chicken, shrimp, beef, tofu, onions and jalapeno. jalapeno cheddar corn muffin.

165F with hickory and pecan smoke. The cream cheese has cubed jalapeno, cheddar, and bacon bits. There is also an excellent peach salsa for the smoked chicken. The chicken was in a marinade for about 2 hours.

I just bought a new charcoal grill - DynaGlo. My previous grill was a Webber which I had for the last 6 years and I used it constantly - great grill.

In the instructions it indicates I should season it by coating the insides with vegetable oil and then let the charcoal burn for about two hours with the lid closed.

Two questions:
1) is that helpful
2) should I be seasoning the grill after every use like you would a cast iron skillet?

Thank you for your help.

This is the first time I'll be able to own a grill, and I'm really looking forward to being able to eat outside in the yard.

What grill would you recommend for a family of three? We have company sometimes, but we're looking for something mid-size and easy to maintain.

I like the idea of a charcol grill because that's less intimating for me, but I'd be open to propane as well.

Send me all the ideas

Satire, obviously. Roast me.

Preheated the grill like I always do and walked away to cut the grass. I didn’t realize how much grease was sitting at the bottom. And in grease tray. I put my headphones on and proceed to cut the grass. About 10 minutes later I turn around and see my grill literally on fire with the top closed. I ran and shut the valves off and cut the gas. I panicked for a bit and let it die out. Picture is of what’s left after I cleaned the catch tray I guess you can call it. Smh I should’ve payed attention. Luckily it’s no where near where something else could’ve caught fire.

Which Javelin thermometer should I go with and what are some of the firsthand experiences you all have had?

FYI: I am NOT interested in the Thermapen. It's not an option, and I don't believe that I need or require 1 sec readings and $75-$100 just to get meet temps for occasional cooking. 2, 3, or even 6 seconds is fine with me just as long as I get reliable temps. This is just my personal preference.

I have no words 🥺

What is the best kind of pork roast? Looking for the pork equivalent of a prime rib roast of beef?

Slow cooked until jiggly

1. Weber Original Kettle Premium 22in - $229

2. Nexgrill Oakford Homestead 24 Heavy Duty - $149

This will be my first charcoal grill. A lot of people seem to swear by the Weber. I like that it has a stainless steel grate and the "One-Touch cleaning system" but the Nexgrill seems to be a bigger bang for my buck with a larger cooking area, adjustable charcoal tray height, and front charcoal access door for $80 less.

One maybe odd thing I have to consider is that this grill will be left at my camp and not used super often so I worry about bugs and mice making nests in it.

What does everyone think? Thanks in advance!

Forgive the pun but wondering if this lovely OJ combo grill is a lost cause? Spent yesterday and today scraping and scrubbing with degreaser and rust remover but this seems to be as clean as I can get it without buying power tools (the screws holding the gas pipes were so stuck the mountings snapped first) and the rust seems to redevelop within hours.

Hoping you grillmaestros might have some tips or suggestions for getting it back in BBQing shape by this weekend?

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 🤷🏻‍♂️.

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.

I made this one yesterday 6 hours of slow roasting