Search results

To me, grilling and partaking in a fine beer, go hand in hand. Whether it's a refreshing fruit infused IPA on a hot summer day, a pumpkin inspired beer during the fall months, or a beautiful stout or porter during the winter months...there's always a beer that takes an afternoon on the grill to...

I recently picked up two of these for a big project I have coming up over the 4th of July weekend. I've already used the device, and it's freakin' brilliant. I absolutely love it. However, I need to ask ONE question. When adjusting the temperature, pressing the button moves the number up...

LOL If so, describe how you arrived at this point. I had one not too long ago when I emptied the ashcatcher on my Performer in the trashcan more than a full day after I'd last cooked...and it caught fire.

I have a big cook coming up for the weekend of the 4th. I had two Polder thermometers that had probes attached to wires/cords that plugged into a base outside the kettle. However, LOL, my cats chewed through both wires the other day, and I'm now without. I can't seem to find the thermometer...

I have a big cook coming up for the weekend of the 4th. I had two Polder thermometers that had probes attached to wires/cords that plugged into a base outside the kettle. However, LOL, my cats chewed through both wires the other day, and I'm now without. I can't seem to find the thermometer...

Ok. I recently did a high-heat USDA Prime brisket. It was roughly 9 lbs. I cooked it via the HH method as explained in a post by Andy Erickson. It was fabulous. Well, I'm stepping things up a notch for the 4th of July weeekend. I'm going to be cooking a similarly sized American Wagyu brisket. My...

Ok. I recently did a high-heat USDA Prime brisket. It was roughly 9 lbs. I cooked it via the HH method as explained in a post by Andy Erickson. It was fabulous. Well, I'm stepping things up a notch for the 4th of July weeekend. I'm going to be cooking a similarly sized American Wagyu...

My butcher recently had tri-tips on sale for roughly $6-$7 apiece. They're cryovac packaged, so I bought a ton to put in the freezer. I have two Performers. I do not have a WSM, and may never acquire one, as I've done well cooking low and slow on the kettle. Now onto the meat of the...

Made this earlier in the week. First ribs in quite some time. Turned out quite nicely.

This morning, I pulled off what I consider my greatest cook since I started grilling 15 years ago at the age of 18. This past holiday season, I ordered a prime grade brisket from Lobel's of New York. It arrived in cryovac. My intention was to make it for New Year's Eve. I didn't get around...

I'm 33. For the majority of my drinking life, I just never had a taste for beer. And I certainly couldn't drink beer while I ate. I'd have to finish my beer and get a Coke or an iced tea. Recently, I've started drinking beer, and I'm liking it. My tastes are bit beyond the likes of Miller...

Ok...I have a brisket on. It just hit 165. I foiled it, and put in my cup of beef broth. Reading some another thread by Andy Erickson, he mentioned he cooked his until about 198, and that it should be probe tender. I used two-tined lifters (used for turkeys) to lift my brisket so I could put...

Sauce? Rub? Marinade? If you were on an island with nothing but a Weber, an unlimited supply of charcoal extruded from coconut, and copious amounts of grillable goodies, and were stuck with one sauce, one rub, and one marinade to cook it all...what would it be? My sauce would be Rufus Teague...

LOL Oh man. I HAD to share this. PLEASE...for the love of all that's grilled and holy...someone please procure one of these and do a review. Fabgrills

Made a nice lil score on Ebay. This sucker is brand new. I can't even imagine how old it is. It has three vents on the bottom, and isn't a one-touch. Nice wooden handles too. Curious to see what the two-letter code on the lid vent is.

Judging by the packaging and the wooden handle depicted, looks like an oldie but goodie. Not bad for $30. Smokey Joe

I got this recipe in Weber's The Art of Grilling. Interesting cook. Lost power shortly into the cook and had to "wing it", in the dark. Recipe was pretty heavy in allspice, but turned out pretty good. Nice lil zip to it. I didn't have an opportunity to bring the chicken to room temp prior...

Got a couple primo dry aged strip steaks and decided to make some high-end fajitas. I didn't even bother marinating these. I just put some Spicy Chipotle Rub from Williams-Sonoma on 'em. The usual suspects were all there. Red bell pepper, habanero-jack cheese, and a couple of...

Ok. So...I made a pizza not to long ago. I rolled out the crust and flopped it on the grill until I had some nice grill marks on both sides. I pulled the crust, topped it, and threw it back on until the topping cooked and the cheese thoroughly melted. It was fabulous. Today, I figured I'd...

These look like short ribs, except they're nowhere near as tough, and cook up just like lil strip steaks. Wish I knew if these went by a less obscure name. At any rate, I had 9 of these, and I used 3 different rubs from Penzey's one per trio. I reverse seared them, cooking them indirect for...