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Hope you had a great birthday Vermin.

Hey Captain, with a Supper Bowl menu like that you should have friends, enemies and all walks of life lining up at your door. I'd love to try those egg rolls. They sound fantastic.

Great looking Chili Mac. We've been eating rather lean lately so I'm afraid that sort of thing is off our menu for now. :roll:

Nice looking grill Vermin. I don't use my Santa Maria BBQ pit that much anymore. We only have three of us here for dinner at the most and half the time it's just my wife and myself. The SM style pit takes a lot of fuel and I can cook a couple of tri-tips on the Performer, snuff the coals and...

Nothing wrong with that kind of a diet. Looks great.

Man that's a shame you can't get some samples while visiting there. It would be a great way to recover some of their expenses. Great looking place to visit.

Love them ribs! Great job.

Going to be 77 degrees here today but the low is a nippy 44 degrees. I always fill the water pan with liquid in my WSM. Tried the sand and didn't like it. It gave off an after taste.

Great looking Christmas meal. I'm going to have to get a pair of those bear claws. Tiered of pulling pork with my arthritic hands.

Great job Vermin. It all looks delicious.

X2 :)

Sounds good to me. Great idea for the football games coming up.

Nice job as usual Vermin. Looking forward to getting together with you & Mike and doing some TTBBQ next year.

Not sure of everything but stuffing casings with hot Italian sausage is one thing on my list. And since my two daughters are vegetarians, there will be some vegetable lasagna in the oven. Maybe some grilled lamb chops and a pork tenderloin for Sunday.

I used the gas assist when I first got my Performer but stopped using it after a few months. My torch does a better job and it doesn't use as much gas.

I have the 22 1/2" WSM and fill the ring to top with lump charcoal when cooking pork butts. Light it off with a half or three-quarter full chimney of hot briquets. Vents at start are wide open. As soon as the rack temp. gets to 220, I cut all three bottom vents to 1/2. When temp goes to 250, I...

Great idea for the party. Did you inject any of that scotch into the butts? That would of made for a pretty wild event. Probably would have gotten you bared from the league though. :roll:

Love the Tiger Sauce in soups and the Susie-Q on Tri-tips.

Santa was good to you Buzz. Enjoy the smoke.

Are you sending out little bags of the almonds as Christmas gifts? Let me know so I can PM you my address. :wink:

Hey Cap, those look really good. You cook them in your Backwoods smoker? I think that qualified as a great score.

Hey Mike, just say the word and I'll sell it back to you. I don't really use it anymore.

Great looking cook Vermin. I'm going to have to check out that grill at our local Home Depot. One of my CI rungs on the performer snapped the other day while lifting a section out of the ring. Do you know if you can get a single section as a replacement?

I use water in the pan all the time. Never had a problem similar to what you explained. However, I'm in Souther California and we never have to deal with temps much below 50 when cooking.

Nice looking cook Vermin. Lot of effort went into that. Shame the results were a tad disappointing. I've been there plenty of times myself.