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I've used my rib racks several times now. Sometimes I cut the slabs in half, and sometimes I don't - depending on the total number of slabs I'm making. I've never had any problems (I always do BRITU), and the ribs are always wonderful.

I'd like to make some ribs and chicken for an upcoming social gathering, but I've never really prepared more than one type of meat at a time in the WSM, and I'm a bit worried about the timing and coordination to ensure that both will be done at about the same time. I would LIKE to make BRITU...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You got Q for mother's day? Sound like Father's day to me. </div></BLOCKQUOTE> No, T_Kim - I didn't "receive" the Q for Mother's Day -- I bought it so I could cook for...

Try the Cedar-Planked Salmon with Hoisin-Mustard Glaze (p. 180). It's awesome!!! I made it on Good Friday this year.

I just bought a Q200 today for a picnic on Mother's Day. Is it possible to use wood chips in the Q200 for that awesome smoky flavor?? How??? Any and all comments would be appreciated!! -Mike

Since you're a new Weber owner, Tom, here are a few words of advice: <UL TYPE=SQUARE> <LI>Do NOT use your kettle frequently!! <LI>Do NOT use any smoke wood in your kettle!! <LI>Do NOT - by any means - get any of the Weber grilling cookbooks!!! <LI>Do NOT invite family and friends over to taste...

I agree with Jerry on the cook time. That's been my experience, too. Given that your dinner is at 7:00 this evening, I'd like to quote Sonarman 2nd Class Ronald Jones in The Hunt for Red October: "This one's gonna be close!" Do let us know how it comes out, okay? Good luck!!

The london broil came out pretty good, Paul! (It would have turned out terrific if I didn't overcook it a wee bit - but it was still moist.) A friend stopped by unexpectedly yesterday, so I invited her to stay for dinner. I also grilled some zucchini, and served it with a fresh garden salad...

Thanks, Paul! I'll be making it tonight. I have it marinating in WB Italian right now. I didn't start the marinade until this morning, but I use one of the vacuum containers for my FoodSaver thingy, and it marinates in about half the time. I'll let you know how it comes out! -Mike

Paul - what else did you put in the rub besides pepper? Also, did you grill over direct [high/medium] heat, or indirect? I stopped at HEB on the way home from work today and noticed that they have "london broil" on sale this week. I couldn't really tell what cut it was from, but it sure...

I'm not even sure if we HAVE a Kroger up here, Jerry, but that's a way cool price on those baby backs. I paid $3.99 at HEB, and that was a sale price! The brisket is still in the WSM, there's still two more rounds of the Masters to go, the ribs are "chilling out" in the fridge, and the only...

Gosh, Bill, what a terrific story, and told so wonderfully!! (But I think it added to the story "experience" in that I could turn my head and witness the smoke rising from my own WSM and the two briskets slowly cooking within!)

Paul - did you happen to read the fine print in that Randalls ad? I sure didn't (until I was at the checkout) - but there was a limit of 1 on the .99/lb briskets. However, I ended up getting two anyway, and they've been in the WSM since midnight. I also picked up several slabs of the baby...

Thanks for the info, Paul! And I was just wonderin' what I was gonna cook this weekend, too! By the way, HEB has babybacks on sale, too, but I'm not sure of the price. Have a terrific Easter!! --Mike

So it wasn't my imagination that there was a mouthwatering aroma in the Round Rock air last weekend! Now I know why!!

Kent - another option to check out would be Central Market. I know that they have a cooking school there, and they hosted Bobby Flay a year or so ago. Further, the store in central Austin has that very large patio area just outside of the restaurant. Maybe if several of us inquire there...

Hi, Jamie! I'd like to join in with everyone else at TVWB to thank you for taking the time to share your expertise with us. I shamefully admit that I do not own any of your books, but that problem will be fixed by the time my mail is delivered on Thursday. Here's my question: If you had to...

As a follow-up to this thread, I pulled the leftovers out of the freezer last week, and after re-heating, they pretty much tasted like they just came off the WSM! I was really surprised at how well the "spice" held up after about 2 1/2 months in the freezer!! Way cool!!!!

I currently use version 9 of MasterCook, which is much more robust than the older version I had before. The feature I like the best is the ease with which you can "grab" recipes from the web. Those days of re-typing or copy & paste are finally OVER!

Thanks for the feedback, Gary and Dan! Gary -- I followed your link and read Chris' comments. Dan -- I think I'll try your amonia method. Even if it DOES damage the finish, I can just be like Chris and get a new top grate for next summer. (Actually, that may not be a bad idea - that way I'll...