Here’s a beautiful restoration of a Weber Genesis 2 by EdW from Silver Spring, MD. He’s documented the process in a series of posts on The Virtual Weber Bulletin Board.
The restoration included a complete disassembly of the grill, repair of the rusted frame, replacements of many internal parts, repainting of the frame/firebox/lid end caps, and some beautiful new woodwork on the work surfaces.
Grilled teriyaki pork tenderloin is a favorite in our household. It’s easy to make, it tastes great, and it’s as lean and healthy as boneless, skinless chicken breast.
I like to use two types of teriyaki together when grilling pork tenderloin. I marinate the meat using Lawry’s Teriyaki Marinade before cooking, then glaze it with the sweeter JES Teriyaki Sauce toward the end of cooking.
Start with a fresh pork tenderloin weighing 1 to 1.5 pounds. Trim any silverskin and excess fat. Place tenderloin in a Ziploc bag and add 1/3 bottle of Lawry’s Teriyaki Marinade. Squeeze out excess air, seal the bag, and massage the tenderloin through the bag to make sure it’s well coated. Refrigerate for at least 30 minutes or up to 2 hours, turning the bag several times so the meat marinates evenly.
When ready to grill, remove tenderloin from bag and pat with paper towels to remove most of the marinade. Too much marinade and the meat will steam on the surface, inhibiting browning. To promote even cooking, fold the thin end of the tenderloin back over onto itself about 2-3 inches and tie with kitchen twine.
Preheat the gas grill on HIGH for 10 minutes, then clean the grates with a grill brush. Reduce heat to MEDIUM.
Spray both sides of tenderloin with non-stick cooking spray. Grill for 2 minutes, then use a spatula and tongs to loosen the meat from the grate and turn it over. Grill for another 2 minutes on the second side. Repeat for another 2 minutes on each side.
Now that you’re 8 minutes into grilling, start glazing the meat with JES Teriyaki Sauce using a basting brush and continue turning and basting every 2 minutes. Also, now’s the time to start checking internal meat temp with an instant-read thermometer.
Keep grilling, turning, and basting until the tenderloin reaches an internal temperature of 135-140*F. Move tenderloin to a rimmed baking sheet, cover with foil, and let rest for 5 minutes before slicing.
This teriyaki pork tenderloin is moist, tender and delicious when cooked to perfect doneness on a Weber gas grill! Serve with warmed JES Teriyaki Sauce on the side, along with sticky rice and your favorite side dishes.
Even though the Spirit E-310 had one of the lowest BTU ratings of any grill tested, it produced better results than grills with much higher BTU numbers. The reasons cited in the article include the tight-fitting lid, minimal exhaust vents, a heat-retaining cookbox made of thick cast aluminum, and even heat diffusion due to Weber’s exclusive Flavorizer bars.
Testers also liked the grease tray for easy cleanup and sturdy, compact design.
Once again, Weber leads the pack! As I like to say: “Buy the best and only cry once!”
The grate on the right is in the correct orientation. The wide, flat side of the grate should face up for maximum contact with food and for the best grill marks.
It’s easy to install grates in the wrong orientation when assembling a new Weber grill or when replacing porcelain enameled steel grates with cast-iron grates. But you won’t make this mistake because now you know what’s up!
Here’s a great video from the folks at Cook’s Illustrated magazine that describes their lab testing of cooked flank steak and strip steak and the relative force needed to cut both meats with the grain and across the grain.
Tests using a texture analyzer showed that cooked flank steak took 4 times the force to cut with the grain than across the grain. For cooked strip steak, it took almost 2 times the force to cut with the grain than across the grain. Most interestingly, it turns out that the force needed to cut both cooked flank steak and cooked strip steak across the grain is almost the same!
The Bottom Line: How steaks are cooked, to what internal temperature, and how they’re sliced after cooking have a huge impact on tenderness; and cheap(er) cuts like flank steak, skirt steak, and hanger steak can be almost as tender as expensive steaks when cooked and sliced properly.
When you’re out shopping and come across a special cut of meat—buy it. That’s what I did when I spotted USDA Prime ribeye cap steaks at Costco.
The ribeye cap, or spinalis dorsi, is probably the most flavorful part of the cow. You’ve probably enjoyed it when eating prime rib—it’s that highly marbled outside edge that surrounds the large center eye of the prime rib. Here it’s been separated from the prime rib roast in a single piece and cut into narrow “steaks”.
When grilling such a special cut, seasonings should be simple and used only to enhance the natural flavor of the meat. Kosher salt, black pepper, and granulated garlic are just the ticket.
Preheat the grill on HIGH for 10 minutes, then scrub the grates with a grill brush. Turn the heat down to MEDIUM and place the steaks on the grill. Keep the lid open and turn the steaks every 60-90 seconds so they cook evenly on all four sides.
Use an instant-read thermometer to check the internal meat temp. I grilled these steaks to 135-140°F for something between medium-rare and medium doneness.
Once the meat is done to your liking, remove to a platter and let rest for just a few minutes to allow juices to redistribute within the meat. Finish with a sprinkle of sea salt or kosher salt to boost the flavor.
So soft, so tender, so delicious…that’s all I can say about these ribeye cap steaks. They were a real treat! If you have a chance to try them, do it. If you’re in the mood to splurge, you can order a whole ribeye cap from Snake River Farms.
The cooking grates had been recently replaced by the previous owner and the Flavorizer bars were in pretty good shape, but there were plenty of issues with broken bolts and rust on the frame that needed to be addressed.
THyde also replaced the burners, ignition system, and control knobs. And of course, there was lots of cleaning and cosmetic work to be done to make this beauty shine like new again.