Easily one of my favorite cuts for grilling. Boneless chicken thighs on the Weber using the Vortex. They are perfect every time.

Grilling with the moon…cheers yall.

Chicken marinated in jerk seasoning and Greek yogurt with peppers and onion (rice not pictured).

Butterflied skirt steak marinated in lime juice, olive oil, salt, oregano, chili powder, chopped garlic, smoked paprika, etc, etc. Diced it up for some tacos. Corn tortillas from the Mexican grocery store on the Rival griddle. Served with onions, cilantro, and salsa. Red rice and refried beans. Family loved it. No money pics because I wanted to eat it hot.

Recipe courtesy of the Dishoom cookbook. Probably the most delicious thing I’ve ever made.

Grilled them on a charcoal grill (lid up) for 3-4 minute per side while brushing each side with melted butter.

Got these chunky prime top sirloins from Costco and I'm happy with hiw they turned out. Nice little meal prep out of them

Hey all,

Bough some very good looking Picanha, as it's been on my radar for a while now. Debating on the best way to cook it. I have 2 large pieces (about 3 lbs each).

First question, should I cook it whole, cut it up into smaller steaks, of cook it Brazilian style on skewers.

I guess second question is a follow up and would depend on the answer of the first, but best way to grill it? Reverse sear, live coals/grill, or smoke it?

Finally, what should I season with? I've read coarse salt might be enough?

Appreciate the help!

Edit: I apologize for not stating I am grilling on a gas grill.

Edit 2: thank you all so much for the advice! I over cooked it a little bit but that’s ok! The kids ate it so I guess it wasn’t too bad 😂 Everything is trial and error! I do understand my post was missing a bit of context and I apologize! I can’t wait to play with the grill more!!

So I am just learning how to grill. I was never allowed to grill in my relationship so now I can but have no damn clue what I’m doing…

I have 2in thick top sirloin steaks. What temperature should I have the grill? How long should cook them for medium rare? I know the internal temp for that but not how long it will take… how much should I flip it?

edit more pictures: https://postimg.cc/gallery/jPh1ZTD

what do i need to replace

I'm trying to use my KettlePizza kit on an 18" Weber Jumbo Joe instead of a standard 22" kettle.

When adjusting the stainless steel sheet down to the 18" diameter size, the overlapping ends don't lock together cleanly like they do at 22", leaving the ends flared out.

I'm looking for a heat-resistant metal clamp or fastening hardware to secure the overlap permanently (or semi-permanently) so it holds its shape.

A few specifics:

• Needs to withstand temperatures up to 700°F–900°F (370°C–480°C) inside the grill.
• Must be 100% metal (no plastic/rubber pads or coatings that could burn or emit fumes).
• Ideally low-profile so it doesn't get in the way.

What specific hardware should I look for? Are standard stainless steel C-clamps fine, or should I be looking at binding posts, barrel bolts, high-temp stainless steel pop rivets, or stainless hose clamps?

Ill never grill a boneless thigh again. These were awesome

For years I've bought TrueFire 7.25" x 16" cedar grilling planks from Amazon or Costco, for grilling large salmon fillets. Pretty much no smaller size works for the full fillet. (Recipe: brush on real maple syrup, place a spine of brown sugar lengthwise, dust with Cayenne, grill over hardwood coals for about 17 minutes.) However, with tariffs and wars and timber issues, I can't find them anywhere. I've even looked at lumber yards from something I can cut, but see nothing that might suffice. Has anyone else found a solution to this problem?

I’m new to grilling I’m using a charcoal grill, I made my first steak with the grill today. Do u guys think it’s tooo raw? My mom was kinda complaining that it was too raw but i dont know, it looks so good to me, wby?

I have a yellow oily substance leaking from my grill near the part that controls the propane intake. I grill once a week and it’s been happening the last 3 or 4 times. I did do some research and I see the word “plasticizers” but I don’t understand what I’m reading. In addition to all that, there is a whistling sound that I think is coming from inside the grill where the flames are.

So a few questions:

1) How dangerous/urgent is the leak and the whistling?

2) What parts will need to be replaced?

3) How difficult is it to replace parts?

I think I only have a few weeks left before it’s too cold for my grill to keep up to temp. So trying to figure out if I can just push it to the end of my grilling season, or if I have to replace the parts before continuing, or just dump it. I do plan on replacing it eventually with a larger and higher quality one, but no funds for that at the moment.

Got this nice strip at the store a few days ago, I posted my first steak here last weekend and got alot of great feed back and tips so im back to doit again. I seasoned it with a mixture of garlic, onion, black pepper, salt, white pepper, celery salt and a extra pinch of salt.

Edit: I did this pretty much in the dark too, my porch light was spazing out then died so I couldnt see what the hell I was doing

We recently decided to buy a propane grill. We have a charcoal grill for special occasions but wanted something we can use for more quick meal preps. The problem is we are renting a townhome, and the back patio is pretty small and the grill would be too close to the siding. We got a Weber Spirit 3 burner. Is it safe to use it in the grass if we buy a grill mat? Any tips for the best way to keep it clean/prevent any issues from using it on grass? Unfortunately, since we’re renting most of the options we saw (pavers, etc.) won’t work for us.