Anyone ever do ribs on a gas grill? It’s storming sideways and I’m not sure I feel comfortable using the Weber kettle
the gochujang was indeed not a bad idea. I let it sit on the chicken for about 4-5 hours before cooking. it caramelized a bit and really imbued the chicken with a great earthy, spicy, salty flavor. now I want to do that to a pork shoulder and let it sit on it for a day.
Birthday celebration dinner. 65 day dry aged kc steak. Grilled shrimp. Corn & grilled Caesar salad. I’m pleased
and some homemade frozen custard and cookies for dessert and I now will not be eating for another week
FYI Beef at my Costco was super cheap today. Everything was about 35% off. I got some nicely marbled choice filets for $9/lb. Prime strips were $12/lb, prime ribeyes were $13/lb, etc. Might want to check it out if you’re in the market for steaks.
Sometimes I feel like this thread is just a front for people with foot fetishes to show off their feet.
5 cooks in with this Masterbuilt Gravity grill so far and I gotta say that I really like this damn thing. My food quality has gone up since I got it and it's pretty easy to use now that I understand how it works. If you can snag it at a good sale price I'd say go for it. If not, wait for the next generation of them in the spring. If you like to blow money, buy it right fucking now. Just do it. Do it now. Even with the quirks and random issues (I haven't really had any, but seems like some sensors need to be bypassed eventually), it makes some great food.
https://www.meatchurch.com/collecti...0CnsPcw9UVLa_7Ws019ArXCAEwzrs3QI0FU6k_w3x4HvI On sale for $41. I can't get it anywhere around here, read and heard nothing but good things so ordering. Edit: I actually got the Ocho, all their rubs for $65
All of these are awesome rubs. I bought the ocho around father's day and have enjoyed all of them, especially the voodoo and the honey hogs.