Not sure if this belongs here

My friend has “cooked” this duck, and is bragging about it. Specifically, after I commented about it being “blue” he responded, “only way to eat duck”. Let me know what you all think

Prepped last night around 9pm with some Diamond kosher salt and stored in the fridge over night on a wire rack.

Today, I took the steak out of the fridge around 2:30pm and then around 3:30pm, I rubbed it down with a bit of duck fat and seasoned with some homemade chili powder using red and green chili powders from Taos, NM and rounding out with some garlic powder, onion powder, and a few other spices.

Steak went on the smoker around 4:45pm with a mix of charcoal and cherry wood at 225F. Took a little over 1.5 hours to reach an internal temp of 120F. At that point, I took it off the smoker and loosely wrapped in some foil to let rest for 25 minutes. It then got a sear directly over charcoal, starting with the fat cap for about 30 seconds, and then alternating sides every 30 seconds for a total sear time of 2 minutes 30 seconds.

Rest period was about 15-20 minutes and the peak internal temp was around 133-135F.

23 years old and made two big purchases this week. And house and more importantly… a grill🤣 love this Weber spirit. Life is good😎🤠

Life isn’t perfect but I do have a few things goin for me.

For the record - my house is not pink and I do wear pants.

This was part of a dinner for five families that stayed together over the holidays

IAl Pastor, Carne Asada, and Shrimp tacos. With Pico De Gallo, Guacamole, and fresh roasted salsa.

Should last us a week 🙂

dad turned on the tank, heard soft whistling/wooshing, thought "huh", lit the grill, and this happened. the full tank vented for about 5 minutes. crazy loud whistling. fire dept arrived soon afterwards. no real damage to the house or people, thankfully.

The hose was ~15 years old.

Saw this pic floating around on the internet (not mine, obviously, you can see the watermark), but it got me curious as I've been noticing a lot of people adding grilled onions to their steaks lately. Is this a legit thing or just personal preference?

It’s very unfortunate that we didn’t get another grilling season in before she departed. But she was suffering and we had to do what what’s best for her. She loved hanging out by the smoker and grill. I’ll miss how she smelled like a brisket after a smoking session. Rest in peace my little darling.

Long time lurker, first time poster. What the heck happened to the subs profile picture and why is it now a generic? I thought it was supposed to be this guy and his human resistant, flame encouragent outdoor cooking aperatis. I fucking love this picture and directly associate it with grilling content here on reddit. What happened?

Personally, I highly doubt that a guy like this would be 'found out' as a corporate mastermind who destroys towns. No offense.

Update I ate it

https://www.reddit.com/r/grilling/s/57O0nz27NT

I kept them salted in the fridge for about 24 hours before cooking. Cooked right over red hot coals. Still came out super pale. What am I missing?

7 minutes per side 3 -3-4-4 15 minute rest.

Whenever I cook dogs they always get all bubbly and turn this gross tan colour , how do I get them to stay the brown color and just have grill marks. I'm cooking them on med - low too and they still look lepperous

1.6 oz ribeye on the webber. Couldn't quite finish it. Probably gonna make a breakfast sandwich with the leftovers tomorrow morning

I mean, Costco does have good quality meat. Picked up their most marbled pack of ranchera. Going to marinate in Chef Merito marinade.