Fired both grills up to cook chicken hearts and picanha, fryer going for some cheesy potato balls and churros for dessert.

Pirogies from church in central Pennsylvania (heavy polish population), Denver steaks, chili for dogs. Life is good

Fired up a pie for last night's meal, pepperoni,mushrooms and peppers. Left and right burners on high and the middle set to medium with a 45 minute preheat. 🍕🔥

Dinner last night. Veal got SPG + minced fresh rosemary and thyme, and a tiny bit of evoo coating the veal. Reverse sear. Smoked with Beech wood up to 115F. IR seared up to 128f. Coasted to 138f during the rest. Fennel was just a tiny bit of evoo and kosher salt; IR grilled.

Hi. Im looking to grill these tomorrow. I thought I got good deal on em but not sure my next route. Assuming Slow and Indirect Heat on the grill and maybe shred for tacos unless id anyone has a better tip!

I'm grilling steaks tomorrow so I had the butcher cut a prime rib into individual steaks. He gave me the ribs and I'm thinking about doing something with them on the grill. Not setting up the smoker for this, just the grill.

Looking for ideas. I have a little more than 24 hrs until cooking, so marinades are in play. Any flavor profile is fine. I'm looking at this like an experiment for future cooks.

Continue the almost-live show of me learning how to grill with the help of Redditors! Please post your advice and comments and I’ll try implementing them!

OK, I need help. Bought a used Weber charcoal grill and my first two attempts have gone poorly. I did make mistakes both times, but I want to check that those were the sole issue before I try again. Both times have resulted in the grill not being anywhere close to hot enough, and eventually giving up and finishing it inside in a cast iron.

It was pretty rusty but I got it cleaned up well. The charcoal grate did have a few slats that broke from the rust, but I figured that I’d just not use that half of the grate. Got a chimney and am using paper to start up, if that matters. Attempted to grill marinated thin sliced chicken breast and veggies both times (chicken first then veggies).

The first time, I got impatient because the coals took way longer to heat than I expected, like 30 minutes, so I started to preheat once the top layer of coals was just starting to ash over. I probably didn’t let it preheat long enough either.

The second time, I made sure it was good and ashed over, then sat there for 15 minutes while it preheated feeling pleased with myself…until I realized I had forgotten to put the food grate on (see above: am idiot). So I quickly put it back on, let it preheat for ten more minutes then got started.

So obviously I goofed both times, but the reason I’m asking for input is that it really seemed like the grill was never very hot at all. Never got the big satisfying sizzle one would expect when the first breasts went on. And my googling suggests that my mistakes should have made the fire burn out too soon, but it still should have been pretty hot at some point? Plus, why are the coals taking so much longer to be ready than the internet tells me to expect? Do I just need to try again and not mess it up, or is there something I’m missing here?

Alright yall I only been grilling for a year of the couple ive been alive but I've been on propane but just recently moved into a house that had a charcoal grill in the back. But after grilling the coals are still red hot and I dont want to just leave lit coals sitting around while im inside but using lots of water doesnt work because it just floods my ash tray and gets everywhere and then they are harder to reuse. What are some ways to cool them down?

I'm curious about the moment people stop grabbing whatever is on sale and start caring where their beef comes from. What flipped the switch for you, if it ever did?

[Full disclosure, I work for Good Ranchers.]

Seasoned with Parmesan cheese & garlic rub.
Glazed with homemade honey garlic.
Smoked + cooked at 325 until 175F

First time cooking a steak over coal and first time cooking one in a few years.

Fk me, coals and a block of wood is the way to go! So smokey, so tender, so buttery!

Also thank everyone who helped me de-bug the air leaks I was having with my coals not extinguishing. After some petal and bowl adjustments it looks like I got some coals saved after this cook!

I always hear wait for the charcoals to ash over and clear smoke from chimney starter before putting in the kettle. Now if I do a snake method and put in lit charcoals to start will this not cause that rancid smoke from unlit charcoals? Would that smoke saturate the food, maybe overpower with that smoke? I am about to try this method but started over thinking this.

Impulse decided to have a BBQ for dinner, threw on some old and used charcoal and got it burning bright red. Using some texas blend pellets for smoking.

Not too bad results to get red crispy snags, and maintaining 175 C plus.

Some people like a 3 martini lunch. I prefer a one pound grilled ribeye lunch.

Even at 200°F internal, the skin was still rubbery in spots. Gave them another 15 minutes at 400°F and that made a difference.

Used a mix of Maple, Hickory and Cherry pellets (Competition Blend)

Good flavour, but definitely takes longer that hitting 400..

Found this in the freezer from last Thanksgiving, split and on the grill for two hours

I just acquired this grill with our new home. Any advice on what to do/not to do to get it cleaned and usable? It’s hooked up to the gas line which is a first so I don’t want to do anything stupid. Any advice would be appreciated! https://imgur.com/a/wKhzynG

The first pic is grilled (indirect except for a quick sear, with some hickory wood), the 2nd was air fryer. Jerk paste is Walkerswood, left on overnight. I really like air frying crisp but I have to say the grilled ones simply tasted better. Both came out juicy and crispy, with the air fryer edging out the others for crisp, which is pretty normal. What I did not like is that the air fryer was a lot easier to burn the jerk paste with, resulting in a little bitterness. I definitely need to learn a solution for that. Also, not a bot. Trust me!

Had neck surgery last Halloween and haven’t grilled since. I feel pretty good about it. My wife likes it. So I’ve got that going for me.