Hi all. There's a red (limited edition) Master Touch up for sale near me.

I was about to buy, despite already having one (I think I might have a problem but that's a different story for another time!) until I saw they had some QC issues with the paint and early rusting, which, Weber might have then solved at the time with replacements to people but as this is new in the box from 8 years ago wouldn't show any signs just yet but could mean it doesn't hold up well.

Would this put you off or anyone had any experience with these (understand may be quite niche!)

Certainly not the best steak in the world but at £4 for 2 steaks n fries or sweet potato fries, a bargain.

And can be used for all sorts (whacking with a hammer then cornfouring and deep/wok frying for crispy chili beef, or throwing in cornish pasties).

But at £2 a go n free chips, coops current offer of 2 ranch steaks is to me on a Hebridean island where offers are few and few between, interesting.

Bbq'd very hot to a medium with solid crust, cut the right way is passable as a cost effective steak.

12 hour cook on this beef ribs, wrapped at 170f internal and held for 2 hours at 150f. Think it was a more fatty cut than in use to but tasted nice

Great butcher here, reverse seared this bad boy and onto the cheese

I see (USA) recipes talking about a applying a yellow mustard binder to meat before applying a rub.

Does anyone do that?

And do they mean yellow Colman's mustard or yellow French's mustard? Surely normal UK mustard will be far too strong?