your weber is quite well designed. can handle the dirt. For the record, I actually dislike grill lines. I don't know why North America is obsessed with them. But I do like a ton of heat. Frankly, after using commercial bbqs, home bbq not enough BTU's. I don't know why they won't make hotter bbq's. Must be some kind of regulation.
sorry esnd. I got confused. I thought your post was from doc....
nope. if you leave it on skillet inside grill with cover on for a few hours, that’s what you’ll get. it’s slow roasted starting with preheat of 400f. must cover grill to reach 400f during preheat.sorry esnd. I got confused. I thought your post was from doc....
nice crust on the prime rib. did you sear on the skillet first?
I have almost exactly the same model...
mine is all from beyond meat.
vegan then? or just vegetarian?
after the 400, what did you turn it to?
wow! looks delicious. lucky you!
Yeah I lucky man!
grilling on outdoor bbq pit is easy. wham bam slam thank you ma’am in 6.9 minutes. of course preheat requires about 16.9 minutes.
Sometimes winter I also grill! Preheat takes longer of course. Lol!
propane tank will do. preheating is important. for charring rather than searing of a thick slab of steak, preheating to 600 to 690f will give you crust on the outside and bloody on the inside. must cover and watch thermometer. don’t let it sexceed 690f. open to cool a little and check for flames if it goes over. no skill and magic to it.
Yeah I don't like when it gets burnt and black outside but not cooked inside.
i have also changed to mostly vegetarian diets after petting some adorable farm animals. i’m about 96% vegetarian now, with steaks on the menu if my meat-eating friends cum a calling. with the pandamic now and no parties, i’m close to 99% vegetarian. however i still prepare meaty meals for puppy.
especially with bone and fatty marrow. bones can becum chow tar in direct fire.
