Dry brined for 24 hours, binded with beef tallow i made from a brisket i smoked earlier this week and reverse seared until brought up to temp "120ish", moved to direct heat and utilized the jkf method while basting with more tallow. Served with cheesy mashed potatoes. How'd I do? Also i need recommendations for seasonings.

Sup yall im in the market for a new grill and im thinking about getting a setup that can handle both regular grilling and smoking. I mostly cook burgers, chicken and steaks right now, but I’ve been wanting to try ribs and pulled pork without having to buy a separate smoker.
im more interested in something that works well day to day than a ton of extra features. Thaaanks for any reccoss.

I smoked this piece of chuck using apple wood on a Weber kettle for about 4-1/2 hours at 250F, then braised in beef broth with garlic, Worcestershire, and beef base for 2 hours at 375F. Visually it was great and the flavor was heavenly. As you can see, it was dry. There was very little fat in this piece. My drip pan was almost dry after smoking and my braising liquid also had almost no grease.

I sliced it thin and the au jus helped with the moisture content. I put the leftover meat in the au jus and it made great sandwiches the following day.

My local butcher shop had spare ribs on sale for $1.99 per pound, so I picked up several pounds. Believe it or not, I never cooked standard ribs, always cooked baby back ribs - go figure. Is there a different cook time I should be aware of when doing so? I know baby backs are thinner, so I assume they need less time than standard ribs. I always used the 3-2-1 method. Any advice would be appreciated. Thanks in advance.

Loving the vortex but need a new cooking grate like the Weber-branded Gourmet BBQ System grate. Reviews on the Weber site indicate it is plated steel and doesn’t last more than a season or two. I’d like to invest in a stainless version. Is there a price competitive hinged, stainless grate with the removal center? I’d like to stay in the $60 range.

Butterfly cut and stuffed with mozzarella and pepperoncini wrapped in bacon seasoned with kindred buttery garlic and herbs. Delicious the bacon I had was a little fatty for my liking, but did not stop me from devouring this .

How would you cook these?

We only have a gas grill, but I'm thinking of buying one of those wire baskets that you can put wood chips in to give them a smokey flavor.

Sear them first and then cook over low heat??

Just realized it’s an all Chicago grill. Top three were dry brined with Lillie Q’s Black Garlic & Herb Salt and the bottom 3 with Lem’s BBQ All Purpose Seasoning. All 6 spent the night in the refrigerator. Added some olive oil to all of them then straight to the grill. The Lem’s breasts were basted with Sweet Baby Ray’s OG sauce. I certainly shop local!

(Sound off maybe)

Figured I’d give meatloaf a try on the grill with some applewood chunks.

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Vor-Tater Wedges

Method: Indirect High Heat (using Vortex accessory)

Smoker: Weber Kettle Charcoal Grill

Target Temp: 500°F (approx. 260°C)

Prep Time: 1 hr 15 mins (includes soak time)

Cook Time: 45 – 50 minutes

These wedges are built for maximum crunch, utilizing high-heat convection from a vortex to achieve oven-baked perfection on the grill. The brine bath removes starch for a cleaner bite, and the complex rub provides deep flavor.

Ingredients

4-5 large Russet potatoes

4 tbsp Olive Oil

2 tbsp Hey Grill Hey Fish & Veggie Rub

1 pinch Coarse Salt

1 pinch Coarse Black Pepper

Brine Solution:

4 cups Cold Water

1/4 cup Kosher Salt

1. Cut the Wedges: Wash and scrub the potatoes. Cut each potato lengthwise, then cut those halves into thirds or quarters (depending on size) to create thick wedges.

Soak: Submerge the cut wedges in the cold water and salt brine solution. Allow them to soak for one full hour. This step is crucial for removing excess starch and seasoning the interior of the potato.

Dry: After an hour, drain the water. Pat the potatoes completely dry with paper towels. Dry potatoes are essential for achieving a crispy exterior.

1. In a large bowl, add the dried wedges, olive oil, and the Hey Grill Hey Fish & Veggie Rub. Sprinkle in a small pinch of extra salt and black pepper to taste.

Mix: Use your hands or tongs to toss the wedges until every surface is evenly coated in oil and rub.

1. Remove your cooking grates. Place the Vortex attachment (cone-side up) in the center of the charcoal grate.

Light a full chimney of B&B Charcoal (briquetes or lump). Once they are fully ashed over and red-hot, carefully pour them inside the center of the Vortex cone. Replace the cooking grates.

Target Temperature: Allow the Weber kettle to preheat with all vents fully open until your thermometer reads close to 500°F. This is high-heat indirect cooking.

1. Carefully arrange the coated wedges on the cooking grates in a circular pattern, radiating outward from the central heat source. Ensure the wedges are placed in a single layer and are not directly over the Vortex opening.

No Need To Flip: If running correctly. Using the vortex to cook these wedges will provide a convection style of heat circulation that guarantees a hands-free even cook across the board. .

Finish: Total cook time of 45-50 minutes. The wedges are done when they are deeply golden-brown, crispy on the outside, and tender when pierced.

1. Serve

Remove from the grill and serve immediately while hot and crispy. Toss in a bowl with a pinch of sea salt for an extra pop of flavor

I salted the chicken Sunday night and last night I was sick, tonight I cooked. After 25 minutes cooking I brushed the skin with this mornings bacon grease. I pulled the thighs at 170-180F and rested them uncovered for 15 minutes. Most of the skin was crispy and I wanted to eat the skin off the leftovers lol.

wonderful .. absolutely delicious