quote:

Originally posted by Jeff Yarchin:
My 20 year old Weber gas grill is done and needs to be replaced.

It prefer made in the US.

Are any of my invisible friends using a Napoleon gas grill?

Any suggestions? Thanks all.

None are made in the USA. Their lower end models are made in China, middle models are assembled in Canada of worldwide parts, high end models are made in Canada. Weber does the same except substitute America for Canada.

This message has been edited. Last edited by: trapper189,

quote:

Originally posted by Jeff Yarchin:
My 20 year old Weber gas grill is done and needs to be replaced.

It prefer made in the US.

Are any of my invisible friends using a Napoleon gas grill?

Any suggestions? Thanks all.

I’ve got the prestige 500 new this year. I love it. Sear burner is awesome, although a bit small. Quality is great. Only thing I don’t love is the handles on the side are shiny silver plastic. It sort of cheapens the look. Also covers have been back ordered for some time. I may buy a generic cover.

quote:

Originally posted by Jeff Yarchin:
Here is my spot.

Love the view, and the rug, perfect cigar place.

quote:

Originally posted by Ken226:

Wow! What a Primo rig. Nice!

Is pizza allowed in the BBQ thread?


Heated KJ up to 600+ degrees. Pre-made dough for the kids, handmade dough for the wife and I, toppings of everyone's choice. Took each pizza about 3-4 minutes to cook.

Now I need a new pizza stone though, mine cracked. I guess it was too hot.

What I used in my grill for a pizza stone was unglazed mexican clay floor tile. Season them like any other terracotta cookware and they are thicker and hold more heat.

Rack of lamb.

I smoked it at 225F until internal temp reached 125... about 90 minutes. I pulled and wrapped wrapped in foil waiting for the grill temp to hit 500F. I unwrapped and seared on the grill grates until internal temp hit 135F.

This message has been edited. Last edited by: Jeff Yarchin,

The pizza and lamb looks great!

We trenched in water and electric last Thurusday.


The new beam showed up and the roof is coming along nicely.

Tried some loaded Chicken Patties .
Canned Mushroom , Vidalia onion and Cheddar cheese
seasoned with salt , pepper and Garlic powder.
They Were good but needed more Seasoning.

10lb pork on the egg for hopefully lunch tomorrow. Jeff I've put her to good use .

Awesome, brother. Glad you are enjoying it.

quote:

Originally posted by Jeff Yarchin:

Rack of lamb.

I smoked it at 225F until internal temp reached 125... about 90 minutes. I pulled and wrapped wrapped in foil waiting for the grill temp to hit 500F. I unwrapped and seared on the grill grates until internal temp hit 135F.

WOW! That looks outstanding! I want some.

Smoking some bacon this morning on the LSG. One plain, one maple red pepper bacon. Been curing for 9 days.

Taking advantage of the new Thermoworks Signals. 4 probes, bluetooth to my phone. Hot smoking this at about 250. It will be done when it reaches about 140 internal.

This message has been edited. Last edited by: frayedends,

My Wife found one of her Marinade Recipe's and wanted to try and Kroger's Had Chuck Roast on sale so we picked one that we thought had some good Marbling. And we made a side of Bacon wrapped Onion Rings. Onion rings were good. Meat marinade was good But next time i am buying a better cut of meat

That pork belly looks good! Chuck roast is one of my favorite cuts to smoke. Never heard of bacon wrapped onion rings but that sounds amazing! I will definitely have to try it.

This was probably the best pork butt I've done. It jiggled and almost pulled itself.

I guess this counts. I smoked Jalapeños, green peppers and onions…made heirloom tomato salsa.

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Looks good guys!

quote:

I smoked Jalapeños, green peppers and onions…made heirloom tomato salsa.

Oh my that looks fantastic!

quote:

Originally posted by V-Tail:

quote:

Originally posted by Jeff Yarchin:

Rack of lamb.

I smoked it at 225F until internal temp reached 125... about 90 minutes. I pulled and wrapped wrapped in foil waiting for the grill temp to hit 500F. I unwrapped and seared on the grill grates until internal temp hit 135F.

WOW! That looks outstanding! I want some.

Yes it does!!! One of my favorites!

If you want to spruce those lamb chops up some, I found a recipe on the Traeger site for a rosemary sauce and it is fantastic. Drizzle over top, or use as a dipping sauce. Either way it's good. (The recipe calls for fresh rosemary but I used 1/3 the amount in dried rosemary.)

Traeger grilled lamb chops with rosemary sauce