This is a photo of the left end of the fire box of a Weber Genesis E-310 propane grill.
The DI portion of the serial number indicates that it’s a 2007 model.
I first saw this grill a few years ago while staying in a vacation condo. I’m not sure how or why the burn-through occurred, but upon a subsequent visit, I noticed this repair and thought it was pretty well done.
As you can see, they’ve cut a piece of stainless steel sheet metal to fit, drilled some holes, and fastened it to the inside of the fire box with nuts and screws. Not as good as a brand-new fire box, but a serviceable solution to an unfortunate problem.
Contrary to popular belief, a piece of meat is not like a balloon filled with water. It won’t pop and let out all the moisture if you poke it or “nick and peek” to check for doneness.
A piece of meat is more like a sponge. It holds almost all of its moisture even when poked or probed.
America’s Test Kitchen did a test in which they cooked two sets of steaks to medium rare. One set was poked constantly with a fork, the other was not. The result: Both sets of steak lost exactly 19.6% of their moisture during cooking.
The May/June 2014 issue of Cook’s Illustrated magazine features a technique for grilled pork tenderloin “steaks”. I’ve made them a few times recently and the family loves them!
The premise behind the technique is that by pounding out the tenderloin, you create almost 30% more surface area for searing, and searing = flavor!
Start by removing any silver skin and large areas of fat, then cut the tenderloin into two equal pieces.
Cover with plastic wrap or a Ziploc bag and using a heavy, flat-bottomed drinking glass, pound each piece to 3/4″ thick.
Use a sharp knife to cut a shallow cross-hatch pattern on both sides of each steak to promote a crusty exterior. Season liberally with your favorite rub, or marinate the meat.
Sear both sides to get a good crust, then reduce the heat or move to a cooler part of the grill and continue cooking to about 5*F below your preferred internal temperature. I overcooked these to about 150*F; 135-140*F would have been better, but even at 150*F, the meat was still plenty moist.
Brush both sides with a favorite BBQ sauce right at the end of cooking. Remove from the grill, cover loosely with foil, and let rest for just 5 minutes before brushing with more sauce and slicing to serve.
My family loves pork tenderloin, and I love having a new way to cook it in my bag of tricks. Give this one a try, I think you’ll like it!
P.S. I used Slap Yo Daddy rub and Kinder’s Mild BBQ sauce. I’ll post the SYD rub recipe soon.
I’ll be posting all about Weber gas grills here. Recipes, operating tips, maintenance and repair info, examples of restorations…if it has to do with Weber gassers, you’ll find it here!
Please remember to join the discussion about gas grills at The Virtual Weber Bulletin Board. We have several forums dedicated to grilling and Weber gas grills, and don’t forget our Photo Gallery where you’ll find lots of great grilling ideas from Weber fans like you!