First time grilling a steak of this caliber. I Think I did ok, maybe the best thing I’ve eaten. Seared on ss hibachi plate for 70 seconds each side.

Salted and put in the fridge in the morning, then smoked and seared in the evening. I have been finding more chuck eyes like this at my local grocery store, and they have been worth grabbing every time.

You smashing or you passing?

I work over a massive black top grill, highly even and consistent long term extreme heats, high potential of steam and contact burns, usually no flame, 10 hour shifts, 5 days a week, with lots of complex movement of very small pieces of food being folded or shuffled using spats.

What are some good gloves that can protect me under these criteria?

I've tried looking into it myself but almost every review of grilling gloves talks more about open flames and big foods. Not black tops, long term pervasive heats, and steam burns. Perhaps, they all amount to the same thing but honestly wouldn't know.

Any advice would be great!

P.S. I'd prefer machine washable, I don't have access to dry cleaning.

Greetings,

Cooking on a PK360 and trying to stick with lump, ideally something affordable like B&B. The bag is mostly small pieces (see pic). I’m aiming for about 500F indirect for crispy chicken thighs. Would be nice to go even hotter for pizza on a stone.

The best I’ve managed is 450°F, and only with a wide single-layer fire, which eats into my cooking space. When I pile on more charcoal, the small pieces pack tight, airflow drops, and the temp falls, even with both vents wide open. I light with a full chimney.

Briquettes get there fine, but I’d like less ash. Any tricks for arranging small lump, or is the answer just a better bag, or briquettes?

many thanks in advance,

a.p.

First ribeye in a couple years, finishing the potatoes on the grill have them a great flavor. Got the ribeye a little color over the coals then cooked until 120 then finished over the coals until it hit 130

First time ever owning a grill! Very grateful!

Cooked two batches of wings on my Traeger, one straight from frozen and the other fully thawed.

Same seasoning, same temperature. Started at 375°F and bumped it up to around 425°F toward the end. No sauce, just wanted to see how they compared.

Put the frozen ones 10 mins before and they took an extra 7 mins only and the skin was crispier than the thawed ones.

Frozen ones are always to the left of the pics..

I cooked this last Saturday and reheated it finally tonight.

I salted the butt and refrigerated overnight in a 2.5 gallon ziploc bag. I added one can of pickled jalapeños and a bottle of Mojo marinade to the bag. I kept that in the refrigerator for 72 hrs.

Got the PK to 225 degrees and added cherry, apple, and pecan wood for smoke.

I put the butt on straight from the refrigerator.

I wrapped it at 175 about 9ish hrs into the cook.

It was probe tender at 204 degrees.

It sat wrapped in my fridge until today.

I spread a thin layer of beef tallow and 1/2 bottle of Kosmos OpX bbq sauce on the butt then wrapped in 2 layers of foil. I put it into a 275 degree oven till it hit 170. I kept it in a bbq blanket till it dropped to 150.

Bone pulled clean and it pulled nicely.

Made a sandwich with creamy slaw with potato salad and red cabbage for sides.

Están ricos 🫢

Just enough heat, from my work(supermarket). Grilled to perfection.

Hey guys,

I’ve bought my first Weber a few weeks ago, been absolutely loving it and already have a massive problem on my hands.

Last week I used a grill mat(like one of those teflon ones) and made a massive amount of food for around 8 people.

After letting the grill cool down and starting to clean it I noticed some gooey, sticky and flaky residue on my grill grids. Now I’m wondering if said grill mats melted onto it, because I couldn’t notice any damage to the bottom of it?

Now how do I clean those most efficiently? I don’t wanna damage coating or anything like that. Help is greatly appreciated and I badly need tips on how to properly clean the whole thing.

Edit: I turned the grids over to take the picture.

I seasoned the ribs overnight with raw sugar, kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol pepper using Italian dressing as a binder. I left the membrane intact on the ribs since it will protect the meat during the cooking process. I barbecued these ribs on my Weber Smoky Mountain smoker from start to finish using only direct heat, starting with the meat side down with the grill grate directly over the coal box. I made sure to move to ribs around so they would achieve a nice sear without burning. After the ribs had achieved a good crust I moved them to the top rack of the smoker with the water pan removed to keep the heat direct & cooked them at 300F until tender. I mopped the ribs every 8-12 minutes using a mixture of beer, orange juice, cider vinegar, onion, poblano, crushed garlic, lemon slices, brown sugar, salt, & arbol pepper that had been brought to a boil & allowed to cool (add 2 parts ketchup & 1 part mop to make a bbq sauce if desired). After cooking for 2 hours the ribs were ready to come off the smoker. The ribs were bite through tender while still retaining nice char/grill flavors, the cooking method also turned the membrane into a nice crispy texture with the soft meat. This was a really fun way to do ribs & while I don’t think this replaces smoking ribs with indirect heat I do think it’s a good alternative & suggest other people give it a try & see what they think. I served the ribs with sweet baked beans & esquite.

Hello all! I’m trying to restore my father in laws gas grill. He thinks it’s from the late 90s or early 2000s. Can anyone identify the model/ model number ? Any help is much appreciated!

Damn. Just damn.

I made a mistake and bought backyard butchers meat (not a lot) and it came with burgers. They miraculously came out ok. The steak…not so much.

If you ever see backyard butchers trucks DO NOT purchase from them.

Can’t wait till I get my half cow from my actual farmer friend. I’ll post pics of some cooks.

Do they exist? Or is the only choice the plate that goes over the grates?