Serious Eats - seriouseats.com

Make sure to add (MillerCoors) next to that Blue Moon bullshit.

No way. Get that healthy crap away from my pizza.

Pep and peños is the holy grail of pizzas. Way.

Still missing Blue Cheese...

I line the drip tray (which is NOT food safe) with aluminum foil and use the drippings for gravy. It totally works. Also, I was able to jam an 18 lb bird in there last year.

I've also done hams and ribs in this. Ham came out perfect, ribs not so much. I think the big difference is for the turkey and ham, I used the Alton Brown method of brining, and the ribs were just too dry and cooked too quickly.

Here's another trick you can do: Find grill grates that are small enough in diameter to hang with S hooks from the cage. You can put multiple layers in there and cook all the dogs and burgers and skewers you can imagine. Replace the lid with a larger grate that fits the whole thing and you have an easy bun or roll warmer.

I agree with laciscott, especially when it comes to breakfast sandwiches. The chewy bacon ends up being pulled off the sandwich, whereas the crunchy bacon breaks easier.

I use the mini George Foreman grill to cook the bacon. It lets the fat drip off and has a way of getting that crunchy, but still chewy consistency I really love!