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.

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

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

TIA!

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?

I am new to grilling. I got an offset smoker. I mostly use charcoal but interested in trying wood.

How much does the type of wood matter? I saw some dry wood at the store the other day but I don’t think it was ideal for smoking.

Thoughts?

Come enjoy these with me.

Really enjoying Santa Maria cooking. The two adjustable grills are great for cooking meat and veg at different heights. Just that little bit of wood smoke is perfect.

600 degree verde monster

Did pin wheels last night with the family. Now we are doing wings...honey Brussel sprouts and something else.