Search results

This is the exact grill set up, that I use. When the wings are about done, I toss them in homemade wing sauce and throw them over the coals, for a quick char.

I started doing two things this summer that kicked my burgers up a notch. The first was grilling them at a little lower temp, more of a med-high. I find it easier to get the center cooked to medium, without the outside being over charred. I don't get flare ups as much and it does cook out the...

My thoughts exactly. Some softer meats and cheeses slice better if you par- freeze them.

I didn't notice a real difference when Ive tried this. If you can get your grill 600+ degs, you should be able to get a good crust while maintaining a med rare interior, on all but the thinnest of cuts. One thing Ive definatley learned is, there is no substitute for a great quality cut of meat.

I'd start with the cheapest (sirloin), for your maiden voyage. Grill it up like Bill suggests.

Yes it does. It's not a technique to use when you're in a rush.

When I reverse sear, I keep the grate temp @ 200-225°. Bringing the temp of the meat up slowly will make it cook more evenly through the center.It also gives the meat time to smoke, if desired. A 1.5-2" thick steak will take 45 mins- an hour to hit 112°. Then I will plate and cover with foil...

A brass brush is what I use on my porcelain grates. It's much more gentile than stainless brushes.

Looks great, we like Montreal on our pork steaks too. Usually toss in a chunk of hickory apple and cook over medium heat.

Looks great, Robert. Grilled vadalias are da bomb. I hit mine with just a kiss of smoke.

Gary, very impressive job, looks great! I got my 26 otg, right at the beginning of winter. I used it 3 times and decided to stick with my ceramic grill for cold weather cooking, because the 26 was going through so much fuel. Though, the price of a ceramic will afford you alot of charcoal.

On my Primo, I use both vents together, to control the temp. For a low and slow both vents would be open about 1/4".

Did you use instant light charcoal? If so, that could be the problem.

Weber told me that they won't warranty products purchased through eBay.

Never had that happen.

Try cutting back the foil time. I check the ribs after 30 minutes in foil, that's usually long enough for less meaty racks. Thicker racks take 45 minutes to an hour.

Some say that the meat picks up an aftertaste from the foil. I use it alot and have never noticed. Butcher paper is probably cheaper than foil, too.

Around an hour and a half to two hours, depending on the thickness of the bacon.

Yes , they should be thawed most of the way.

How was the texture ? I've found that the meatloaf and ground meats I've cooked around 225-250, have turned out rubbery. Bumping the temp to 350 solved the problem.