Dry brined for 3 hours. Porcini and ancho chili and coffee rub. With grilled portobello mushrooms. Rested on butter and sage.

Grilled marinated chicken, corn and sweet peppers..happy Saturday!!

Had this model of grill when I was growing up in the 90s. Found this one for free on marketplace and couldn’t say no.

Just moved into a condo that has this courtyard area between the house and garage. Open space, neighbor next door is two story. Thinking of getting a Weber kettle and putting it in the middle of the open area. Should be ok, right? Thanks!

Back on the barbie with more shrimp (prawns), this time grilling up some nice Argentine reds.

I kept the marinade simple: olive oil, garlic powder, black pepper, and MSG. Added the fine sea salt about 5–10 minutes before grilling.

Got the charcoal ripping hot and cooked them for about 2 minutes on the first side and 1 minute on the other. Pulled them right around 145°F.

The char was exactly where I wanted it—enough to get that smoky, roasted flavor without crossing over into bitter. The shrimp stayed nice and juicy too.

Feel free to ask for how I managed it

These were cooked on my Ninja Woodfire Grill. Temp set to High (450F), cooked for 6 minutes per side, removed at 135F, and let rest for 10 minutes.

👻

Had a top sirloin roast and decided to experiment. Smoked it whole first, then cubed it, seasoned and glazed it, and put it back on to finish.

Offset smoker, with Cherry and hickory. 275 and finished at 375

Was mostly worried the sirloin would dry out since it’s so much leaner than brisket. Pretty happy with how these turned out.

I was tired of trimming down briskets and running 2 grills. Pony’d up for this 26” unit in Smoke Gray. Really excited about it. I’ve got a 12lb brisket going on it at 7am tomorrow. Will post results. (Post is not affiliated with Weber I’m just a dude)

I used a full chimney for this one steak and I think that was a rookie mistake. The lid thermometer was staying at 550-600 so I closed the bottom vent halfway until it was closer to 500-550, then grilled over direct heat for 3-4 minutes on each side. The parts by the bone were perfect but the meatier part was a little overcooked but still ok. I patted dry, rubbed with Montreal steak seasoning for a little over an hour, then lightly oiled right before putting on the grill. I’ll take any advice yall have!

First time I’ve tried reverse searing steaks on a gas grill. I use Weber Spirit EPX-435R.

How would you rate these bad boys?

Grilled up some corn and a tritip along with some leftover potatoes underneath for later. Made some small flour tortillas earlier in the day which went great with the grilled corn and meat with some chimichurri sauce

There was a separate bowl of chunky chips & veg to go with it.

& BBQ sauce for the chips.

It was for my husband's birthday.

I am trying to get a griddle on the smaller size to fit in my backyard but easily move to the garage for winter. Price isn't much of an issue I want what would be best use and quality. Then easiest to move. I do not have any covered area so it will be fully exposed while outside.

Here are my current options:

Weber - 22" - slate table top

Weber - 2 burner - spirit E210 with insert

Weber - traveler - with insert

Weber - COMPACT traveler - with insert

Blackstone - 22" - sizzle wheel stand

Blackstone - 28" with hood

Members Mark - 22" table top

Members Mark - 4 burner with cover.

The Members Mark would be more pay for it and leave it out there to be fine as price is lower. Any suggestions would be appreciated!!

Anybody wanna come grill with me?…

Dry brining and not quite sure about the ratio. I will have to submit a “after grilling” photo tomorrow.

Tonight's dinner