r/grilling

Flank steak, I didn't get a chance to dry brine because I hit the butcher in the morning and then it went straight into a vac sealed carne asada marinade for about 5 hours. Topped with a simple SP and olive oil guac, pico, and grilled peppers/onions. I wasn't looking for a killer sear on a wet marinade but that's fine, they just wanted it done a little towards medium for wraps. I have no problem delivering that preference next time but what do you think overall?

There are two completely different sides to the stitch. Ome side is loops wrapped around the actual stitch. The other side is the stitch itself. Undo the end just a tiny bit and the whole thing just unravels. To the people that said I was AI a few ago. Ha. You're just jealous you can't do this and need a machete to open a bag of charcoal or feed.

Marinated in olive oil, garlic powder, and MSG for an hour, then added salt right before throwing them on the skewers. Tossed in some bang bang sauce when they came off the grill for a Japanese style rice bowl cucumber salad and edamame.

Option 1: is a brand new Weber master touch 22 inch in a color I like for about $289 plus tax.

Option 2: the pictured Weber performer deluxe in a color I don’t mind for about $325. The lighter works and the inside looks relatively clean. Used for sure but maintained.

I had this can of ricksrds red and a bunch of meat...lol

So I made some beer and cranberry beef sausage with ground brisket

Tenderloin steak that I used a brisket rub on....cooked on oak coals...I brushed cloe to the end with my own bbq sauce.

Cast iron skillet on charcoal grill, beef tallow. 8 mins on each side, then constant flipping for a few mins, and then rest. This must be one of the best methods I've tried.

Here's the sliced steak https://imgur.com/a/UYqeJYM

3 hours basic marinade to maintain juiciness plus a homemade coffee ground dry rub after. Cooked to internal temp of 125. Let me know what you think!

-Chicken tits on the grill with an easy marinate

-Corn shown with the intent to be "Elote-ed"

-Aji Verde sauce, not my best but we were still very pleased with the results

-Chile Rellano's with a cooked Salsa Roja

-My wife wanted baked brie so she ran some of that in the cast iron

-Shes also a "Shrimp Cocktail-oholic" so we set that up with some homemade cocktail sauce

-Honorable mention made some gangster Spanish rice

And heres the full plate. And then the dog sticking his mitts in the full plate.

I thought that a tenderloin would be too skinny to butterfly and roll up, proved myself wrong.

Stuffed with chopped cilantro, basil, garlic, shallot.

Im trying to get better at grilling steaks by implementing things like the dry brine, positioning on the grill and getting a feel for timing. My goal doneness is medium rare but as you can see my strip is closer to medium and we wont talk about the tenderloin. Im noticing during the flips and rotations my grill is losing some heat which makes getting the sear that i want difficult without overcooking. For reference, I grill on a weber performance deluxe (The meta charcoal grill). aAfter bringing the temp up to 500 ish i throw the steak on for a minute and a half then rotate 90 degrees. after about another minute and a half i flip. This is where my cooks fall apart. The second side usually takes almost double the amount of time to develop only close to the same sear which is too long for the steak to be over the fire. Not to mention the filet cooks sooo much faster than the strip. Please grant me your wisdom grilling council especially when it comes to orientation and heat management for the grill.

Idk it was yummy as hell

Filet mignon and striploin

Got a Weber Genesis e325. Where would you feel safe grilling in this pic? 5 feet from house to fence.