Recent content by TriGuy

Thanks for heads up, ordering my cover today

Bacon, delicious!

Not nuts... I do this too, works great

Agree with not wrapping around the sides, this impacts heat circulation, best to keep foil inside lip of drip tray.

I have found same thing, I get beautiful sear by flipping food onto a previously unused section of the grill grate.

I use Reynolds heavy duty foil and it works great. I do a lot of reverse searing and high heat as well as low and slow cooks. It only takes a minute to change the foil and I avoid grease fires by redoing my foil every time it gets heavily soiled with grease... sometimes that’s one cook and...

Select 1 1/2 to 2 inch thick steaks. The night before you cook coat all sides of each steak with Kosher salt and allow to dry brine in refrigerator on a rack so air gets to all sides of meet for up to 24 hours, but not longer. Careful not to overdue the salt, 1/2 Tbsp per steak should be...

Made a 10lb slab of bacon this week. Brined for 3 days: 12 grams Prague Powder #1 (Just over two Tsp.) 1/3 cup Kosher salt 1/3 cup fresh cracked black pepper 1 1/4 cup dark brown sugar 2 1/2 cups distilled water mix in large ziploc bag, add belly and rub in brine all over surface. Store in...

Thanks to all for the advice, my wife was so happy with the chicken I made tonight, I was too. Moist, evenly cooked, and perfectly crispy skin. I dry brined with kosher salt for about 10 hours uncovered in fridge, lifted the skin back and hit them with Casanova’s Competition rub and then a...

Thanks for the tip, did you turn them or not?

Thank you!

Did my first cook this morning! Bacon, it’s what’s for breakfast. Nice initial seasoning for grill And very happy with results. Going to cook bone in chicken breast next. Any advice to ensure crispy skin? I do not have sear kit yet as it is out of stock on website. Thanks in advance.

Put it together and finished burn in last night, first cook today!

Still have that cover?

just an additional cover on garage floor for assembly