Have had my kettle for a little over a month, have tried a few different brands of charcoal and fire starters for my chimney (Never lighter fluid) and have finally got it down. I know the way i like to do it now and have found my groove. Have done Fajitas, Chicken, Sausage, and some burgers. I think i’m gonna dip my toe into the world of Smoking next.
Picked up these ribeyes from the local butcher this morning and seasoned with salt, let sit in the fridge for 6 hours. Then I pulled the steaks, seasoned with some pepper and garlic (mildly) and brought them to room temp for an hour and a half covered. Grill brought up to 320° and seared for 7 minutes, turned and seared for another 5. Flipped and turned after 3 minutes, seared for an additional 3-4 minted and then let rest for 8 minutes.
I don’t think they came out bad for medium and one medium rare (per request…:and it’s like butter). The flavor is amazing for its simplicity. What say y’all?
I’ve been beating the hell out of this gas grill for the last 2 years because I’ve only ever grilled on charcoal or wood before that and, I’m a don’t knock it till you rock it kinda guy, so I bought gas. So far, it hasn’t been too bad. Convenient, but I miss the charcoal/wood flavor.
EDIT: I appreciate everyone saying my yard and project look awesome lol! But I really just need help picking a grill!
In the final planning stages of our outdoor kitchen (the photo is a render of what we are trying to do) and need some help from choosing a grill I’m officially going down the outdoor kitchen rabbit hole
I’m building a covered patio outdoor kitchen in South Florida and im most likely doing Matchless cabinets and I THINK I’ve narrowed my grill choice down to the following 3 grills:
Coyote SL 36 w/ integrated sear zone
Sedona by Lynx 36 w/ ProSear
Delta Heat 34 w/ sear zone
I already own a Weber Searwood so this grill doesn’t need to do everything
But I do want one with an infrared burner or searzone to be able to finish steaks and such
At first I was looking at a Napoleon + separate IR burner setup, but space/layout became an issue.
i only have 126 inches of cover spaced to work with and the searwood takes up 49 inches of that
The Coyote seems like the “fun” option. But people say it runs super hot but it does have the integrated sear zone. My concern is whether it’s TOO aggressive under a covered patio or if flare-ups become annoying.
The Sedona honestly feels like the nicest overall package. The ProSear burner sounds awesome and more usable than a typical infrared burner, but I’ve read mixed things about wind sensitivity and burner blowouts. Also curious how people feel about the ceramic briquettes long term.
The Delta Heat might fit my space the best overall. I like that it keeps the layout cleaner and more open while still giving me integrated searing. Biggest concern there is all the flare-up comments with the ceramic briquette system. But its two inches smaller than the other grills and may fit slightly better
Would especially love feedback from reddit.
Primer intento haciendo reverse sear en este cowboy de 3”… creo que ya no regreso al método normal 🔥
Threw in some chicken pieces from Costco's chicken wings package. Did the trick.
Olive oil
Get chicken pieces to golden status, set aside
Onion, bell pepper, garlic, saffron, smoked paprika Add some tomato, you can juice fresh tomatoes. A couple would do
Used risotto rice (didn't bother find bomba paella rice), 2 cups.
Chicken stock (threw shrimp powder, you throw shrimp shells in it too if you want). Let it simmer a bit, chicken goes back in. Because of high heat, treat it as risotto and add stock as needed. Don't disturb the rice bed though, let it settle
Threw in shrimp. Parsley
Made a sauce : mayo, ricotta (optional), olive oil, smoked paprika, lemon juice, salt pepper and crushed garlic. Adjust ingredients and taste until sauce tastes great! Adds freshness. Make more sauce than you think you, need. A huge bowl.
Grilling some lunch outside the beach condo!
Smoked then grilled brined pork loin chops, grilled pineapple, will be topped with balsamic glaze.
Got my veggies all chopped and in a pan. I used garlic, w-sauce (please don’t make me spell it), some balsamic and avocado oil with some citrus salt. Why? I have no idea. I am more of a dump it in person.
