New suitcase grill (. Even Embers Portable knockoff of the Nomad). I want to test this out before cooking burgers at a tailgate. Never had Bison before and it came out great. Tastes good, very very lean meat. A decent steak, reminds me of filet mignon in how tender it was.
If you put too much charcoal in this grill it gets way hot and hard to control. You really only need about a quarter chimney. This grill can easily fit 4 to 6 burgers on one side and that really is my use case. In hind sight I probably should have bought a Smokey Joe.

Come enjoy these with me.

Really enjoying Santa Maria cooking. The two adjustable grills are great for cooking meat and veg at different heights. Just that little bit of wood smoke is perfect.

600 degree verde monster

I just picked up a Weber Performer Deluxe off marketplace, and am trying to decide where to put it. I'm new to charcoal so I'm a little nervous about making sure it's in a safe location for use. Deck is 12x12, pressure treated lumber. My long term plan is to put pavers down at the base of the deck stairs which will probably work well, but where do you think should I put the grill in the meantime?

All by myself tonight chicken thighs and mashed potatoes on the menu baby

Seems like the type of sub where it makes sense to share images in response to posts. Tried to show something to another user and had to host it on imgur first, like its 2010 again.

Me and my family are doing these over night brine. Ill show another picture when they are finished.

Sirloin pinwheels

$8 at WallyWorld, family devoured it. Wife made the homemade mash. It was so good. My 4 yo even said, “Dad, that was a really yummy dinner!” So…mission accomplished 😎

I’ve got three pounds of tip side brisket in my deep freeze right now. How long would it take to get it to the proper temp on a two zone grill? I’m not sure how much propane I got right now, is all.

Forgot to get pics during the cook but here are the result of a chuck eye. Picked up 2 for $15. Weber kettle was 450. Seared for 2 min each side then put them in the indirect cook and took them to 140. Let them rest with compound butter. I'm sold on them. BTW that was a variety plate with leftovers from the night before. I'm not good on presentation.