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The drip tray rails are rusted on my 1996 Redhead Spirit and I am doubtful about getting the bolts out. My plan is to drill new holes to attach new rails. Any other suggestions?

We picked up this cut at our local grocery store, something new they have called 'bottom sirloin flap meat'. They had them cut into small steaks in the cooler but I spoke with the meat manager and we were able to score a couple of 2 pound pieces. About 1.25 inches thick, well marbled, with a...

Does anyone cook these? Similar to a pork blade steak? I heard they have lots of flavour...

This is a trivial question but I would still like to know - how do you open the charcoal bag by pulling a string? How do you know which one to pull so the bag opens perfectly? It is hit and miss for me. I remember seeing farmers open feed bags like this years ago and it was effortless.

I plan to cook a Top Sirloin Cap tomorrow and was thinking about London Broil. Will this cut work? What marinade should I use?

I have some boneless pork rib chops for dinner. I am wondering how I should cook - low and slow for a couple hours like pork steak or a bit quicker like a regular pork chop. Either way it will be indirect. I can see a portion of the loin in the chops.