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I’m losing my marbles!

Dan, that was a fun read! All the better because your wife is ok of course. The beef ribs look great...and so does the bourbon!

Tony, you could make sneaker tongues look delicious. Excellent cook!

Hey Daum, just wanted to see how the event went and how the rotisserie bird turned out. Let us know how it compared to the other two and any tips/tricks when you get a chance. Thanks!

Good luck! I'd love to try one as well on Thanksgiving so please let us know how it goes.

Hi Daum, I've done several rotisserie chickens but have never tried a turkey. Here's an article from Weber on how to rotisserie a turkey: http://www.weber.com/weber-nation/blog/how-to-rotisserie-a-turkey Last year I smoked my first turkey in the WSM and used the Apple Brine recipe available...

Wow that looks good!

There was a 4.5lb clucker sittin in my fridge just begging to be brined and then rotated over open coals. After cleaning I put together a brine. Here are the stars, no particular measurements, just added what seemed like the right amount into some water: Brought it all to a boil, threw in...

Man that looks good!

Hi Chris, After meeting you at Harry Soo's class last weekend I just want to reiterate my thanks and appreciation for starting this site. As someone new in the pursuit of great BBQ, your site has been my goto for recipes, tips, techniques and late night XXX food pics! You've had an...

That's unreal and looks delicious! I wouldn't mind working my 10 hour days if it meant coming home to that!

I'm late to the party here but for V-Day it did this same dish. 6oz tails cut through the top of the shell to raise and expose the meat. Cooked direct over medium-high heat. Did 5 minutes meat side down then flipped and basted with garlic lemon butter. Let cook another 5 minutes. Basted again...

Looks phenomenal Bill! Thank you for the step by step process.

That is some good looking bacon. Well done!

I appreciate all the feedback. Still have a lot to learn but wanted to contribute something as I enjoy learning from this community.

Thanks for the wood tips Bruce. I used one decent sized chunk of hickory at the start of the cook and the chicken certainly soaked it up. Next time I'll try a different route. edit: spelling

First post with action shots so I hope this works. This weekend I decided to try a recipe from Chris Lilly's "Big Bob Gibson's BBQ Book." I was a little too focused during all the preparation and didn't take enough shots in the beginning. Here's one of the OTG in action: And after about an...

Great looking out Chris! I just requested a registration form and definitely looking forward to the class. As a beginner and novice in BBQing, Harry's knowledge and guidance will be very helpful.

Thanks for the responses! Chris and Pete I'm living in Alameda. Glad to know there's some Bay Area representation! Mike, I'm addicted for sure! Tony thanks for the link and I'll be combing through it shortly. Bob I hear you on the temperature. I hear a lot of people consumed by monitoring...

Just wanted to take a minute to introduce myself to the community. My name is Kip and I received a Weber OTG 22" for my birthday in September. Absolutely loving it! So far I've cooked chicken pieces, burgers, ribs and a beer can chicken over either direct or indirect heat. I just found this...