But what do yall do?
Also, do we shuck corn or leave it whole and grill?
Update:
the veggies were AMAZING. Dude I am always marinating my mushrooms from now on.
I ended up grilling the corn in husk and then shucking and adding butter and tajin. Yuuuuuummmy.
Happy grilling my people!!!!!
Got a house late last year grilled a little but not enough
I bought this at an online estate auction last night for $3, plus a 45-cent buyer's premium. It looks like a great grill, although a bit of an odd design. It's described as "Heavy steel charcoal grill. 38x20.5 x 49 in tall not including smokestack or grill handles."
It looks to be custom made, so I am surprised the wheels are so small. Also, I can't figure out why it doesn't have a thermometer. Using it as a grill will be easy. Does anyone have any ideas on how to regulate temperature if I try to use it as a smoker?
I use mostly charcoal, but I am buying a propane bbq. I am stuck on 3 mid-range models.
The weber spirit 425, Napoleon freestyle 425 or broil king 410.
Putting quality aside, what is everyone's opinion? I'd like a good sear if possible, and less flare-ups.
I know the Napoleon has the sear burner, and the Webers last 2 burners can give extra power to sear, but I am intrigued by the broil kings flavor wave design to vaporize fat for less flare ups.
Any opinions are welcome!
I picked up a used PK a couple of weeks ago (at an insane deal). I've done a couple ribeyes and a bit chicken so far. This grill is so easy to get setup how you want to cook! I even did some kabobs. Still learning, but this thing cooks!
Hello,
I’m considering buying a pellet grill and would like opinions on some models. I still plan to use my propane grill for quick cooks, but I’d like to get into smoking, mainly for my wife and family. I’m interested in the Recteq Deck Boss and Searwood 600, but I’m open to suggestions. I’m looking to stay around or under $1000. Thanks!
I had to sell all of my grills and smokers when I went through divorce and moved into an apartment. Well, now I’m moving into a house and it’s time to get back into it. I’ve had a Kamodo big Joe, a Weber Smoky Mountain, a Weber kettle, a PK go and several others. Right now I am looking for what would be the best option for a charcoal smoker and grill that provides indirect grilling.
I have limited it down to either a Weber Summit Kamodo , PK 360 or,the large huntsman sypder. I really liked my big joe. I think it’s a better smoker than for indirect grilling. The big Joe is better than the regular joke because indirect grilling is harder for me on a regular Joe because the fire is below you and it’s hard to really get to the side. I think the Weber kettle is great. I had some quality control issues with my kettle. I liked that the summit kamado provides a lot of what the big Joe provides however it’s not near as heavy. Due to where I live moving and weight will be a factor. I’ve used PK go to know the build quality. I actually think I would be happy with the PK original because I’m not going to smoke many briskets. I’ll mainly be doing pork butt chicken and maybe some smaller brisket at times but not often the Weber Smoky Mountain is great, but not really more than a smoker. So between the three options I’ve listed, what would you recommend?
Noob question:
There's a step in price for grills with adjustable heights - but how often do you fiddle with the height?
I have a Weber searwood 600 and love it, but miss the flavor charcoal gives. I dove in the other day and discovered that there's a ton to offer as far as kettle grills go. I saw the new stealth series from Weber, have been tickled by the spider grills, and enticed by the kamado, and the list goes on. I want to know what y'all think the best is and why?
I'm looking mainly for the charcoal flavor and the ability to not have to watch over it as much.
Just got a genesis gas grill with sear station. When I did the initial burnout with all the burners running tthe temp went over 700. Now my question is can I do this to bake pizza at 700 plus using a pizza stone. How long should I bake it and will it taste better than baking at say 400-500. Thanks
Done On A Char-Griller XD Pro Offset. 250 degrees 4 Hrs. This Baby Was A Grand Slam!!!💯🔥🍻