It is impossible to have anything come off the smokey mountain that isn't incredible!!

True dat.

18.5" WSM $200 ($299 retail)

http://seattle.craigslist.org/oly/hsh/4594390505.html




I'd work on him for a little better price, although $200 isn't bad if it doesn't need any parts to refresh.



Cool stainless table-top from Brookstone $10

http://seattle.craigslist.org/see/hsh/4599669694.html







Stok kettle (Weber knock-off) $75 ($130 retail)

http://seattle.craigslist.org/see/app/4599409704.html




Still a few bags left....$8.00 !.... at my local Walton's Market...
http://www.amazon.com/Royal-Oak-19522801...ywords=charcoal


Good buy on a OTG (half price)
http://seattle.craigslist.org/see/hsh/4601077951.html





Smokin' deal on a 2nd gen Performer $100 ($349 retail)
http://seattle.craigslist.org/sno/app/4601291661.html





Plain Jane OTS $25 ($99 retail)
http://seattle.craigslist.org/sno/for/4601230587.html



Looks like a 22.5"....verify



Redhead Performer $200
http://seattle.craigslist.org/oly/for/4601191591.html

Bump

ThermoWorks Open Box Sale
(ends today)
http://thermoworks.com/specials/82014_op...x-Ends-Today-cs

No Thermapens in this one

thought I'd throw a shout out to Weber and their smart phone app...

they have some killer recipes and all the tips and techniques that you need for world class grilling on a weber kettle bbq...

sesame chicken wings and bacon wrapped japaleno's are on the menu for tonight.

Nice.
Must be this one ?
http://www.weber.com/mobile-apps/on-the-grill

Under the recipes tab there looks to be some good ones as well.
I have found all the Weber branded seasonings that I have tried, to be of excellent quality.

I find a spot where I won't kill grass, etc. and start with pouring in some boiling hot water to melt out the grease.
Then I hit it with dish detergent/warm water and a scrub brush.
Rinse with the garden hose.

I use a 9x12-ish aluminum dish (Weber product) lined with heavy 18" foil to catch the drippings. Keeps the One Touch petals cleaner.
You don't have to line, but they last indefinitely if you do.

Also, if you have the aluminized steel One Touch system, you might consider grabbing/installing the stainless steel version.
Mo' betta.


I have some Memphis style loin back ribs going right now.
22.5" kettle w/both Weber charcoal baskets Minion Method.
5 hour cook @ 225°....should be done around 6:00

Malcolm Reed's recipe with my rub.

Should have added....
You wanna steer clear of the oven cleaners.
That shitt is hell on aluminum.
I've used it but only with the aluminum parts taken off.

do you have a link, i wouldn't mind checking it out... same with your rub

Here's MR's site....scroll down to Memphis Ribs.
http://howtobbqright.com/

Malcolm's recipes/videos are simple and easy to follow.
He offers the competition recipe (what the judges want) and the real, traditional recipes.
He does his videos at his humble abode, but he has some sweet BBQ hardware.
The Ole Hickory smoker that he uses in the Memphis video is 5K.

I'll post up my Butt Rub (chicks dig it) in a few minutes.

Joe's Butt Rub

1/4 Cup Paprika

1/4 Cup Brown Sugar (I use dark)

1/2 Cup White Sugar

1 TBSP Salt (I like Kosher)

1 TBSP Garlic Powder (or Granulated Garlic)

1 TBSP Onion Powder

2 tsp Cayene Pepper

1 TBSP Chili Powder

The following are optional, but I do them all....

1/2 tsp Ground Cumin

1/2 tsp Chipotle Powder

1/2 tsp Ground Ginger

1/2 tsp Celery Seed

1 tsp Dry Mustard

1 tsp Ground Coriander Seed

2 tsp Smoked Paprika

Yield = about 1-1/2 cups


To keep it simple, you can eliminate the options and just do the basic rub.
Good, basic pork rub to experiment with.
It is not too sweet, but because of the sugar content I try to keep my temp at about 225° to keep from burning.
It's about that "mahogany color" as Malcolm would say.

I've been using the Safeway "Pork Loin Back Ribs". They put out the $2.49 lb coupons in the mailer fairly often.

thanks DD...

that looks good, and I think I have everything in the spice cabinet. I'll definately be trying it out

And then use Malcolm's Mop Sauce each hour during the cook.

8 oz. Apple Juice (or Cider)

4 oz. Red Wine Vinegar

4 oz. Vegetable Oil (I use Saffola)

3 TBSP of the rub (Malcolm says 2, I like 3)

Was Marshawn invited? Heard he likes to collect 'grillz'

Hey DD, whatchu think about this one?

http://wenatchee.craigslist.org/for/4915821959.html

I've been burning meat on a Weber gasser for 15 years, and sure do miss the charcoal flavor on a steak. Opinions?

I picked it up...about 2 miles from my office. Better shape than I thought. Racks for the indirect cooking for the briquettes, Weber cover, little propane tank, bulk box for coal, looks like everything is there. Didn't even try to beat her price down, seeing as she was moving to Orygun....I felt sorry for her!

The posting was deleted, but by your description it sounds like a Weber Performer which is an awesome machine.
You can now get away from the American-style 10 minute "scorch and serve" method and do some real "low and slow" on that thing.

There is simply no substitute for true low and slow BBQ !

Congrats on the score !

Thanks DD...it's a Performer...2003 model (1st generation). Looks complete. The WKC site is a wealth of info.

Awesome !
WKC is a cool site.
Those guys will help you with anything related to Weber (esp. charcoal) grills. (I'm DirectDrive on that one)
The other site to get familiar with is....
http://tvwbb.com/ (Joe F on this one)

Both sites will take you to the Promised Land of low and slow cookery.
Just say no to Scorch and Serve !





It is so frickin much fun to cook with fire.