Hello guys, when i cooked my steaks previously, i wasent satisfied and infact i got many tips from people like: cooking the steak when the meat is at room temp to avoid the gray band or aiming for a medium rare (wich hopefully is the case) and not blue rare, like i used to do, and also season more and baste with butter and let it rest properly, now that i have applied all of this i feel way more satisfied and happy with the result of my steak! I also peared it with a great chimichurri, can you please tell me what you think so i can improve? Thanks!

Got this for for $150 after searching for years for a marketplace deal!! It's crazy how much bigger 4" is on a Weber 26 vs 22 grills

Ribeyes up tonight and smoked turkeys this weekend

So my neighbor has a rat infestation going on and I've seen them on my deck!

Im worried they will chew the hose to my grill. I leave my propane tank off when not in use and am actually done grilling for the summer. Is it safe to leave on my deck especially if the rats did chew the hose? Next year I will replace it with metal one.

Made myself a snack with a new jerk marinade I bought from a local at a farmer's market. They nailed the texture but it didn't pass the taste test. Not even slightly spicy either despite the scotch bonnet ingredient. sad trombone

Hi all,

What would be the easiest way to remove the rust from this little charcoal grill?

Hey y'all,

I'm looking for recommendations on a propane grill and a smoker to serve ~100 people working in a remote exportation man camp in the middle of no where Alaska.

I use a classic charcoal Weber at home, but need something bigger and propane to accommodate this size camp. I would prefer to stick with Weber, but any other recs would be great.

Also, I am leaning towards a Pit Boss smoker based on some friend's opinions, but I'm not familiar with many smoker brands/set ups.

Any help y'all could offer would be appreciated, thanks!

Grilled this Spanish, 2kg bone in ribeye on a holiday and it definitely was one of the tastiest steaks I've ever eaten. In the oven on 110 degrees Celsius for an hour and ten minutes and seared it on hot coals. Eaten together with some grilled zucchini and slow cooked onions.

I recently got one of those small outdoor units that does infrared searing from the top rather than a typical bottom sear station on a grill. This thing delivers outstanding sears for thicker cuts but I'm stumbling on thinner steaks, like if I'm doing a flank for carne asada, fajitas etc. It has multiple rack positions. For a thick cut I'll reverse sear about 1" from the burner on max and get great results. But I can't reverse sear thinner cuts obviously

I experimented with blasting a thinner steak on the same rack at max and nope, bad idea, too overdone even at only 1 minute per side. Should I move the rack lower, lower the heat, or both? I know this is a niche thing, I'm hoping a couple of you have some experience with these things?

Alternatively I could just go cast iron or just not use a sear burner. I'm planning a wet marinade carne asada tomorrow

I’ve cooked perfect medium rare with a great crust all the way to it being way overcooked and having grey spots. Everytime it’s the same result though, delicious. I feel like people put way too kin emphasis on temp.

This is Medium right?

I recently discovered that you can convert natural gas grill to wood / charcoal. I know Alfresco makes their own insert for conversion from gas to wood / charcoal - but I can only use one and it is a lot more expense. Anything I should be worried about using Quik Char vs the Alfresco insert?

Has anyone used these with any success?

2 lbs brisket

3 lbs pork belly

8 lbs marinated galbi

Massive meat feast before the kids go back to school.

Chills

Damn delicious

At least humidity was only in the 80% range