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Gas grill. 4 burners. I had all 4 on high for 5 minutes before putting meat on. - MJ

The frozen meat in the middle theory is definitely the most logical one I think. So next time, I'll take the meat out even earlier. But any thoughts on why the meat took so long to change colour on the outside? Shouldn't it have changed colour after the first 3 minutes? I'm assuming the lid...

So the dinner is postponed to the next weekend with good weather as my gf's grandmother passed away. But I did do a practice round for myself anddd..... I am confused -- that's the best way to explain it. I wanted somewhere in between of a medium-rare and medium steak so here is how I went...

Quick question, Should I be washing the meat before seasoning it or no? I see some blood on the meat...should I just pat it dry and let the grill take care of it OR should I wash it? - MJ

I'm located in Toronto, Ontario (Canada). And now that I've educated myself on what the different types of bees are -- these are definitely yellow jackets. This is going to make things extremely interesting as on a typical afternoon there are easily 4 or 5 of them hanging out on the deck. If I'm...

I've got a deck and recently got a patio set...just one major issue: I think there's a beehive nearby because there are way too many bees. I'm now googling methods to keep them away. Ugh, what a pain. - MJ

Hi all, Wow, I was expecting maybe one reply if lucky but two pages worth, that's awesome! To answer a question a few people asked - I'm using a Gas Grill. Here is the game plan I have learned so far: - Take meat out an hour before cook time to let it come to room temperature then marinade...

Hi all, Just got a place of my own and have some friends coming over later this week for a steak dinner in the backyard...just one minor detail, I have never made steaks. I actually don't have a single clue what to do and don't really have anybody in the city that I know that I feel comfortable...