Recent content by Chris in Cameron Park

I bought 2 bags of Lazzari Hardwood Briquettes on a sale at our local grocery store. Reading the bag description and inspecting the briquettes, they look like a quality product. They do indeed grill hot and have good flavor, but once they are glowing with a little ash, if you touch them they...

Awesome! Thanks.

I had most of my bone-in thighs fall of the rotisserie into the drip pan. The rotisserie is a Weber model. How do you avoid this and keep things from spinning?

What would be the difference rotisserie indirect and regular indirect on the grate, then? I assumed that rotisserie direct would get more char, without burning, and possibly more flavors from the fat dripping on coals. Thanks

Should I be cooking rotisserie items direct or indirect on my kettle? Are there certain foods to do one way or the other. I've done thighs indirect that turned out great and tri-tip indirect that didnt seem any different than cooking normal indirect.

I ground the chuck through the 1/4 then the 3/16 and it was fantastic. A few days later, I tried grinding a super marbled tri-tip (butcher and I estimated ~70/30 fat). I firmed it in the freezer and ran it through the 1/4 and tried the 3/16 plate, but it was coming out mushy. I put the 1/4...

I pressure cook my wings till they are almost fall off the bone. Then refrigerate to firm them back up. They fry till crispy. Best wings ever!

One of the virtues of a Kettle often missed is its ability to combat flare ups. Fatty burgers can be sizzling directly over hot coals...any big flames...on goes the lid. Unlike most gas bbqs, the Weber is almost airtight, so the supply of oxygen can control the flames. I get great "flame...

I have 2 charcoal grates stacked at 90* to each other, so smaller charcoal pieces do not fall through an can be relit next time. Really helps. Have this set up in my Performer and WSM.

Yeah Len, that's a great write up. Amazingribs.com has some great articles as well. I was curious what real people are doing. I was wondering, if the course grind (1/4") would adequately mince up the chewy bits in a chuck steak.

I just used this Gvode grinder attachment for the Kitchenaid tonight for the first time. It comes with what appear to be 1/4", 3/16" and 1/8" grinder plates, is all metal and appears to be of good quality. I didnt like how the Kitchenaid branded grinder housing was plastic. I ran a 2# chuck...

Bill, How did the aged steak turn out?

An alternative answer I would've checked is "I like the design of these grills and would buy if the price were lower".

Its 54* here and I'm fighting keeping it above 325* with 2 lit chimneys.

Thanks Mike. Lots of complaints about the stock ET732 probe. Is this the reinforced probe?