1. DanHoo

    GO NINERS game day baby back ribs

    Made the rub last night. Rubbed on dry and let sit overnight on the garage fridge. The E330 makes a great prep station and a partial wind break. Broke out the weber briqs 15 briqs in a Weber chimney Lit with the Weber side burner on the E330 Mixed in weber hickory chunks Waiting for...
  2. John_NJ

    The Elusive 225

    I need some advice Weber Summit Charcoal Kamado owners: I have done a few low and slow cooks and as the thread title alludes to- I cannot get the grill to keep 225 degrees. I have been “fine tuning” both upper, and to a lesser extent lower vents, but as I am approaching a steady 225, the coals...
  3. Brett-EDH

    First cook where I’m not dodging rain in 2023

    And it feels good. Although a bit cold tonight, at 45° in shorts and flips. Pollo asada fajita style coming up.
  4. John K BBQ

    First Steaks of '23

    I finally lit some charcoal on my own patio last night! 4 prime strips from Sam's Club, served with olive oil charred garlic bread and simple romaine with lemon-garlic dressing and blue cheese crumbles Here we have the steaks. Trimmed, and salted about 3 hours before this, looking pretty...
  5. Bradley Mack

    Summit Charcoal cooks

    Nothing fancy. Just a good ol‘ fashion sirloin cap.
  6. Mike - LA

    WSK to the rescue on a cold rainy evening what’s yours doing?

    Pork tenderloins from Sams. Their meat market is always excellent and these four pack t-loins are always a good buy. We keep grilled vacuumed sealed in the freezer for easy meals and they heat and eat just like fresh off the grill as everyone knows. I posted the rub applied and used the charcoal...
  7. Brett-EDH

    Chili lime honey chicken thighs and one breast

    Something different. With homemade mashed pots and gravy. Zucchini latkes for Hanukkah which starts tonight Homemade applesauce with granny’s and red crisps.
  8. Brett-EDH

    In the rain carne asada

    I’m braving the elements here. Three day rain storm. Some carne asada and some grilled shrimps coming up. Along with frijoles negros and MX rice.
  9. Mike - LA

    WSK & Vortex is a match made in cooking excellence

    This pairing is incredible for chicken cooking any part of the ol bird. If anyone has any tips or suggestions for variances outside of the straight forward I’d like to hear them…and see.
  10. ZachMendel

    Flap Meat Steak on the WSK

    Breaking in the WSK with some Flap Meat. Do you think I got it hot enough? 😂 Marinade: Lemon juice Coriander Cumin Paprika Garlic powder Cayenne powder Olive oil Salt Pepper
  11. Brett-EDH

    Chicken shawarma and more

    Thighs, only. Fresh hummus, whipped. Like eating clouds. Salad Chicken flavored basmati rice with Italian parsley Fresh Meyer lemon from the tree Chef’s 🧑‍🍳 plate
  12. John K BBQ

    Bone In Turkey Breast on WSK

    I did a 9 lb bone in turkey breast for Thanksgiving this year. Thawed well in advance, and then dry brined with my own SPG seasoning for 2 full days in the fridge. I put the WSK's charcoal grate on the bottom, and used the weber charcoal baskets, I put about 8 fresh briqs in the bottom of...
  13. Brett-EDH

    Untraditional TG turkey

    It’s been quite a year for us and frankly, we’re exhausted. We decided that we didn’t want to do all the hullabaloo and host and have 12 people over. So 2/3 of the kids are with GFs and the last 1/3 is home with us. Was going to do seafood dinner but…. I figured out how to have some turkey and...
  14. Brett-EDH

    🇨🇺 Cubano Porkie 🐖 Butt

    First time doing this recipe, well sort of following the recipe. Original thread here: Thread 'Has anyone done a PP Cuban style?' Recipe link here for quick reference...
  15. Brett-EDH

    Thin chuck burgers hot and fast

    Pulled the vortex so I had a shaped coal fire (JD). Smashed the burgers with parchment and a giant spatula before placing them on the grill. Laid the burgers out and salted them in the grill Moved them to rest once seared Big meat party on the WSK
  16. Brett-EDH

    Sunday football 🏈 vortex wings

    I figured I’d give this vortex another try. Haven’t been overly impressed with it but hey, keep trying till you get the desired results. SPG and a dash of cayenne. Vents fully open for max heat. Let me know if I’m doing something wrong here.
  17. Brett-EDH

    Greek chicken kabobs with grilled zukes, red onion, and orange and red bell peppers

    Some basmati rice with vermicelli and mustard seeds on the stovetop in a chicken bouillon with turmeric, butter and Italian parsley. More pics to follow. It’s a balmy 52° outside and I’m still grilling in shorts and flips.
  18. Cindy Kee

    Lump or briquettes in the WSK? Which is better?

    Like the subject says - which fuel to use in the Weber Summit Kamado? I know that ceramic kamado users swear by lump charcoal as the only way, but my understanding is it's because they have to worry about the amount of ash that is created in the fire box. But it seems that most of the videos I...
  19. Cindy Kee

    Looking forward to charcoal cooking again!

    Hi everyone! I discovered this website several years ago when I had a Weber Master Touch Kettle and was looking for advice on the best ways to cook on it. This site was a great resource for me - between this and several YouTubers I was able to successfully use my kettle for both low-and-slow...
  20. Brett-EDH

    Dry brined then rubbed chicken, in the rain

    Started to cook and it started to rain. Almost at my threshold of use the oven as its 57° degrees and cold rain as I grill, indirect with an oak chunk. Used this rub, sans the sage: