My wife got me a Jumbo Jim for Christmas. I’m a big tailgate fan during the MLS season. I’ve used a few black stones and an OONI pizza oven for cooking at games. I just wanted something more compact and windproof. I got some Weber baskets, Chimney, and lighter cubes for the first grill. I’m blown away tonight. I did a Ribeye season of Worcester sauce, S&P, butter, Morten nature seasoning. Seared each side 3 min, then finished in the center. Came out perfect. I’m leaving behind that world of propane.
by megahawk
12 Comments
Welcome to your next addiction, in the next 6 to 8 months you will be sporting a new master touch and have more accessories and bbq rubs than you can find a place for. The ribeye looks fantastic
One of us, one of us, one of us! You’re going to love the jumbo for tailgates, it’s perfect for that. I highly recommend getting the travel bag for it which you can get off of Amazon for transporting the grill and all cooking utensils.
Huh. I’ve never tried cooking a single steak with the coals setup this way. Try doing a single basket full, with a 1hr-ish smoke leading up to the sear. Trust me, you’ll love it.
Welcome to the club! I hope you have space on your back porch.
Welcome, friend!
Welcome to the Club!
Looks awesome! You can probably get away with 1 basket of coals to save on fuel
Welcome to the club, your membership started at the checkout counter. You’re first grill sounds great, I would only recommend a few things:
1. Ditch the lighter cubes for tumbleweeds, or even better fatwood. Eliminate as many chemicals as possible 🙂
2. B&B Charcoal briquettes are a game changer – but with any charcoal, moisture in any form/humidity- must be guarded against.
3. Use wood chunks, I personally LOVE, oak – especially on beef. For a shorter cook, sure use wood chips but don’t soak them. You want them to burn 😀
4. Completely my preference- try salt n pepper only. Kosher salt – coarse 16 or 18 mesh ground pepper.
5. Experiment with reverse sear, two zones, and hot cooking. IE: Only let the meat hit the fire after it hits 110* to get a nice sear, or keep a hot n cold zone, rotate your meat on the hot zone then the cold, or keep it over the fire and keep flipping every 30-60 seconds depending on how hot the fire is.
6. Just have fun!
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Yes! You are in! Congratulations!!!!🎉
Who’s your team?
You’ve got a wonderful wife! Steak over charcoal is hard to beat. Love my Jumbo Joe when cooking for two. Just enough coal for a small cook. Still use propane for quick cooks to grill steaks or smash burgers on cast iron.