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My wife and I are going to the game tomorrow--Section 305, Row 8, Seats 1-2

I'm sorry, I'm not a fisher man. 🎣

Store-bought rub + meat ≠ recipe Yeah, very tender and juicy. Just a good dose of Susie-Q rub. Skirt steak? What skirt steak? :confused:

One of the many advantages of moving back to Sonoma County is getting Gravenstein apples this time of year. Not as many are grown anymore given the prevalence of wine grapes in this region, but these tart little suckers can still be found and are great in pies, cider, and applesauce as these are...

The skirt steak wasn’t lame, just the photographer! To capture the raw meat going onto the grill but not the finished product coming off the grill is inexcusable.

It's a new promotion between Weber and Ohio State. Wonder if more will be coming? This certainly might be a test case. Remember the old NFL logo'd Smokey Joe's?

I'm a convert to running in the 250-275*F range. But I still like water for reasons other than temp control and have written about it extensively. Guys that don't use water in the pan will often spritz with water numerous times during a cook...

I finally got around to getting many of my past t-shirt designs back online, including the WSM 40th anniversary design from Mike Rider, the artist behind many of the classic In-N-Out Burger t-shirt designs. Imagine being at your lake cabin on a beautiful summer evening, having enjoyed a great...

I will take a look at this. For future reference, click the Report link (at the bottom of the post) and it will generate a direct message to me. Posting like this only works if I stumble upon your post. :)

Reverse seared on cast iron. Looked good, tasted good, but got somewhat dry as I continued to eat. Maybe due to only USDA Choice and languished at the bottom of the freezer for a year? I thought I rested them long enough, but maybe not. I'm seeing lots of juices in that photo of the pan and...

Many examples of my cooking here: https://www.virtualweberbullet.com/cooking-topics/

I wouldn't say that. I didn't give it much thought, to be honest, and just did a wet brine.

You can bake almost anything in a grill as long as you can control the temperature fairly well. It's essentially a charcoal, pellet, or gas fired oven. https://www.virtualweberbullet.com/baking-weber-bullet

The lid situation is explained here. I use plain water, but a citrus-based cleaner would be fine. I don't bother cleaning the middle cooking section or charcoal bowl, just brush them out. And more general cleaning information from yours truly...

There are definitely examples of this from owners. Then you've got a guy like me who has never had a Thermapen go bad, I get the new latest greatest one and gift my old ones to family members and they keep going strong. Too bad we don't have thermometer reliability ratings like we have for...

No peeing allowed on this forum! Unfortunately, we don't have objective data on thermometer brand/model reliability...I certainly don't trust the Amazon ratings. But I think it's fair to say that ANY thermometer can be "junk" if it fails you when you need it most!

I don’t post grilling photos very often, but thought I’d post a pic of this big 6.24lb chicken I brined and grilled for my Dad today on the Summit 450. Not the best photo…oh well. A friend of the family raises a small number of pigs and chickens and gifted this frozen to my Dad. He had no clue...

Folks, once again I'm noticing inappropriate posts creeping into this thread, including off-hand political comments, overt political memes, and items that, in my opinion, reflect poorly on women. I get complaints on these items from members and I delete them when I see them, but please make my...

Don't feel bad, I didn't recognize him without his usual top hat!

Just a reminder that member Barbara Dahl has two sets of NIB 13-piece Flavorizer bars that she’d like to sell from her husband Rich’s collection of Weber stuff. If interested, send her a direct message.