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Holy crap that's a sexy cook. Nice work all around! How much were those steaks?

That's it, I'm picking up a whole tenderloin tomorrow, I don't care where or the cost. That looks excellent!

I love a good pork steak. Yours turned out lovely. But am I the only one who is seeing broccoli instead of asparagus here? :confused: I'm not a huge fan of frozen veggies. Other than for creamed applications... the texture just disappears once they're cooked. Fresh veggies are cheaper and...

I love my vacuum sealer. It has saved me tons of money and time in just the short period I've owned it (couple years).

Definitely get an EP-330. For only $50 more than an E series, you get a lot more value inside. I don't like stainless hoods because they are a nuisance to maintain. The side burner is nice, but I would pay extra for a 330 for the sear burner alone. It makes it a VERY flexible grill. My only...

Loverly! Great color. Next time, grill the green beans! They're my favorite that way with some EVOO, salt and lemon pepper.

Mmmm, the perfect burger, let's see... It depends on the day. But generally I buy 80/20 bulk and mix it well with a seasoned panade (bread/milk paste) before forming patties and freezing them. I prefer medium well burgers with hearty crusts, so the panade lets you keep it on the heat longer...

Here's a couple of mine to get you started:

I just bust out my second-tier grate if I need more space than my stock Genesis (2011) provides.

I'll second the suggestion for a cast iron cookware. Start your steaks on that to get an overall sear and then transfer to the grates to get some fat dripping smoke love. Mmm, I want steak now.

My new favorite chicken marinade. Hit some leg quarters for a few hours while I was at work. Dried well and started low heat direct skin down on a blazing hot grate for some marks, then flipped and went indirect while I did the veggies over one of the active burners. They got salt, lemon...

That's a serious compliment to be compared to grandma! :o

I thought I'd break in this Silver A I inherited from my boss with some baby backs. I usually do St. Louis around 350 with a foiled stage, but I wanted to test the low temp capability of this grill. I'm still awaiting replacement parts, but it was functional enough for this task (grates were...

My first "rehab" project: A Weber Silver A of unknown age. Although it is actually in fine shape. Not sure my boss ever cleaned it while owning it, but I got her back to working order with minimal effort. He was about to throw it away because he just got a new Charbroil! :rolleyes: Ordered...

I just read through this whole thread and the whole time I'm thinking "it's salt". The biggest difference between a truly flavorful burger and a so-so one is proper seasoning. I've learned not to salt too early (it changes the texture of the burger... definitely don't put salt IN the burger)...

U-Haul

Depending on how often you use it, cleaning out the drip trays a "couple times a year" might not be enough. I grill 4-5 nights a week, and I find cleaning my trays is about a bi-monthly task. Fortunately, it doesn't take very long with Weber's design.

EP-330 owner here. It's a real sweet spot in the Weber lineup and for good reason. I've mastered the art of sliding in under the drip tray to turn off the gas. But it's worth noting that you get a bit more room to mess around if you just avoid using the relatively useless gas level meter...

Very nice deal! My sisters and I chipped in and got a Spirit S-320 for my parents for Christmas but we paid almost twice as much as you did! It's still sitting on my parent's back porch. I have to set it up for them my next visit home.

You should always preheat a gasser using all burners.