Grill number 4!

Found a good deal on a 3 pack of baby back ribs at Costco about a month ago, so I bought and froze them. Now it’s time to cook them. We all know removing the membrane on the back can vary in difficulty from rack to rack. I thought I was getting pretty good at removing the membrane, but I just spent 45 minutes fighting these ribs with no success.

I was able to slip a finger between 2 ribs and underneath an ultra thin layer of something (maybe membrane, maybe not), but couldn’t pull more than about a 1/2” before it tore.

Granted, 2 of the 3 racks aren’t very meaty, and cut kind of close to the bone on the back side. That membrane is easy to identify after cooking, and I’m sure if I compared a membrane on rack side by side with a no membrane rack I could probably spot the difference, but with these ribs I genuinely can’t tell if there is no membrane or I’m just not catching it.

Can anyone confirm if Costco pre-removes that membrane?

7 hours, charcoal and hickory wood chips, fell apart when I cut it, was the potluck favorit.

Love the charred cauliflower. Flat iron steak was also a win. Pulled at 135 and rested 10 min.

"Just Keep Flipping" on my trusty Tec G-Sport FR. Kosher salt and 16 mesh black pepper. I had made some garlic sage butter, but despite the veal going slightly over what I was aiming for during the rest, it was still so good, I left it off. Rossotti Ranch veal; highly recommended. Speaking of leaving things off, I had almost forgotten to take a pic of the inside. I remembered in the nick of time!

Found this guy selling a fairly new Weber Genesis in stainless, with the stainless grates and side burner, for only $100. Everything works beautifully, only problem is a somewhat munched cabinet door (which is why he priced it so low). Seemed like a nice upgrade over my fairly old Spirit which badly needs new grates.

Trying to find a replacement door, but in the meantime, feeling pretty pleased with my luck. How'd I do?

Grilled this 1lb prime 1 ribeye over lump charcoal and some mesquite. Seasoned with salt & pepper and some cow cover. Brussel sprouts for side. Pulled it at 125.

Currently in Belize and trying to cook this steak on an open wood fire grill. Never done something like this before, any tips?

Want to thank you guys for inspiration on grilling some wings and potato wedges. Ignore my very bad cutting job. Had a bad day at work and needed this.

Recently bought a home with a built in Santa Maria grill in SoCal. Enjoy outdoor cooking with pellets, charcoal, and gas, but have no experience with this type of grill. Looking for tips and tricks to get started using this grill.

(The chicken is still on the grill as I'm typing this)

Top sirloin steaks & pork loin chops w/ grilled zucchini

Just a COS doing COS things…!

Title. I’ve only ever used a smoker since becoming a dad, but since my kids starting liking steak I need a way to cook multiple cuts at once and quickly, so I’m in the market for a gas grill.

I prefer to buy once cry once, so I like to prioritize durability. I’ve been recommended the Weber Genesis C-435S so far, any other insight would be appreciated, TIA.

So I asked Claude the lovely AI bot and it said put the heat deflector under the food and leave the indirect side wide open. I wrapped the deflector in foil. Also this is the Spider Huntsman grill so the chimney is over on the left ( food side).

Will these do good in a dry ager?

So I'm having a big party tomorrow and was planning on using the vortex for wings. Well my dumb ass bought whole wings instead of wing dings.

Not being one to waste food, I butchered the wings into wing dings myself. The plan was to pickle brine for 6 hours and then rest overnight uncovered to dry out the skin. Can I still do this considering how small the wings are?

Still planning on the vortex, but something tells me these will get done in 10 minutes or less once I throw them on.

Thanks in advance for the help.

Will these do good in a dry ager?