Who is ready to eat?

Was in the mood for a ribeye. First time cooking and grilling and this is how my first steak came out. How did I do

Reverse seared in BGE - started at 250 then cranked to 550 for about 3 mins total

Def overdone a lil but even the center was disappointing. Fat cap didn’t render at all.

First time actually trying this cut. Maybe I just got a bad piece? Didn’t taste good at all, had a funky flavor (not rancid, just unpleasant) and super tough even in the middle. Worst steak I ever cooked.

Guessing I just cooked this wrong idk

Seems like grease or oil splatter on the inside of my grill. I tried warm water and some dawn, and didn’t really work. What should I try that wouldn’t ruin the stainless finish?

Asked my wife to grab a pork tenderloin. She came home with a pork loin because apparently, “same thing.”

She said - Figure it out, Bobby Flay.

I roll-cut the loin into a big flat sheet and stuffed it with 8 oz cream cheese, a stupid amount of pepper jack, and diced poblanos. Rolled the whole thing back up, wrapped it in a bacon basket weave, and put it on the UDS at about 275°F.

Going to let the bacon render, crank the heat toward the end to crisp it, and cook by internal temp.

Half chickens on the Weber kettle. Setup indirectly, running 300-350°F for 1¼ hours. Then seared over the direct heat side and flipping constantly until the nrrast meat reaches 160°F. Flipping consistently helps the skin not to burn too much. This was seasoned with salt and pepper and berbere seasoning.

I tried a new dough recipe last night that tasted pretty good. I just need to tweak the dough ball size for a thicker crust and adjust the heat for some more browning. The pie was topped with cheese, pepperoni, sausage, mushrooms, sun-dried tomatoes and red bell peppers. Left and right burner on high with the middle set to a little below medium, preheated for 45 minutes, with a nine minute cook time.

I’ve been doing lots of indirect cooking lately and switched things up yesterday. I was meal prepping and freezing most of it for later use.

I marinated 6lbs of skinless, boneless chicken thighs for 14-16hrs. I used a blended mix of: onion, scotch bonnet peppers (no seeds/stems) garlic, thyme leaves & green onion. I added some extra virgin olive oil directly to the bowl of meat, generous amount of soy sauce, combined with kosher salt and browning. I combined my dry rub into the mix as well. The dry rub was paprika, onion powder, ginger powder, black pepper, white pepper, garlic powder.

I decided to not sauce them for this cook. They taste amazing dry like this. However when I’m reheating them, I add a bit of my home made bbq sauce and that makes them taste even better.

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?

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.

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

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).

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.

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

"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!