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Thanks puff and Larry :roll: :D

I think you've paid your dues BW :D Offering up your advice is good enough for me 8) Thanks Dave, they are a great help....especially with clean up :D

Did 3 batches of sausage, 6lbs of each. 1st batch, Spicy Italian. I used Chipotle Pepper in place of Cayenne. Great heat and smoky taste This called for 3lbs Pork, 2 lbs Chuck, 1lb Pork Fat 2nd Batch was Hot Links. These had a great smoky, beefy taste. They turned out very good This called...

looks great Nick....I do flanks at least twice a week. :D

looks great Dave.... :D glad to see the Yabba Dabba grill in service :D

flank looks great. We like to use the mccormick meat marinade for our flanks, always come out great. They also make a Montreal Steak marinade as well that does a good job too with flanks.

looks great Ron, chopped brisket is the way to go :D

that's how they all should lean towards Cappy :wink: :D

I'm a NASCAR fan JB......all I know from last year and the past few plate races, #12 or #2 is due for a win. If you come up with somethin count me in

looks great dave!

fatty wrapped in bacon. does it get any better than that??

looks great Bruce. I think Brisket is on the menu for the weekend

that's a nice grinder Dave. How much sausage you fixin to make??

Keep eatin that Soy Larry, it'll make your boobs bigger than what they already are with all that Estrogen in it. :wink: :D

looks great Dave. I do love the tamales

good luck big e!

BFD, these were strictly indirect for about 20 minutes. I didn't have a hot fire and they were smaller than I've usually seen, especially the wings. Some of the drummies were smaller than usual. After that I fried them for no longer than 2 minutes.

I saw this at the TVWB website and thought it sounded good. Instead of firin up the WSM for a few wings I figure I'd cook the wings indirect on the Performer. I had some apple wood chips layin around so I added those on top of the coals for a nice smoky flavor. Rev Marvins Mustard with Plowboys...

that is some mighty fine lookin salami. On the to do list for sure

I find that resting them in foil continued to cook them, literally steam them and make them do that. It's happened to me before. I do a foil tent for no more than 30 minutes before I slice them.

looks great Helen "ugly sleep" that's funny

great lookin grub as usual Nick! I'd eat that :D

that's what you say to everyone Larry, I thought I was your best customer :roll: Looks great Jim :D

that really does look good Larry. Nice job!

All the leftovers I give away to family. I don't have any Q leftover after large cooks.