The Front Row

I've had a Weber gas grill for about 11 years now, it stays outside and always works. I haven't ever changed the batteries in it yet for the whole time I've owned it. It is a tank and just plain reliable.

Big green eggs are great, but not practical for tailgating. So what's your intent? If it's for cooking at the house than BGE all day long. For myself, I saved money and went with a grill dome...... http://grilldome.com/. I love it and it's just as good if not better IMHO. I'm going to get an XL Silver Bullet and paint helmet stripes.

Weber grill?? Gas or charcoal??

That seems like an awful lot of work. My method for grilling the perfect steak:

Note: I buy meat primals and cut my own steaks, vacuum seal them and freeze anything I won't eat withing a few days of cutting. I know you hear that freezing meat is bad, but if you vacuum seal it first the impact is minimal. It's when air gets in that things go bad. Then I transfer the steaks from the freezer to the fridge a few days before I make them. I usually use ribeyes cut about 1.5 inches thick.

1. If possible pull the steak out of the fridge at least 20 minutes before you even get started on the grill, but leave it in the vacuum seal package.
2. Just before prepping the grill I take the steaks out of the packaging, rinse with cool water and pat dry.
3. Generously salt both sides of the steaks with kosher salt.
4. Light your coals. I use only lump charcoal, a chimney starter filled heaping full, and 2 paraffin lighter cubes.
5. After the salt has been on the steaks for at least 15 minutes I spoon both sides of the steak with a mixture that is 2 parts A-1, 2 parts Worcestershire sauce and 1 part balsamic vinegar. But not too much, just enough to lightly but completely coat the steaks.
6. Dump the coals onto half of the bottom of my Weber kettle grill, and spread evenly, keeping to half of the coal grate.
7. Place the cooking grate on the grill for a couple of minutes.
8. While the grill grate is heating I lightly season both sides of the steaks. I use a mixture that consists of granulated garlic, onion powder, freshly ground black pepper, and a little carne asada seasoning.
9. Brush down and oil the grate.
10. Place the steaks directly over the coals on an angle. After 1 minute turn the steak 90 degrees and cook for another minute. (This forms the cross hatch grill marks.)
11. Turn the steaks over and repeat setp 10.
12. Move the steaks to the side of the grill not over the coals and repeat the process at 2 minute intervals rather than 1 minute. Place the cover on the grill with the holes open and over the steaks.

Makes the best steak I have ever had. I also recommend using nothing less than Choice grade steak and use prime if you can get it.

Jason, have you tried dry aging the beef? If you wrap the whole ribeye in a small amount of cheesecloth, you can leave it in your fridge for 6 days. Change the cheesecloth once a day. I've also done this without cheesecloth too with great success. As the moisture leaves the meat, the flavor increases. You do lose weight in the cut, but it's only water weight. This will take your steaks to another level. Just cut away the dried outside of the meat before slicing into steaks.

Yes, I have done that before with individual steaks for 3 days. To do that for 6 days with a whole primal I would need to get a second fridge or my wife would shoot me. I usually use a paper towel, a foil pan, and a few wood skewers when I do it.

Same here, love the Traeger