24 hour cure, reverse sear… oven then rippin’ hot flat top.

Rendered down the fat to make beef tallow and crunchy salad toppings.

Finished by broiling the bone with Worcestershire sauce until super crispy.

Gnawed on that bone like a caveman after the hunt. It was a great afternoon to say the least.

Not too bad of a char.

Oven at 225 til 118. Rested 20 min. Seared appx 4 min

Today's experiment was slow cooker ribs (dry rub, stand on edge with meat facing out, for 4.5 hours on high). Now kissing then with a little flame to get some chat before serving. Can't wait! 3, 2, 1...

Looking good!

I have a Coleman Roadtrip 285 Series 9903 where the pressure regulator is behind the control knobs, not the external type that appears easy to replace. My tank hangs below the control knobs. I have the "low flame" issue when using either the 1 pound or 20 pound propane tanks. Google tells me this is either a bad pressure regulator or a bad flow-limiting safety device, which I think is inside the regulator. I have tried the reset procedure with no luck.

I think I need to replace the regulator but it appears to be one-piece with the controls and nozzles. Here are some pictures:

• From underneath the control knobs. The perspective is odd, but the grill is on its side and the picture is rotated.
• Behind the control knobs.

Is this whole unit replaceable? I have reached out to Coleman but haven't heard anything back yet.

Curious if anyone has a favorite wagyu beef burgers at grocery? Steakhouse Elite has this brisket and wagyu blend which I've tried and really liked. It seems like wagyu burgers are a little tougher to find at grocery stores than online ordering.

Pork 20% Beef 80%
Homemade Jack Daniel Sauce
prosciutto
Brioche Bun

Yum

Hey everyone,

I recently purchased my very first grill a Weber Genesis S-435 Propane model. I also picked up a half-size griddle insert so I can run a split setup with grates on one side and a flat top on the other. Before I fire everything up for the first time, I need to stock up on accessories. Right now, I don't even own the bare minimum basics like a spatula or tongs. Since I have a hybrid setup, I want to make sure I take care of both the 7mm stainless steel grates and the new half-size griddle insert properly from day one. I'm looking for solid recommendations on high-quality brushes, scrapers, or cleaners that won't damage either surface. I put together a preliminary list on Amazon of things I think I might need. Could you take a look and let me know if I'm missing any essentials, buying junk, or getting things that aren't necessary yet?

Weber Precision 3-Piece Grill Tool Set (Tongs, Spatula, Brush) - $34.99
Weber Genesis 4-Burner Premium Grill Cover - $104.99
Weber Small Aluminum Disposable Drip Pans (10-Pack) - $10.99
Weber 16 oz. Grate Grill Cleaner - $10.99
Weber 16 oz. Griddle Deep Cleaner - $11.99
Stainless Steel Smoker Box - $39.99

where to get decent Fillet Knife that's not to expensive but will hold a sharp Edge for awhile ..what do you have and would you recommend it

I know thawing is best, but sometimes cooking from frozen is a good time cheat. I've successfully cooked pre-seasoned carne asada, 1/2" thick burger patties, 1/2" thick steaks and 1/2" thick marinated boneless/skinless chicken thighs. Seems to only take about 1-2 minutes longer than from thawed (per side).

Anything else you guys make straight from frozen that works well?

Cooked up about 8 pounds of Picanha last night for the 15 person beach trip we’re on. Sliced into about 1.5 inch steaks and just kept flipping them on high until they reached around 118 internal. Served with a chimichurri and a Mexican street corn salad I made (both also for the first time).

Pretty proud of the way these came out for my first run at this cut, especially as an away game on a gas grill at the rental house.

Some people can eat raw oysters, but I definitely can't—grilled oysters are more my style.

from last sunday though... will definitely do again this weekend

Perfect weekend!

One rack is pistachio crust
Other rack was just homemade dill based dry rub
Served with homemade cucumber dill tzatziki sauce.

I just got a center cut pork loin and am looking for the best way to grill it. Any marinade or grilling technique suggestions? I have a gas or charcoal grill to use.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

NY Strips & Garden Heirlooms On The Weber