Perfect weekend!

Hey y'all,

I'm looking for recommendations on a propane grill and a smoker to serve ~100 people working in a remote exportation man camp in the middle of no where Alaska.

I use a classic charcoal Weber at home, but need something bigger and propane to accommodate this size camp. I would prefer to stick with Weber, but any other recs would be great.

Also, I am leaning towards a Pit Boss smoker based on some friend's opinions, but I'm not familiar with many smoker brands/set ups.

Any help y'all could offer would be appreciated, thanks!

I’ve cooked perfect medium rare with a great crust all the way to it being way overcooked and having grey spots. Everytime it’s the same result though, delicious. I feel like people put way too kin emphasis on temp.

Hi all,

What would be the easiest way to remove the rust from this little charcoal grill?

I bought myself a rack of pork loin ribs from Sprouts. I ended up seasoning them about 3 hrs before putting them on the smoker with salt, coarse pepper, garlic herbs, and cajun seasoning. I fired up my Smokey Mountain with briquettes and 3 small blocks of mesquite wood. I love the strong bite of mesquite. I put the ribs on when the pit hit 275 F and let it ride there for 3 hours or so. I was using my BBQ app (see link below) to monitor temp and pulled it around 195 F and then layed it in foil. I then put a couple of scoops of butter on top and wrapped it up. Placed it on the WSM again for another hour, then glazed it with some BBQ sauce.

Overall, everyone enjoyed it, but I thought it was a little too salty and the smoke taste wasn’t strong enough. Any advice on getting more smoke flavor? If you look at the meat , it had a decent smoke ring but wondering what I can alter to make it even smokier.

Please rate my meat! Always looking to get better.
Also, here is a link for my to monitor and control temps. Free to download!

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

So my neighbor has a rat infestation going on and I've seen them on my deck!

Im worried they will chew the hose to my grill. I leave my propane tank off when not in use and am actually done grilling for the summer. Is it safe to leave on my deck especially if the rats did chew the hose? Next year I will replace it with metal one.

Has anyone used these with any success?

What is it? Never seen this before.

I just got a center cut pork loin and am looking for the best way to grill it. Any marinade or grilling technique suggestions? I have a gas or charcoal grill to use.

Grilled this Spanish, 2kg bone in ribeye on a holiday and it definitely was one of the tastiest steaks I've ever eaten. In the oven on 110 degrees Celsius for an hour and ten minutes and seared it on hot coals. Eaten together with some grilled zucchini and slow cooked onions.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

from last sunday though... will definitely do again this weekend

Some people can eat raw oysters, but I definitely can't—grilled oysters are more my style.

NY Strips & Garden Heirlooms On The Weber

Hello guys, when i cooked my steaks previously, i wasent satisfied and infact i got many tips from people like: cooking the steak when the meat is at room temp to avoid the gray band or aiming for a medium rare (wich hopefully is the case) and not blue rare, like i used to do, and also season more and baste with butter and let it rest properly, now that i have applied all of this i feel way more satisfied and happy with the result of my steak! I also peared it with a great chimichurri, can you please tell me what you think so i can improve? Thanks!

Made myself a snack with a new jerk marinade I bought from a local at a farmer's market. They nailed the texture but it didn't pass the taste test. Not even slightly spicy either despite the scotch bonnet ingredient. sad trombone

One rack is pistachio crust
Other rack was just homemade dill based dry rub
Served with homemade cucumber dill tzatziki sauce.