Author: Joey Ciaramitaro

Classic @webergrills Genesis 1000 Restore Day 2. Fired Up First Click. 550°F in eight minutes. This grill is about 25 years old and built better than most Grills built today.

Parts are readily available and because Weber stayed true to the form for a long time the parts are inexpensive. I went to @fosters_grill_store and Boots Parsons helped me identify the parts I needed in minutes.

That’s why you buy from your local Alliance dealer. Because the big box stores can’t just look at your grill and rattle off the part numbers you need and have them all in stock like they do at Foster’s. I picked up this grill last night at 5PM. Had the parts I needed to fire her up by 9AM this morning!

New grates and we’re ready to cook!

She has good bones although she’s filthy. I’ve cleaned far worse Weber Kettles into things of beauty. I can get this one pretty nice as well.

The grill grates are roached. The drip pan needs replacing. The burners look OK. The flavorizor bars are iffy. The wood is in decent shape, need sanding and stain. The frame is solid.

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Follow along as we root for our boys as they take on the Superbowl of BBQ- “Memphis in May”!

I’m sure they will be sharing their experiences.

@CraigKimberley

Knock ’em dead boys!

Ribeye reverse seared.

Olive oil, Montreal steak seasoning smoked offset the coals to 87 degrees internal.

Next, cover off to get @lodgecastiron skillet heated up.

Peanut oil and butter in the skillet and wait til the oil just starts to smoke.

Place ribeye in and don’t disturb it.

Place a pad of butter on top and flip after 2.5 minutes.

Place another pad of butter on top and remove from skillet at 120 degrees internal.

That cast iron allows full meat surface maillard reaction as opposed to just getting it where your meat hits the grates.

My buddy Chris McCarthy told me it’s as good if not better than any steakhouse steak he’s eaten.