Recent content by Kevin L (NKY)

I second this reply I have always liked this model, as it has great work space in a small package. So I would be all over that one.

Great looking cook,I would elbow deep into that plate.

I do not have the rib hanger, but i for have there vortex plate and love it as I do not run the water pan. The vortex plates evens out the heat to reduce the burnt edges. And kind of works like a flavoriser bar and it returns the burnt oil smoke back up to your product adding another layer of...

Since this photo i added some contact back splash for easy spills clean up. Picked up from Amazon of course, got the idea from another Weber guy on FB. By the way I learned alot from you about how to make a grill look cool, you made me think outside the box.

JON, I have these grates on my grill for almost 2 years the grates are not that terrible to keep clean no more real work than stainless steel grates. And love the grill marks.

Steve that is a beauity, have done much to it or did it come like this.

Welcome Roy, we like folks that keep the older Webers going, and that like to learn,taLk, about them, and show us ther cooking skills.

Jon you make it looks easy, inside and out looks better than new with those grates, I a pair something like those on my old Silver C. The Blues Brothers look way to good together, I would never seperate them, but that's me.

Nice smoke ring, the chicken skin has amazing color also, job well keep these photos of cooks coming.

That looks so fine, love the rich color of the smoke. This will make a excellant plate of food with some sides, enjoy.

You could have called me i was free.... Really that looks sooooo good great cook.

Here is the link: It works i have used this many times.

The first is after over night in frig brings out a deep color as the salt penetrator deep into the meat the othe shoots just the cook process, this and the others were for a church lunchen so I did not get any sliced shots and they were gone fast

I was given a link to u tube a guy shows a simple way to make a good juicy Tri Tip. He washes it removes thick hard fat,and any silver skin then using a tenderizer, or heavy fork put many,many holes in the meat, rubs it down with oil of your choice,( I used Sesame oil) the salt both sides a...