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So I have had this thing about 8 months now. I really like the fact the charcoal chimney fits inside the insert hole. But when I cleaned out my grill yesterday after the ash catcher locked up on me. I found rust. This thing is porcelain coated but apparently it is not that great. Oh well...

This is the first time I have fired up the kettle since the beginning of the year. I think they are trying to kill me at work. So for vacation I picked up a NY Strip, 2" thick and 1.5 pounds. Salted the outside and let it sit. While the strip was salting, I fired up the grill and put on...

So here is something a little different. Made a beef shawarma which is basically a middle eastern soft taco. It has 3 parts to it a marinade, toppings and a sauce. For the marinade you want a cup plain yogurt, 1/4 cup vinegar, 2 cloves garlic, 1/2 tspn salt, 1 tspn ground cardamom, 1 tspn...

Beautiful.

That looks like some excellent brisket.

Very nice dude, which Winn Dixie did you hit up?

I probably should have read the can of tahini I bought. It says use 1:1 with water. Still I added water and was thinner but still paste like. More lemon juice and water and it came out thin. Kept tasting it as I went along and the flavor did not change. Will have to work on this further...

That is a good looking steak.

Roast looks perfect.

That is the cast iron grate off a STOK grill. Think you can still get them online. And thanks to all for your nice comments.

Depends on what I am cooking as how I light mine. Oil on leftover paperwork from bills for most things. I use lighter fluid in the chimney for burgers. Diamond "Strike-A-Fire" starters when I am feeling lazy. Propane plumbing torch if I am only lighting 5-6 coals. They also make a great...

Question, am making a sauce for a Lebanese sharwarma. 1 cup tahini 1/4 cup lemon juice 2 cloves garlic, minced 2 tablespoons yogurt When I first mixed the ingredients they were a thick liquid. After I stirred it with a fork it came out like peanut butter. Is this what it is supposed to do...

Since I worked the past 3 weekends and both holidays I picked up a big steak. This one weighed in at 2 lbs. Marinaded in oil, Everglades seasoning, white pepper, oregano, minced garlic and crushed red pepper. Let it sit in the fridge for about 2 hours. Here is a rare "in the freezer bag...

It all looks great, will have to get some more salmon in 2012.

Great looking first smoke.

I like your version of plain. That looks great.

65° and shorts? That is the time I break out the Parka and long-johns. Chops look great and your new grill guardian looks up to the job.

Looks good to me.

Chicken and sausage and cheese, that is AWESOME.

Looks great, another one for the to-do list.