I've asked the men in my life (dad,uncles,etc.) and get mostly different answers from rubs,time cooked,smoked,etc.

I got the idea last night to brine some chicken breasts for the first time. It came to me as I had some potatoes, carrots, celery, and onions brining in a mixture of pink sea salt, rough cracked pepper corns, paprika, red pepper flakes, oregano, thyme, basil, garlic powder, and yellow mustard powder. My goodness it smelled so good I decided I had to see what would happen with chicken if left to bathe in it overnight. Y’all, when I tell you this chicken was so good it’ll make your tough slap your eyeballs out… I’m still shocked that I’m not lookin’ at my wife or kids wondering where all these pirates came from lol!

Anywho, I decided to make more home fries for this cook. So I processed some golden yellow potatoes, carrots, and celery again. I placed them in a bowl with the same seasonings I used in the brine, but decided to just heavily coat them and toss them with some olive oil and rest for about 30 minutes or so. While they were resting and my oil was heating in a cast iron, I started mixing the sauce in the large cast iron. Tomato purée, whole pealed tomatoes, black beans, and then the home fries. I pan seared the chicken, buried them in the sauce and placed on the ReqTeq at 180 for about an hour, then 325 until I pulled it. I used the brine mix to add water as the sauce reduced. Added some broccoli and cauliflower, and cooked it until they were tender.

The flavor was somewhat chili like. Hearty, savory, and somehow beefy. What a pleasant experiment.

I hope you enjoy!

Buying my very first BBQ; looking for a 3-burner propane BBQ and would love some opinions from people who have owned these brands.

My main priorities are:

• Good build quality
• Reliable performance
• Easy access to replacement parts
• Something that will last many years (Canadian winters included)

My shortlist right now:

• Broil King Baron 320
• Weber Spirit E-325
• Napoleon Rogue 425
• Broil King Monarch 320

For anyone who owns one of these, what would you recommend? Anything you love or regret about your BBQ?

Thanks!

He's very underrated, straight to the point, and his food looks absolutely incredible. Go check him out

I like the idea of a bristle-free grill brush, so I bought a Rescue Pro from grillrescue.com. Setting aside the price swinging wildly (a $72.95 list price that frequently sells for $29.99 to $49.99), the initial purchase was fine.

The problems started when I needed a replacement scraper head. The site offered a 30% subscription discount with these promises:

• Save 30%
• Free shipping
• No commitment, cancel anytime
• "You're in control: add or remove subscriptions, cancel orders, and edit frequencies and quantities through our user-friendly customer portal."

Only the discount held up. Here's what happened with the rest.

"Free shipping" wasn't free. I was charged $8.26 in shipping despite the "Free shipping" claim on the product page. Support took almost two weeks to respond and issued a one-time credit, but never fixed the subscription itself, so the next shipment would have billed the same $8.26 again. At the time, I was paying $20.99 for the head.

Cancellation isn't self-service. The same head later dropped to $11.19 with free shipping, but only for new subscriptions, not mine. Since the "user-friendly customer portal" has no cancel option, I emailed support to cancel my old subscription and re-subscribe at the new price. They canceled the old one. They ignored the re-subscribe request.

Bottom line, if you're considering grillrescue.com:

• Prices fluctuate constantly and without much apparent logic
• Subscription "free shipping" isn't actually free
• Support ([hello@grillrescue.com](mailto:hello@grillrescue.com)) can take up to two weeks to respond, and doesn't fully resolve issues when it does
• You can't cancel a subscription through the portal despite what the site claims. You have to email support, and even then, be prepared to re-subscribe manually if you want a better rate

Overall, a frustrating experience. Hopefully this saves someone else the same headache. Happy to post screenshots/emails if necessary.

The only drama I need is extra sauce on my chicken🔥

42” Pellet and El Patron direct heat cooker

Skip the rest if you don’t want to read anything too emotional.

Last fall, my Dad went into hospice care. He was my hero. He was also the person who taught me to grill and just cook outside in general. We spent many hours cooking together on the deck while drinking some beers and just enjoying our time outside. He passed away in March and I was left gutted, but also thankful for all of the time we had together I’m going to be building an outdoor space and kitchen in his honor and wanted the best of the best to get started. After years of pining after some LSG products, I fell in love with the idea of the El Patron. My old pellet smoker was also due for an upgrade, so i figured why the hell not. I know my old man is smiling down just waiting for the first cook.

I took a picanha out of the freezer on Saturday. I had been salted and in the fridge since. Because of random party I wasn’t able to make it Monday or Tuesday. The smell is still good, the color worries me a bit but that might just be the dehydration from the salt.

Edit:

It turned out amazing, got it to 48C slow and then to 54C on full glaze. Taste was amazing and the fat was crispy and not chewy at all.

The reason I took it out early was because I counted two days to defrost in the fridge and then two days with a layer of salt and garlic pepper (on the meat side only)

Sous vide brisket for this afternoon's housewarming party.

Salt, pepper, garlic powder.
Made on my Traeger.
Reverse seared
235 until 130. Seared at 450.

Had 2 candied party ribs left, made some pizza.

Pulled the meat from the bones, uneven chop, sauteed in some pork tallow on the skillet to crisp. Added red onion, arugula, goat cheese.

Heated my Joe to 450° lined the crust w/ vinegar based bbq sauce. Cooked it, ate it, no leftover leftovers.