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What he said

I think you're about ready to take on Johnny Trigg, your ribs look better every post!

Your cooks always look like they belong on a magazine cover, just amazing.

Pic of Weber from their facebook page talking about shipping to India, look at all the pretty colors

Scott is correct, there are many ways to skin that cat, if anticipating a 15 hr smoke you might foil at about 10 hrs then if you want the bark to firm back up a bit take it out of the foil for the last hour. When done, foil again and let rest.

Haven't seen any look better, that is one good looking tt

Too pretty, that looks like an absolutely wonderful meal.

Great start, keep 'em coming

What they said. Righteous looking fish.

Those look great!

Great Cook! Depending on which side of town you are on you can also find good tri tip at HEB, but flat iron I have only found at Kroger, and they don't have tri tip. Great area to live in to find meat, I just haven't found a one stop shop yet.

Lawrence - they don't show up here either, this is the only one I've seen on CL here and believe me it wasn't on there long. Chris - yes, when they painted the cart they went ahead and painted the whole thing, like I said, they are great folks.

I meant Stubb's marinade, adds some kick

Looking good

That was tater salad and yes I used water this time. I guess the plus side was that I didn't have to add charcoal or water for a 15 hour cook. I had hoped the water would take care of the moisture but it was still to dry for me. Never had that problem in an offset without water. Like I said...

Still trying to get the hang of brisket in the WSM, spent the last 40 years smoking briskets on an offset stick burner. This one I cooked low and slow for 15 hours, 5 then turned over, 5 more then foiled for five. Tender but a bit dry for my taste. Need more practice.

Good looking meal, guess I've missed seeing your Performer before, sweet. Try Stubb's

Thanks for the kind comments, this thing takes a little getting used to. Once that thick steel heats up it's hotter than the hinges on the gates of hades. I put a couple of little chuck eye steaks on it for my usual 4 min. a side and it turned them to dust. 1 min. per side for a little steak is...

Isn't life great in the USA

Great looking cook and love your kitchen