Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: TheLocNar on November 09, 2015, 02:32:07 PM
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Weber Genesis, brined them for a few hours with salt/pepper, brown sugar, honey, cumin, and apple cider vinegar. My go-to for pork chops. Never fails. ;)
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Nice, Jeff! Big fan of the chop on my old Weber gasser, too! Hard to beat.
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Sure is. My old Broil Master wouldn't get nearly hit enough for a good sear just a few short years after ownership. I've only had the Weber (natural grass hooked up to the main line) going on its 3rd winter. The sear station is a godsend!
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Sure is. My old Broil Master wouldn't get nearly hit enough for a good sear just a few short years after ownership. I've only had the Weber (natural grass hooked up to the main line) going on its 3rd winter. The sear station is a godsend!
Get ready for a long relationship, Jeff. My Genesis 1100 is 18 years old, and still kickin' it! A little paint, here and there, a set or two of flavorizer bars and burners, but still hanging in there! Not sure if she's got much longer, but I have more than gotten my money's worth out of that old Weber! Biggest point of failure now is the stand!
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My Weber Genesis is a baby (10 years) compared to yours Tony. ;)
The only thing I have had to replace is the starter button. Flavorizer bars and burners are still going strong.
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My Weber Genesis is a baby (10 years) compared to yours Tony. ;)
The only thing I have had to replace is the starter button. Flavorizer bars and burners are still going strong.
The first 10 are easy, Gregg. The second 10? ...not so much. :-\ I'm bound and determined to get her through 2 decades, but it may be tough!