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Winner-winner...... Click on image below to view video...

Thinking back through almost all of my cooks, and being the bargain hunter that I am, I've realized that just about every cook I have done in my backyard has been meat that has been thawed from frozen. I seem to buy what's on special, and toss it into the deep freeze. Most everything I have...

Ok… It was Wednesday, and I already have that craving for home made BBQ. You realize that you won’t have time to satisfy this need for smokey, savory, sweet with some heat BBQ until the weekend when you can devote at least 9 to 10 hours to a low and slow cook. No ‘Hot and Fast’ cooks for me. The...

Just a couple of quick shots celebrating the arrival of spring by grilling up some roadside chicken.

I hadn't smoked a brisket on the WSM in a while. Here are the results of my 14 hour cook of a 12 pound packer last weekend. One of my best....

Busted out the GrillGrates after not using them in quite a while. I'm glad I did. Perfect for these 1 lb. Bone in Ribeye's.....

Have a happy St. Patrick's Day! Corned Beef smoked for 4.5 hours then finished in foil until 200 degrees internal. Moist and tender! Some for the family and the rest for pot luck lunch with the co-workers.

Used my big kettle grill as a smoker for this cook. Used the snake method for the charcoal/wood setup. Burned for a good 6 hours. Took a choice chuck roast that was a tad under 4 lbs., let it sit in some rub for 4 hours and let it smoke at 250 to 275 with some apple wood for another 4 1/2 hours...

Like Stuart, I am anxiously awaiting the arrival of my Weber 26.75" kettle, new in box, that I got at a great deal from an individual on the east coast. I've already got several cooks planned to test the grilling and smoking capabilities of this beast. If it doesn't get here by Friday, I'm...

Spatchcocked and brined this 4.25 lb. chicken... One of the juiciest birds I have cooked to date... Thanks for looking!

Knowing that the snow was coming, and I already had two bone in pork butt's in the fridge to be smoked, I moved the Weber 22.5 smoker into the garage so that it wouldn't get buried under 10" of snow. After the snow had passed, and the driveway was cleared, I moved the smoker into a spot normally...

I have used The Snake method of lighting my charcoal several times now with great results. I have used this method specifically for rib cooks, as I have consistently been getting 6.5 to 7 hours of cooking time at 235 to 250 degrees. The advantages to this method have been: 1) Easier to keep...

The cook in pictures..... Some basic ingredients: Chopped up the celery and onion, sauteed them until slightly translucent, added them to the stuffing mix along with the butter and water as per the instructions on the Stovetop Stuffing box. Combined the ground turkey, turkey sausage and some...

My son really wanted to learn how to make ABT's and has been showing a lot of interest in all things related to outdoor cooking lately. I'm happy to teach him what I know and learn some new things together. All I did was hold a camera while he did all the work..... Sliced and removed the...

Hmmmmm Gas or Charcoal.... Let's go with the gasser today. Some 8oz bacon wrapped sirloins seasoned with Penzey's Chicago steak seasoning. Set the steaks on, rotated them after four minutes on med. high heat, got some decent grill marks. Flipped them and cooked them to a perfect medium (I'm...

My best brisket cook to date. Injected this 8.5 lb. packer with a mix of ButcherBBQ's Brisket Injection and Prime Dust (with water). Rubbed with Butchers Steak and Brisket rub. Used water in the water pan of the WSM22 and cooked low and slow at 225 for a total of 10.5 hours. The last 3...

Did anybody else receive an email about a class action lawsuit against Weber? Here's what I received... Legal Notice Chambers v. Weber-Stephen Products LLC Class Action Case No. 37-2011-00085919-CU-BT-CTL, San Diego Superior Court A California Superior Court ordered distribution of this Notice...

Followed the recipe being discussed recently that came from a Diners DriveIns and Dives episode. Here are the pics: Link to the RECIPE.

Went to HomeDepot to pick up a replacement grate form my Weber Kettle, that I THOUGHT was an 18.5. Got it home and went to put it on.. Too Small! Back to exchange it.... Now I can get the hinged grate that I really wanted.

Got the charcoal going about 7:15 this morning and had the spare ribs and the pork butt on at 7:55. Had an easier time holding temps around 245 than I thought I would. Used a full ring of Kingsford blue and MM. Just finished lunch of ribs & cornbread. Needless to say, I won't be eating...