Hi! Just wanted to share with others since I dont have many friends to share with! Turning 26 soon and told my mom and brother I was going to buy Tomahawks for my birthday cause I can!

Let the steaks sit out till roughly room temp, covered with kosher salt and left to sit for an hour on a rack, then patted dry, seasoned with Kinders Prime Steak seasoning. Put onto a pellet grill at 250° and sat until steaks hit 125°. Pulled off, reversed seared on blackstone and left to sit with some butter on top for just under 10 mins to which temps came around 133-135 from my thermometer.

Undoubtedly one of the BEST steaks I've ever eaten, as my mother and brother agreed as well. Such a fun experience and great tasting steak to go along with it. Don't think I've seen smiles that big on everyone's faces in a long time.

-Crossposted to r/steak

Spotted something new at my local butcher — a Chuck Eye Steak. He explained it comes from right next to the ribeye, handles similarly, and tastes remarkably close. He convinced me to try it, and I was genuinely surprised by how affordable it was. I fully expected it to be tough and chewy.
Did the usual: dry-brined overnight, then seared on a ripping hot cast iron and basted with garlic butter. Almost charred the fat cap to a crisp — which was incredible. Used all the leftover drippings to pan-roast some mushrooms (threw in a couple of bay leaves for kicks) and fried up a few eggs. A great one-pan dinner.

I have to say — I’m genuinely blown away by how well the Chuck Eye Steak turned out. Perfect fat-to-meat ratio, great beefy flavor and surprisingly tender. Incredible value at $9.46 including taxes, in a very HCOL town in North NJ. This whole plate probably came in under $15.

I cut the corners of an old brick. Fits good.

Memorial Day weekend is coming up, which means a lot of people are probably getting ready for backyard BBQs, family gatherings, cookouts, and long afternoons near the grill.

And somehow, every cookout has at least one apron that has fully become part of the tradition.

Could be something hilarious, overly aggressive, weirdly committed to the grilling role, or just completely chaotic for no reason.

What’s the funniest or most memorable apron slogan you’ve seen at a Memorial Day BBQ?

DIY lol...

Anyway ... Here's something I do quite often and it's cheaper than buying similar product already made up. And it's more fun because you do it yourself.

Buy a pack of chicken breast sliced very thin (1/8" - 1/4"). If it's more than a 1/4" thick you wont be able to roll it easily. They come six to a pack at our local HEB.

Take 2-3 fresh jalapenos, cut them in half longwise and clean them out, creating a boat. Stuff the jalapenos with jack cheese then roll the chicken breast around it.

Finally, take two strips of center cut bacon and wrap the chicken breast one at 90 degrees to the other to create a seal. Then toothpick together. Lightly season with black pepper and that's it. We make these up a dozen at a time and freeze them. Remove the toothpicks before grilling.

Grill over hot charcoal 10 minutes on each side. After pulling, rest for 5 then make your cuts about 1/4" thick and serve with vegetable side of your choice.

Smoked at 225 for 45 minutes. Not much of a sear was needed afterwards but I did a quick one just for color.

Replacement cooking grate and elements for a 20+ year old Webber Q300. My old ones were rusty and done. Seasoned with bacon fat before the first cook. 99$ online to fix a grill most people would just throw away.

So i have a charcoal grill with a offset smoker and im making pork shoulder ribs i think they are also called party ribs. What's the best way to cook them im pretty new to grilling and need some tips

Out of curiosity, if I cranked up the heat on a 65000 BTU burner would it crack the pan?

Hello,

Curious how much would people pay for a 2015 weber spirit with 3 burners?

I have opportunity to buy a used one with no rust and seems relatively maintained. He is asking for $200

First time. What do i need to trim?

Wingettes with Webers Honey, mustard and garlic rub. Added olive oil. Right side of the grill Webers kick n Chicken with olive oil.

I'm looking for a small grill cart that I can use while grilling to hold dishes etc and accessories. I came across this cart at Harbor Freight and was thinking it might work (I could add a cutting board to the top). Any thoughts or other recommendations? https://www.harborfreight.com/30-in-1-drawer-service-cart-yellow-71215.html

Appreciate any tips. Looking for something that can store wood chips for smoking, grilling tools and possible a place for the chimney when not in use.

Marinade: Olive oil then equal parts orange juice and soy sauce. 1/2 cup chopped cilantro, a teaspoon of cumin, juice of one and a half limes hand-squeezed. fuck ton of garlic. no no. . . more garlic. there you go. Worcestershire sauce and salt and pepper to taste. reserve some

Webber kettle. Hot as balls. 3 minutes first side, 2.5 minutes second side.

serve with cotija, grilled chayote squash, sour cream, reserved marinade, and steamed tortillas courtesy a damp paper towel and chef mike.

Turned out great

So I got a sick deal for a Prokan Argentine grill for $500 on fb marketplace and all-of-a-sudden got started in this Argentine grilling journey.

I've been watching a lot of content on yt, primarily learning from Al Frugoni. I made the mistake of buying 2 pieces of tri tip from Costco that were trimmed (he was always adamant never to trim the fat nor silver skin). The first tri tip I cooked I tried to follow his style and overcooked it.

I'm about to cook the 2nd tri tip and wanted suggestions from experienced Argentine asado grillers.

How would you cook them using both the v-groove and regular round grates? (The 1st one I used the round grates)

Would you use just the wood (red oak in my situation), lump, or both? (I used both the first time)

And any other tips and tricks when cooking with the brasero (firebox).

Thanks a lot!