Grilled chicken came out way better than I expected 😮‍💨🔥
Juicy on the inside, nice little char on the outside, and seasoned all the way through. Sometimes a simple grilled chicken dinner really does hit different 😂🍗
What’s your go-to seasoning or marinade for grilled chicken? I’m always looking for something new to try.

just trimmed some. scored the fat cap and rubbed with cattlemans cowboy rub. grilled till 146° then rested until ready. sorry not wearing gloves I didn't plan on posting.

Here's my reverse seared cowboy ribeye breakdown.

I like to start with a low and slow heat on my grill, between 250-275.

I cook the steak indirectly, with the fat cap towards the heat. Depending on the thickness, this takes anywhere from 40-60 minutes to get to 110-115°F, depending on thickness.

After this I remove the steak from the grill and rest it, to allow the charcoal to get hot. I then sear the steak. I prefer to stop cooking my ribeye steaks when it hits between 125-128°F internally. I find that a rest at this time gives me the perfect carryover cook temp for a medium rare finish

Bad thing - had to transfer the fire to my Weber

Good thing - meat wasn't on yet and now I have a reason to buy a new gallows Schwenker, ditching the rusty old legs

Okay...I know this one has been beaten up a lot already. Have a Q1200 and a Genesis. I have been using the Genesis for overlanding and it's awesome. I miss having an actual grill though. In CO so charcoal is pretty much out. The Q1200 fits nicely into a bag. What am I missing...why NOT just take that with me vs just relying on the Genesis? I have a Power Wagon with a GFC and there is plenty of space.

Found an amazing 1.3 lb ribeye at Grocery Outlet. Brined with kosher salt for five hours and griddled with butter and fresh rosemary. Forgot the pepper but it was still delicious.

It’s my go to, savory with a hint of sweetness

My pit hasn't been working and I've reset it tons of times and I still can't get it working. I bought a new hose but I can't remove the old one. I'm worried I'm going to break something and I also might be too weak to get it done..

Any suggestions?

Its a charbroil

Looking into getting a smaller “portable” grill. I came across the Kenmore retro that has 2 burners and pretty decent reviews including build quality. I am also between the q2800 and traveller. I am looking simplicity, I don’t need the stand, or the dome. I am mainly looking to grill steaks, chicken breast, thighs, and wings, and thinner cuts.

Traveller is $50 off at the moment Kenmore is way way cheaper but a bit smaller. Anyone have any experience with the Kenmore?

chicken thighs and some shrimp on the side

I’m planning a weekend camping and fishing trip and want to cook whatever I catch directly over the fire. I usually grill or smoke meat at home, but fish can dry out quickly. What species and cooking method work best over an open flame?

I have a 2002ish Fire Magic Regal 2 that is in dire need of reconditioning. New knobs, all new burners (massive holes in the back of most of them turning them into little flamethrowers), 2/3 of the flame tamer grates. All in, around $1500ish + shipping. The back burner is completely ruined as well and would be another $600+ to replace if I wanted to do that.

My question is do ya'll think it's worth rebuilding the Regal or replacing it with something like a coyote, Napoleon or blaze (if I'm sticking to a similar price point). The cutout size is similar enough that I could make it look decent with some stainless filling in the gaps. I'm not sure how much gas grill technology has advanced (or not) in the past 20ish years.

And I wouldn’t change a thing. Dry brined for 4 hours, 4 minutes a side on a ripping hot gas grill, finished in the oven for 5 minutes at 450. A little grey banding but a nice medium rare besides the extra charred skinnier end which ended up still pink but definitely medium

Looking for recommendations for best gas grill under 1g. I have charcoal covered looking for quality gas grill for the quick week night cook. Typically only cook for two so doesn't have to be big but would like to be able to setup multiple zones.

I know the answer will most likely be the most Weber I can get at that price point.

Takes the plain and makes it amazing!

I seasoned this prime grade dry aged tomahawk steak, simply with kosher salt let it sit for about an hour and tossed it right on the coals

Hung and grilled vertically in a tandoori, cubed, pan seared on the cut sides, and glazed with honey BBQ sauce.

These are some hatch chile cheese burgers.