Does anyone know if weber kettles can be reconditioned? If someonr does this ?I have one my father gave me 20 years ago .id love to keep her .
But she is starting to show her age ?
gotta bump this...the 2021 Smoked Chicken Season kicks off with grill prep at 4pm today, there will be books to be read and beers to be sipped, glorious weather for the three hour process.
Okay, what's everyone cooking up this weekend?
I've got family coming for weekend. Tomorrow is our planned full day, including an outdoor party before the fireworks. Knowing I'm going to be running around with them most of Sunday, and since I have the time today, I've got a 9lb butt on the grill as of 8am this morning, so all I have to do is pull and sauce it tonight, and reheat it tomorrow. Tomorrow the big smoker will also be decorated with chicken, shrimp, a hot dog or two, and a few appetizers.
Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."
Dino ribs from Porter Road tomorrow. Will do them on the big green egg. Salt and pepper. Then 275 for about 8 hours until they hit 200-205 internal temp. Will serve with a peach and arugula salad.
Hmmm, I guess I'll crash this thread with my burger question. Preferred protein to fat ratio in your burger meat? I typically lean to 85/15 or 93/7, which I know isn't ideal but makes me feel better. Going all in on 80/20 tonight.
80/20.
Hmmm, should I mention this here? My dilemma, thick (1 1/2") Prime ribeyes, how should I cook them? I had a discussion earlier this week. Charcoal - least control, gas grill - a bit more, oven then sear, or sous vide then sear (greatest control). Am I right in thinking about the heat control? And how should I cook the steaks?
Honestly, if you want the greatest control over cooking, use the Alton Brown cooking method. It combines a quick sear and quick short, hot oven. It has never failed me.
Hmm, I do have 3 steaks and only need to cook one at a time. The strike against the oven in my mind is the time involved and the heat it puts into the kitchen. It is still in the high 90s here outside. Yeah it isn't like I'm baking something for an hour and 15 minutes but 500F definitely takes time to get to temperature as well as to cool down. This is also what makes outside grilling a little less attractive. I know, first world problems.
“Coach said no 3s.” - Zion on The Block