Seariously speaking!!

[Steve Terry]

Hello again from South Wales,it's almost time to forget about the cold weather and start bringing out the WSM - i'm looking forward to cooking a few Welsh black beef ribeyes that i have in my freezer and would like comments/tips on when or whether to sear first or after smoking.
Could you kind people also point me in the direction of a really good recipe book or two - ones with pictures as well as methods would be great.

Many thanks in advance,

Steve

 

[Chris Arnold]

Steve

Webers Complete BBQ Smoking Guide is a good read

UK link: http://www.amazon.co.uk/Webers-Comp...d=1424106198&sr=8-1&keywords=weber+smoke?tag=
US link: http://www.amazon.com/exec/obidos/ASIN/060062613X/tvwb-20?tag=TVWB-20

Chris

 

[ChadRex]

Steve-
I second the above suggestions and also Highly Recommend the following

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

This is by far my favorite grilling book for all the alternative adventurous options.

 

[Cliff Bartlett]

Welcome Steve. Weber's line of cookbooks are great! I would probably do the sear after smoking, just to "crisp" it up.