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  1. von

    Grilled some steaks tonight

    Not 100% sure what the cut is, my wife bought the meat and I'm not that great at picking out what it was. It had more marbling on it than a sirloin, but it wasn't a ribeye. Here's the progression: Seasoned it with a little celery salt, paprika, and fresh ground pepper On the grill...
  2. von

    Newbie doing spares

    Yeah, in retrospect I should have put more rub on them, although it was a lighter color and didn't take on much color as it cooked--it was thicker than it looked in the picture. Thanks for the tip though. Maybe I'll have to try again next weekend?
    • von
    • Post #13
    • Forum: Pork
  3. von

    Newbie doing spares

    Here they are done: They weren't the best ribs I've ever had, but were also far from the worst. It was a good starting point, and I learned a lot as it went on...the next set will be even better!
    • von
    • Post #10
    • Forum: Pork
  4. von

    Newbie doing spares

    Well, they're foiled now for two hours...it's a bit chilly and pretty windy, so my temperature keeps dipping a bit lower than I'd like, but I'm making adjustments and learning as I go. Do you guys recommend a sauce for the last half hour, or serve with sauce on the side for dipping if wanted...
    • von
    • Post #6
    • Forum: Pork
  5. von

    Newbie doing spares

    Thanks. Hopefully I get a good picture when they're done, and can post it on here with positive results!
    • von
    • Post #3
    • Forum: Pork
  6. von

    Newbie doing spares

    Well...here goes nothing. A couple of questions while they are on (it's been 2.5 hours or so). Do I need to flip them at all? Doesn't seem like it, since the temperature stays steady and the heat isn't direct, but thought I'd ask. I also see different opinions on line--bone side down...
    • von
    • Thread
    • Replies: 16
    • Forum: Pork
  7. von

    Grilling Salmon

    Plank it. Soak a cedar plank an hour+, then put a salmon fillet on it. Wouldn't hurt to put some oil down underneath it. On top, slather with dijon mustard and sprinkle with brown sugar. Cook until it's done. Simple, easy, delicious and impressive. People will think you did far more...
  8. von

    should i get a weber kettle?

    100% agree.
  9. von

    New from Central Indiana

    Hey, just signed up. Been grilling for a while now, but mostly direct heat type. Haven't done much smoking, but I'm willing to try! I just purchased a Smokenator to convert my Weber into a smoker. It was that or a ECB, but I like being able to do it all in my Weber. I'm sure next summer...
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