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Those sausages are a masterpiece. Wish I had the patience to try that.

Those look mighty fine and especially like that you fit 3 racks on an 18.

Those look really nice. I vote for smoking low and slow for about 3 hours then wrap until fork tender.

Thanks. That would be acceptable to me but not 30+ minutes.

That's too bad but I wonder if a couple teaspoons of pure orange extract and a heaping cup of chocolate chips would kick them up a notch?

Right, but they had asked me to read the versions to them and then asked for the picture. That's what is strange or maybe not..

I really wanted to make the beer and pecan brownies that Joan posted but the wife wanted me to make these. We each had one and agreed they were really good (ooey gooey good) but thought we needed another opinion before calling them The Best Ever. I took the plate over to my neighbor's 3 son's...

I found the ultimate solution for cleaning the ash out of all my grills and fireplaces. It doesn't require batteries or electricity. It's a Mr. Clean Mini Dust Pan and Brush. I saw it at the grocery store for about $3 and actually bought 5 of them and leave them in various spots inside and...

I received a call from Weber Support last night and a follow-up email to discuss the cold weather issues I've been having. To be clear, I'm not sure they're only cold weather issues or if they just happened to start when it was cold out. The call was likely the result of my rating and comments...

I looked at them last week and they were ~$45. Seemed to steep for me for what I wanted it for.

Jim - That is a fantastic looking chicken! I've been spatchcocking my birds lately just to shorten the cook time but definitely need to do it this way soon. I wanted to try the potatoes but only had russets and no bacon so did everything else the same and they were good but lacked the pizzazz...

Thanks Rich. The idea comes from a Trendkill youtube video but he carries it to much bigger extremes. I used this on leftover brisket and it was just as good if you like the texture. Kind of like roast beef but with much better flavor.

Yesterday we ate the first rack of beef ribs straight off the grill. Today I kicked it up a notch and braised the second rack to fork tenderness. Started by carmelizing an onion in olive oil then added carrots and celery and tomato paste. Added a bit of Jack Daniels, red wine, beef stock...

I'm not a fan of walnuts but I bet I would like it with pecans. I'm saving this one for sure.

Stay tuned. They are simmering in the braise right now. I hope they taste as good as they smell.

Yes twelve right now. We rescue/foster Labradors and right now eleven of the 12 are foster failures. For the most part we keep the seniors that have medical conditions that would make adoption difficult. That's the reason I cook outside 5 or 6 times a week year round. Easier than tripping...

Great job Rich. I've never attempted to make my own but wondering if those are now pretty well cooked through so all you have to do is heat them or do you grill them like fresh Italian sausage?

Thanks Rich. I wondered if you'd think I was doing a copycat cook.

I bought the SNS Slow N Sear for the kettle and it does make low and slow easier. It's pricy but does help. I had a lot of fun with it last summer - meatloaves, ribs, etc.

Once it turned cold it started stalling at about 170 degrees then immediately shuts down. Weber's only thoughts are that when it happens I needed to turn the switch off, wait 60 seconds and try again. I need a grill that works every time and my SF doesn't.