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I acquired a Q200 years ago from my neighbor who was throwing it away, along with the cart. He said it never got hot enough. After playing around with it. Turns out he had a bad 1lb to 20lb adapter hose. It has worked great since then. Though I always found that the center of the Q was cooler...

I upgraded my Q200 this past weekend. I bought an adjustable regulator. Couldn’t find a 3/8 to 1/8 so I used a 3/8 to 1/4 and then used a 1/4 to 1/8 bushing. I just saw this thread today. I had found this blog post from 2018 Upgrading the Weber Q Grill. I also use Grill Grates on the Q and I...

Cut down our tree at a place in southwestern Wisconsin. $50 for any size they had. Ours was about 8’

I paid about $85. I bought this along with the pork shoulder, 2 lbs of grass fed ground beef and 1 lb of summer sausage. The total for all of that was $111. I didn't really ask the price or get an itemized receipt.

I used pinto and black beans.

I have of both the Sliced ribs and pulled pork.

I logged in and realized its been 7 years since I have added anything here. Last weekend I smoked a 12.71 lb Beef short ribs. 1st time having short ribs of any type. Oh my it was so rich and flavorful. Just melted in your mouth. Just seasoned it with salt and pepper, water in the bowl, put it...

Great trailer. I agree that TVWB is the best out there.

Kroger had .99 cents a lb pork loins. Bought a 6 lb loin. Used 3 lbs to make the ham. 1.5 lbs for BBQ pork on the stove. 1.5 lbs sliced for the grill. Another piece of meat that kept on giving. 8 days in the making. 6 days brining, boiled till it hit 150, rest in fridge overnight, smoke with...

Thanks everyone. This just keeps giving. For lunch I took all the little pieces and ends cooked them a little added BBQ sauce and pickle and I had a tasty and tender BBQ sandwich. Sorry no picture by the time I realized it I had almost finished the sandwich.

Glad to hear your ok, Just hang in there and you will figure it out.

JHermann sorry about that first Brisket, but you have to crash and burn once in awhile to learn.

Inspired by Gene Brownson's pit beef. On Saturday picked up a 2.5 lb top round, Seasoned with Montreal steak seasoning. Put it on the Rotisserie for about 45 mins. Waited a day, made sandwiches for the playoff games. Onion and horseradish sauce added. Wow what a taste and sinus clearing. Monday...

Yum Chicken Noodle soup

Looks really good Enrico. Gave me an idea for the weekend. I have 2lbs of pork belly in the freezer, now I know what I am going to do.

Congrats to both of you. The wrapped tenderloin looks yummy.

Really nice Cliff. Gotta love the Giardiniera.

Geir, that looks tasty. I have been thinking about other parts of the beef. I did notice that wally world here had beef tongue. I would have to make it when nobody was home and then not tell the other family members what it was.

Todd, I would say it took 3 to 3.5 hours. I pulled the bird off when the thigh and breast were between 165 and 170. Not sure what temp the grill was. I just filled up the char baskets with ashed over charcoal placed the cover on and let it cook. I checked the bird every hour or so. Had to put...

I also like Home Production of Quality Meats and Sausages by Marianski. Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman was also good.