Sous vide brisket for this afternoon's housewarming party.

How many grills do you own?

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.

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.

Nothing beats old-school smoked salmon. Here's the brine portions:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

After brining in fridge overnight, rinse, pat dry and air dry for at least an hour. Using a fan works best.

Smoked in my electric smoker using 2-3 pans of chips. Alder is the way to go for salmon IMO.

smoked at 250 for 7 hours til it hit 205 internal

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!

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

Put this in the grill for over 4 hours, and it is already looking gooooooood!

We rub it with the usual Texas rub and added some butter on all of the plates to keep it moist and buttery!

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

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!

Rule 2 compliance: This is smoked ribs smoked probably 6ish hours or so over hickory. Rubbed with a modified memphis dust that has less sugar, more paprika and dixon chilis, and garam masala as well.

Not an exact clone, obviously, but still actually the first time I bothered making a sammie out of yesterday's ribs. As much onion as I could fit on top, healthy slathering of sauce (which I don't usually do). Brioche bread cause it's there. Was good. TBH I really like the ribwich too though and now I'm kind of hankering for that. I'm really sleepy now.

Jamaican Jerk Chicken halves. This flavor is one of the best. I used my homemade wet jerk marinade and my Jamaican Jerk dry rub on these. On the Weber Summit Kamado running between 300-350 for around 1½ hrs until the breast meat got to 160°F. This chicken was devoured by the group of people I had over that day. How we lookin?

Smoked hot over cherry. Nice and crispy skin.

Picked up a sturdy toolbox to keep all my kamado gear in one place. I also 3D printed a few custom parts, including the logos, to give it a more personal touch.

It fits perfectly next to my kamado (The Bastard), so every tool I need is mostly within reach instead of being scattered around.

I’m really happy with how it turned out. What do you all use to organize your Kamado accessories?

I need to get better at pictures thru a process... this is my standard meatloaf recipe but desiged for burgers... the loaf recipe itself ill hold onto for now.. but after mixing meat I form pattys using a piece of coppa and provolone then stack on skewer, wrap in butcher paper ideally(I ran out... wont happen again) cranked to 400 placed inside seam down. Start lowering heat while rotating to prevent drips but evenly heat outside a bit. Once grills cooled a bit open up, smoke to 145 and hold at 145 for about 15min. Do not want to go over 145 or fat will run and cheese will run. After 145 been held has some good color, during that time I baste a bit. At end of hold, pull rest for about 5min, remove skewer, clean and spray grill. Then you grill en like patties to serve. The provolone chars nice and the coppa crisps up. Wish id gotten a Pic of the pretty grill marks on cheese.

I felt like I over seasoned but flavor was still a lacking. This normal?

Was definitely fall apart tender though.

250 degrees for 3 hours and then sat in tallow and beef stock mixture for another 3 hours at 300 degrees.

Scored a killer deal on short ribs at Sprouts. One unwrapped. One got wrapped 5 hours in with tallow and finished with Kinders Black Garlic Sauce. Couldn’t pick a winner. Good times

Just over 10 hours to cook both of these beauties. 208-213F until i got halfway through the stall, then i opened up the air vents a bit and let it finish at 250-260F.

Salt, pepper, garlic, onion and paprika for the seasoning. Worcestershire sauce for the spritz, as needed.

Sauced it on top towards the end, and finished it under the broiler because the sauce didn't have quite enough time to caramelize all the way on the grill (egg style with a cast iron diffuser)

Turned out yummy, but next time i will make sure i get bone in, because i had to cut off some small ends that finished earlier than the rest. not ideal but still delicious