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@MonkBoy: In hindsight, I should have linked this post to my one about indoor grilling I wrote last year. The real advantage of the cast iron grill is surface area. Sometimes I even my 2 grills next to each other to have a large grilling surface.

They're also reversible, so you can flip it and use the griddle side if you like. Although the grill marks may not be a necessity, they do evoke a certain feeling when you see them, and since you eat with your eyes first, I find them nice in that respect.

@MonkBoy: I use large cast iron grills when I cook indoor and always find they work great. They heat up well over 500 degrees, create a great sear, and I have been able to duplicate a lot of my direct grilling recipes indoors very well. The only problem is the smoke, which you'll get with a cast iron pan as well, but it's a small issue for a great steak.

@PickleCat: Since these wings are cooked over indirect heat on the grill, they would be better suited for the oven than a grill pan. You could make these in the oven by arranging the wings on a wire rack set above rimmed baking sheet, and cook them at 350 degrees for 30 mins, flipping half-way through. Then finish them the same way as the recipe, in a disposable foil pan for another 20-30 mins.

I'm on board, just bought hot soppressata for some homemade pizzas last week. If the wife wasn't such a huge pepperoni fan, it'd be soppressata all the time.

Oh, I forgot Vesta, which is one of my favorite restaurants all around. Their pizza is it's own animal, super crisp thin crust (almost like a cracker) with interesting topping pairings that always seem to work incredibly well. Make sure to end that meal with some Baby Jesus Cake, it's amazing.

@Teachertalk: Yes, this is the Grateful Palate's bacon of the month club, and I couldn't recommend it more, the bacons we've received so far have been some of the best we've ever tasted.

@peekpoke: I like my chops cooked medium, rosy on the inside, which is how this was cooked. They're a lot juicer and have more flavor cooked that way, I find well done chops somewhat dry and tasteless.

Yup, just do everything the same, except in a 375 degree oven.

@heavymetalpizzaparty: I'm grilling all year round over here :)

@foolishpoolish: Sorry, didn't answer your first question...this went in fat side up. I put all my barbecue in fat side up and let it stay that way the entire time. I figure that the melting fat helps keep the meat moist while cooking, so I see no reason to flip it.

If you have a problem with the brisket not holding together, I suggest getting one of those digital probe thermometers and keeping it in during most of the cook. 195 degrees seems to be the magic number for a brisket you want to hold together while slicing, but then fall apart when it hits the tongue.

@Adam: The Best Yet on 37th & 20th Ave. I've been going here a lot since I moved and kept telling Kris it's a great store, but that Sat was the first time she trekked over there with me, and we walked in and saw the people with fruit and in the shopping cart and I turned to her and exclaimed, "See, this really is 'The Best Yet'!"

She snapped this before they disbanded.

@czken: This is easily adaptable for the oven. I'd put these apples on a wire rack placed on a baking sheet and bake them in a 350 degree oven for the same amount of time, 40-60 minutes. You'll loose the ability to add some smokey flavor here, but I don't think you'll be missing much.

I lived off BBQ in my broke ass college years; couldn't beat $3.50 for the quarter chicken plate. Even though they've raised their prices as I've grown older, and my tastes have matured, I still can't help popping in a couple times a year as a throw back.

I always leave neither totally pleased or completely disappointed, still finding joy in dipping the slightly soggy fries in bbq sauce, slathering butter on the supremely sugary cornbread, and indulging in the juicy meat of limp-skinned rotisserie chicken. Sometimes I add the great onion loaf into the mix, but totally avoid those ribs, which I'd put my money on being boiled before being quickly grilled.

Glad to see BBQ got some play here.