Tell us about yourself!

Complete Your Profile
  • Learn to Grill the Perfect Steak Every Time

    I like the idea of using the thermometer at the lower/indirect cooking temperatures and then pulling the rip cord and bringing these babies home on high heat. I have a nice metal wrapped temp cord but it could not take the direct heat temps.Thanks for sharing this.

    I second the motion on amazing Costco ribeye steaks. I stopped serving one per person and started doing that cross-cut thing you see at restaurants and just let peeps chose as much as they want. Everyone ends up stuffed full and I can usually get by with 1/3 fewer steaks at any one cook out. OMG - that sounded way too much like my Dad. Never mind.

    View Instructable »