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Our son is on a Paleo (caveman) diet for fitness reasons. Made him a flank steak last evening that was totally awesome, but got me to thinking about what are the leanest cuts of beef. Came across an article from Mayo Clinic that listed the following as extra lean: Eye of round roast or steak...

Tony - looks great. Did you use just dry seasonings for cooking these?

Looks awesome. Great job. One problem that I have with ground turkey is trying to determine what you are getting when you buy it at the store. A lot of the ground turkey is actually higher in fat content than lean ground beef. I have never been able to figure out how to tell what you are...

I wouldn't go out of my way to season it, but I would probably do a test run with it to check for leaks etc. Toss about a chimney of charcoal in it with a some smoke wood and then fire it up with the Minion method and try to catch the temp using the bottom vents only on the way up to see if you...

My son is coming to visit for a couple of days while his wife if visiting her folks in California. He is following the Paleo Diet (caveman diet). Lot of proteins so it should be good for grilling. Weekend menu includes ham steak, rotisserie chicken and lamb sausage. I will post some of the...

I personally do not have a problem with salt from a health perspective, but I know a number of people have been put on low salt diets. I am just trying to increase my knowledge in this area so I can be a good host when I have guests with this type of diet. I know ways to compensate or at least...

I like to do pork butts, and brisket between 225-250 and ribs at 275. But I smoke things on a number of things beside my WSM and I pretty much settle on where they settle as long as it generally is anywhere around those temps if that makes sense. My mini WSM likes to run in the 225-250 range...

We all know that salt influences flavor, but my question is related to salt's other properties of drawing out moisture. Have you found any substitute to use or add with less salt to draw moisture out of things like eggplant before grilling?

not yet you mean...... Congratulations.

It is a WSM issue. As other posters said the best is the preventative measure of leaving the vents open. I have had it from time to time in the past growing on the sides of the middle section. I just fired the cooker up and let it rip. It is not coming in direct contact with the food. I...

Personally I would probably pull it at a lower temp than 145 especially since you are cooking it at a pretty high temp you are going to have a lot of carry over cooking. JMO. I have never done one on a gasser or a rotisserie so I am interested in hearing how it turns out.

You are getting some awesome searing temps that is for sure. Love the mods you have done to your OTG 26.

If I were you I would take some pictures and send them to Weber before I went to tapping anything out. Might be a QC problem that I am sure they would like to be made aware of. Plus, I have a feeling you might end up with a new bottom bowl out of the deal. Just my thoughts.

Depends 100% on what I am preparing and what I am trying to achieve. I use all three methods on a regular basis and am not overly partial to any of them. As a general rule: thinner cuts - direct only, medium cuts - sear and finish with indirect, thick cuts and roasts especially when I want...

So much for that old myth that you can't make good ribs on a gasser. Great looking grub. P.S. I have serious grill envy. ;)

IMO the trick to boneless skinless chicken breasts are two things. One brine them. Two is use a timer. The magic number is 8 minutes total. Four on the presentation side and then check by touch beginning at 7 minutes total. They will be almost always be done at 8 minutes. More than that...

When Chris started this sub-category, I got to thinking and I probably grill boneless skinless chicken breasts at least 4 to 5 times more often than burgers at my house. If I thrown pork loin chops in the mix it goes up even more. That sure was not the case 20 years ago. My wife and are are...

Gary S's idea might be interesting to follow up on. I also find myself grilling lots of things I never considered doing years ago. Kamado cookers seem to be getting a lot of attention right now in the market place, but IMO nothing beats a kettle grill for its ability to turn out a complete...

I use gas and charcoal and they both definitely have a place at our house. Personally, I prefer to do steaks over charcoal but the actual taste difference between gas and charcoal for a supermarket cut of steak that you are doing with a normal high heat sear is minimal IMO. Now, doing a really...

Looking really good. Something you might want to consider that to me is a little easier, is to use fire bricks and pile the coals up high and deep so they are right next to the grate during your low and slow. When you are ready to sear, simply open all vents 100% and move the steaks directly...