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Looks great Cliff! Whats your setup? Is that a pizza stone?

Those look amazing!

Different thing.

Got 2 chicken quarters on special at Kroger for $1.53 w/card!! Hot off the gasser...

I dont recommend using a burger press. Over-working and compacting the patties will give you a tough, mealy texture. Burger should be formed loosely by hand, to have many air pockets throughout. I do use a mold tho, so I suppose you could use the bottom part for that, but never "press" your patties.

I usually exclusively grind my own meat, but came across this at Giant Eagle on special ($2 off) for $5.99, so I picked up a couple pounds, and it was killer good! Sorry about no money shot, once we dug in, we were n devour mode, lol. Anyway, highly recommend.

https://www.wsmv.com/news/police-nashville-man-caught-on-camera-shoving-brisket-propane-down/article_414dd75e-bddd-11e9-a76b-7b4ee54c3c8a.html?fbclid=IwAR2bqaR9_EylIfqy7eEDWtLHDzikF1Tte7Jxz2DPm0k_MuEBk_uQ9dRCxT4

Another round of legs on the gasser, Jamaican Jerk basted.

Yes Jeff, youve got it! Ive done, tri-tip, sirloin, brisket, flat iron, short rib, cheek, round, chuck, skirt, and others Im sure, and yes, blending is great. My fav is 50/50 short rib/brisket, but I have been known to blend 4 types, and my target is always 70/30 lean/fat. I did some lean...

Yes and no. The issue with commercial ground beef, is that the batch they portion out to sell, could have come from many different cuts, and from multiple animals...sometimes many, which exponentially increases the risk of foodborne bugs. If you buy a steak, which would be safe to eat rare or...

No need for me. I grind my own hamburger, so the food airborne buggies are not an issue for me, as I like my burgers med-rare. I find my 4" 9oz patties reach an internal temp of 125, on a screaming hot fire (500-600 degrees) right when I reach my perfect charred sear...perfect timming. This...

Did some legs last week, and I cant believe how good they came out, so tender and juicy, and, so cheap! Started them at 350, turning every 10 minutes. When the core reached 150 degrees, I put them over direct high heat, and basted with some Jamaican jerk sauce. Took them off at 165, and...

My GF is Brazilian, and they do indeed eat this cut in steaks, as well as skeered., but those look amazing Chris, thanks for sharing! Two question tho, how long in the fridge, and did you let them get to room temp before cooking? And BTW, she says the larger steaks from the center, are the most...

FYI, that video was from 2001.

Weber says all direct grilling should be done with the lid on.

A Dolphin is a mammal, dolphinfish is a class of fish that Mahi Mahi belong to.

Read my post again...Im asking if anybody ELSE, grills with the lid off to sear. See above. Im not asking for advice...Im sharing a successful method that i use to sear, and was wondering if anybody else shares that method. Well, I think the OP was clear, and Ive explained it now 3 times, so...

Um, Im not questioning anything...I know how to sear. Of course, I even mentioned putting the lid back on most of the time. Huh? Chris who? Im not sure you understood my post, bc you are all over the place. Not sure how to react to you. Ive explain in detail why I do it, the results, and...

Biggest mistake people make, is overworking the beef, making it tough.

Need the money shot...burger assembled, and cut open!