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Love it! We FINALLY got good tri-tip in Central Arkansas thanks to Costco, and I have been having fun with it. Doing one on Saturday for a Christmas party. I'll probably do 135F for 6 hours, then a quick sear on the grill. Did one for Thanksgiving with the in-laws, and they loved it.

Clint, thanks for sharing Chef John's "ultimate" ranch dressing recipe. I've had good luck with a few of his other recipes, and this came out great! It was good enough that I've made it three times over a fairly short period with only a few of minor tweaks. I used 2 ts of fresh dill from my...

I've never been a fan of worcestershire sauce so wasn't thrilled with this the first time I tried it. I recently discovered fish sauce, substituted that for the worcestershire sauce, and it was a big hit. I'll probably tone down the salt a little but will definitely use this again.

A thing of beauty! Thanks for sharing. What does the small pan of water with enough water for one hour do? I've done very similar cooks several times but haven't used the small water pan.

John, thanks for posting! I tried this last night and will definitely cook it again. I skipped the skewers and served the tenders with a greek salad, hummus, and pita bread. It was healthy, easy, added nice flavor to the tenders, and was a hit with the family.

I tried several white BBQ sauce recipes before finding Malcom Reed's version. I love it, and it usually draws rave reviews from friends. I usually cut this recipe by 4 to make enough for a family dinner or in half if entertaining several more. 2 cups mayo ½ cup cider vinegar 1 TB black pepper...

I added the Cajun Bandit door, a gasket, and compression latch to my 22, and the combination works like a charm. Here is an earlier discussion on that combination of mods: http://tvwbb.com/showthread.php?50301-gaskets&highlight=cajun+compression

Thanks! I look forward to testing its upper limits for get togethers.

I recently added a 26 kettle to my arsenal (using the Amazon link on here) and was a bit disappointed when the lid didn't nest well on the base. One call to customer service was all it took. The Weber rep had me check to make sure that it was the lid that was out of round instead of the base...

Thanks for the time estimates! I'll probably do an overnight cook and use a CyberQ so I can set it and forget it until morning.

I was looking for a brisket to smoke for the Super Bowl, and stumbled across an oddly cut "packer" that I couldn't resist. It looks like they cut off pretty much all of the flat that doesn't overlap with the point. In estimating time, my best guess is that I should probably add a few lbs to...

I wanted to follow up to let you know that this worked really well. The two containers on the left are cilantro after one week, the container in the middle is mint after one week, and the two containers on the right are Italian parsley after two weeks.

I take an approach much like Dwain and Enrico and wait a little while before adding the meat to get past the initial heavy white smoke phase. I light around 20 or 25 briquettes in a chimney and do prep work until the coals are ready, add the lit coals, assemble the smoker, and let my ATC unit...

I've done that in the past, but the yard at my current home is rocky, sloped, and very shaded. I used to love going out with scissors and snipping a few chives to liven up a salad or picking enough basil for a nice pesto. I hope to give that a shot in planters in the not-too-distant future.

Ha! Yes, in reading reviews, there were MANY warnings about losing fingertips, so I ordered the kevlar glove when I got it :)

After doing some research on it, I decided on the Swissmar Borner V-1001 V-Slicer Plus Mandoline and am VERY happy with it. I can make cole slaw in no time and seriously upped my game on things like salads.

I haven't tried these tips yet, but I just ran across an article on storing herbs that sounds very promising. I sometimes skimp on herbs because such a large portion of them often go bad before I can use them. If these techniques work, I'll be using fresh herbs more often...

I was pleased to see that my local Kroger had daikon. The pickled carrot & daikon went over well enough with our group that was cooking for the party that we used the whole jar, and I didn't have enough time to make another batch for the next day. The next time I try a banh mi, I'll use pulled...

I ran across an interesting Vietnamese banh mi sandwich and have been tinkering with it a little. First, I built a version of a banh mi sandwich as follows: sriracha mayo with chopped green onions on both buns, thin sliced English cucumber on the bottom bun, sliced smoked pork, thin sliced...

I trim as suggested in Chris' "cooking topics," and put the trimmed fat cap down.