I don't salt. Only thing I DO salt is steak.

That is because you fundamentally can't with iodized salt.  Fucking near impossible.  Fixing that will help a TON.

Amusingly ALL salt sold today is sea salt.

If the definition of course means something akin to salt from the sea.

I don't use iodized salt. I do NOT salt. I will not add sodium, period. I only use kosher salt for steaks and that is all I ever salt.

That would make me want to eat steak EVERY day

So this is the outcome.

 

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All steaks should be thin Mike.

A little bit less than the diameter of my cock is perfect.

So about 5 inches

Lol..Tuna can? Or did you mean .5 inches

Tuna can for sure.

I'm the chicken of the sea of the bedroom.

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

Smoke them at home first and then BBQ them to heat.

I assume you mean kettle and not smokey joe

Everyone's favorite mandalorian.

 

  

501st application submitted! 

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

Nice.

Once accepted I hope to start building my armor with their help.

Mike - if your grill was on high for an hour and that is the finish you got on the steaks your grill is pointless.  Your shrimp look like they soaked in cold oil instead of frying as well.  You need heat.  WAY MORE heat.

And for less time.

 

It is also curious how differently the three steaks are.  Shows the grills even temperature is horseshit as well.  That you can check pretty well with your hand.  

A cast iron pan is your only solution at the moment.

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

Fuck that, just do the ribs at home first.  Restaurants smoke fresh ones then freeze them and grill to serve ALL the time.  Won't be quite as good as never frozen (assuming you aren't already buying frozen ribs as that would of course defeat any difference) but will still get the smoke you want on the smoker you have and will make your cook time minutes in comparison.

 

Just presmoke to still heavy chew required to separate from the bone, but not so bad you can rip them apart.  Tips should be well exposed but not fall apart even if you only grab 2 bones with the tongs.  Defrost the day before and grill like you would a cut up chicken.

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

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

Where you live there is no smoker, lol?

If you have to do it, I'd smoke at an artificially low temp as getting smoke in is going to be the difficult part on an vented grill.  REALLY get it rolling with smoke too.

I watched a doc on them on PBS not too long ago.