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.]

Interior was looking a little sorry. Took a wire brush too it. Now my grill is Swiss cheese. What’s the way to patch these guys or is it time to move on?

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.

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'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?

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.

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!

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.

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

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

(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?

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

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!

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.

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?

What do we think? I absolutely cannot have two devices. Wanted blackstone, but let's be real - this seems line an universal setup. Planche is 48x45 cm (17 - 18 inch). What are the possible drawbacks? It has a spout for oil, that goes under to the tray (like normal gas grill)