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A quick chicken thigh cook, no water pan, direct over the coals. Yes, that's my forlorn Longhorn banished to the yard while the patio was replaced. I think this weekend I'll try to get it back on the patio, been sick but I'm back at it. Sometimes you have to remember standing on the little...

I need some help. I bought some Aleppo pepper, adobo seasoning and Chinese sezhhuan peppercorns. I need somevrecipes to showcase them. Actually I could use that advice for a lot of spices, rosemary, etc. Let's start with what I have bought, we can work on the rest later.

and I am a condiment addict. My fridge is stuffed with condiments that I buy and never use. I'm guilty of cruising the international food aisles and buying the odd sauce with the best intentions. But as my Dad would say, "good intentions paved the road to Hell". I am hoping that my testimony...

I'm going to do a chicken on the roti Saturday, for the first time. I'm going to use the charcoal rails w/25 coals on each side as recommended by Weber. Drip pan in the middle with a baker potato in the pan. Any tips, pointers or comments?

Would you buy, at a reasonable price, stainless steel grates for your WSM or Kettle? I would but they are not available for every model, as far as I know. Please correct me if I'm wrong.

I know this has been answered before but I spent three days in the hospital and missed Fathers day. I have no problem cooking a three bone rib roast but I want to to coordinate it with roasted garlic mashed potatoes. To accomplish this I'd have to make it at the same time, garlic roasted ahead...

I am going to do a sirloin tip roast on the roti this weekend. How many charcoal brickettes should I use banked on the one side?

I'm thinking of getting one for down at the bay. Anyone have any experience with a Weber in a marine environment?

I'm going to make a cart for the 18.5 kettle that I'm going to give my nephew. After a quick measure I see that the over all dia. is 18.75, the lip is a 1/4 inch. After looking at oven gasket and discovering the cost (!!) I think I'm going to use heater hose(split) as a heat barrier. The top...

I always smoke bone in butts, but Mom bought two from Sam's in a cryopac and I was stunned that they were boneless. One was obviously boned by an apprentice, it's nearly in pieces. So I plan on wrapping them both in cheesecloth to hold them together. I normally cook 9 lb butts for 12 hours...

I just read an interesting article in the WSJ about a new set of cook books written by a former Microsoft IT guy. A lot of it might be nothing new to some of the more experienced here, I found it interesting. Modernist Cuisine

How long does it take to smoke tenderloins?

I'm making some ravioli for Christmas but I wanted to make the pasta ahead of time. Can I freeze fresh pasta for later use? Should I freeze in balls or is it better to freeze in sheets rolled to the max thickness from my pasta machine?

I didn't want to hijack the other Jim's jerky topic with this question. I have a jar of Thai chili garlic paste that I want to use as a marinade for beef jerky. I don't think the jar is enough for the approx 2 lbs of beef I'm going to use. Is there a way to stretch it with another "something"...

I've been told it's a pork product similar to bologna. Anyone ever tried smoking one?

How long to leave it out of the frig before it goes on the WSM? I did a search but it returned 9 pages and the first 5 gave no help. Chris mentions leaving it out before cooking but I didn't see a definite time. I's a 4 bone from the small end, salt & freshly cracked black pepper rub.

OK I've been very busy, working close to 6 days a week since Ike. Ike blew down 2 jalapeno plants and I just ignored them. Well I go out back this morning and harvest the biggest jalapenos I've ever grown. I took the biggest peppers (28 whole peppers ) and made ABTs out of them, what should I...

I made both from scratch last year, egg nog from Good Eats and the Tiramisu from a CI magazine. Both were a hit but I was wondering if there are better versions circulating out there. I did a search for both but the wizard did not come back with anything.

I frequently cook two chickens at a time on the WSM. I was wondering if I could use the carcass for making stock? I think normally it's the raw carcass that is used for stock. Would ther cooked carcass work too?

I smoked some baby bellas last time I made a meatloaf. I rubbed them with olive oil and dusted them with no salt Cavenders. I left them on too long (20 minutes) should have been taken off between 10-15 minutes. The cook was a no pan direct cook on the top grate. I'm going to try it again...