Friday night topic

sweet!!!

Our grill was never put away. I grill all year. Like many, I still use charcoal.

We grill at least twice a week all year round.
Porterhouse is my go to. 6 mins a side @425 then 6-8 mins wrapped in tinfoil.
Smash burgers on the blackstone are the best

Since I got my gas grill ~22 years ago, I only used the charcoal Weber a few times in the 5 years after. Finally gave it to a friend who loves charcoal grilling to have at his cabin.
I grill year round down to single digits but don’t when it’s below 0. I grill old fashioned hot dogs, burgers, brats, ribs, pork shoulders, chicken wings, whole turkey on a rotisserie, salmon, pizza on a cast iron pizza pan (way more durable than a pizza stone). Can add smoke if I want via a smoker box. I don’t think I would ever get a BlackStone. I’d get a cast iron griddle for the grill.

Netguy wrote:

Since I got my gas grill ~22 years ago, I only used the charcoal Weber a few times in the 5 years after. Finally gave it to a friend who loves charcoal grilling to have at his cabin.
I grill year round down to single digits but don’t when it’s below 0. I grill old fashioned hot dogs, burgers, brats, ribs, pork shoulders, chicken wings, whole turkey on a rotisserie, salmon, pizza on a cast iron pizza pan (way more durable than a pizza stone). Can add smoke if I want via a smoker box. I don’t think I would ever get a BlackStone. I’d get a cast iron griddle for the grill.

That’s what I though so I got a griddle for my Weber. The problem is they are too small. Cast iron is also a bear to keep clean. Everyone I know that has a blackstone loves theirs.

Probably get the most satisfaction reverse searing ribeyes, but i do love the ease and taste of some BBQ chicken thighs. I also grill year round and my current setup is a blackstone and gravity fed charcoal grill/smoker. When i had a pellet grill I grilled even more in the winter because it was as easy as turning an oven on. I was also skeptical about the blackstone but only regret not going bigger when I did pull the trigger.

I grill often all winter long. Mostly burgers and brats. Not those little crispy smash burgers either – I like mine with some juicy red meat on the middle.

I stopped cooking steaks on the grill a few years ago when I got a sous vide. You just can’t beat a sous vide steak and finish with a quick sear on the cast iron. Simply the best way to cook em – hands down.