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[Jim6820]

Went hot-and-fast tonite with a couple of nicely marbled filets. Don’t tell my cardiologist! And, interestingly enough, they were USDA Choice, but were some of the most tender, juicy and flavorful filets we’ve ever had. I’m learning to grade individual cuts with my eyes instead of looking at the label.

Notice in the top photo that the drip pan under the grate has holes in it. That’s MAK’s “FlameZone” setup that provides a sort-of direct flame sear. My grill peaks at about 565F at the thermocouple (lid closed) and I’ve measured up to 700F in the center of the grill. The FlameZone helps spread the direct heat over most of the grill. There are rectangular covers that go over the FlameZone area when doing low-and-slow. Nice feature, IMO.

 

[BigDan]

First time making pork belly burnt ends. These things were like candy. Found some Duroc pork belly at a local butcher, it was amazing. Finishing with a rack of St Louis and some Kurobota Short ribs. Red beans and rice and fresh salads, all produce from our garden. I can say that nothing sucked…

 

[Greg Jones]

Cooked a 3-bone prime rib tonight, smoked to 110 degrees on the RT-700, allowed to rest, then seared on both sides about 3 minutes each on the PK on full power until a nice medium rare. Seasoned with a light coat of Meat Church Holy Cow followed by Blanco. Did not disappoint.

 

[larry4406]

Trying beer can chickens on the RT1250!

There is 9” vertical clearance. Birds just clear.

 

[Jim6820]

Wow, @Greg Jones, that prime rib looks fan-dang-tastic! I guess I missed the dinner bell; my loss.

 

[larry4406]

Birds came out well! Need to pick 1.5 now for leftovers!

 

[Greg Jones]

Birds came out well! Need to pick 1.5 now for leftovers!

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Exactly what is on my dinner menu for tomorrow, other than I will cook some local summer squash instead of the beans. Looks good!

 

[larry4406]

Picked 1.5 birds for leftovers!

 

[BigDan]

Little SRF dino action while canning yesterday. Less fatty rack but were still buttery.

 

[hungrymike]

Smoked Cherry, Apple Habanero, Honey, Brown sugar, Bourbon glazed ham:

 

[Jim6820]

An old-school cook here tonite; rolled out the Napoleon Prestige 500 gas grill for a little flame on a couple of USDA Prime filets. It hasn’t been used in quite a while, but did the job in fine style. Mushrooms cooked in white wine, a baked potato and some local asparagus rounded things out. BTW, the photo of the filets on the grill was taken just prior to the protein hitting the sear station at 1200F. The one on the plate is after the sear.

I may be using the gas grill a bit more for hot-and-fast cooks as my bride proclaimed the filets the best I’ve ever cooked. She strongly suggested that the gasser might need to get more use.

 

[Greg Jones]

She strongly suggested that the gasser might need to get more use…

My wife suggested that also, until during the middle of the night reality set in. In all seriousness, I have not owned a gas ‘grill’ in over 40 years. Have a gas griddle, two burner Camp Chef, and a LoCo style boil/steamer cooker, but no gas grill! Weber and (my favorite, PK charcoal grills) which I have owned for over 40 years are outstanding in the flavor they impart! I’ve never developed an appreciation for the flavor of meat cooked directly over a gasser, many others love it.

Would be interested to know how many here love the convenience of pushing a button to light a pellet grill (me!) or a gas grill rather than cooking with a real fire? No question the convenience of a pellet grill in particular is why I own multiples of them.

 

[Jim6820]

My wife suggested that also, until during the middle of the night reality set in. In all seriousness, I have not owned a gas ‘grill’ in over 40 years. Have a gas griddle, two burner Camp Chef, and a LoCo style boil/steamer cooker, but no gas grill! Weber and (my favorite, PK charcoal grills) which I have owned for over 40 years are outstanding in the flavor they impart! I’ve never developed an appreciation for the flavor of meat cooked directly over a gasser, many others love it.

