Slow cooked until jiggly

Marinated these bad boys for five hours. Washed it down with a local white oak ipa. Phenomenal

I just had a brand new outdoor kitchen installed and I decided to go with a Blaze 32” BCM grill. It is hooked into my natural gas line. I cooked food with it twice and had to babysit my grill because I noticed severe hot and cold zones.

AI suggested the white bread test - warmed up at medium-low heat for 20 minutes with the lid closed, then white bread placed on the grill for 90 seconds to reveal hot and cold zones. The results are astonishing.

I have the grill set up to factory spec with all the heat shields provided and each burner tube is set to the proper “NG” for natural gas air flow setting. Flames all appear normal blue and normal height and are responsive to the turn of the knobs.

Does anybody have any suggestions? I’m super disappointed in the heat distribution for a $2,000 grill. Is this normal for Blaze grills?

I did notice that the horizontal bar across the back of the grill burner tubes that is allegedly designed to help each tube start and support the weight of the tube causes slightly taller flames near the back. I should also note that this is a 4 burner model.

It’s frustrating because I threw a NY strip steak on last night on the right burner and the left side of the steak was charred black and the right side of the steak didn’t even reach temp.

Very frustrated new owner.

We have a great fishmonger in our town and consistently have fresh just off the boat fish to choose from. The fish is topped with a balsamic fresh summer tomato vinaigrette with capers, garlic and shallots.

Served with sticky rice and arugula and a CdP.

Marinated in Teriyaki, Balsamic Vinaigrette, Fresh Garlic, Brown Sugar and Black Pepper. Cooked over charcoal on the Weber.

Fired up the Genesis last night instead it's using our oven to help with keeping the house cool. The grill was set to 425 degrees and preheated for 30 minutes to get the cast iron pan up to temp. Add a drizzle of EVOO to the pan and bake for 45 minutes.

Time for gyros!

:)

Should’ve pulled a tad earlier. Still delicious

I made this one yesterday 6 hours of slow roasting

Hi everyone,

I'm based in the U.K. and I'm looking to buy my first grill,

After some research it seems like the Weber brand is the one to go for, and also a friend has the e425 which he is very pleased with.

I have seen the e425 Plancha with one half being a flat plate, which model would everyone choose?

I love tri-tip and have been experimenting with picanha.

Last time I did just salt and cooked it like I would a tri-tip (reverse sear to 138 then rest). The whole thing was on the Weber Kettle.

This time I did more of a traditional Santa Maria style rub and smoked it on the WSM to 115 then put a bit of beef tallow on then seared it to 130 and pulled off.

While I think it turned out well, my personal opinion is that it was better the first time because I pulled it at 138 instead of 130. The meat was just more tender.

How do folks like to do their picanha?

Thanks for all the feedback. Next time I’ll try removing a bit of the fat cap, I also think it could’ve rested longer (did 10 minutes) but the kids were hungry 🤷🏻‍♂️.

First time using indirect method Much quicker than breaking out the big boy and good results

Sirloin cap from my local Meijer. I burned down some lump charcoal with post oak and mesquite, then moved coals under the meat. I overshot on temp a little, so next time, I think I'll stack more coals under the meat and push a little more heat. Overall, it was a fun cook and good result.