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Egg poacher ring + chef's blow-torch?

Safe Working Load.

That's a lot of brisket. (y) Edit: What is the SWL of a 22" WSM? :unsure:

You're correct Chris. I have edited my post.

Lots more here Neil. But not official Weber merch. https://www.teepublic.com/t-shirts/weber (I love the Dark Side Of The Grill one).

"Charky", (charcoal?), & "Topper" might be twins? They look exactly the same! Maybe "Charky" was really a closet "gasser" & moved over to the dark-side with Weber's competitor LazyMan, [formerly Chicago Combustion Company]. Then "Topper", a vehement briq-head, got the gig? "This could be a...

Here's "Topper" from 1956. [1885 + 71yrs]. So "Charky" must be earlier than '56, not 1957. "Calling @John Burns - pick up on line 2."

Cool. When did "Charky" changed his name to "Topper"? The catalogue on the right with "Charky" I think is from 1957. "Topper" is on the front of the 1959-60 catalogue. Who is on the cover of the 1958 catalogue? I saw someone with a "Topper" t-shirt at Grillstock one year.

Living "high on the hog" there. "Konro" grill style. Did a lot, (and spent a lot), doing that in South Korea. Outstanding!

My enabling butcher sent me a "heads-up" email regarding A5 Yakiniku - Rib Cap. I've never heard of this cut before. It's cut quite thin like bacon! Anyone else heard of this cut? The ultimate steak sandwich? A definite alcohol-free cook so they're not "thrown into the weeds."

I've used scotch-bonnet sauce after the cooking phase, & the sauce has cooled. And the zing is always there. Heat can reduce the capsaicin's potency, & fats bind to it making it less zingy. [Indian restaurants here will serve a small dish of plain yoghurt on the side with a hot curry, in case...

I'm seriously into both! 🤷‍♂️

This!! :mad: When my two-year internet plan is about run out I call them up & threaten to leave. Works every time & I don't get charged any increase. Same wth mobile phone company. Why they don't reduce your plan cost by being a loyal customer is a mystery.

I did as Bob did but with [feather] blade steak, [I think that's flat-iron in the US]. Except I didn't wrap. If you plan on grilling it & go north of med-rare it can turn into boot leather.

^^^ 100%. And only a +/- 20% yield of meat from the total weight you purchase.

Monkfish is meaty. No issues hot-smoking that on the WSM. I've done it many times, en papillote & naked, +/- 160F IT & flesh is opaque. A tandoori rub is fab! Or rub with rosemary, olive oil & lemon zest. Or wrap it in parma ham. Dee-lishus either way. You don't need two WSMs. Edit: They call...

Peter, Just hot smoke it until it's cooked through. If you're worried about tainting the insides, do a burn-off. Dump 20-30 [or more if you want] lit briqs in the charcoal ring. All lower vents wide open for full afterburner mode. It'll be golden. Edit: Tip. Put a drip pan under the fish on the...

I have three covers from this company. [2 x 18" kettle, (1 for the JJ), & 1 x 14.5 WSM]. Very well made & competitive pricing. I've had them for about 3 years...I think. And they are holding up very well.

That is Hank Hill. (He's a gasser*). Shuffles down the bar a few paces..

True. I'm prefer to wheel my kettle about as if it's not being dragged over corrugated sheet-metal. [YMMV].