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No doubt! At my first time competing at The Jack Daniels World Invitational BBQ I almost got arrested for drinking in my cooking space!! Haha!

I hear that! Living in New England we have unlimited access to some amazing hoppy beers! Basically, I’m drinking all Trillium and Treehouse at this point, for IPA’s anyway.

I figured I’d post some results on the cook. I ended up going with boneless legs and a lot of shanks. Seared off and then braised with roasted tomatoes, ancho chilis, garlic, cumin seeds, and beef broth. I cooked them till 200-205 IT, rested, strain and degrease the braising liquid, pulled the...

I think you will have one real hot spot under the charcoal, and the rest of the grate wouldn’t heat up to where you would want it for searing steaks.

I love lamb. Chops, leg, belly, I love it. A perfectly cooked leg of lamb can be spectacular! I always cook mine to mid rare. However, next weekend I’m doing pulled lamb for tacos. I had planned on using shanks or shoulder, but I’m having a hard time sourcing out the amount I need. I’ve seen...

Homebrewer here, too! Cheers!

Fantastic job! Seriously awesome. I’ve been to Tuscany a few times and that is exactly what the grills look like there! We rent a house when we are there and absolutely love cooking on one of those. You’ve inspired me to build one of my own! Thanks! Mike

Yeah, like @chilerelleno pointed out, it’s that beautiful, fatty, delicious outer edge of the prime rib roast. Most good butchers would be happy to trim it off for you, and will charge you a ton for it. What I do is buy a whole prime rib roast and peel it off myself. You can still use the inner...

Thanks, @dls1 ! I did not stuff the cap. I like heavy salt and pepper, and a little garlic powder on beef. Cheers!

The bone marrow butter is crazy good! I can’t cook a steak without it now. I think that’s why I like cooking steaks/roasts in a cast iron pan. You get to baste the meat with butter, rosemary, garlic, and its own juices, and fat. The recipe that @chilerelleno posted is pretty much what I do. I...

Rolled rib eye cap, bone marrow butter, rosemary, garlic. Seared on cast iron cooked over coals. Anyone else prefer cooking steak in a cast iron pan instead of on the grill? I like doing this way: in the cast iron, but I still get to use the coals. Cheers, Mike

Massachusetts here!

When I’m cooking BBQ I gravitate towards local IPAs from Trillium or Treehouse. There’s something about drinking beer from a can around a grill or smoker that just feels so right. But when I’m eating BBQ, or most foods actually, I drink sour beers like Cantillon from Belgium, or tart saisons...

Tiggs, good luck on your first ham and your first Webber Kettle! Awesome stuff! Also, I’m sorry if I’m kinda hijacking this thread. After you guys pointed out nitrite degredation, I did a lot of research on it. And, of course, you guys are 100% correct. It’s also overwhelming how many...

Wow, thanks for the info!

Wait, what? Don’t boil PP #1 in a brine? I’ve been making hams and pastrami for 20 years and I’ve always added salts, PP#1, sugar, spices into the pot, brought everything to a boil, then cooled it down. I’m also sure I’ve seen this in published books as well. I’m a little shocked to find out...

Hey all, I’ve been lurking for too many years now! I can’t wait to jump in and become part of the community. I’ve been cooking and smoking for many years now but my new obsession is curing meat, and this site seems to have a big group of knowledgeable people on that topic. Thanks for having...