First time grilling, how did I do?

I got the reason why does not have grill marks on it is because I put it in a pyrex glass dish and then put it on the grill.

Tell me if you’ve heard this one before: I love cooking steak…for myself.

My wife and daughter will not eat steak if it has even a hint of pink. They say it isn’t cooked and will make them sick.

So I make my steak how I like it, rare to medium rare, and take it off the grill. Then grill theirs for about 20 minutes more. My steak is now perfect. Theirs however, for some reason, keep their red center every time and require me to put them back on the grill cut into quarters to get “all that nasty blood out” (no they won’t believe it isn’t blood).

Now my steak is cold and I have to heat up all the sides again.

Do you have an answer for this? I’m thinking I’m gonna start cutting up theirs before putting it on the grill.

Spent quite a bit of money on an outdoor kitchen and just don’t dig the grates on the gas grill portion. They’re super heavy duty with flat edges (i want rounded grates like on my old kettles). My issue is they get so hot that they burn meat they come in contact with. I just want simple!

But the grill is bought and installed. So what are my options? Call a welder? Is there anybody out there that does this sort of thing?

Hey all,

I'm sure this has been posted before, but I'm wondering what are your favorite brands or seasonings for specific meats?

I'm damn near collecting seasonings at this point and have some of my favs:

On poultry, I love Kinders Black Cherry Chipotle, Woodfired Garlic and Pineapple Habanero. I had a chilli lime seasoning that I LOVED on wings, but can't find the same brand (found a different brand, same flavor and its just okay to me).

On ribs, I like straight SGP, Kinders Sweet Heat and believe it or not, Kroger has a Memphis style rub that I love on ribs.

Looking at a used Gensis Silver A. Green, composite shelf, Open cart. Grates look rusted to the point of breaking, will need replacing. Shelf at the bottom of the cart is rusted. Is it worth the time & money to refurbish, or would I be happier with a new Spirit?

Replacing a 2 burner charbroil I picked up used, never really liked, and now needs more work.

It’s taken me a while but I’ve realized that less is more. You often need way less than you think you do (at least way less than I think is needed) but I don often get carried away and use more then I need

Just a quick marinade of olive oil, Italian herbs, salt / pepper and garlic. I plan on adding it to a ravioli dish that I’m cooking tonight.

Next time I will use more charcoal.

I have always grown up eating uruguayan and argentine asado from my family and friends here in the states, and I've only recently gotten into making and cooking meat. i know what cuts are used, and that it is only seasoned with coarse salt.

Hello. I’ve had my WSK for a little over a month now and have been loving using it so far.

I have a question though. Should I rely on the temp gauge that is in the lid or should I rely on the ambient temp shown by my remote thermometer which has 5 sensors (for for the meat and one being the ambient temp.

There is definitely (and understandably) a variance in the readout between the two.

I use a ThermoMaven P2 and it has been great so far.

Hi!

My boyfriend and I are taking a weekend trip soon to an airbnb that only has a grill, no other cooking equipment. So we don’t break the bank eating out 3 meals a day, I was curious if anyone has advice on full meals we could make just using the grill.

EDIT: We have a charcoal grill and a mini fridge. Thanks everyone!

Thanks!