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Hi Robert, looks good! I've been chasing the Holy Grail as well. I just invested in the meat grinder from Kitchen Aid. So I've been grinding own meat. I've been gettin Top Round sirloin and mixing in short ribs for the fat. While the burgers are good, seems like a 1-1 isn't enough. How did...

I just bought a few things to "enhance" my burger experience. So I bought a meat grinder and cray cort grill inserts for my Weber Performer. I blended sirloin, brisket, and short ribs. I also tried some chuck by itself for comparison. I wound up grinding the meat twice. I used lump charcoal...

Might have to try it Looks great. Might have to try it. Drumsticks are my downfall tho. Might have to use chicken breast tho.

Time to uncover my Weber Performer for the first time this year. Had two Organic NY Strip Steaks to cook. I seasoned them with kosher salt and pepper. Also doused them with some evoo. I left them out for about 45 minutes to soak up the salt. I used plain old kingsford with a few chunks of...

Looks great. Just so hard to do right on fire. I've wimped out and boil / bake my wings.

Hi Jim. I've gotten pretty good w the scallops on my gas grill. I use some Hungarian paprika w parsley. I slice them in half the long way first. I then pat them down to remove most of the moisture so they don't steam. After preheating the grill to ~600 degrees I put them out, right before I put...

I'm italian'ed out this week. So what better than some surf and turf. Filets and dry scallops. Steaks seasoned with kosher salt and pepper. Scallops patted down then seasoned with paprika and parsley. Both were seared by an ultra hot 650 degrees on my Weber. Happy Holidays fellow vwbb'ers!

Congrats on the promo. Good eating!

Went with the cedar plank today. Seasoned with kosher salt and brown sugar. Preheated the cedar plank on both sides to get the smoke going. Then once on the grill turned off the middle burners and put the salmon in the middle. Once in there for 10 minutes I poured some honey on top and put my...

Nice! How many briquettes did you start with? At times I struggle w my heat on my performer.

Tried some filets with South African Lobter Tail. Figured I'd splurge tonight. Learned some things abt cold vs warm water lobster. I basted the lobster w butter and lemon juice. Steak with kosher salt and pepper. Had a yam with brown sugar in the side too.

2 points for making your own patties. Awesome!

Looks good. What temp? Looked like 50 minutes indirect heat. Chicken is so hard for me. I guess I'm too impatient.

Seems like there is no difference. It's just a name thing. There are one stories abt bone in vs not, but those stories aren't substantiated.

Thx everyone. Juices ran out of that steak. Can't wait to make it again.

Previous to tonight, I got a few ny strips from Walmart, coated them w salt, pepper, and brown sugar. I thought that was my best steak ever. Ffwd to tonight. Two ny strips from wegmans, marinated in a peppercorn dressing over night. I brought them up to room temp for 1 hour. I salted them as...

From a web site. It's a lazy rainy morn in nj: • Wet scallops are shucked on the boat directly into a container filled with cold water, which preserves the scallops for longer. The downside is that the scallops absorb water and plump up, giving them a less pure flavor and a tougher texture...

Salmon marinated in soy, ginger, and brown sugar. Dry Scallops with seasoning and Rice on the side.

Looks good! I routinely do ribs on my summit. I keep apple juice and apple vinegar near by. That helps me w keeping them moist. I used some cherry wood last time too. I was amazed at the sweet flavor.

I have both types of grills. And I've made ribs on both. Yes the ribs taste better on my performer, but it is so easy cooking the ribs on my rotisserie on the gas grill. Performer takes a lot more patience and skill. Some days I like to dumb it down tho.