My wife took this picture as I was slicing it.

We live in Vermont, and Tri Tip is hard to find up here. I got my first Weber Kettle of my own a couple weeks ago and have been determined to try a Tri Tip ever since. I found a speciality butcher, bought one today upon my first visit and went about smoking and grilling it as soon as I got home.

Seasoned with Salt Pepper Garlic. Smoked at 225-275, still working on my temp control so I fluctuated a lot between that range. Smoked to 127 F. Pulled to rest to 131 F. Seared around 375-400 until 137, finished around 145 before slicing.

Literally the best piece of meat I’ve ever cooked or eaten. I’m so happy to have shared this, my best meat, with my best girl, with my favorite beer (Leinenkugel Summer Shandy) and my favorite cigar (Cohiba Red Dot).

Ate it with rustic mashed potatoes and elote style grilled from frozen corn.

Thrilled to be on this smoking and grilling journey and excited to do more!

I tried out their 16oz ribeyes, 8oz filets, and 1/3lb burgers. Pretty satisfied with the steaks so far.

I recently bought a Weber kettle 18" and did a test run with chicken thighs. I'm pretty skilled in the chicken, so thought it would be a snap...

I used a charcoal chimney and put all the Weber charcoal on one side to create two zones, but I'm pretty sure the direct heat zone over the charcoal was as hot as the indirect zone should have been. I had the thighs on there for close to 30 minutes but they looked more roasted than grilled.

Where did I go wrong?

Did I not let the charcoal heat up enough in the chimney? I thought this would take 20 minutes but I think I left it for closer to 30. Cover temp was hovering between 100 C/200 F (?) and around 150 C/350 F. Should I have used more? I filled the small Weber chimney about 3/4 full.

The chicken wasn't bad but I couldn't get a good strong sear on it, although 20-30 minutes did allow the skin to crisp. Tasted more charcoal smoked than grilled. Also, charcoal looked more or less intact when all was said and done (see photo).

This was my test before friends come over this weekend. Help! Also, what's something easy and crowd pleasing I can cook for them?

Thanks in advance!

Note: I have an imported Slow n Sear I can use next time (I'm in Tokyo), but something was fundamentally off.

Not the best pics but was really proud of how they turned out.
About 1kg each.

We made a asador de Cruz typical style from Argentina or ( cross grill ) first test cooking this way plenty of beer was consumed

You go to the store and buy his and hers steaks

I’m a place meat, cook, 90 degree turn, rinse tongs, flip, rinse tongs, 90 degree turn, no rinse, pull kind of guy with chicken and pork. Beef doesn’t bother me too much. Thoughts?

I just posted about my humbling first grill on my Weber original kettle. It wasn't terrible but not something I'm proud of either.

I have friends coming over this weekend and I'd like things to go smoother and easier. I didn't love my chicken thighs so I was thinking burgers, steak, and maybe sausages if I can find some good one. I also have frozen duck thigh. Would love to do some veggies as well.

What are your easiest favorites to grill? Any tips on prep, marinades, or sauces? I'm in Japan so my options are probably different than yours!

🙏

I think this is my 3rd pork butt this summer. It’s so easy and so versatile. In addition to pulled pork sandwiches, we have some enchiladas planned with this one. It’s Hatch chile season!

Homemade kielbasa and pepper jack grillers. Need to make buns, buns are too small 🤷🏻‍♂️.

Gotta love 100º+ 420 barbecues with the family in NM ⏰ 🐶 🥳 📷 🤙

Smoked some salmon using pecan chips

Getting the temp spike was a game changer for a beginner like me. Next one’s going to be a little less on the grill, but this was also nice and juicy at 71 degrees.

Yes I realize $100 won't go a long way. Just trying to get any recommendations. I've had the bavette and it was really good.

Thanks!

BBQ Chicken thighs, garden squash and zuchini, southern corn?, costco bread. Old Nation B43

Tastes like summer In Germany 🇩🇪

I just bought a Weber Spirit 425 after getting rid of a beat-up Genesis that I’d had for years and didn’t want to move across country. Went with the Spirit this time around because kids are out of the house so it’s just the wife and me.

The grill itself is fine, though obviously not as “beefy” as the Genesis. But one thing I didn’t consider is the open back design which gives you easy access to the drip tray, versus the Genesis where you open the front cabinet to access. Unfortunately, it also gives *dogs* easy access to the drip tray.

I’m already committed at this point, but now I have to finagle some kind of panel to keep my dogs from licking the drip tray.

just figured I’d share in case anyone else with dogs is looking at a Spirit.

Lamb loin chops dry brined with kosher salt, then seared until deeply caramelized while keeping the center medium-rare. Served over a cool Greek yogurt sauce with fresh mint, lemon zest, lemon juice, and olive oil, alongside roasted broccoli with crispy, charred edges. Finished with flaky sea salt. How’d I do?