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Its been a while since I was on but have made a couple of additions to the family.

It's been months since I was last here. I miss the cooks that I used to see. I finally have had a little time to look and I am looking forward to giving my two cents again. Great to see you make it famous Jim.

It's been months since I was last here. I miss the cooks that I used to see. I finally have had a little time to look and I am looking forward to giving my two cents again. Great to see you make it famous Jim.

mmmmm bacon!

webers kick'nchicken

Had some baby back ribs that I needed to cook so I decided it would be a great meal to watch a Bears game with. Good thing I didn't start them til game time because would have ruined my meal. Cooked them at 300 for 2 hours and then wrapped them for 90 minutes. Used 3 different sauces so I...

Great looking fajitas there Tony.

Why are you picking on Gary, IN. Don't they have enough to worry about? ;)

Good job. I think that is going to be a project of mine during the fall.

We have a saying from where I am from. Friends don't let friends become Packer fans. Its allowable to let them become Badger fans. I wore green and white (Michigan State) but my blood is definitely blue and orange.

That is a great looking chili Bill. I would take a bowl of that any time.

Terrific grill Geir. I will have to borrow that recipe for a try.

Ian first cook was well done. Mike is right, the more you use it the better it will become.

Since I go to Bear games without a winter coat on no matter the temp (I wear layers because you cant cover the jersey of Walter Payton ever), and I tailgate all the time I am not opposed to winter cooks. Just takes a little more time. I am trying to devise a winter smoke shack but trying to...

That looks like a mighty tasty sandwich there Tony. I will take two please.

Great smoke ring on the ribs. Job well done.

Thats I great looking rib roast there. How hot and how long?

I have both the 18.5 and 22.5 so I went with the both theory. Just find a deal on one on craigslist like I did. Otherwise I would run the pork on top so fat drippings land on the brisket. I run my brisket slightly warmer and there is a 15-20 degree difference at those locations.

On appearance those ribs looked spot on. Tenderness also seemed to be there by the bite pic. Tough ribs to beat.

That chicken has great color. Be proud of that cook.