And plated with some spuds green onion marble cheese and sour cream, enjoy[/IMG]

Haven't had these for a while so tonite it was chicken, green & yellow zucchini with some peppers on the sticks with some montreal chicken seasoning[/IMG]On the grill[/IMG]Almost done [/IMG] And plated [/IMG]

For the first time I cooked my ribs on the kettle instead of the 18 1/2 wsm, my wife asked me to cook them without smoke wood and to foil them, so I did the 3 - 1 - 1 method. Ribs seasoned with penzeys bbq 3000 and arizona dreaming. I must say for the first time foiling I was surprised how good...

Watching the sea chickens take on the pack tonite, some brats to get started.[/IMG] Tosted some buns to go along [/IMG] Plated[/IMG] One of my sons favorites [/IMG]

Lots of posts about kfc well here is mine At the flip Almost done Plated with the wifes bow tie pasta salad

Hope everyone is enjoying the Labour day long weekend, finally a long weekend I'm not on call. Last night started with some abt's stuffed with sausage, cream cheese,grated cheddar and green onion - I gotta make these more often[/IMG]About half way there[/IMG]Done [/IMG]Next a few...

Last nights dinner, a couple of steaks and of course potatoes - 2 in foil and one on the cis [/IMG][/IMG] Plated[/IMG] [/IMG]

Inspired by Bob Correll's thread bacon made easy. This is my first try and I have to say it was a lot of fun and it was super tasty, Bagged and in the fridge for 6 days[/IMG] On to the smoker[/IMG] Coupla hours in[/IMG]Cooled and ready for slicing[/IMG] All sliced up[/IMG] Into the pan[/IMG]...

Here a cook from a coupla weeks back - 20lb pork leg cooked at 350-375.Seasoned with evoo himiiayan salt and pepper,[/IMG][/IMG][/IMG][/IMG][/IMG][/IMG]

Trying to photos, bear with me. Couple of steaks the other night with spuds and jalapeno slaw. [img=http://img835.imageshack.us/img835/788/0000040p.th.jpg]][img=http://img835.imageshack.us/img835/788/0000040p.th.jpg][/URL]

Little please, I just picked up 22 1/2 OTS date code AD (2010) from CL. I want to add the ash catcher for the OTG, so I called Weber and they said it cant be done. Can this be done with this model and where can I buy the parts ?

How many times do you use a foil drip pan or do you throw them out after every cook ?

Searching through craigslist and found brand new Smoky Joe, still in box. I felt bad she only wanted $ 15 for it. She won it at work, never tried it and had it for 1 1/2 years never opened box. Picked it up today put it together and its ready to go. If I ever fiqure out how to post pictures I will.

Recently switched from water in bowl to clay saucer, my last 2 briskets have had a smaller smoke ring than when I was using water in the bowl. Using the same smoke wood, only difference is slightly lower cook temps, 225-240. With water pan 240-270. Any ideas?