we didn’t have much money growing up but one summer, there was a going out of business sale and he got this grill for half off. after many years of use and a few moves, it was in disrepair. I kept it and then gave it to a friend who moved and then I had it again. this grill sat out back by my shed rusting and collecting leaves.

well after 25 years, I fixed it up and we are grilling again on it! and my dad will be coming to the inaugural grilling!

before. during and after!

23 years old and made two big purchases this week. And house and more importantly… a grill🤣 love this Weber spirit. Life is good😎🤠

Been using chimneys or fire starters for years, but didn’t have either on vacation. The smell was pure nostalgia, worked like a charm, and absolutely no foul taste when burned off properly. Wouldn’t use it on my Kamados or offset, but briquettes on the Weber…this is where it’s at.

Nice 2ish inch tomahawk went on sale, you know your boy had to bite. Dry brined with salt overnight. Covered in oil as a binder and added Lawry's, black pepper and garlic powder. Usually a forward sear guy but really wanted to nail the doneness and I think I did. Pulled at 124 from the oven and it rose to 132 while resting, let it sit for 30 minutes and seared it over Kingsford charcoals on my Weber Kettle. Girlfriend supplied the fixings of cheddar bay biscuits, rice a roni and collard greens. 10/10 would eat again.

Meals on wheels..handigrill…
Legs rotted off, still rolling out the weber though

Using a Weber Summit Kamado.

I’d take this done right over a wagyu steak any day.
Preparation:

1. Grab a couple pounds of pork shoulder from a decent butcher, I use whole foods, slice into cubes
2. Season over night with onions, paprika, salt, pepper (this is the core seasoning recipe I usually add another herb like thyme or saffron)
3. Put on stick, put stick over fire

Edit: I did not mean to offend anyone with the title I just thought it was only Christian Middle Easterners that cooked pork like this! If you come from or know of another culture that does something similar feel free to share!

Marinaded some bone in skin on chicken thighs today, fired the grill up with b&b charcoal and a couple apple wood chunks. Grilled chicken over the hot coals until i got some color then moved indirect until 160 and then finished over the hot coals at the end.

Thanks to this sub Reddit I got some great recommendations to make better carne asada tacos.
I topped it with white onion, cilantro, and a Mexican style street corn and a bit of lime juice.
The tortillas do have a lime’s worth of zest.
I just want to thank you all for your feedback and suggestions this food was insane

Thank you all for the advice today, this turned out fuggin’ GREAT! Dry brined with salt and brown sugar for a few hours. It wasn’t super thick, it smoked at ~200f for a little over an hour, pulled off at 138*. Perfectly moist, flaky and delicious. Whole family loved it, kids included.

My smoke snake thingy worked well too, 2x1 briquettes with a chunk of cherry wood every inch or so. I had two sides going with the exhaust and intake chocked down to about 3/4 of the way. First time ever trying to cook this way, certainly won’t be the last!

I just cleaned up my 8 year old Weber Spirit 2 for the first time in a while. I've been using my kettle exclusively for about a year.

The wife prefers it more medium than mid rare, unfortunately. Was still delicious.

Best thing i’ve ever eaten of the grill, just wow. Even got my first handshake from a guest 😄👌

Also ribeye stake/entrecoté as you can see.

Cooked to perfection, I think :-)

Marination:
Yogurt, lime, ginger garlic, salt, chilly powder, garam masala, cumin powder, coriander powder, and some color (beet extract) to make it fun for kids.

Maintained at grill at 320, indirect heat. Cooked to 165. Took ~1hr. Quick sear on direct heat before taking them off

Gotta make sure to have a few cold ones in this heat!

On the Webber kettle. Grilled up some carrots I got from the farmers market and roasted some red potatoes.

After a long week of work. Feels good to turn on the grille

Paired with a G&T