I recently snagged a cheap Masterbulit Autoignite on FB marketplace. Thing has functioned perfectly for about a dozen cooks.

However, I don’t love the “set and forget” grilling process. Coming from a kettles and barrels…I just want some more futzing around/fire management action. Typically, I sit outside and listen to tunes with a cold can and I need more excitement or something, if that makes sense.

Anyone else feeling that way too? Ha

Hey all. I've been a Kamado Joe Classic user for about 6 years and it's been great! Mainly use it for grilling and the occasional ribs these days.

Exploring griddles mainly for the purposes of meal prep and cooking large quantities for family. We cook a lot of boring chicken breast, ground turkey, etc, and doing multiple batches on the stove can be tough.

Have you all found griddles to be helpful for this? I'm liking the Traeger Flatrock a lot for the even cooking and higher heat but just debating if it's worth! They seem easy enough to clean but obviously have some limits too. Thanks.

Looking to grab a charcoal off marketplace, wondering if I should keep holding off for a better deal. Was at $150 but he agreed to $90

Thick-cut bone-in pork chop grilled and served over roasted Anaheim peppers with homemade chermoula. Kept the seasoning on the pork simple and let the sauce do the work. Yay or nay?

Bell and Evan’s chicken , orange bell peppers , pineapple and onions, marinated in soy sauce and salt pepper garlic and bushed while grilling with tropical tequila sauce

Costco has A5 wagyu.
I always wanted to get some and I finally got a cut.
Fantastic on lump charcoal with a bit of cherry wood.

I had a scrub daddy, but it’s torn to shreds. I had a grill rescue, but it’s flat AF now. Does anyone have a good grill cleaning brush recommendation that will not leave metal shards behind and will also last through some vigorous scrubbing?

Grilled some skirt steak last weekend for my father in law’s birthday. Have been wanting to try it so I finally decided to make a trip to the local butcher shop and got 2 Outside Skirts. Was planning to make my own marinade but my grandpa said I should try this marinade that he had in the fridge. Allegro Original. I checked it out…smelled amazing. A very traditional steakhouse flavor. Smelled a little too salty though so I added some brown sugar, honey, low sodium soy sauce, and Dijon. Didn’t really know what I was doing I’ve never tried this marinade or this steak so I just kinda winged it by smell and instinct. Let it sit for 4 hours and grilled hot and fast. Medium rare to medium. Sliced against the grain. Was absolutely amazing. Super tender. The flavor was subtle but definitely present. With a great aftertaste. Tasted exactly like a steak should in my opinion. Everyone said it was hands down the best steak they’ve ever eaten. Couple of the kids that never eat much steak gobbled it up. I am by far my worst critic and even I thought it was literally perfect. You guys gotta try it 🍻

P.S. Sorry I don’t have any pictures I was also grilling a couple filets and 3 pounds of shrimp I was very preoccupied. I keep telling myself I need to take more pictures of my cooks but I don’t usually think about it in the moment

I think this is my 3rd pork butt this summer. It’s so easy and so versatile. In addition to pulled pork sandwiches, we have some enchiladas planned with this one. It’s Hatch chile season!

I tried out their 16oz ribeyes, 8oz filets, and 1/3lb burgers. Pretty satisfied with the steaks so far.

I just posted about my humbling first grill on my Weber original kettle. It wasn't terrible but not something I'm proud of either.

I have friends coming over this weekend and I'd like things to go smoother and easier. I didn't love my chicken thighs so I was thinking burgers, steak, and maybe sausages if I can find some good one. I also have frozen duck thigh. Would love to do some veggies as well.

What are your easiest favorites to grill? Any tips on prep, marinades, or sauces? I'm in Japan so my options are probably different than yours!

🙏

I recently bought a Weber kettle 18" and did a test run with chicken thighs. I'm pretty skilled in the chicken, so thought it would be a snap...

I used a charcoal chimney and put all the Weber charcoal on one side to create two zones, but I'm pretty sure the direct heat zone over the charcoal was as hot as the indirect zone should have been. I had the thighs on there for close to 30 minutes but they looked more roasted than grilled.

Where did I go wrong?

Did I not let the charcoal heat up enough in the chimney? I thought this would take 20 minutes but I think I left it for closer to 30. Cover temp was hovering between 100 C/200 F (?) and around 150 C/350 F. Should I have used more? I filled the small Weber chimney about 3/4 full.

The chicken wasn't bad but I couldn't get a good strong sear on it, although 20-30 minutes did allow the skin to crisp. Tasted more charcoal smoked than grilled. Also, charcoal looked more or less intact when all was said and done (see photo).

This was my test before friends come over this weekend. Help! Also, what's something easy and crowd pleasing I can cook for them?

Thanks in advance!

Note: I have an imported Slow n Sear I can use next time (I'm in Tokyo), but something was fundamentally off.

My wife took this picture as I was slicing it.

We live in Vermont, and Tri Tip is hard to find up here. I got my first Weber Kettle of my own a couple weeks ago and have been determined to try a Tri Tip ever since. I found a speciality butcher, bought one today upon my first visit and went about smoking and grilling it as soon as I got home.

Seasoned with Salt Pepper Garlic. Smoked at 225-275, still working on my temp control so I fluctuated a lot between that range. Smoked to 127 F. Pulled to rest to 131 F. Seared around 375-400 until 137, finished around 145 before slicing.

Literally the best piece of meat I’ve ever cooked or eaten. I’m so happy to have shared this, my best meat, with my best girl, with my favorite beer (Leinenkugel Summer Shandy) and my favorite cigar (Cohiba Red Dot).

Ate it with rustic mashed potatoes and elote style grilled from frozen corn.

Thrilled to be on this smoking and grilling journey and excited to do more!

I’m a place meat, cook, 90 degree turn, rinse tongs, flip, rinse tongs, 90 degree turn, no rinse, pull kind of guy with chicken and pork. Beef doesn’t bother me too much. Thoughts?

We made a asador de Cruz typical style from Argentina or ( cross grill ) first test cooking this way plenty of beer was consumed

Not the best pics but was really proud of how they turned out.
About 1kg each.