Here’s the link-
http://www.target.com/p/stok-drum-charcoal-grill/-/A-14282772#prodSlot=medium_1_26
Here’s some great times I’ve had with my Stok Charcoal drum this summer-
Follow along this morning at http://www.northeastbbq.com for the live updates
Current conditions-
6:21AM Vents wide open, grate temp 255
Kingsford briquettes arranged for snake method.
Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.
7:42AM Update
Pit Temps have climbed to 325ish due to some large chunks of apple wood being on fire but she’s chugging along nicely. Closed bottom vent around halfway.
Nice bark forming!
Nice little pullback on the bones-
9:15AM Update temps still over 300 so I closed bottom vent completely and the top vent about 1/2 way. they’ve got the color I’m looking for. Now just need time to break down all that connective tissue and get them to probe tender. I’m looking for an effortless entry with a toothpick, like as if the toothpick was going into warm butter.
10:38AM Update
Toothpick Tender Test
Isn’t she pretty?
The chicken didn’t suck. 🙂
Bianco Sausages with Broccoli-Rabe, Garlic & Cheese on the @webergrills Smokey Joe #BBQ
Found This Recipe here The recipe was written by Tommy Thompson From Florida Sportsman Magazine and Helen is his mom.
Here are the pictures and the method that I used following Tommy’s mom Helen’s recipe in pictures-
Here’s how I smoked the tuna-
They were put in the fridge overnight and here’s a good size bluefin tuna steak that I’ll be using-
I broke the tuna into 3/4 inch chunks because I figured that when I mixed all the ingredients together it would break it down a little more and I didn’t want it to be a mousse, I wanted every dip of a cracker to have a decent amount of solid smoked tuna on it.
2 cups of broken up smoked tuna chunks
1/4 cup chopped scallions
I ended up chopping up 5 sweet baby gherkins
The juice lemon of one lemon and a 1/2 cup of mayo
I added 1.5 Tablespoon of tabasco. Also salt and crushed black pepper to taste.
Mix it up and let it chill for an hour or more.
It was a monster hit for the boys on the HomieCast which we taped last night
This recipe was easy to make, didn’t include too many crazy hard to find ingredients and was absolutely delicious. With the nice kick of the salt and Tabasco it went perfectly well with some nice cold beer. I will be making more for Thanksgiving!
You can get smoked fish all the time at Connolly Seafood in Gloucester MA to use if you’re not all about that smoking/BBQ lifestyle.
Thank you Tommy Thompson for sharing your mom’s recipe.
Follow along this morning at www.northeastbbq.com
Thanks to skipper Brian Higgins aboard the F/V Toby Ann we’ve got some beautiful tuna steaks to smoke up today.
Last night I trimmed them up and put out my ingredients for the overnight marinade and added two more ingredients: Fresh Ginger which I’d grate into the bowl and finely chopped up yellow Cayenne Pepper.
The marinade consisted of-
A Bottle of Veri Veri Teriyaki Marinade and Sauce
A Turn In the Bowl of Chili Oil and Japanese Sesame Oil
A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)
A Half a Tablespoon of Granulated Garlic
Tablespoon of Freshly Grated Ginger
I Finely Chopped Yellow Cayenne Pepper
A Cup Of Light Brown Sugar
Here’s one of teh tuna steaks before i put them to bed sealed in Ziploc bags overnight.
This morning virtually all of the liquid of the marinade got sucked up by the tuna and it turns the tuna almost candied with the soy and the brown sugar getting all sucked up inside the flesh.
5:15 AM Lay out the tuna on the Weber Smokey Mountain racks to dry.
6:45AM Set up the smoker using the snake method apple wood chunks and cherry wood chips dispersed along the fuse.
Lit 8 briquettes in the chimney and dumped them onto the left hand side of the charcoal fuse.
8:00AM Update: Tuna steaks are cranking along but pit temps aren’t climbing the way it was the last time I smoked tuna. Pit temp 165 at grate level one hour into the smoke. I opened the feeder door to let some air in and added some cherry chips to stoke the coals a bit.
9:00AM Update:
Tuna internal temp 150 degrees and they come off. I take the tuna steaks off and place them on the cool grates of the Weber kettle to dry.
9:45 Tuna dried and ready to package:
Set up the pit using the snake method with the charcoal arranges from 9oclock to 3 o’clock. Place some fruit tree chunks on top of the coals and some cherry chips if you have them. The idea is to place about ten lit coals at 9PM and let them work their way slowly around the pit to not create too much heat all at once.
Then create a simple bacon weave.
Flatten out some ground pork and place it on top of the bacon weave, add your favorite shredded cheese, some sliced onions, some rice and your favorite BBQ sauce.
Next roll your fatty up and pinch the ends together. Apply rub liberally
Place the fatty opposite side of the coals and close the vents so you get temps around 275. Apply rub to the pork belly and place that alongside your fatty.
Once it reaches an internal temp of 160 it’s time to pull it off and slice it up-
Oh don’t forget about the pork belly!
If you have detected a theme on this here BBQ Journal I’d say it’s bacon. Who in the world doesn’t dig anything with bacon added to it? I’m gonna go out on a limb and say that if someone doesn’t like bacon they need to re-examine their life.
After seeing different people’s take on bacon wrapped onion rings on the pit i thought I’d try ’em out.
So stupid easy and sure to be a crowd-pleaser.
Cut your onions into half inch thick rings and take the outer two bands of onion layer and lay ’em flat.
Douse ’em with your favorite BBQ sauce. Mine is Trader Joe’s Carolina Gold-
Then hit ’em up with some of your favorite rub.
Then wrap them with bacon. Use toothpicks to help keep the bacon in place. Two- three pieces of bacon should do on each onion ring.
Set up the pit with the coals to one side ( I set up the Weber kettle using the snake method) because I’m smoking some beef ribs at the same time. You’re looking for pit temps of 250-275. Using apple chunks and cherry chips.
One Hour In-
Update after an hour and fifteen minutes, glazed them with some more BBQ sauce.
One hour and a half and it’s time to pull ’em-
O
M
G
!!!!!!!!!!!!
Oh yeah, the Beef Ribs look pretty good right about now too-
The toothpick test for doneness-
Never mind internal temp on ribs. If the toothpick slides in and out as if it was going into warm butter- they’re done!
The Aftermath!
Notes:
Never again foil ribs if you like to keep the bark. I’m done foiling ribs. Love the nice firm bark created by not foiling them. Cook the ribs around 275 offset and when the meat has pulled back significantly and the toothpick slides in effortlessly, they’re done. Glaze a little bit on top for the last 5 minutes only to warm up the sauce. otherwise there’s no reason to completely submerge the entire rib in sauce.
Northeast BBQ 