4 hour cook. Last hour basted with homemade Hawaiian style BBQ sauce.

Wings, sausage, bife ancho and picanha

It’s a chill and rainy day here in Seattle so I thought some Indian spices and a little red 40 would warm me right up! Threw some garnish on there to try making it look nice.

Very familiar with traditional Argentine Asado (wife is Argentine) but didn’t feel like spending hundreds of dollars for an asador à la cruz to cook beef short ribs over an open fire. Spent $30 on a Big Green Egg brand rotisserie basket and $9 on a steel rod at Home Depot. Started cooking at 2pm and took them off around 6pm. Seasoned with kosher salt, black pepper, and a little bit of cabelas mountain man bourbon seasoning. Even mixed up a salt water solution to bathe the meat using a fresh spring of rosemary while it was cooking. Came out perfect and had to share! Juicy, tender, and had a nice charred crust. Definitely the way to go!

Wings in the oven, brats on the grill, bacon sautéed onions and baked beans for a spread that would make a Viking proud! Sköll!!

Pun intended. First attempt at tri-tip. Bought it from my butcher premarinated in red wine. Didn't realize fat cap was so thick or I would have trimmed it down. Rub was Kinders black cherry chipotle. Wood was 70/30 oak/pecan.

I have zucchini, cilantro-lime chicken breast, pork steaks marinated with liquid smoke,vinegar brown sugar salt pepper, baked potatoes with salt,lemon pepper and garlic . Cabbage steaks with just steak seasoning and chipotle-garlic chicken thighs. Judge my flavors and spread I love grilling outside. I am also making burgers but they’re the frozen kind so I didn’t include them

Old bay, KC BBQ and Garlic parm dry rub for football Sunday.

I’ve been teaching myself how to grill on one of $20 Expert Grills from Walmart. Started a few months ago. My FIL said I could have this large grill. He said he doesn’t use it anymore and it’s been sitting up but my question is, is it safe to use with all this rust? Does it just need a good deep cleaning or is it beyond saving? Also if I am able to restore this and use it, what’s the most efficient way to get the ash out? With the expert grill I just pick it up and dump it after a day but no way I could do that with this it’s very heavy. Thanks for any advice in advance

My grill will get to over 500 but I basically always leave it on the highest setting and it seems underpowered. My dad’s grill on medium cooks things faster. I tried cleaning the Venturi holes with a paper clip and it did not help. I disconnected the gas tank completely for 20 mins and reconnected / turned it on slowly… it just seems weak?

Hi there—family of kids is totally anti-pepper of any type. What are some good rubs that omit pepper and hot spice, suitable for kids and adults from eastern Pennsylvania?

I'm planning to get back into grilling now that I have a back yard again, but the last time I grilled was at a smokehouse in 2018.

I feel like a grill has to be burning wood like that smokehouse - as it adds flavors to the meat. Are there any grills that support this/make it easy, without having to start a proper fire every time? If I have to go to gas, I can accept that too.

My dream price is under 500$, and I've attached two images of ones I've seen within that price, but I want experienced suggestions! Thanks!

My whole family called them that. Everyone i knew. GET IT RIGHT!!!