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#21 | |
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Certified Executive Chef
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Surprisingly, my local supermarket is King when it comes to pork chops. I get the extra thick ones fir $1.89 or something per pound. Two thick chops costs $3 bucks and change for dinner. The ones in the pic are regular size thickness, but a tad more expensive per pound than the thick ones. I like bone-in with some dark meat sections. Eats almost like a ribeye when cooked right.
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#22 | ||
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Senior Cook
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__________________
Official member of the clubVegans die from arrogant smugness & sprout rot. - pighood |
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#23 | |
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Cook
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This is the perfect thread for me. I just moved into my first house Monday and picked up a grill over lunch today!
![]() Will definitely be trying out a few of the recipies on here that have been intruiging me! edit: sorry for the huge image... |
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#24 | |||
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Certified Executive Chef
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Good luck with the new grill! Let us know how you like it. ![]() |
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#25 | ||
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Executive Chef
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Doesn't have the little warmer rack, but it's sturdy, with cast iron grates. A lot pricier than your little grill, but this IS a Weber, after all. Brand new model this year. Lee |
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#26 | ||
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Certified Executive Chef
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#27 | |
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Sous Chef
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I have a large gas grill out on the deck but I recently picked up a Lodge cast iron hibachi for grilling for just the wife and I or for a small party. I'm having such a ball with this little grill that I decided to build a custom table for it which I just completed this week.
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#28 | |
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Certified Executive Chef
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That's awesome! Thanks for sharing.
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#29 | |
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Sous Chef
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Thank you!
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#30 | |
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Sous Chef
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I was actually looking at that grill the other day. It's very well constructed and I can easily use it without the legs/cart by placing the barrel directly on my brick table and re-configuring the bricks for support as the bricks are not mortared.
The Weber Char Q is nicely built as well but a bit pricey and the side handles stick out too wide for my taste. ![]() |
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