wsk

Well, they cook quicker this way, that’s why kabobs. Seared and then brought to temp Honey glazed to balance the salt and sweet profile Grilled zukes Rested 10 mins. Ready for service. Crispy white rice. Like a Tadiq but less Persian style. Basically a white somewhat fried rice...

I have read about using hickory, cherry, mesquite wood chunks when smoking on the charcoal grill. Has anyone used oak? The reason I am asking is that I work in an architectural millwork shop, and have access to white oak and red oak chunks. I would normally stash some to burn in the fireplace...

Coming up!

Grilling up some quick carne asada tacos for the afternoon games. Niners lost. Gosh this team frustrates me! Fresh limes from the tree. At least I live a good life 😂

These work great on my WSK E6. I put a small piece of paper towel between the magnet and the lid so it wouldn't scratch the lid. Pic is without a flash. Magnetic Ultra-Bright Barbecue Grill Light with Super Bright LED Lights, Magnetic Base Flexible Gooseneck BBQ Light for...

Several members have expressed interest in making it easier to find threads about the Weber Summit Kamado E6 and S6 charcoal grills, including the original 2016 Weber Summit Charcoal Grill and Summit Charcoal Grilling Center. > When starting a new Summit charcoal thread, click the "More...

I just bought a new Weber charcoal grill, and it’s the first charcoal grill I’ve owned. I have been reading up on topics relating to charcoal grilling and have a reasonable idea on what to do, but interested in opinions on what you did or would do differently with your first few cooks. For the...

I was interested in topics relating to the Summit Charcoal and Summit Charcoal Kamado and see there isn’t a dedicated section for these unique grills. Would it be possible to create a section? What say ye sisters and brothers?

I realized while cooking this weekend that my charcoal grate was still in the lower position after smoking pork butts over a month ago. Since then, I've done wings, steaks, and chicken legs with Vortex or baskets in the center and indirect heat on the outside, never remembering to raise the...

Well, we consumed around 55-60% of last nights brisket so I need a small add-on for tonight’s 2nd night of Rosh Hashanah dinner. This is a 4# boneless leg of lamb which used to be 6#, but two of those pounds went into burgers last week. Butterflied this leg into 4 sections to flatten out the...

Dough starts on Thursday one big ball four balls 350 grams two balls 260 grams Final rise outside 84F in the shade for a couple of hours Kingsford Pro Comp briquettes smoking a lot on startup This setup makes it easy to add wood or lump and gets the stone up into the dome for...

And so the cook off begins. Bought a jumbo fatty. Wish me luck. The action starts this weekend.

More to come. This is going down now.

Cooking over JD with coals on the lowest grate. Rotating often to develop that crust. 130°F target temp.

I tried to make a smiley face out of the Alabama sausage, to celebrate less than 116° outside.

When it was 105° at 1p I knew I was doomed. Loaded up the ice tea and lemonade and started an IV drip. Three StLous racks. My own Magic Dust rub. Membranes removed, a little trim up and squared off and then a light salting and a generous dusting. Let the ribs rest and get moist and I built...

Stocked up on a fresh whole NY Strip loin. Did some trimming to reduce the fat that drips into my grill too. So, can you guess the thickness and weight of each steak? Let the fun begin. And yes, I have a scale pic of one of these. When cut, all except one were nearly identical.

Another quick and simple dinner Chef’s 🧑‍🍳 plate

Chef’s 🧑‍🍳 plate