swt61 Posted July 4, 2022 Report Posted July 4, 2022 As I've always said Jeffy, all meat is not created equal.
luvdunhill Posted July 11, 2022 Report Posted July 11, 2022 Picked the wrong day to turn this into this more seasoning is required but made as much of a start as I could in the heat! 5 2
n_maher Posted July 11, 2022 Report Posted July 11, 2022 ^^ Looking forward to impressions, I still toy with the idea of picking a flat top up. Haven't gotten there yet.
Beefy Posted July 18, 2022 Report Posted July 18, 2022 I did sous vide picanha for the first time today. A simple rub of spices, smoked salt and olive oil, then cooked in the bath at 133F for 6 hours. The 'grill' part comes from very briefly finishing on the pellet grill, just one minutes a side, with the flame box open and the temp at the absolute highest I could get it, about 700F! Served with fresh chimichurri, I was in meat heaven. 14 1
robm321 Posted August 3, 2022 Report Posted August 3, 2022 (edited) Sweet! I would love to have a sink right next to my grill. Edited September 5, 2022 by robm321
n_maher Posted September 4, 2022 Report Posted September 4, 2022 This thread has been entirely too dormant. Got invited over to a friends for BBQ, couldn't go for various reasons. Decided to solve the problem myself. Unpictured, rack of ribs, pictured, 4lb pork butt. Cooked it to 180 internal before wrapping to try to get more bark/flavor and decided to try beer instead of apple juice this time in the wrap because, well, I was drinking. 10
Voltron Posted November 14, 2022 Report Posted November 14, 2022 I was eying a 15lb prime full packer at Costco yesterday but I didn't pull the trigger with other things already on the schedule. I'm going back soon... 4
Voltron Posted May 13 Report Posted May 13 This thread really dropped off the map. I had to replace the heating element in my old Traeger, but it turned out to be quite easy and very cheap on Amazon. I re-christened the smoker with three racks of baby backs. 7
Craig Sawyers Posted May 13 Report Posted May 13 Well that was click bait - I had not come across the term "baby backs", and the image that came to mind - well you can guess.... Anyhoo - they look delicious 1
n_maher Posted July 5 Report Posted July 5 I've been getting to know the new flattop and liking it a lot. Made an epic breakfast sandwich on it this morning. Last night was fajitas. 10
swt61 Posted July 6 Report Posted July 6 On 5/12/2024 at 10:50 PM, Craig Sawyers said: Well that was click bait - I had not come across the term "baby backs", and the image that came to mind - well you can guess.... Anyhoo - they look delicious This jingle was stuck in my noggin for years.
mikeymad Posted July 6 Report Posted July 6 I assume that there is a single street size tortilla under the mound of meat on a plate. mmm taco... 1 1 3
luvdunhill Posted July 11 Report Posted July 11 On 7/4/2024 at 8:46 PM, n_maher said: I've been getting to know the new flattop and liking it a lot. Made an epic breakfast sandwich on it this morning. Last night was fajitas. Nice! Do you keep it outside uncovered and have a good process to keep moisture and rust away?
swt61 Posted July 12 Report Posted July 12 Unicorn fat is the perfect thing to prevent rust. If you tickle them, that catches them off guard, then plunge the knife in! 1
n_maher Posted July 12 Report Posted July 12 3 hours ago, luvdunhill said: Nice! Do you keep it outside uncovered and have a good process to keep moisture and rust away? outside but covered. One of the selling points of the new Weber's are some sort of treatment process they do to the steel to keep it from rusting. And the frame is allegedly built a lot better than your average flat top grill. Time will tell. No issues with cooking surface rust so far and it's been impressively hot/humid here since I got it. 97F today. 2
Voltron Posted July 12 Report Posted July 12 It was damn hot here again so using the oven seemed crazy. So I cooked a Detroit pizza on the weber tonight for Claire's book club. I started it with the pan right over the active hot elements and then moved it to the other half of the grill where the elements were off. Kept the temp at 500-550 with the lid down. The bottom charred and I was worried at first but it was not too much and tasted good, not burnt. I failed to take a pic of the whole thing but here is the last piece and a half from top and bottom. 7
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now