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That looks like you would need a forklift to get it out!

I did brats and wings yesterday over charcoal. Today I did steaks along with corn on the cob and asparagus on the gas.

Let me get a plate and some hot sauce!

Love a good burger!

I was wondering what totchos were.

That last picture could be on the cover of a food magazine!

Nice, I'm planning on wings this weekend.

And the cliffhanger is what did you do with that delicious looking meat?

Gas or charcoal would be a good starting point. Budget is a factor. And then everyone will tell you "Weber", which makes really good of both.

Looks like a classic Griffloaf, very nice. What did you think of the WSM in that size? Would there be enough room for 2 racks of ribs standing vertically?

Looks great as usual V! How was it?

For grates check out "expanded metal grating". Commonly available from hardware/construction stores. Any thoughts about size, shape, etc?

There are some people who were frequent posters on this forum and have focused more on Youtube, the first 2 I think of are Larry Wolfe aka Buckethead and 007bondjb. Anyone know of any others?

Perfectly fine to do with almost any meat off the grill, aside from small pieces and veggies which cook too fast. This is called "searing", there is also the "reverse sear" where the food starts over the cool side and finishes on the hot. Try both and see what you prefer.

With bone in chicken the cook time is longer, start with a full chimney (depending on chimney size) and adjust from there. There are always variables to consider such as wind, air temp, size of the meat etc. Two whole chickens will probably take up most of the 18" with some pieces being almost...

About the marinade time, if the marinade is acidic (like most are) the outer layer will degrade and become mushy. If you want the marinade to go deeper into the meat consider injecting it. Reserve some of the marinade before you apply it to the chicken if you want to add some at the end, don't...

I love me some wings!

The reference I have always heard, particularly with gas grills, is that grilling without the lid down is like baking in the oven with the door open. Grilling with wood, briquets, etc. the fire can be built large and hot enough to cook without a lid.

Looks great as usual V! How did it taste?

Interesting take on fried chicken, how crispy was it?

I am super jealous of the Ranch Kettle! My family loves brisket sandwiches as well.

Congrats on the 23 years of marriage, I would bet a lot of us would be married to you for that long if we got to eat the fantastic food you cook.

I will take 2!

Good for you Bosko! I'm all for people getting healthy, my wife and I have been working out and have both lost a lot of weight the last year. Keep working, it pays off!

When the booze runs out :drinkers: