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Finally getting around to posting my cook from Saturday. Was laid up sick since Saturday night till today with strep throat thanks to my 3 living petri dishes that harbor germs from school. Just enough rain to be an annoyance and warrant the pop up to come out of the shed: Little bit a...

and it rests at Restaurant Depot: Used my KCBS card to get into the local RD. Now you might ask "why is your U-boat so empty, Scott?" Well, my wife is a very smart lady and shrewd negotiator. I was allowed to go but only if I left the debit card at home. With a per diem of $100 I made my...

With all the recent tri cooks going on, I had a hankering for some. Coated with salt, pepper and garlic powder and waiting for the Performer to heat up: On the CI grates for some indirect: Getting its reverse sear on: Meeting my knife and cutting board: With some pepper jack cheese...

Inspired by Jim's snowy meatloaf cook - I fired up the Performer for dinner tonight. 2 lbs. of ground turkey with chopped onion - stuffed with spinach, Sundried tomatoes, chopped jalapenos and feta cheese. Topped with half a can of tomato sauce (for color). Asparagus with smashed garlic...

Got my CI grates a couple weeks ago and finally had halfway decent weather to get out and cook. Wegmans Lump heating up. 4th grate is missing cause one of the edges was broken (waiting to hear back from Craycort): Ribeye for Dad. Sirloins for the wife and boy #2. Homebrewed single hop...

Fired up the WSM on Friday for a rack of ribs. Were having a couple friends over for dinner so didn't need to go wild. Don't ya hate rain: Ribs on around noon: After the ol' 3-2-1 Method. Foiled with some OJ in there (didn't have Apple Juice): Roadside Chicken progressing nicely:

Everybody loves Pizza right? So as to not limit it to old fashioned style pizza - we'll go with any type of pizza/flatbread. We'll run this one from July 23rd - August 17th. Do your darnedest Grill Masters......

Decided to do the pulled pork a little different this year. Saw this on Food Network a few weeks ago and thought it looked great: Butt on at 7pm: Auber controlling the smokey goodness at 225°: A good nights sleep and woke up to this: Had a house (technically backyard) full of...

Does anyone know if RD still offers day passes to KCBS members? There's an RD by me and short of opening a business, seems that a KCBS membership can get ya in the door.

So as a Fathers Day present I ordered my self an Auber ATC on Monday. Great shipping time as this was waiting Wednesday when I got home from work: Decided to do a short, same day cook as First Go with it so the natural choice was Pepper Stout Beef (Bell's Kalamazoo Stout in lieu of Guiness)...

So, Local Genuardi's has Standing Rib Roast on sale for 6.99 per lb. Rather than miss out on this price, I'd like to buy now and keep in my meat freezer until ready to be smoked on Christmas. I'll probably get a 7-10 lb'er trimmed and ask the butcher to trim from the bone. Does anyone see any...

So for the holidays (Christmas) I'm planning on smoking a turkey breast and standing rib roast. I'm concerned with putting one over top of the other and having drippings on the meat below. If I put both on the top (based on sizes I think they'll fit) I probably won't be able to use the turkey...

Have been recruited to bring pulled pork to my fantasy football draft in a few weeks. Will be cooking butt for 12 hungry guys (no SO's or kids). I think there might be macaroni salad as a side and possibly hot dogs and hamburgers but I'm thinking the pork will end up headlining. I have 2 butts...

I'm going 3 racks bb ribs on Sunday w/Roadside Chicken for some friends.

1 7lb Brisket flat on the WSM 1000pm. 2 pints of Samuel Smiths Old Brewery Ale poured at 1005pm. 1 Partagas No. 2 lit at 1010pm Lunch - 2pm tomorrow.

Planning my first overnight brisket cook this weekend (7lb flat). Putting the brisket on around 9-10pm and shooting for 2pm lunch the next day. I see different suggestions in terms of foiling/not foiling. I am looking to run at 240-250 lid, minion method with clay saucer. Does foiling have an...

Was planning on cook a 5lb butt this weekend. Was thinking about putting on at 6am for 6-7pm dinner? Does this sound like enough time for cooking and resting or should I go overnight?