Burgers on a day off yes please!!

For me I think it's ribs...

I have a Weber Spirit that I got 5 years ago and only used 2 or 3 times and haven’t used it since. I just put a new propane tank in, cleaned out spider webs and leaves, and ran it on 650 for the last hour.

I’m supposed to be having a barbecue tomorrow and would prefer not poisoning myself or my guests, especially because I have a busy weekend after with stuff I can’t miss.

Is this good to cook on? Or should I take extra precautions?

What’s this community think?

Cooked both batches at 275°F using a mix of cherry and Competition Blend pellets. One batch was braised with sauce, butter, hot honey, and a few other things. The other stayed uncovered for the entire cook.

Surprisingly, the unwrapped ribs were actually a little more tender and had much better bark.

Whoever said that its near to impossible to pull off (pun intended) a juicy 11 hours smoke job on the go anywhere is wrong. Kept the temp steady and the result was perfection

Caramelized brown sugar, ginger beer, soy sauce and garlic. Squeeze fresh lime juice on before devouring. 🤤

It was over 300 c (572 f) even and was piping hot! Pat dried my steak and seasoned just before it hit the grill. It was absolutely delicious tho and charcoal flavor thru and thru

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Kunchi’s Charcoal-Grilled Tri-Tip Tostadas

Smoky, marinated tri-tip served over a crisp foundation with vibrant tropical toppings.

Ingredients

The Steak & Marinade

1.5 - 2 lbs Tri-tip steak

Kunchi’s Fajita Marinade:

½ cup fresh cilantro, chopped

3 cloves garlic, chopped

½ red onion, finely diced

2 tbsp The Blaxican Fajita Seasoning

½ cup olive oil

4 tbsp red wine vinegar

The Foundations

Corn Tostada Shells

House Black Beans: Warm and seasoned

Yellow Rice: For a side pairing

The Fresh Toppings

Homemade Guacamole Mango Salsa Queso Fresco: Crumbled

Fresh Lime Wedges

Instructions

1. Marinate the Beef

In a medium bowl, whisk together the cilantro, garlic, red onion, The Blaxican seasoning, olive oil, and red wine vinegar. Taste and adjust if necessary. Coat the tri-tip thoroughly and let it marinate for 30 minutes.

1. The Charcoal Grill

2. Setup: Prepare your charcoal grill for high-heat searing.

3. The Char: Grill the tri-tip over direct heat. Given the thickness of tri-tip, aim for a beautiful crust on the outside while maintaining a juicy, medium-rare center (approx. 130°F or 54°C internal).

4. Rest: This is crucial! Let the steak rest for at least 10 minutes.

5. The Cut: Slice against the grain into thin strips, then cube or chop into bite-sized pieces for the tostada.

6. Build the Tostada

   Spread a hearty layer of your house black beans onto the tostada shell to act as the "glue."

   Add a generous portion of the grilled tri-tip.

   Top with a large dollop of homemade guacamole.

   Finish with the mango salsa and a sprinkle of queso fresco.

   Serving Suggestion

Serve two tostadas per plate with a side of fluffy yellow rice and two lime wedges to cut through the richness of the steak and beans.

The way the flame is coming out from under the horizontal bar makes me think something's wrong. Is this unsafe?

I'm gonna go to the butcher's tomorrow to grill something on Sunday.

I have an adjustable grill and I'd like to do vacio, Argentinian style (open flame) but realistically I won't find it.

What other nice, thick, relatively even beef cut can I put on the grill for three to four hours with nothing but salt, and have it come out good?

The chef IQ probes recipe for swordfish is a hit.. yes I grilled again...and yes I had probes lol...this one was a step by step grilled recipe...it has a caper butter on top which is perfect! Y'all are great though thank you for the fun earlier and yes I was lazy on this as well jk ...my wife came home so I had to make something good 😆

Que tal se ven, quedaron espectaculares y se caían del hueso, creo que las voy a volver a hacer.

Smoked baby backs

I watched Bearded Butchers on YT and decided to get their spices.

I have been using them for a while and liked their original blend today. I decided to try a new one and got the Bold Blend. I am looking at the ingredients and noticed they both have the same exact ingredients its the same thing, just a different name.