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If you're going to call yourself a real American the true cheeseburger needs to be made on a griddle and finished over a bed of grilled onions with a steamed bun, because that's the cheeseburger origin.

I mostly trust Kenji if I'm totally honest.

The Amazing Ribs rub recipe doesn't have salt in it, because they advocate salting separately from seasoning (and dry brining in general). There's still enough meat on ribs that salting in advance will retain moisture.

If you didn't like it, then it's too much. There's no objectively right answer, just your answer. If you're a bbq logger, measure out how much you use and keep doing it the way you end up liking best.

If you're a person that has NEVER thrown away freezer burned food, the cost savings is not dramatic enough to change just for the sake of changing. That's not me though.

They can be, once you're past the cost of the vacuum sealer itself. We're talking cents per bag over a long period of time, though. If you are a person that is very diligent about freezing the food, but not about using the food and end up cleaning out a lot of freezer burned food, yes. (this is...

We are usually a little below the 1:15 ratio that gets thrown around pretty often. I use about 28-30g for my wife's coffee in the morning, just over 500g, and for me 32-35g for just over 600g water, but that's also in my pourover vs french press. Did the press again this morning, she thought...

Hah, I saw that guy's review a month or two ago. He seems like a real jackwagon! One guy being a performative jerk for the sake of it (and he was testing charcoal grate temp not cooking grate) vs the rest of the internet going gaga over this thing did not dissuade me, especially since even when...

I ended up getting a Weber Performer, and a slow and sear to go with it. While so far I've been extremely happy with how it puts out very even high heat for 2-zone cooking, I put the "Slow" portion to the test over a weekend with separate cooks of pork butt and racks of ribs. I'm certainly no...

Has someone been rooting around in my kitchen taking pictures of my aeropress and cheap steel french press?! I kind of want one of the really highly recommended automatic brewers, and I kind of don't want to spend that much money on something I don't have the counter space for. I'm currently...

You can try putting the box above the grate on top of the lit burner too, depending on how high you need to run it to get your preferred temp.

Right with you Jim. I told myself no matter how much I love gadgets I don't think I need a temp controller on a charcoal grill, but for $60 I might have been convinced. Almost $300 is a definite no-go.

That was cute, good work! YouTube has some libraries of music you could shuffle through as well, I'm sure. If you're dedicated to good production values you've got something, I think. Since someone already mentioned this old house, I'll say if you start getting popular consider removing the...

Agreed with above, cold ash shouldn't be any more of a fire risk than dry grass. And agreed again with Chris, your biggest concern is it'll likely change the pH of your compost pile (which you may want). Burned charcoal can be fairly alkaline.

Those look great! Do you know about how hot they were cooking?

Rich did you get the Kettle Pizza that has the stone, peels, whole deal, or did you get that stuff separately?

It's Tinder but for grills. (It's like Facebook Marketplace, the chat is built in)

Was asking the OP to see what options they had for equipment they already owned.

What probe do you have? I ended up going with the Thermoworks Smoke because I know they have the add on connector to run it over wifi if I feel fancy in the future.

Hah, I think it's a swing and a miss on ribeyes but you're on to something with the chicken. I talked with her about it and confirmed I want to buy it. Definitely going to be my last grilling type purchase for a long, long time (should last a long time so I'm satisfied). I'm going to make sure...