Gotcha Tony. We grill also but not the smoker. Takes too long and hard to keep the temp constant.

Tony, I do the same thing. My permanent low-carb diet requires me to grill 4 days a week. I do not have a fireplace grill! I do have a drop in grill device for my Jenn Air Stove. But my wife would rather I grill outside and leave the mess there.

Put the blade on the John Deere this morning. I am all done winterizing.....yeah!

Here's the Tuscan Grill in my fireplace ...

Originally Posted By: pappy19

1 ½ Cup Yellow mustard
½ Cup cider vinegar
6 Tablespoons brown sugar
2 Tablespoons Ketchup
2 teaspoons hot sauce
2 teaspoons Worchester sauce
1 teaspoon black pepper

The Cooks Country TV food show just copied your recipe!

No, Pappy copied Cook's Country, but I never said it was my recipe, but South Carolina's BBQ sauce, so they had to get it from somebody. It's a good one.

Pap

Indeed it is!

Love that fireplace grill Tony. Never seen a set up like that.

Warren -- Ever used a Big Green Egg or similar ceramic cooker? Those things will hold a steady temp for hours. I'm not a member of the Green Egg cult but they are really good for low and slow cooking. Not so much for smoking though. Between the Egg, the big metal tank smoker, gas grill and the Weber, I'm pretty well covered. Even so, I have to say that I am lusting after one of those Traegers. Really want to try one.

And, as long as we're posting stolen recipes, this is one of my absolute favorites from the El Paso Chili Company's BURNING DESIRES cookbook. Leans towards the mustard side but still has some sweet and some heat. Good as both a cooking sauce and eating sauce.

OINK OINTMENT

1 cup Dijon Mustard
1 tablespoon Colman's mustard powder
1 tablespoon Hungarian sweet paprika
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup flat Dr. Pepper
1/2 cup ketchup
1/2 cup frozen apple juice concentrate, thawed
1/3 cup cider vinegar
1 tablespoon packed light brown sugar
1 teaspoon freshly ground black pepper

In a medium nonreactive saucepan, whisk together the mustard, mustard powder, paprika, onion powder, and garlic powder. Whisk in the Dr. Pepper, ketchup, apple juice concentrate, vinegar, brown sugar, and pepper. Set over medium heat and bring to a simmer.

Cook, stirring often, for 5 minutes.

Remove from heat and cool to room temperature. Transfer to a storage container and let stand in a cool place or the refrigerator for 24 hours before using. Unused ointment can be refrigerated for up to 2 weeks. Makes about 3 1/2 cups.

Jim,

I don't have the egg or the clones but as I see it they are pretty small grills. I do just fine all winter with the gas grill. Im just not up to spending hours tending to the smoker in the cold.

Well then you just need to build a heated cook shed. And, it would make a great man cave if you don't already have one. ;-)
But seriously, understand completely about not hunkering down in the snow to cook. I figure a day or maybe two of snow is all I could stand. Don't see how you folks can cope with so much of it for so long. But then, over 4 months of 90++ degrees and
90++ percent humidity for me here is not such a great thing either.