Looking to get my first grill. Nearly got a 4 Burner Weber Spirit brand new for $500 but the seller ghosted me. I may now pivot to this. Worth the price? Looks decent. What do you guys think?
Garlic/ onion rub, salt and pepper on the steak. Blanched the beans and potatoes and threw em in the convection oven with a little butter and oil.
Split and cleaned the crabs out then stuffed the heads with an aromatic mix, saved the rest of the aromatic mix for the butter.
Pan fried some mini scallops (which we also tossed in the aforementioned butter)
Grilled em while drinking a few Bud Heavys.
Steak came to about a medium and we enjoyed everything thoroughly🫡
*pardon the atrocious lighting in quite literally every room of my house🤣
Shoutout to Flannery Beef. Highly recommend them when they’re running their 30% off deals. This is the Jorge Rib steak (32oz). Total damage was 69 bucks or so. Restaurants in SoCal sell similar quality beef for 180+. Seriously delicious and lends itself well to reverse searing.
I’ve been grilling for the better part of 30 years and recently started experiencing an issue. I am too often experiencing flare ups and sooty char on my meats. It’s that unappetizing gray-black char on the meat accompanied by the nauseating flare up smell. Can be seen on the right side of the steak in the attached picture.
Equipment is a Weber Genesis II propane. Propane pressure is spot on. Flame looks good. Grill is clean (though it can be worse with a couple of weeks of build up).
Not sure what I’m suddenly doing wrong or what might be the issue with my grill. It’s happening on all kinds of meats - from lean chicken to fattier rib eyes.
Any thoughts on what I should be checking? Thanks.
EDIT: The finished product looks much better with a sear. The ribeye was frozen and was only flipped once at this point. I was cooking at a medium heat due to the fact it was frozen. I normally cook at higher heat, especially with fresh meat, but it exacerbates the flare.
Got it for my dad for father’s day and we’ve been addicted. Moving out this week to another state to a place with no grills allowed..
I have a Weber Jumbo Joe my wife got me for Father’s Day (my first grill). What I’m running into is it doesn’t seem hot enough. For example, the other night I made burgers after some veggies (zucchini, bell peppers) and everything eventually cooked but it took forever! No sear on the burgers either. Tonight I did hot dogs and shucked corn on the cob and again, no grill marks but things eventually cooked.
I’ve been using. Kingsford compact chimney at least 3/4 full of kingsford triple action briquettes and wait until the top coals are about half gray and then dump, covering just half of the grill spread out. I let the cooking grate heat up at least 5 minutes before putting food on. Barely any “ssss” when I put the hot dogs on first.
Do I need to pile the charcoal closer together instead of spread out over half the grill? My vents have been wide open as well. Do I let the grate heat up more? I can’t imagine that’s the case bc then after it’s heated more, everything should be fine I would assume.
Any help or advice would be greatly appreciated. 🙏🏻
The saving grace has been the food is beyond delicious. I’m just confused why I’m not getting any sear and also why it takes so damn long to cook everything.
2 pork tenderloins. The larger one was marinated in a ginger, honey sauce for 6 hours; the other one got some Lem’s (local bbq joint) seasoning. I not a huge fan of the ginger marinade but the Lem’s rocks.
First time smoking beef ribs. They turned out great. I’m Happy because it was not cheap. Sylvester says hello 🙂.
Everyone talks about brisket and ribs, but we've found some underrated cuts can turn out amazing with the right technique.
What's your favorite cut to grill, and why?
Made baby backs yesterday on my Weber kettle. Followed directions and timing closely, 3-2-1 and kept temp near 240. Similar how I did last time when everyone said they needed another hour so I was prepared. I’m really unsure why mine was cooking so slow when I see others posting here with that timing and it’s perfect. I didn’t take a picture of them on the grill but wondering if they should be closer to the heat side. Anyways, the meat was very tender and slid right off the bone. I think the extra uncovered cooking time hurt the sauce a little be was still good. Last thing I wish packaging would say if they removed the membrane. It was definitely removed but as I’m new had some trouble making sure and did a little damage to the side.
Big shrimps to go with my chicken, Cumberland sausages and cider. I made a sesame oil, cumin, vinegar and diced garlic marinade to drizzle on and use as a dipping sauce.
It was a fun day 🍻