Search results

This grill had been on Cl for over a month and I figured it was taken. I contacted the owner on a whim and he was more than happy to knock off a few bucks to get rid of it. It's in pretty good shape except the bowl has several littl dings and some cracks in the enamel. Nothing a little high heat...

Scored a like new rotisserie the other day for $35 on Cl. Had to share since no one else appreciates it like you all. The only thing it's missing is the counter balance and the nut that attaches it to the spit. I'll have to give Weber a call to see if they'll sell me just that part.

Does anyone use the skin from the chicken in the sausage? I've read in a few books that tell you to grind the skin along with the meat. This doesn't sound all that great but what do I know. I want to try some chicken sausages this weekend since I just got my 5# stuffer. Thanks for any comments!

Made some awesome Asian inspired ribs last night. The full recipe is on my blog.

I know I'm a few years past the big turducken craze but I decided to make one this year for the first time. I am planning on smoking it in the UDS for 2-3 hours and then finishing it in the oven. Anyone have any tips?

Check it out. http://bbq.about.com/b/2011/05...untain-14-5.htm?nl=1.

Just picked up a redheard and weber charcoal starter for $30. She's an H model and I thought she was in good condition for being around since 94 but just checked and H is the 86 model so she's in great shape for being 25 y/o. Handle needs to be straightened and a needs a little touch up paint...

I bought a whole belly the other day and it's currently in a nice brine bath. The problem is it came with the rind/skin already removed. I've only smoked bacon with the rind attached and it seems to add a protective layer that prevents too much fat from rendering. Is there anything that can be...

I received the Charcuterie book for Xmas and have been reading it on an almost daily basis. After checking with a few butchers with no luck I found a slab of Fresh Pork Side at Global Foods. GF is a really neat store in Kirkwood, MO for you local folks. They have some of the best prices in town...

I've had this idea for about a year and finally put some action behind it. I have an EZ Que rotisserie that I love. The ring is perfect for using as a way to raise the grill surface. Using some screws, washers, a pizza pan and some bricks I DIY'd myself a 22" WSM (sorta). if you flip...

Anyone have any ideas or examples of what they have done to mod a OTS to be more like a OTG? Thanks!

Bought a 1998 Weber Platinum gasser for the office. It's in great condition but the LP tank is original and I'm afraid no will fill because it's over 10 years old. The tank is also the quick disconnect style. Does anyone know if this adapter will work on the new OPD tanks...

Thanks to this site I made my first brisket in 4 years. The last time I made one was on my off-set. It was tough as shoe leather. I've had my wsm for over 3 years and even though it can produce some of the best bbq there is I haven't made a brisket on it until today. Needless to say it was...

Has anyone replaced the white cap on the front leg? Mine is break off and I was just wondering if anyone has found anything at HD or Lowes that will fit or if Weber sells just the cap. Thanks in advance.

Decided to cook some ribs today in the mini WSM. I was going to just throw them on the regular WSM but wanted to see how the mini could handle them. I'm really glad I went with the mini for a few reasons. 1. It took less than 20 Walmart briquettes to cook the ribs for 5 hours and held temps...

I added a thermometer I salvaged off a damaged E-310 gasser lid someone was giving away on Craigslist.

This guy says he has a Weber Gas Kettle. Take a look at the pic. Is it really a Weber? http://stlouis.craigslist.org/for/1361001347.html Thanks!

I tried my hand at making some mooinks last month for my brother's b-day. They were ok. It was very windy that day and I was pressed for time (made bbs and ABTs too) and I think that affected how these turned out. I used a 50/50 combo of ground chuck and pork to make the meat balls. I stuffed...

I smoked a small pork shoulder yesterday and used some homemade asian style rub. It turned out much better than I expected. Normally the flavors in bbq rubs tend to fade after several hours on the smoker but this stuff still smacks you in the mouth. I used Chinese 5 spice, curry power, Indian...

I bought some awesome beef ribs about 2 months ago. They actually have meat on them. I thawed them out and smoked them for my birthday on Monday. They were amazing. Before freezing them. Seasoned with Mexican steak seasoning and Riley's all-purpose no salt seasoning. I smoked them for 7...