MKader17

Egg white? No, Got recipe?

ribs should not easily pull off the boneI know, but most people think that is a favorable trait.

Next time I'll know the hot/cold spots of the grill. Or I'll make something else or bring the egg.

Ribs came out flavorful but dry. They pulled right off the bone which is a favorable trait for most and was a crowd pleaser.

Just made a "whiskey sour" according to Emeril Legasse and damn it is nice!

It won't, but I think it will turn out wayyyyy better than the last time they were basically grilled.

Making the best of the situation and going for it. Have a pizza stone for a heat diversion and some hickory and cherry in a aluminum foil container. After it gets some good smoke I may add a water/liquid tray to better help control the heat and keep the humidity up.

Congrats sir. I've seen some awesome things they've done.

I'd make the play and volume bars more like YouTube.

Plan B: http://www.bubbasbonelessribs.com

Won't be anywhere near home for the week. Will be traveling for work then back to the in-laws for the weekend.

Weber Spirit two burner grill. I was going to home brew a wood chip holder and some sort of heat diffuser

So I'm going to be cooking ribs in a Weber next weekend. Is there something I should buy to help with indirect heat?

Egg or gas?

How's it going mike? Forgot to say, all I do is salt and pepper with Steaks. Pepper as soon as possible and salt about 20 min before it hits the grill. Both sides, and only kosher. Don't be afraid to "under cook" the meat. If it has a good sear the internal temp is likely fine.

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600 Temp gauge is on top no need to open.I want proof that you pegged the thermometer

So the grilled shells have more flavor?

Keep going Seriously, make sure you have enough propane and peg it. I would peg the sear one as well and put the steaks over the sear burner.

How is a pan different than a grill. Is it that a pan holds the fat? I never understood the concept of cooking with the shell on.

I'm too cheap to run propane full blast for 60 min. I would normally do 15 on a grill like his.I did butter on burgers yesterday and it really helped make a crust. I was cooking on a Weber. Funny thing. I turned the Weber up full blast and walked away. MominLaw saw it smokin and when she opened it a flame jumped up and she flipped. She grabbed a bunch of baking soda and threw it on the "fire". It was comical. a burger is not a shrimp lolWhat makes butter worthless on the shrimp? 9 times out of 10 I cook shrimp in the stainless pan and it usually involves everything O mentioned above.shrimp love olive oilWhat about ghee?

Nope..Just the temp gauge on the grill.No need to worry about it tonight but in the future, even a $20 one was revolutionary for my cooking.

Why does it make black shrimp but not black burgers

Mike, this is what you are looking to achieve with a steak. Notice that there is little gray, just sear then delicious meat. It is not easy to achieve IMO. Note this one has a lot more grey. Now, I would still tear up that steak but the more you can get like the first one, the better.

For either, as hot as you can. I wouldn't do them at the same time as overcooking will be too easy. PS - having flames hitting the steak consistently is not good for either. Do you have a digital meat thermometer?

I'm too cheap to run propane full blast for 60 min. I would normally do 15 on a grill like his.I did butter on burgers yesterday and it really helped make a crust. I was cooking on a Weber. Funny thing. I turned the Weber up full blast and walked away. MominLaw saw it smokin and when she opened it a flame jumped up and she flipped. She grabbed a bunch of baking soda and threw it on the "fire". It was comical. a burger is not a shrimp lolWhat makes butter worthless on the shrimp? 9 times out of 10 I cook shrimp in the stainless pan and it usually involves everything O mentioned above.