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I'm still grilling, smoking, and turnin' on the rotiserie, and seeing I got a 15 1/2 lb turkey in the freezer, I stopped buy here to see whats new You people are awesome and sure know your stuff. A week doesn't go by without my grill getting used in one way or another.....so many options with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart Osterweil: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

I read the posts on the ribs there and I like how it sounds....just got some new ruby red gf juice yesterday too....what luck. My wheels are turning now....thank you ....

These will be my first ribs ....indirect cooking. I'll use my "hunt and pull" method from the cupboard for the rub, but any suggestions for the glaze at the end??? So do I kind of sear them at the start of the cook or the end of the cook? I'll snap a few pics as I go for you guys.....hope I...

Inspires ME.. Looks good! I can't get over how many men cook on this forum, and GOOD at it too!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: Looks phenomenal Deb. Nice job. Do I see a WSM charcoal ring in that kettle, or is it just a drip pan? </div></BLOCKQUOTE>...

I think it turned out awesome....first 30 min. temp was 400 and after a few adjustments it held 350 the rest of the cook. Thighs were 175 and breast 165 after 2 1/2 hours....perfect. Nice and moist and the little bit of oak was all through the bird. Used a buttery maple glaze at the end. Had...

Nice....I just got mine in just a week and a half ago....called for a 7/8 bit, but hubby didn't have one that big and everyone we asked didn't either. He drilled the biggest hole he could then took a rat tail file and filed it out.....worked good. He wasn't about to buy the bit cause he said he...

I have a 13 and 1/2 pound butterball in a brine....cut back on the salt a bit as I read different views on this for a butterball. Putting it on the webber rotisserie tomorrow. How much time am I looking at for entire cook? Hope I don't mess this up ....any tips from you GREAT COOKING GUYS will...

Thanks, everyone.....you guys are too sweet

Holy cow! ....I love the color of that chicken!

Here's my first time trussing a roast Kind of neat being my first time trussing and all I think it took about 80 mins. to reach 155 and that's what I wanted.....if hubby would have seen ANY pink at all, he would have come unglued . I started to get a hot spot on the fat side...

Ok, I asked these questions in the weber grill section about doing my pork loin tomorrow, but didn't get any answers....right now I have it in a brine as of 9:30 this morn....5.54 lbs and doing this on the weber kettle rotisserie. Got some cotton twine to tie and came up with trussing info on...

Thanks guys....ok, I'm trying to get everything right in my head for this.....putting it on this Saturday. It's half a loin, 5.54lb......what advice do you have for a brine??? I'll use a drip pan under it with charcole around the pan, right? And I have seen Tyler Lawence on the cooking channel...

I know when I cook them in the oven, they tend to fall apart. Would it be better to smoke it on the grill?

I wanted to keep it simple, being the first time and health reasons....down in my back, so I stuffed some green peppers, threw on some cabbage with buttery sweet and sour sauce drizzled over it. All in all, I think it turned out great and tasted awesome. Fixed with baked beans and baked...

Thanks on the history ....maybe mine is the 2000 one touch platinum....sure looks like that one. Well, the chicken was goooooood....Hubby took control of the flames on THIS one .....too much fuel I think for starters,had too much flare up, and we didn't have the thermometer in the lid yet as he...

True Vallue Hardware ordered mine through their warehouse.....they deal only in Weber products here. Here's a link to one a little cheaper http://www.drillspot.com/produ...ettle_Rotisserie?s=1 Would be kind of neat to find somewhere that had info on the history of all weber's grills they made...

Thanks guys.....I don't think it looks like the platinum unless they have changed through the years. We bought it about 9 years ago or so, but looks just like the performer without ignition, and it's a green kettle.I need to know so I can put it at the bottom of my signature here, along with the...

It should be in the store today.....ordered it from True Value. I'll tell ya, I never seen so many Weber accessories before as I did there.....kind of like Harley Davidson ..Anyway I have a few questions for now....what kind of weber grill do I have if it looks like the performer grill with out...