Barbecue time

[blm]

Very nice.

[TKD]

Looks killer.

Also did a brisket

[TKD]

Why is there meat on two levels?

It's a smoker not a grill.

[Mr I]

Let's see the color inside!

More medium, still succulent but almost no blood

[Mr I]

Here is what I plan to do next weekend for the first time since fall. This is a pic from last year.

Why is there meat on two levels?

[Bouncer]

Looks killer.

[TKD]

Here is what I plan to do next weekend for the first time since fall. This is a pic from last year.

[TKD]

Barbecue question

I'm just cooking a steak now. Put it on full power and closed the lid. There's three separate gas flame strips on this puppy so pretty powerful.

Can you tell me why half the surface you lay the neat on is like a grill I.e. exposed to the direct flame heat under then the other half to the right is a solid metal skate?

Not sure what you can see from the picture but I put my steak on the exposed grill bit

Kind of hard to tell from the pics and this is kind of a guess with sorting through your typos :)

It doesn't sound like heat tents to distribute heat. Not sure i have seen a set up like this. It sounds like either you have a side for searing and a side for making a carmalized crust after you sear.

Or

It's designed so you can have smoking box on the flame side and your meat on the other side. To smoke the meat.

[blm]

For killer juicy steaks, searing is the key. Smaller and cheaper gas grills arent capable of 800° or more to achieve this. Get yourself a cast iron pan, put it under the broiler for 20 minutes, pull it out, set it on your heated grill, sear your steaks on it for 2 minutes each side. Remove from pan, grill for 2 minutes per side at 450. Let sit for 5 minutes before cutting. For about 1" steaks this will result in absolute perfection. Slight crust on each side with warm pink and mouth watering center. Only seasoning you need is coarse sea salt and cracked black pepper on both sides liberally. And let the steaks sit at room temp prior to coking for at least 45-60 minutes.

[Bouncer]

Let's see the color inside!

[Bouncer]

Looks great bro. Medium rare?

[Mr I]

First barbecued steak done, marinaded ten minutes before put over the open flame grill

[Mr I]

Barbecue question

I'm just cooking a steak now. Put it on full power and closed the lid. There's three separate gas flame strips on this puppy so pretty powerful.

Can you tell me why half the surface you lay the neat on is like a grill I.e. exposed to the direct flame heat under then the other half to the right is a solid metal skate?

Not sure what you can see from the picture but I put my steak on the exposed grill bit

[Mr I]

Italian dressing, the vinegar kind, got it

[Bouncer]

Marinate in Italian dressing. Simple and amazing. (The oil and vinegar kind) not the creamy shit.

Either that or just put BBQ sauce on chicken the last 5 minutes on grill.