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My usual method for steaks is dry brine a couple hours or so in the refrigerator and add fresh cracked black pepper when ready to cook. I use the Genesis with Grill Grates (flat side), preheat to get them pretty hot, then put steaks on with lid open to sear a crust on each side (about 3...

I have cooked many racks of lamb indirect on my kettle, with some chunks of cherry in the charcoal. I used to get two racks in a package at Sam's for about $25. Now you get one for that price. Dry brined one for a few hours in the fridge, then hit with cracked pepper and garlic powder before...

I have a new Searwood 600 (not XL). I have a rotisserie kit for my old Genesis (Model No. 86631001, bought in 2016 just before a model change). Google AI says the roti kit for current Genesis will fit the Searwood, but the kit for my older Genesis will not. I put my old spit rod on the...

Gumbo is the one thing I cook that I don't have a recipe for. I eyeball the amounts, and it somehow always ends up with a full cast iron pot. I don't make my own roux any more. Can't tell the difference between it (which can be a tedious chore to make) and the jarred roux. Some of the key...

This was my Labor Day cook, but I'm just getting around to posting. 2 chuck roasts from Sam’s. 7.53 lbs. total, $7.57 per lb., for price of $57. Ouch. Night before: Rubbed with Kosher salt plus Memphis Meat Dust; put in zipper bag. Filled the WSM with The Good Charcoal (Lowes) and chunks of...

My third cook on the Searwood was a rack each of St. Louis and Baby-back Ribs. The baby backs were fairly large at 3.84 lbs. The St. Louis were only 3.67 lbs. Hit the baby backs with the relatively sweet Memphis Meat Dust (recipe at Amazing Ribs). The St. Louis got a more savory/spicy blend...

My second cook on the Searwood stuck to chicken, which is safer/cheaper when getting used to a new cooker. I split a chicken in half and brined it overnight (15 hours) in the buttermilk brine recipe (buttermilk, salt, brown sugar, Old Bay, H2O) from Gary Wiviott’s "Low and Slow" book. I had not...

After reading on here and watching a million YouTube videos, I got a Weber Searwood 600. Assembly was not bad, although I had the benefit of my neighbor's ratchet to turn the several Allen screws. Some were difficult, even with the ratchet, and would have been exhausting and hand-crippling to...

Daniel Vaughn, BBQ Editor for Texas Monthly, has a new article about premium charcoal. What Is Premium Charcoal, and How Does It Fare on the Grill? He gives a nod to Chris Allingham's post about burn rates. Pretty cool.

I've tried sous vide, reverse sear, and other ways to cook a steak on a charcoal or gas grill. For the last year or so, I've settled on Grill Grates on the Genesis to produce a good crust and quick, consistent results. Bought these choice ribeyes at Sam's Club. Patted dry and salted a couple...

Saw a Daniel Vaughan Texas Monthly article about Tootsie’s pork steaks from Snow’s BBQ. Then watched a Harry Soo video about the same. It was interesting how they differed. Daniel said Snow‘s salts the meat overnight, but Harry said Tootsie starts cooking after work on Friday so doesn’t have...

In the past, I splurged for a Whole Foods turkey with no additives, brined it, etc. But this year I grabbed a plain old Butterball. The 14 pounder was among the smaller ones in stock. I like that they truss the legs for you by hooking into some skin. Started the thaw on Sunday evening in the...

Daniel Vaughn has a piece in Texas Monthly about the new Nomad portable grill. I'm not really in the market, but it sounds impressive if you have the coin to afford it. $600 gets you the grill and a single grate; if you want the second grate for the other side, that'll be another $120. But...

These Tortilla Land raw tortillas (about $3.50 for 18 at Wal-Mart) are good in a skillet, but so much better if cooked on the grill. They take less than a minute per side. I usually do them on the Genesis gasser, but these were over charcoal after grilling some skirt steak. Try them. You...

Kroger had babybacks "BOGO," and the dude in front of me left two. I snagged both. Sorry if you came later. Cooked one with Jim's high heat method. Chimney full of lit KBB poured behind fire bricks. Added some hickory and cherry wood. Flipped ribs after 30 minutes, and again 30 later. Dabbed...

Picked up about a 5 lb. boneless leg of lamb at Sam's and cooked it on Easter. Started by cutting it some to open it up, then dry brined it for 24+ hours. Then "brinerated" for about 1.5 hours with a mix of olive oil, garlic, salt, lemon, and honey. The brinerade recipe is from the Dad Cooks...

Texas Monthly has a BBQ editor, Daniel Vaughn, who posts frequent articles and updates about BBQ restaurants and events in Texas and elsewhere. The magazine also features wonderfully written general interest articles. I subscribe (3 yrs of print and online access was just $36). Now it's FREE...

It rained most of last Saturday, but I had two racks of spares from Sam's that wanted cooking. So I put the WSM just under the patio and went for it. I ordinarily use Memphis Meat Dust, per the Amazing Ribs recipe. Have not bought rub in ages, but I saw this Stanley's rub and decided to try it...

This week I tackled Chris's dry cured pastrami recipe, with a few glances at Meathead's close to Katz's recipe. The results were pretty darned good. My inspiration was the pastrami sandwich I had at Katz's Deli in NYC a couple years ago. It was one of the best things I have ever eaten. That...

Chris A., I thoroughly enjoyed the article you posted about your trip to Camp Brisket. Thanks for taking the time to put together such a comprehensive and informative description. When I first got into barbecue, I would read posts or hear interviews where folks would say to “always“ or “never”...