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I clean after every use. I stoked the grill for too long. Must of been 700* when I put them on. Too much fat is what cause the flare ups. They were done in 6 minutes.
Happens all the time to me when I cook ribeyes from Stew Leonard’s. That’s why I do them in the oven first for 8 minutes on each side at 325. Then I hit them on the grill for 4-5 minutes per side. Perfect every time. My Weber gets too damn hot for its own good sometimes.
 
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Stuffed peppers with minced cauliflower and chicken with some Swiss cheese on top.
 

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