wsk

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...

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

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...

Nothing fancy. Just a good ol‘ fashion sirloin cap.

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...

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

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.

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.

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

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

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...

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...

First time doing this recipe, well sort of following the recipe. Original thread here: Thread 'Has anyone done a PP Cuban style?' https://tvwbb.com/threads/has-anyone-done-a-pp-cuban-style.93395/ Recipe link here for quick reference...

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

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.

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.

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...

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...

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: https://www.allrecipes.com/recipe/238147/roasted-chicken-rub/

A little background- I am new to the charcoal grilling game but am committed to giving it a go, all in. So far, it’s been a learning curve just getting the hang of temperature regulation and quantity of briquettes- very basic level stuff, but it’s going well. I am anticipating moving on from...