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Local Italian grocery had sirloin sizzlers on sale, pretty cheap. My better half marinated them in kalbi marinade, and I grilled them up. Shot on the grill, resting on the cool side while I grab a platter to put them on... And plated, with rice, kimchi (homemade), and lots of vegetables...

My better half had some friends over, and promised to make them an authentic Korean dinner. Of course, I was in charge of grilling the short ribs (kalbi). Grill shot. I cook them with indirect heat for awhile, to let some of the sugary marinade run off/seep into the meat. Then I give it a quick...

To hang around in the smoker: So I made some roadside chicken last friday. I had been dying to use the hanging rack in my WSM again, so the chicken was halved, marinated in Roadside Chicken sauce, and hung from the rafters. No water pan, and I was running the smoker on the hotter side...

Just one pic (too hungry to take a plated photo), but it says it all. Cooked a whole meal and then some on the kettle: chicken kabobs, grilled veggies, sweet potatoes, corn on the cob, and eggplant (which I was roasting for some dip to enjoy at a later time). It was a great meal, and quite a bit...

I have a 22" One Touch Platinum, and an 18" WSM. If you were buying a rotisserie attachment, would you get it for the grill or the WSM? What is the reason for your preference?

I have been seeing so many posts with people using the WSM hangers that I had to go buy one for myself. I gave it a whirl last weekend. Just a couple pictures. The WSM was fired up with about a half chimney full of KBB, on top of a bunch of unlit fuel and 4 chunks of hickory. I cut a rack of...

If I'm sober enough to remember I'll post more pics later.

The ribs: spares seasoned with a rub I threw together, smoked on the WSM with oak wood. There are some delicious beans serving as the drip pan below. Cooked them for about 4.5-5 hours at 275. No foil, no sauce. The wings: rubbed with Penzey's Galena Street, and cooked on my kettle with a...

I can't believe it took me this long to do the famous OMS wings, but here was my first attempt. I used the recipe that is on the board, but I added a sprinkle of garlic powder, and a dash each of soy sauce and fish sauce. Here are the wings on the grill, after the first coating of sauce. I...

The wife concocted a nice little Vietnamese-inspired marinade, consisting of lemongrass stalks, fish sauce, rice wine vinegar, ginger, sesame oil, honey, and garlic all blended up in a food processor. We marinated a couple of pork steaks in this green pasty goodness and put the Weber to work...

I picked up an Anova sous vide circulator recently, and finally got around to using it. The victim? A couple of nice strip steaks. Here they are in the bath... Some time later (45 minutes, an hour, something like that), I got the searing station started... Here's one of the steaks being...

...throw them on the smoker anyway. My GF picked up what she thought was spare ribs from BJs. When I went to pull them from the package to prep for cooking, I noticed the fine print that read "flap meat" on the price tag. The manufacturer label was completely different, reading "brisket bones."...

We were in the mood for ribs, so the little lady went off to the grocery store and picked up a slab of spares. Here they are on the WSM after about an hour: I foiled them about 2.5 hours in, and the two hours they spent in the foil cooked the heck out of them. Two bones on the outside edge...

I seasoned up some chicken legs and thighs with some of this stuff: I bought it at a roadside tourist trap in South Georgia. It's actually pretty good, and complements poultry very well. I started the chicken off first, with a small chunk of apple wood. After about 20 minutes, I added some...

I put together a mini a couple months ago, and have found it pretty useful when doing smaller cooks. Yesterday I did some pork steaks. I rubbed two pork steaks up with some Penzey's BBQ 3000. Wrapped them in plastic wrap, and put them in the fridge for several hours. I took them out, put them...

For some reason, I like my CSRs bathed in sauce. I think I saw a similar method on BBQ Pit Boys, and it's the way my dad always made them (just in the oven, not the grill). So first I started some sauce. I use peeled tomatoes as the base, as I like having some chunky pieces of tomato to sort of...

I went to a friend's wedding in Memphis a couple years ago, and ate at the Rendezvous while I was there. While they're definitely not for everyone, I loved the ribs. They're not smoked, but roasted directly over charcoal, and basted with a mixture of vinegar, water, and dry rub. Needless to say...

I had the urge to do an all-in-one-kettle dinner, so I came up with this as the menu: Pork chops Cast-iron skillet potatoes Grilled romaine Roasted asparagus I fired up the trusty OTS, and led with the potatoes: After a little while, the pork chops wanted in on the action, too. I...

Needed some comfort food to cure what ailed me the day after ringing in the New Year. So I went out and found some shoulder CSRs. I rubbed them up with some BBQ 3000, and put them on the kettle with a nice chunk of cherry for smoke: After about an hour, I put them in a baking dish with a...

On Saturday, I needed to make some food to eat while watching the Gators take it to the Seminoles in Tallahassee, so I settled on some wings and ABTs. The wings were marinated, then rubbed with Penzey's Barbecue of the Americas, and cooked on the kettle. I started them in small batches over...