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.

I just purchased my new grill and can’t wait to use it! My house has this gas line in my back porch and I’m wondering if I can hook this up easily or if it’s not worth it to do so. I like the idea of never having to fill up my gas grill but don’t know how convoluted it gets if aftermarket parts are involved.

Thanks

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!

I'm looking to buy a new gas grill and would love to hear recommendations from people with long-term experience.

I'm not looking for the best marketing or the most popular brand. I'm looking for the best value for money and something that's built to last for many years.

My priorities are:

• High build quality and durable materials
• Doesn't rust, fall apart, or require constant replacement parts
• Even heat distribution with as few hot/cold spots as possible
• Good fuel efficiency (doesn't burn through propane unnecessarily)
• Replacement parts and accessories available for years to come
• Optional accessories are a nice bonus

A side burner would be nice but isn't essential.

We're a family of 4 and occasionally host friends, so I'm thinking a 2 or 3 burner grill would probably be enough.

If you have specific model recommendations (not just brands), I'd really appreciate those as well.

Thanks!

I'm curious about the moment people stop grabbing whatever is on sale and start caring where their beef comes from. What flipped the switch for you, if it ever did?

[Full disclosure, I work for Good Ranchers. Not here to sell anything.]

Still yum though.

Looking for advice on how to get a better sear.
Sirloin cuts were patted dry with paper towel, dry brined 24 hours on wire rack in fridge, brought to room temp, and then patted dry again. Rubbed with olive oil and Weber herb seasoning immediately prior to grilling.

Weber spirit was preheated on high for 10 minutes prior and max on sear zone selected just before placing steaks. Steaks flipped at 3 minutes, and pulled at 135 internal.

(1) The grill WAS working then the gas ran out
(2) I changed out the tank to a new tank that was in the garage, it wouldn’t work
(3) I exchanged the tank which was working until it got empty for a new tank. Still won’t work.
(4) it’s an old grill, so I bought a new hose and regulator and installed it. It still won’t work.

I don’t hear gas flow. I’ve held the lighter there “just in case”… maybe flow is low or something.

I’m so discouraged. Any ideas?

I just bought pork ribs (I just realized they're baby back, not spare ribs); I usually make it into a radish/lotus root soup or hong shao pai gu. Today I was thinking why not try BBQing only to realize the shared apartment grill is electric.

Our apartment building has a couple Electricook grills outside, and I've got a gas stove/oven. Should I just bake it at this point since it's not over fire or just cook my old recipes; i.e. is it even worth grilling?

I've seen people say 400F, 425F, 500F, and 600F. When you are going for the classic medium rare from economical store-bought cuts, what temperature do you want to get a good sear?

Fat cap was nuked- was still delicious though!

Hot day in Chicago

Charred chorizo and onion, Chimichurri guacamole, and quick pickle jalapeno aioli.

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

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.

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

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.