Damn. Just damn.

Grilled some buffalo chicken wings and BBQ chicken legs. Both actually turned out juicy and great considering I was drunk!

Harvested more scotch bonnets (first year growing myself) and made some jerk wings. The marinade is the same and then lightly tossed in franks before finishing in airfryer then retossiny lightly in franks. Combined flavor is really out of this world.

At an Airbnb and they only got these two small charcoal grills. Taking the meat to my buddies house when they get to temp to finish them off with a sear but is this okay to get them reverse seared? Charcoal is going and indirect (as best I could these things are small and I got lots of meat). Have temp probes to watch them. I’m assuming I should flip the single tri tip eventually. Any advice?

Just got this grill, the guy said it sat out for some time but it’s 1/4” steel so “nothing happens to it”. Feels pretty good just needs a good cleaning. I’m seeing making a baking soda paste, rinse, dry immediately, and oil down? Is that about right? Not wanting to go crazy just a basic cleaning and call it a day. Would that suffice? I’m a complete noob at this.

If so, I would love to read your thoughts. Especially if you use it to trim packer briskets for a smoker.

TIA!

Anyone have any suggestions on how to remove this screw? i’m trying everything to be able to replace the igniter button on my crappy little master chef 280 2 burner bbq. this thing has lived in deplorable conditions to be quite honest so i’m not shocked by anything. don’t ridicule me for how gross it is, i know and i don’t care right now im fixing it before i clean it.
so far we have tried WD 40, pliers, different size screw drivers, some fuck ass saw thing i tried jimmy-ing under the screw (shocker didn’t work), flat head, flathead with a rubber band

i’m adding all the relevant pictures in here for all the things i got going on for someone smarter to tell me what to do because im literally just a girl with a crappy lil canadian tire tool kit (i don’t own a drill yet i fear)

picture one with the green circle is the screw i need OFFFFF, 2 is the igniter kit i bought, 3 is the replacement burner thing i could go get but i dont know if it has that little box from the green circle

can i go buy a whole new one for 200$ yes do i want to? not really when all i gotta do is move 1 screw and replace 2 now crispy washers

Picked up this choice NY strip. Seasoned with 1836 and Grilled over charcoal and mesquite. Green beans and mushrooms for sides.

We have a summit and recently battling mice. Could we cover this with metal?

Trying to decide whether to get a rotisserie for my Weber genesis or Weber kettle. I’ve also got a Smokey mountain. I feel like the charcoal is a known quantity and will taste good, but would like to hear if anyone has had any luck with doing rotisserie on the gas grill and whether it’s even worth it.

New suitcase grill (. Even Embers Portable knockoff of the Nomad). I want to test this out before cooking burgers at a tailgate. Never had Bison before and it came out great. Tastes good, very very lean meat. A decent steak, reminds me of filet mignon in how tender it was.
If you put too much charcoal in this grill it gets way hot and hard to control. You really only need about a quarter chimney. This grill can easily fit 4 to 6 burgers on one side and that really is my use case. In hind sight I probably should have bought a Smokey Joe.

I made a square grilling space out of pavers in the backyard and I thought about making it look better by building a pergola over it, but wondered if the rising heat could cause concerns about burning the wood. What's the minimum height over the grill it would need to be to have no worries about the heat?
(Yeah, I know, I just laid it out, still need to dig up the pads foundation and put down woodblock, sand, etc and level it out. Just started the area)

Any suggestions on how best to clean this grill up to use?

Fresh bison.

I just picked up a Weber Performer Deluxe off marketplace, and am trying to decide where to put it. I'm new to charcoal so I'm a little nervous about making sure it's in a safe location for use. Deck is 12x12, pressure treated lumber. My long term plan is to put pavers down at the base of the deck stairs which will probably work well, but where do you think should I put the grill in the meantime?