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Daniel Vaughn, BBQ Editor for Texas Monthly, has a new article about premium charcoal. What Is Premium Charcoal, and How Does It Fare on the Grill? He gives a nod to Chris Allingham's post about burn rates. Pretty cool.

I've tried sous vide, reverse sear, and other ways to cook a steak on a charcoal or gas grill. For the last year or so, I've settled on Grill Grates on the Genesis to produce a good crust and quick, consistent results. Bought these choice ribeyes at Sam's Club. Patted dry and salted a couple...

Saw a Daniel Vaughan Texas Monthly article about Tootsie’s pork steaks from Snow’s BBQ. Then watched a Harry Soo video about the same. It was interesting how they differed. Daniel said Snow‘s salts the meat overnight, but Harry said Tootsie starts cooking after work on Friday so doesn’t have...

In the past, I splurged for a Whole Foods turkey with no additives, brined it, etc. But this year I grabbed a plain old Butterball. The 14 pounder was among the smaller ones in stock. I like that they truss the legs for you by hooking into some skin. Started the thaw on Sunday evening in the...

Daniel Vaughn has a piece in Texas Monthly about the new Nomad portable grill. I'm not really in the market, but it sounds impressive if you have the coin to afford it. $600 gets you the grill and a single grate; if you want the second grate for the other side, that'll be another $120. But...

These Tortilla Land raw tortillas (about $3.50 for 18 at Wal-Mart) are good in a skillet, but so much better if cooked on the grill. They take less than a minute per side. I usually do them on the Genesis gasser, but these were over charcoal after grilling some skirt steak. Try them. You...

Kroger had babybacks "BOGO," and the dude in front of me left two. I snagged both. Sorry if you came later. Cooked one with Jim's high heat method. Chimney full of lit KBB poured behind fire bricks. Added some hickory and cherry wood. Flipped ribs after 30 minutes, and again 30 later. Dabbed...

Picked up about a 5 lb. boneless leg of lamb at Sam's and cooked it on Easter. Started by cutting it some to open it up, then dry brined it for 24+ hours. Then "brinerated" for about 1.5 hours with a mix of olive oil, garlic, salt, lemon, and honey. The brinerade recipe is from the Dad Cooks...

Texas Monthly has a BBQ editor, Daniel Vaughn, who posts frequent articles and updates about BBQ restaurants and events in Texas and elsewhere. The magazine also features wonderfully written general interest articles. I subscribe (3 yrs of print and online access was just $36). Now it's FREE...

It rained most of last Saturday, but I had two racks of spares from Sam's that wanted cooking. So I put the WSM just under the patio and went for it. I ordinarily use Memphis Meat Dust, per the Amazing Ribs recipe. Have not bought rub in ages, but I saw this Stanley's rub and decided to try it...

This week I tackled Chris's dry cured pastrami recipe, with a few glances at Meathead's close to Katz's recipe. The results were pretty darned good. My inspiration was the pastrami sandwich I had at Katz's Deli in NYC a couple years ago. It was one of the best things I have ever eaten. That...

Chris A., I thoroughly enjoyed the article you posted about your trip to Camp Brisket. Thanks for taking the time to put together such a comprehensive and informative description. When I first got into barbecue, I would read posts or hear interviews where folks would say to “always“ or “never”...

I have a couple of those $10 turkey roasts (dark and white meat combo in a net) to cook Christmas day. Plan to use the kettle just to keep things simple. Did some years back on the WSM, but don't see any notes from a kettle cook. Plan to rub with Memphis Meat Dust. Put some unlit briquettes...

I bought a new (2016) Genesis natural gas model several weeks ago. The two burners on the right side fire right up with the ignitors, but the burner on the far left and the sear station burner do not. The ignitors on the problem burners are making sparks, and the battery has been changed, but...

I just picked up a 2016 Genesis E-330. Rotisserie: I'd like a rotisserie. I seem to recall someone suggesting one made by a company other than Weber. Anyone know that company or have thoughts on it vs. the Weber model? I have a Weber rotisserie kit for my kettle. Is there any way to use...

Food blog Serious Eats has recently featured some essay type pieces. One the readers here may enjoy was posted by a lady griller about firing up her "battered Weber" in harsh winter conditions in the North Country of NY. Here is an excerpt...

http://www.kltv.com/story/30161891/man-struck-with-barbecue-pit-arrested-for-aggravated-assault I hear the fight was over fat side up or fat side down.

That's tonight. Just ran a cross a reference to it. Not sure of the format for this year. The clip I watched just showed Myron talking about a guy's food. Link Destination America, channel 286 on my DirecTV. They have a channel finder for your provider/area. I get tired of the trash talking...

I usually cook duck on high heat on the rotisserie, but this time I cooked at lower temps (250 or so) indirect on the Weber kettle with some cherry and hickory wood. It took longer, but more fat rendered out, and the meat was really good. I increased the heat to 300 or so at the end to get...

The Journal takes a look at a topic familiar to us here, the current craze for brisket and the simultaneous spike in price. You won't learn much new about it, but it is still an interesting read. They discuss how the infatuation with Texas-style brisket is spreading across the country. Everyone...