My SnS arrived last night (strange - first FedEx em
ailed me to say it was undeliverable; then to say it was delivered to the USPS; then at about 7:00 p.m. a contract FedEx driver dropped it at my door) and I am very pleased, and very impressed.
The quality is outstanding! Beautiful welds, excellent fit and finish. Even the shipping carton is very professionally done! Kudos to the Adrenaline Barbeque Boys!!
Also yesterday, Amazon delivered a Maverick 732, so I originally intended to do a test burn in the 22" Weber. But hey - why waste all that charcoal? Instead, I brought home an inch and a half Ribeye (my DWs favorite) and fired up the grille.
I had no idea how much charcoal to use, or what kind of temperature I'd have, but, figured that the Maverick would keep me out of trouble. And so it did! I had some left over cold coals from a previous cook*, tossed in a couple handfuls of new coals, and topped that with about 20 glowing hot briquettes from the charcoal chimney.
Sprinkled some Kosher salt and ground pepper on each side (hey - I just brought it home -- no time to dry brine it for 4 hrs -- and Momma was hungry!) and put it on the grill when the temp showed 300+. With the top vents wide open and the bottoms open just a crack, the temperature settled in the 340s, and before you know it the Maverick showed internal temperature of 135°F. MH's chart shows 135 as medium (how the Mrs. likes it) so at that point I tong'ed it over to the Sear side, for about 2 minutes on each side. The Ribeye rested while I finished sauteing the onions, and then we sat down to one of the best steaks I have ever served! I thought it might be too done for my liking at 135, but when I cut it in half (we shared it) it looked more like the Medium Rare that I prefer. So I can see this will take a little more practice.
But WOW! what a great evening! The SnS is everything you said it would be, and more! I think my life has changed! Ha Ha!
Tomorrow's project will be a whole chicken!
The other cool thing about this whole experience was the remote receiver on the Maverick. I just set it on the counter while I prepared the potato and vegetables, and never once ran out to check up on the grille!
Thanks to the PitBoss and Huskee and everyone else here who has provided so much information, experience, and expertise! Can't wait to soak up some more of your knowledge!
*Oh, and here is the other $24 question: Used Coals. When I am done cooking, I close up the Weber, the fire goes out, and I use those coals the next time. Anyone else do that? Any reason not to? Might make it a little more difficult to figure out how many coals to start with, but it didn't seem to hurt anything tonight.
What's your collective advice on Used Coals?
ailed me to say it was undeliverable; then to say it was delivered to the USPS; then at about 7:00 p.m. a contract FedEx driver dropped it at my door) and I am very pleased, and very impressed.
The quality is outstanding! Beautiful welds, excellent fit and finish. Even the shipping carton is very professionally done! Kudos to the Adrenaline Barbeque Boys!!
Also yesterday, Amazon delivered a Maverick 732, so I originally intended to do a test burn in the 22" Weber. But hey - why waste all that charcoal? Instead, I brought home an inch and a half Ribeye (my DWs favorite) and fired up the grille.
I had no idea how much charcoal to use, or what kind of temperature I'd have, but, figured that the Maverick would keep me out of trouble. And so it did! I had some left over cold coals from a previous cook*, tossed in a couple handfuls of new coals, and topped that with about 20 glowing hot briquettes from the charcoal chimney.
Sprinkled some Kosher salt and ground pepper on each side (hey - I just brought it home -- no time to dry brine it for 4 hrs -- and Momma was hungry!) and put it on the grill when the temp showed 300+. With the top vents wide open and the bottoms open just a crack, the temperature settled in the 340s, and before you know it the Maverick showed internal temperature of 135°F. MH's chart shows 135 as medium (how the Mrs. likes it) so at that point I tong'ed it over to the Sear side, for about 2 minutes on each side. The Ribeye rested while I finished sauteing the onions, and then we sat down to one of the best steaks I have ever served! I thought it might be too done for my liking at 135, but when I cut it in half (we shared it) it looked more like the Medium Rare that I prefer. So I can see this will take a little more practice.
But WOW! what a great evening! The SnS is everything you said it would be, and more! I think my life has changed! Ha Ha!
Tomorrow's project will be a whole chicken!
The other cool thing about this whole experience was the remote receiver on the Maverick. I just set it on the counter while I prepared the potato and vegetables, and never once ran out to check up on the grille!
Thanks to the PitBoss and Huskee and everyone else here who has provided so much information, experience, and expertise! Can't wait to soak up some more of your knowledge!
*Oh, and here is the other $24 question: Used Coals. When I am done cooking, I close up the Weber, the fire goes out, and I use those coals the next time. Anyone else do that? Any reason not to? Might make it a little more difficult to figure out how many coals to start with, but it didn't seem to hurt anything tonight.
What's your collective advice on Used Coals?
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