Comments for BBQ Host

Comment on Weber Grills Troubleshooting: Regulator Problems and More by DAVID KLEIN

DAVID KLEIN — Mon, 06 Apr 2026 19:53:13 +0000

My Weber Spirit 3 burner grill cuts off and on..The individual burners will pop off for a few seconds and then relight from the ones are still going..It only seems to get worse when it gets hot. Not all the burners turn off only one at a time and not in any sequence. It hisses when the flame goes out like the gas is still going in the tube..Anyone know what’s up?

Comment on How Long To Cook Prime Rib Per Pound: Optimal Cooking Times by Marlon Dequito

Marlon Dequito — Thu, 02 Apr 2026 19:34:45 +0000

In reply to Kelly. Technically, you have 16 lbs of meat, but from a culinary perspective, you are cooking 8 lbs of meat.

Comment on How Long To Cook Prime Rib Per Pound: Optimal Cooking Times by Kelly

Kelly — Mon, 30 Mar 2026 21:44:20 +0000

In reply to Josh. What if you have 2 8 lb prime ribs? Is that considered 16 lbs or 8 lbs?

Comment on Weber Summit S-470 Review: Is It Worth A Second Look? by Poppy chapter 3 apk

Poppy chapter 3 apk — Fri, 20 Mar 2026 21:26:11 +0000

I recently purchased the Weber Summit S-470 after reading your in-depth review, and I couldn’t be happier! The performance is outstanding, especially the sear station and side burners. Your buying guide really helped me understand what features to prioritize. Thanks for the valuable insights!

Comment on Best Ways To Tell When Ribs Are Done: Tips & Tricks for Grilling by GlokoreLEDMask

GlokoreLEDMask — Fri, 20 Mar 2026 12:26:43 +0000

Great tips! I always struggle with knowing when my ribs are perfectly done. The toothpick test is a game changer for me – I can’t wait to try it next time. Thanks for sharing!

Comment on Bacon Too Salty? What Went Wrong and How To Fix Salty Bacon by David R

David R — Sat, 07 Mar 2026 16:07:19 +0000

This was originally written for people who make their own bacon, which is still a large slab because they haven’t sliced it yet (except they tried one piece and it was too salty). You could do it with already-sliced bacon for a much shorter time, but you should probably try the other trick, mentioned especially for sliced bacon:

Heat a little water in your bacon pan, cook the bacon in the water for a minute, then (important!) transfer the bacon to a plate and dump the water down the drain. Then put back the bacon and continue as normal. Dumping out the water is what takes the salt away.

If this method gives you bacon that’s bland, or still too salty, then next time adjust how long you cook it before dumping out the water. If it’s sliced thinner, or isn’t that salty to begin with, then it takes less time.

Comment on What is Pork Cushion Meat, and How is it Prepared? by Dabig

Dabig — Fri, 06 Mar 2026 23:00:23 +0000

I buy cushion meat at the local Mexican cut into cubes makes great chilli verde. Very tender after 1.5 hour’s cooking

Comment on Freezing Brisket: The Ultimate Guide to Preserving The BBQ by Ken

Ken — Wed, 25 Feb 2026 21:07:01 +0000

Thank you for the freezing tips. I froze cooked brisket left over at Christmas. For a February potluck, I Thawed it in fridge. Put in the crock pot slow cooked it in my BBQ sauce. No worry about keeping the slices intact. Turned out delicious as pulled BBQ beef sandwiches. Easy and very popular potluck entree.

Comment on Chuck Roast 101: Cut Location, Flavor, and Best Cooking Methods by Mark Wheeler

Mark Wheeler — Mon, 23 Feb 2026 01:29:38 +0000

I’m a competition Bbq’er and I really enjoyed this article. It raised my interest in using chuck in the art of cooking Bbq
Thanks Again
Mark Wheeler
The old Baster

Comment on Fry Hard, Eat Well: Leftover Pork BBQ for Breakfast Fried Rice by Marlon Dequito

Marlon Dequito — Sun, 22 Feb 2026 06:47:48 +0000

In reply to Joseph. Thanks for your keen eye, will fix it in a bit.