That is all.

Reverse seared. Not perfect but I was very happy with it as a first attempt.

Here what you need to make my money making grilled beef ribs
5 pounds of Flanken cut Beef ribs
• easily found at Hispanic or Asian markets, but a butcher can cut them for you They are also called Korean cut ribs or cross cut ribs.. They are beef ribs that are cut against the bone rather than with the bone
Marinade mixture:
1 cup soy sauce
1/3 cup mirin
1/2 cup packed brown sugar
12 cloves crushed fresh garlic
4 TBL fresh grated ginger
1/4 cup toasted sesame oil
1/2 cup fresh squeezed tangerine juice
1/4 cup of chili crunch (optional if you don't like S)
1 TBL black pepper
Mix all ingredients and marinate ribs in a container or large food safe zip bag for at least 6 hours or overnight is even better
Grill over direct heat till a nice char forms and let rest 10 minutes, garnish with toasted sesame seeds and thinly sliced green onions or chives

Damn, I didn’t take a picture of the cross-section 😅 done, medium

I don’t wanna hear that’s burned.. some of yall never cooked on an open flame .. and it shows!

The grill is a Kirkland signature grill. Model no and all other info is unreadable on it. Picked it up for free from a deck job I’m workin at today! It’s fully stainless, owners never used it and it was hooked up to natural gas line from their house. It does have the door for propane (left door) but it won’t open. Good find? Any assistance locating parts for this ol gal?

Little more cooked than I wanted, but still damn good!

I can cook chicken and steak on the grill. According to ChatGBT lamb chops are even easier to make. If any one could give me some simple ways to make they taste delicious I would really appreciate it

I just replaced my Charbroil Tru-Infrared with a Weber with enamel coated cast iron grates. What is a good brush for cleaning it? So far I've cooked burgers and NY steaks on the new one and they turned out great. CB recommended not using metal brushes, they basically said to run it in high for 15 minutes to burn stuff off the grates, which never worked very well.

Dough recipe:

692g strong bread flour
395g water
35g olive oil
12g salt
12g sugar
3g active dry yeast

Sauce recipe:

One 28oz can of nice crushed tomatoes
Salt, pepper, garlic powder, onion powder, oregano, basil, marinated in olive oil for a couple hours before mixing into the can of tomatoes.

All measurements for the sauce were just eyeballed tbh.

Has anyone else here tried it? It's a staple at my local Costco Business Center. I've always seen it there, so I finally pulled the trigger. Looks like nice, big chunks (at least near the top of the bag they're all pretty big). Too big to fit in my vortex, in fact that I had to break some on half or even thirds.

We'll see if they stay consistent once I get down to the bottom of the bag but at 40lbs it might take a few weeks

Heyo, just looking for some suggestions and wonder if there's something Im not thinking. We have an Airbnb with a grill and are gonna do a dinner the night we arrive. 3pm check in. Traveling that day as well so Im not thinking there will be time to give something a good marinade.

Burgers and sausages are easy of course. Anything else on the quick side of things?

Lunch on the Yakitori.

Marinated chicken breast (oil, honey, soy, garlic, brown sugar, worcestershire) cubed and skewered.

Red onion, sweet peppers, mushroom & zucchini sliced, oiled, seasoned w/ some SPG & carmalazied red onion powder, skewered.

Had some hickory splits leftover so tossed them in for some of that open fire flavor. Seared everything on the bottom, moved the veggies to the top rack so it all finished evenly. Pulled the chicken @ 160° and allowed them finished on the counter.

Had to use the Yakitori one more time before pulling the smoker out.

And no plated photos, ha.