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Love the pic of him next to his bullet with a tank, in Chicago, with snow. http://www.today.com/video/bobby-flay-and-hoda-kotb-cook-up-a-surprise-for-this-salvation-army-volunteer-760377411823 Really cool move by both Butterball and Flay.

Cleaned up nice after a little Dawn and water. Used only a few times. Did the broomstick trick for the legs, thanks for the tip! Pounded them in with a block and hammer, didn't even need screws they went in so tight. After charcoal baskets, not a bad investment for $55. :blackkettle...

A really close friend gifted me my fourth kettle, a green OTG. Discovered several issues on opening. Quite alarming given Weber's reputation of quality. Anyone else have similar issues? Called CS and they are overnighting a lid and bowl along with a small gift for my troubles. Good to see...

What's up TVWBB, decided to have some fun with the SJP, chimney starter, RO lump, and wok. Before we get started, there is a book recommendation. Grace Young's "The Breath of a Wok" is a great book for woking. I modified her Kung Pao Chicken recipe on P.74 for this post. Used turkey...

Just installed the new handle and had a question The handle feels loose? I've taken it off and reinstalled, still feels loose? Just wondering how the other Marty Leach handles are fitting on a WSM? It's not a big deal and functions fine. It's exacerbating my OCD.

Does anyone have one of these?

All these burger posts lately got me cravin'. Split in half and dimpled a 1lb square of 93/07, at least it's healthy Fired up the SJP, felt like doin' something different tonight. Kosher salt and few cranks of the Magnum. Lettuce, boiga, avocado, quesadilla cheese, sauted onion and poblano...

A little inspiration from Mr. Wolfe and the latest veggie post. Parboiled brocolli and taters before grilling. Marinade was Italian dressing, Woosty, EVOO, salt and pepper. First time using Firewires and doing a raised direct setup on the BGE.

While browsing the local Weber dealer I noticed a large stack of unopen boxes on the floor. Looking at the labels I noticed Pecan, Alder, Cherry, and Maple. Asked the owner if they were for sale yet and he replied "yes" Took my knife out and cut open the Pecan and Cherry boxes. Grabbed a few...

Had some leftover marinade from Roadside Chicken and thought what the heck, why not use it on a couple ribeyes. Put some marinade on while they were resting at room temp. Rubbed with black pepper and flipped every minute or two with a few shakes of the marinade. Love the Roadside flavor

Rubbed two 8lbers with half Bad Byron's and Mike Mill's Magic Dust. Took a pic while the WSM was open after pulling the first Big Boy Fajitas No room for the lettuce

Currently, temp with the wind chill is -9. Winds are at 26 mph with gusts up to 40 mph. I got a 6.5 lb flat from Sam's last night hoping to try the high temp brisket with Kevin's wet paste/ dry rub recipe. This morning I went to the store to get ingredients and decided to postpone the...