Recent content by Christos Savva

Mildo. When the weather allows I'm cooking. Unfortunately I'm not in the best country for that :) Gary. The sausages or loukanika as they are called, are quite distinct to anything else I have tried in the US and UK. They are made with wine and many spices. These particular ones are from a...

Thanks guys. I hope to share more cooks with this lovely grill. I really like the cast-iron sear grate. Two positives in my opinion. First it cleans easily by soaking in warm soapy water without fear of corrosion because its porcelain coated. Secondly the fact that you can cook indirect without...

Bought a 97' Redhead not too long ago. Replaced the ash catcher and one-touch mechanism but otherwise she still has lots of cooks left in her. Paid 15 pounds (~$25). First try..chicken wings! I then bought the sear grate for steaks and chops. I like it :) Today I tried pork tenderloin...

Hi I just received my new Weber sear grate and SS hinged grate. The hinged grate looks great and heavy duty. The cast iron sear grate though doesn't seem to be porcelain coated, at least to me. The surface feels a bit rough similar to my seasoned cast iron cookware (see pics). Isn't the grate...

Welcome Todd. Your food looks great. The color on that chicken looks amazing. Look forward to more cooks from your side

Great Job with the Dolmas. The ?evap?i?i remind me of Cypriot keftedes (beef/pork, shredded potato/onion parsley and mint, S/P). Meze for sure. Little bit of many things. Fantastic

I feel inspired! Cant wait till the weekend

Nice and simple. Seasoned with S&P and oregano. Seared on either side for 2 min then about 20 min indirect until 165F. Served with Hasselbacks and Greek salad. Just in time before light snow came in. Good weekend everyone!

I love Brisket and that looks like one I would be proud of.

Looks brand new! Seems like a very capable smoker too. Nice work.

I was looking forward to the weekend and smoking some meat! We smoked 4 racks of loin ribs, a chicken and a ham. The WSM kept the temp steady at 250-260 for the entire cook. About an hour before done I added some BBQ sauce and foiled the ribs. The ham came off when it reached 170F...

Hi George It just has the one big vent with 3 holes.

Hi there Well as with many here, 4 Webers are just not enough I found a used 2009 Compact Kettle 22.5 on ebay and snatched it for $36 (23 pounds). I dont have a car so it had to travel on the London Underground. Luckily it came with a cover. I dont think they sell the compact in the US...

Hi Martin Are you talking about a whole chicken? I have been doing spare ribs and whole chickens together and I always put them on at the same time and cook for 5 hours at 225 F on my 18 WSM with water in the pan. The chicken is moist and the ribs are also great (in my opinion). I do a minion...