Would be interested to know how many here love the convenience of pushing a button to light a pellet grill (me!) or a gas grill rather than cooking with a real fire? No question the convenience of a pellet grill in particular is why I own multiples of them.

@Greg Jones, my preference also leans toward the pellet grill, but the gasser has one thing going for it; it is quicker to get heated up. That’s what happened tonite; I got distracted and was running late. In 10 minutes, the Napoleon was at 650F and ready to grill/sear.

 

[Greg Jones]

@Greg Jones, my preference also leans toward the pellet grill, but the gasser has one thing going for it; it is quicker to get heated up. That’s what happened tonite; I got distracted and was running late. In 10 minutes, the Napoleon was at 650F and ready to grill/sear.

I understand speed of startup is important in some circumstances, but I’m trying my best to live a slow life! Serious observation though, any of my grills and ovens are hot and ready to cook (even the Wyldside) before I’m done with meal prep. Frozen pizza being the exception!

 

[RattleR]

I understand speed of startup is important in some circumstances, but I’m trying my best to live a slow life! Serious observation though, any of my grills and ovens are hot and ready to cook (even the Wyldside) before I’m done with meal prep. Frozen pizza being the exception!

I can understand the meal prep time which allows for a bit longer start up. In my case I way to many occasions, I have come in from cleaning the pool or rolled in after a day ride, to be directed to cook some steaks, my bride prepared while I, was not aware. Gas Grill to the win. I know some and maybe most gassers don't have much smell while burning but some do and it makes a differemce.

 

[Mike]

@Greg Jones, the wife and I are in your backyard, Charleston, for the next couple days. Any places to eat you'd recommend we check out?

 

[Greg Jones]

@Greg Jones, the wife and I are in your backyard, Charleston, for the next couple days. Any places to eat you'd recommend we check out?

We don’t eat out much in Charleston since our boy graduated from The Citadel, and some of the places we did like closed during covid. I know there are some new spots that are getting some attention, but we haven’t tried them. Some of my favorites for BBQ is John Lewis (Texas style) BBQ, his other restaurant (more TexMex style rather than just BBQ) Rancho Lewis, Swig & Swine is good BBQ and of course there is the famous Rodney Scott’s BBQ. Grace & Grit/The Grit Counter in Mt. Pleasant is really good, as is the Seewee restaurant which is a locals favorite, but it is further out on 17. Big Bad Breakfast in downtown is really good, as is Leon’s Fine Poultry & Oysters. For fine dining in downtown, Magnolia’s is good and for great seafood, just about anything on Folly Beach will not disappoint. Enjoy!

 

[Mike]

We're heading to folly Beach today and was thinking about doing Magnolia’s before we left.

It's been great. The wife is always talking about coming back again in early October.

 

[Greg Jones]

We're heading to folly Beach today and was thinking about doing Magnolia’s before we left.

It's been great. The wife is always talking about coming back again in early October.

You should take a stroll through Bert’s Market at Folly-it’s quite entertaining! Loggerhead’s bar and grill is perhaps our favorite eatery, although every place we ate there was good. We’ve spent a lot of time on Folly. We have friends that own a beach house there and we’ve used it often before we moved here.

 

[Cavite]

My wife suggested that also, until during the middle of the night reality set in. In all seriousness, I have not owned a gas ‘grill’ in over 40 years. Have a gas griddle, two burner Camp Chef, and a LoCo style boil/steamer cooker, but no gas grill! Weber and (my favorite, PK charcoal grills) which I have owned for over 40 years are outstanding in the flavor they impart! I’ve never developed an appreciation for the flavor of meat cooked directly over a gasser, many others love it.

Would be interested to know how many here love the convenience of pushing a button to light a pellet grill (me!) or a gas grill rather than cooking with a real fire? No question the convenience of a pellet grill in particular is why I own multiples of them.

Pellet for low and slow, Napoleon gasser for hot and fast. I'm usually done with work around 6 to 6:30 pm so low and slow is not a weekday option. Even less so with the CEO mandate of return to office or lose your job. My wife and
son will also miss out on the mid-week fresh bread.