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Found this “half loin” today on special for $9. Felt like more than half but either way, it’s all good. It had a very nice fat cap that I only trimmed slightly. Hit it with a generous coating of Montreal. Performer was ready for indirect with some peach 🍑 and hickory We have some fire activity...

Looks great! There is really nothing a kettle can't do. I especially like rolling a snake for a long cook. So easy and maintains great temps.

Ahhh...the sight of a brand new, never cooked in Weber is always so nice. Enjoy it while it lasts and then burn that baby in! Congrats!

On the Gold B…fingerlings and green beans too!Cheers!

Baby Backs

Can we have a contest on who can come up with the best name for your new vessel? Congrats!

Hey Tim, yeah, no problem. I like to get the skin very dry, pat it with some paper towels. Add the rub under the skin and on top. Keep cold until you put them on the grill. I go indirect, two baskets with the chicken in the middle at about 350-375. Add some wood (I like peach or hickory)...

One big ribeye. Salt and Pepper and some wine soaked oak on Performer. Smoked to 110 then seared. Sliced and then drizzled some Puglian olive oil and finishing salt. Did some purple potatoes on the Gold B with red onions and a salad. Cheers!

Looks and tastes like an incredible trip so far!

Those potatoes!!! Wow! Incredible cook!

Oh yeah! One of my favorites! Saw him live a few weeks ago...what a great show and incredible band!

Get the steak! 😁 (Airplane movie joke)!

Yeah, I love some napa combined with red cabbage and some green onion. I put some corn in this one, too, but it is hard to see.

When I do multiple racks I like to keep at least one rack dry (no sauce) so you can really get a feeling for how the smoke and seasoning impacted the meat. Good luck!

Got these bad boys done right before a huge storm came through our area. Cheers!

One benefit to these is that they cook a lot faster. So I found the largest and thickest rack I could. So nice to be able to pull these off in a couple of hours or so.

This was my first attempt at these and I really liked it. So nice to get the slicing done early and a good coating of rub. These were dry with my “house” rub plus a layer of Cow Cover on pork 😬Got the cooker up to about 250 with some hickory and put them on. This was about 45 minutes into the...

I’m guessing you were an “A” student! Amazing cooks!

Looks delicious! Peach wood and chicken is a nice combo!