Salted and put in the fridge in the morning, then smoked and seared in the evening. I have been finding more chuck eyes like this at my local grocery store, and they have been worth grabbing every time.

You smashing or you passing?

First ribeye in a couple years, finishing the potatoes on the grill have them a great flavor. Got the ribeye a little color over the coals then cooked until 120 then finished over the coals until it hit 130

First time ever owning a grill! Very grateful!

Cooked two batches of wings on my Traeger, one straight from frozen and the other fully thawed.

Same seasoning, same temperature. Started at 375°F and bumped it up to around 425°F toward the end. No sauce, just wanted to see how they compared.

Put the frozen ones 10 mins before and they took an extra 7 mins only and the skin was crispier than the thawed ones.

Frozen ones are always to the left of the pics..

I cooked this last Saturday and reheated it finally tonight.

I salted the butt and refrigerated overnight in a 2.5 gallon ziploc bag. I added one can of pickled jalapeños and a bottle of Mojo marinade to the bag. I kept that in the refrigerator for 72 hrs.

Got the PK to 225 degrees and added cherry, apple, and pecan wood for smoke.

I put the butt on straight from the refrigerator.

I wrapped it at 175 about 9ish hrs into the cook.

It was probe tender at 204 degrees.

It sat wrapped in my fridge until today.

I spread a thin layer of beef tallow and 1/2 bottle of Kosmos OpX bbq sauce on the butt then wrapped in 2 layers of foil. I put it into a 275 degree oven till it hit 170. I kept it in a bbq blanket till it dropped to 150.

Bone pulled clean and it pulled nicely.

Made a sandwich with creamy slaw with potato salad and red cabbage for sides.

Just enough heat, from my work(supermarket). Grilled to perfection.

Hey guys,

I’ve bought my first Weber a few weeks ago, been absolutely loving it and already have a massive problem on my hands.

Last week I used a grill mat(like one of those teflon ones) and made a massive amount of food for around 8 people.

After letting the grill cool down and starting to clean it I noticed some gooey, sticky and flaky residue on my grill grids. Now I’m wondering if said grill mats melted onto it, because I couldn’t notice any damage to the bottom of it?

Now how do I clean those most efficiently? I don’t wanna damage coating or anything like that. Help is greatly appreciated and I badly need tips on how to properly clean the whole thing.

Edit: I turned the grids over to take the picture.

I seasoned the ribs overnight with raw sugar, kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol pepper using Italian dressing as a binder. I left the membrane intact on the ribs since it will protect the meat during the cooking process. I barbecued these ribs on my Weber Smoky Mountain smoker from start to finish using only direct heat, starting with the meat side down with the grill grate directly over the coal box. I made sure to move to ribs around so they would achieve a nice sear without burning. After the ribs had achieved a good crust I moved them to the top rack of the smoker with the water pan removed to keep the heat direct & cooked them at 300F until tender. I mopped the ribs every 8-12 minutes using a mixture of beer, orange juice, cider vinegar, onion, poblano, crushed garlic, lemon slices, brown sugar, salt, & arbol pepper that had been brought to a boil & allowed to cool (add 2 parts ketchup & 1 part mop to make a bbq sauce if desired). After cooking for 2 hours the ribs were ready to come off the smoker. The ribs were bite through tender while still retaining nice char/grill flavors, the cooking method also turned the membrane into a nice crispy texture with the soft meat. This was a really fun way to do ribs & while I don’t think this replaces smoking ribs with indirect heat I do think it’s a good alternative & suggest other people give it a try & see what they think. I served the ribs with sweet baked beans & esquite.

Hello all! I’m trying to restore my father in laws gas grill. He thinks it’s from the late 90s or early 2000s. Can anyone identify the model/ model number ? Any help is much appreciated!

Damn. Just damn.

I made a mistake and bought backyard butchers meat (not a lot) and it came with burgers. They miraculously came out ok. The steak…not so much.

If you ever see backyard butchers trucks DO NOT purchase from them.

Can’t wait till I get my half cow from my actual farmer friend. I’ll post pics of some cooks.

Do they exist? Or is the only choice the plate that goes over the grates?

Grilled some buffalo chicken wings and BBQ chicken legs. Both actually turned out juicy and great considering I was drunk!

At an Airbnb and they only got these two small charcoal grills. Taking the meat to my buddies house when they get to temp to finish them off with a sear but is this okay to get them reverse seared? Charcoal is going and indirect (as best I could these things are small and I got lots of meat). Have temp probes to watch them. I’m assuming I should flip the single tri tip eventually. Any advice?

Harvested more scotch bonnets (first year growing myself) and made some jerk wings. The marinade is the same and then lightly tossed in franks before finishing in airfryer then retossiny lightly in franks. Combined flavor is really out of this world.

Just got this grill, the guy said it sat out for some time but it’s 1/4” steel so “nothing happens to it”. Feels pretty good just needs a good cleaning. I’m seeing making a baking soda paste, rinse, dry immediately, and oil down? Is that about right? Not wanting to go crazy just a basic cleaning and call it a day. Would that suffice? I’m a complete noob at this.

If so, I would love to read your thoughts. Especially if you use it to trim packer briskets for a smoker.

TIA!

Anyone have any suggestions on how to remove this screw? i’m trying everything to be able to replace the igniter button on my crappy little master chef 280 2 burner bbq. this thing has lived in deplorable conditions to be quite honest so i’m not shocked by anything. don’t ridicule me for how gross it is, i know and i don’t care right now im fixing it before i clean it.
so far we have tried WD 40, pliers, different size screw drivers, some fuck ass saw thing i tried jimmy-ing under the screw (shocker didn’t work), flat head, flathead with a rubber band

i’m adding all the relevant pictures in here for all the things i got going on for someone smarter to tell me what to do because im literally just a girl with a crappy lil canadian tire tool kit (i don’t own a drill yet i fear)

picture one with the green circle is the screw i need OFFFFF, 2 is the igniter kit i bought, 3 is the replacement burner thing i could go get but i dont know if it has that little box from the green circle

can i go buy a whole new one for 200$ yes do i want to? not really when all i gotta do is move 1 screw and replace 2 now crispy washers

UPDATE:

Incase anyone’s coming back here to see what i’ve done, ended up getting a penetrating oil like suggested, got my uncle to come over with his impact drill and wrench, he managed to get the screw out by taking the whole casing off and spaying the underside of the screw. unfortunately the bbq is just a piece of shit, even with a new igniter and deep clean. that’s what ya get after 7 years i suppose. we will just light it with a bbq lighter now 😂 enjoy this picture of steaks im now cooking if i can figure out how to post them