Porkchop

tony, you are right on the money there!

takes all sorts i guess... haven't done brisket in forever... just such an ornery piece ot meat...

BEEE-YOOOTEEE!

i'd agree, if you count hayboxing/hotboxing as "storing"... works great for ribs and shoulders... wrap in saran and then foil, and throw in a styro cooler packed with batting (old newspapers or old walmart bags works great) and just let them sit for a couple hours. allows the juices to settle and everything really tenders up. great for when your q comes off the smoker well in advance of the party. try it sometime!

nicely done. like the trim job you did on the brisket too...

i think blacks does em hot too. one a them texas joints does em hot and fast, pretty sure.

NICE!

that is the work of an evil genius!! i think i'd just do the bacon wrapped banana, but the rest of it gave it the whole "chili dog" effect, which is wayy cool! i bow to your leg-upmanship! nice pics! nothing there looks wrong at all!

well, some of the filling oozed out during the cooking process on some of them, so let's say "reduced fat"...

w00t!!11

tony b, can i change my answer??? now that you mention, looks like pineapple to me too... damn these old eyes...

TERRA COTTA! good call! i love the look of the tiled, but i always thot of terra cotta as a classic! can't wait to see the pics!

man, i'm with you dennis! sirloin has always been my favorite for that reason... all those you mentioned, and i would add top round cut for LONDON BROIL... london broil and tri tips are such good, straight-up roasts for the grill. cook rare and slice thin across the grain... can't eat it fast enough... NORMSTAR - those are beeyoooteeful flank steaks! great char! did you get any pics of the plating?

dude, they were good. even better after a night in the fridge and then reheated for 30 seconds... i'll make them again... too bad we don't get tastykake here in IL

wow. this is new... too cool!