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Awesome, I saw it on CL and thought some lucky guy would get it. I have the shallow version of that Williams Sonoma mesh pan... mine is more of a skillet... It's amazing, super sturdy metal, and the handle system is flawless and very robust, you'll love it.

Hi All - I just refinished my back yard, and I'm looking for a Weber fire pit. Would prefer new, doesn't have to be in the box or in showroom condition. Will accept lightly used, as well. I'm in Austin Tx, willing to pay for shipping, or will pickup. PM me if you have one you're willing...

That looks incredible.

Thought the same thing! Maybe one of those compressed smoking disks? I'm curious too!

I know this had no connection to the original kettle design, I vaguely remember how the kettle's we know came to take their shape, although it escapes me now. Anyhow, my wife's cousin just came back from Thailand and posted this picture... I could not stop thinking about how this is definitely...

Thanks everyone, it was a blast and it really makes a great use of a weekend. Clint - I like the off and on capabilities of the table, but if it were more stationary, I'd do the same thing.

Haha Kevin - yes! We caught a nice sized pompano. Threw him back because we had our meals planned. Other than that, the conditions were great, just couldn't get the fishies to take the bait!!

I don't mean to rub it in, but we had GREAT weather in Texas last weekend, and some of my family and I went camping. Drove from Austin to North Padre Island for some seclusion and fishing. I cleaned the little Q up over the winter and got her all back in tip top shape. Got down to the beach...

Hey there everyone, I'm hosting my family for Easter dinner, which is typically a ham. I'd like to hear how you guys get your ham on with the Weber. I have a performer, genesis gasser, and a 22 WSM. I need a little inspiration! Any other recipes y'all plannin to make?

Great use of something that could throw a lot of people into a tailspin. I might have to look for this cut. I love me some rib tips.

They saying "come and take it" comes to mind. You'll have to pry the grills out of my dead hands to get me to change the exhaust output.

For the brisket you want to save, I'd vac seal it as soon as it's cool enough to handle (that should give it good resting time), and do a double seal on the vac bags. Then drop it in ice to chill to just above frozen. You don't want to freeze it for storage since you'll use it the next day...

People will do their ribs so many different ways, but I have found that 3-2-1 is way too much for any sort of rib... I used to stick to full slabs of spares, and even then that was too much and would usually lead to overcooking/falling off the bone. I usually do 3-1-1 or 2.5-1-1 at around...

Is that pickled red onion? I'm a huge fan of that, perfect to cut through the fatty brisket, works especially well on tacos!

Looking real good!

That's awesome. I'd be the hit of the tailgate at some of these UT games down here in Austin with one of those!

Even though it was cold here last night, I had some cravings for a good burger.**I always seem to make burgers much too big for the bun and my stomach, so I tried to do more of a fast food style burger.**I love Five Guys, so I kinda used them as model. Anyway, I ground up some chuck.**Put the...

I totally agree. The pro's of having the door over the con of not being able to keep it attached are heavily weighted for having the door. IF, and that's a big if, I even have to open my door on a cook, which is very rare, I'll just lift the latch and lift the door out of it's spot and rest it...

OH! I almost forgot, definitely get the cheeks! Braise them for a bit and serve with fresh pasta or some sort of "fancy pot roast"!

as always, looking great. What did you put in those brewskis?