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The 22" is a bit of a pig on fuel as compared to the 18.5" but I'd never go back. Pros to the 22: 1. Interchangeable grates with the kettle. 2. Ability to flex up and smoke more. 3. No need to bend racks of ribs. Cons: 1. Yes, you will need BBQ gaskets. They last a long time. 2. More fuel...

If you launch a comparison of the standard and LX models, "country of origin" is listed and for the non-LX it says "China." This could just be pre-release, wrong or incomplete information but if true, really sad.

Per this web site: https://www.hennicks.com/categories/gas-grill?brand%5B%5D=Weber It appears that the Genesis E will be Chinese made and the LX (Stainless) will be US made. It could be wrong info on the web site, though.

This was at a dealer...Looked at the Baron and the Regal. Seemed a half step below, but still miles above any big box stuff. Were about 80% of the price.

I did take a look at the Broil Kings yesterday - They were really nice...But I felt that they were not as well constructed or as straightforward as the Webers. I wound up buying the EP-330. I think if Weber misses the mark on the 2017 Genesis line, Broil King will take off. They already have...

What would you get for $800? Serious.

After taking in all of the supposed info on the 2017s, I went into a Weber Alliance dealer and bought a 2016 EP-330 NG for $800, incl. assembly/delivery/haul away. Kinda sad I'm not assembling/delivering it myself but meh. As I stare at my 2008 Spirit 3-burner rusting out on my deck, I realize...

Not a clue! As much as I don't think I really need a side burner, I don't think I'd buy a grill without one. 2016 vs 2017 seems to have deleted it at the same price point. I may regret it but I think I'm going to order a 2016 EP-330 NH to avoid the 2017s.

A quick visit to Dr. Google for "Weber Genesis II" found the following pages. The Home Depot page was deleted, so I have linked to the cached version. https://shop.edyoungs.com/departments/liquid-propane--lp--appliances-|02|O60|O6001.html...

So if it's still in the bath am I safe? What's the worst that can happen? Since it's cured, it's probably safe, but will it be too salty?

I'm making Ruhlman's corned beef via two brisket flats. I plan on smoking/steaming one for pastrami, but that's not the point. The recipe calls for a 3 day bath in the pickle. I just realized that my schedule will not allow me to remove it for ~10 days total. Am I safe here, or do I need to...

I would guess that the issue is carryover heat - A steak that big is pretty much a roast. I bet the heat on the outside was hotter than you think it was (and overcooked the outside) and then the carryover brought the whole thing up to 150F-160F. Maybe shoot for 120F, then wrap next time...

The USDA recommends 145F, which is still a little high. Modern pork is pretty clean...She's not trying to kill you. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index ...At least not...

When you're within 5 degrees of doneness put the chicken skin side down directly over the coals with the lid on. Check every 15-30 seconds until it's crisp. Also - Pink is not an indicator of doneness, only temperature is. Here's a good read on pink chicken and age at slaughter...

Hi Cam, great feedback - I suppose if I was using this over a campfire then the grease would not be an issue - But using it on a Performer seems like a fire/burn hazard. Still looks like a very cool product. My apologies for using "dumb" to describe anything...If I can't be constructive, I...

That looks like a pretty awesome griddle and I bet you can hack that into a kettle pizza oven pretty easily. On the other hand, the grease having the ability to drip onto my deck, feet, lawn, driveway or anything else seems like a pretty dumb design flaw that could have been pretty easily...

Over the years I have learned three things about Cornell Chicken: 1. Make your marinade in a blender...Otherwise it settles out and separates. When it's really emulsified, it creates a better product. It's worth washing the blender. 2. It should be "smoke kissed." Use one small chunk for an...

I have so much frickin' respect for a REAL Caesar salad. Well done.

Bob, I think you're right...With the cross-section shot it doesn't look like muscles are running in any direction but one..So I retract my earlier postulate. Regardless of meat glue - I had a gas station sandwich for dinner and you had filet mignon...I'd say you come out on top either way...

They look great. They're likely also meat scraps bound with transglutaminase which is not bad in and of itself but could pose a risk when eating meat rare (since they're scraps 'glued' together, the outside of the meat is now technically on the inside). Meat glue has some really cool uses too...