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Fiance' is Brazilian, so this was cook #2 of her fav food from home, reverse seared Picanha served with black bean, rice, greens, and authentic Farofa, wicked good! Simple sat, pep, and garlic powder. Here we go... On to the 250 degree grill.After about 1.25 hours, time to sear. Searing...

My better halves 10 yo son has ate his last Wagyu burger. I watched in horror as he topped this delectable, juicy, flavorful, med-rare gourmet pattie with like 5 tbsp of ketchup! I dont care how close you are to me, or how much I love you, but to drown a $8 burger in ketchup, doesn't sit well...

My beef/steak standards are pretty high. Grind my own burgers, Prime, or Wagyu, and I try to stay away from frozen, so I didnt document this cook from start to finish, but I must say, this was one of the best bacon wrapped filets Ive made. Did these on the Smokey Joe (just 2) and the flavor is...

My better half likes to eat later, sometimes into the night. My patio flood light doesnt cut it, so I bought an off-brand unit, but I dont like the light temp. It makes the food look weird too the point I cant really tell the color. Does the Weber light give natural "day light" light? And/or...

Plan was to reverse sear. Was able to keep the gasser at 225 with 1 burner on low. Internal of 125, time to sear. I used my Smokey Joe filled to the brim with Royal Oak lump. Hot sear! Almost! Done! And carved. Served Brazilian (my fiance' is Brazilian) style w/spicy beans and rice...

Straight forward, is there any way to make my Genesis E-330 hotter? It struggles to get to 550, would like to add 75-100 if possible. Thanks! ~Chris

I've decided to get a rotisserie for my E-310. What is the grill setup for say, whole chicken? Do i need a drip pan? Which burners should I run? And what temp should I run? Thanks!

I have a really good recipes, but dont have all my ingredients, and with the say home order, I dont want to make a trip to the store. Does anybody have a favorite jarred commercially available sauce that I can get from like Amazon?

Brand new Weber Spirit E-310. Picked it up at the Amazon warehouse, got it home, inventoried all the parts (I am reasonably sure it is 100% there) started to assemble it, and discovered its a natural gas unit. Was going to convert it, but didnt want to spend anymore on it. Just want what we paid...

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

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.

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...

Does anyone else grill with the lid off on their charcoal grill? I like a killer sear on most stuff, and with the lid off, the fire is hotter, and I get that lick of flame for a nice char. Now dont flame me (no pun intended), I know you get more even heat distribution, no flare ups, and faster...

Anybody ever do just a brisket point?

I had a gen 1 WSM for 18 years, and just replaced it with the newest model. Has anybody gone through this, and if so, are there any noticeable changes in operation/temp/cooking, etc? TIA!

Boneless Beef Short Rib. One of my favs to grind. Grinding. Little ove 9oz. Always remember, never over work the meat. Into the ring mold. Perfect patty. Im guessing this grind is like 70/30. Cooked on my Smokey Joe to a perfect med-rare (Sorry, no money shot this time :(), but it was...

2 prime ribeyes Weber Performer, 550 degrees, 3 minutes each side, then indirect heat to internal temp of 120. Perfect med-rare w/sauteed mushrooms and Greek olive salad.

Okay, joining this group must have forced the Weber Gods upon me.... Got a buddy who works at am Amazon return warehouse, texted me (I have smoked with him before) said they had a brand new, open box 18.5" WSM. Said they had $100 on it, but its always a risk...you cant unpack or look in, but my...