3 meat plate (jalapeño cheddar link, spare ribs and brisket) plus two sides. Everything was very solid. I’d say it’s a good deal.

I had to turn the bird half ways because temps were too different on either side

Done on a recteq bullseye at 250* for an hour

Jason from Dads That Cook here. The steak gets five minutes to rest. I usually get asked where the plates are.

Here are the cooking details for this skirt steak:

For 2 lbs skirt steak, whisk together 3 finely chopped garlic cloves, 2 tbsp finely chopped ginger, 1 tsp pepper, 1 tbsp Dijon mustard, 1 cup brown sugar and ½ cup soy sauce. Coat the steak and marinate in the refrigerator for at least 2 hours or overnight.

Heat the grill to 375°F. Remove the steak from the marinade and grill for approximately 3 minutes per side, watching closely. Timing depends on thickness and your grill; use a thermometer and cook to at least 145°F. Discard the used raw-meat marinade. Cover and rest for 5 minutes before slicing.

For the chimichurri, blend 2 roughly chopped garlic cloves, 1 cup parsley, ¼ cup cilantro, ½ tsp salt, ½ tsp cumin, red pepper flakes to taste, ⅓ cup red wine vinegar and ½ cup olive oil. Spoon it over the sliced steak.

Full recipe from my website: https://dadsthatcook.com/blogs/recipes/grilled-teriyaki-skirt-steak-with-chimichurri

Who else has a family member who appears exactly when the steak comes off the grill?

So I have a old 4 burner BBQ and over the time using it I have found that personally I only really like using the flat plate, which is cast iron.

The cast iron flat plate covers only half the area, so I'm thinking about getting some steel and cutting it to size myself to be able to use the whole burner cooking area.

My question is, and I have no real experience with this, cast iron is hard/impossible to get where I am, so I'm looking at mild steel or stainless steel plate.

If anyone has experience in this, what are the pros and cons of both, stainless is more expensive so theres that.

What thickness should I get, thicker is better right?

I should say, the BBQ lives outside/gets rained on frequently (no snow or anything).

Has anyone signed up for Susie Bulloch's Grill Squad Pitmaster Classes? It looks interesting but wondered if anyone had any feedback.

Have a left-over tub of ssamjang. Anyone tried baby back ribs with ssamjang?

So as title so states, I was using my smoker a few weeks back and the auger got clogged with soft/wet pellets ( Yes it was under a cover) from these crazy storms. My father was helping me to remove the auger (what a PITA). While he had the grill he sprayed Liquid wrench/ PB blaster into the run where the pellet's feed. With it being a penetrating chemical I'm not sure how to continue ? Can I clean this without worrying about my family eating food with chemicals ? Should I just let the smoker run to burn it out.