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This is absolutely the best recipe I've ever found for stuff Portobellos. I did get it from the new Weber grilling book by Jamie Purviance. Just explodes with flavor. My only change is to add a little fresh shredded parm cheese to the breadcrumbs on top. PORTOBELLO MUSHROOMS STUFFED WITH...

I want to make some baby back ribs a couple of days before they are to be served. What is the best way to smoke the ribs ahead of time, and the best way to re-heat? Should I not fully smoke the ribs, then finish them over the grill later? Are there advantages or disadvantages to reheating on...

OK, I've seen lots of discussion, but what's the consensus on the best all around wireless meat thermometer that's readily available? This will be my first one, so want to do it right the first time. I'll usually be within 100 feet of the WSM at all time since it's just outside on my patio.

I had a great experience with a standing rib roast smoke yesterday. I took an idea from Emeril and rubbed the roast with a paste made up of: 3 heads of smoked garlic 1 tablespoon each of rosemary and thyme 1 tablespoon each of kosher salt and fresh ground peper. Good tip for roasting garlic...

Yes, I know everyone has probably used this recipe with great results, but I just had to pass on the message that I had my best results this past weekend after several already successful BB ribs smoks. I use the Best Ribs in the Universe recipe just like it's written. It's virtually fool...