So after perusing the offerings at The East Gloucester Stop and Shop Meat Department, the deals were a little thin outside of the petite sirloin for $3.87LB. Normally I’ll only buy a Ribeye or a Porterhouse but these petite sirloins had decent enough marbling (sirloins aren’t known to have the luxurious marbling that a Ribeye has), and they were cut about an inch and a half thick.
So the plan was to smoke them on the Kettle around 225 degrees til they hit 130 internal and then take the lid off and sear the smoked sirloins over the coals to finish.
I took the sirloins out of the package, coated them with EVOO and then gave a coating of coarse salt, black pepper and Montreal Steak Seasoning and let them sit out to come up to room temperature while I prepped the kettle.
The Weber Kettle was set up using the snake method of charcoal arrangement and I dumped about 8 semi lit coals on the left hand end of the trail of charcoal looking to build the temps to 225. Used one chunk of mesquite and a handful of cherry wood for smoke.
Once the probe read 130 internal temp, I took off the lid and placed two steaks at a time over the glowing orange coals for about 2 minutes on each side to sear them.
I was skeptical as to how they would turn out with such little fat compared to a Ribeye but they were fantastic. Excellent flavor, cooked perfectly!
And if you’re asking about the veggies on the plate, well uhmmm, There are none!
Other than the cracked table I knew this Performer had good bones. She was pretty much scratch free, the bowl was regularly cleaned by the previous owner but she just needed to be scraped down and buffed up.
Before and after pics-
There was a little bit of surface rust on the wire shelf on the bottom . When I was at the owners house I scratched at it with my fingernail and saw that it came right off so I knew it would clean up nicely. The broken table surface was a bit of a concern but I knew where I could get one.
Will you look at the inside of that bowl shine after an hour or so with the razor scraper and steel wool?
After cleaning the bowl thoroughly, the lid got some love with some steel wool and soapy water. Just like new! Before and after-
The lid vent was a little dirty but again some dish soap on the steel wool did the trick-
Thanks to Weber Kettle Club Forum Member @TheDude for suggesting CLR cleaner to knock off the surface rust on the bottom wire rack shelf. Again, just like new before and after-
Big time thanks to all the Weber Kettle Club Members that have helped with suggestions and information. This is a really fun group of people and make the hobby so enjoyable.
She’s got a cracked table which I’ll have to replace, a little dusty and just a tiny bit of surface rust that I’m confident will come off with some elbow grease, thanks to Weber Kettle Club Forum Member @TheDude ‘s suggestion of using CLR to knock off that surface rust. I drove an hour and a half away to Rescue her.
The bowl, lid and grates are in excellent shape and with a little elbow grease they’ll shine up nicely. The ash sweeps turn freely and the ash pan is free of pitting.
There’s really not a ton to do other than clean her up and replace the table. This is a $450 grill brand new. With a couple hours of work I can’t wait to shine her up!
Step one was to place the scallops on a paper towel to dry them off.
Then season them with a generous coating of Sea Salt.
Put a half a chimney of coals into the Weber Charcoal baskets and then get your Lodge skillet heated up.
Next put a couple of turns of EVOO and a couple of tablespoons of clarified butter in the skillet and place your scallops down flat onto the skillet surface.
The key is to not move the scallops on the skillet to let them develop that golden browning effect. Resist checking the bottom for at least two minutes. Once you see good color, flip em over-
Let them develop the same color on the other side. The smaller ones will cook faster so if you need to, leave the larger scallops on for a minute longer. (You could also cut them in half)
Smoker has been running between 264 and 300.
Did not check the lid til 11:06, she’s looking niiiiice
She has stalled at 167 internal for about an hour or so. Gonna spritz her and open the vents a little, temps have settled in at grate level at 250.
The stall lasted just over a hour. Broke out at 1:15PM.
Just gonna kick back, drink a beer and let all that fat render down into succulence.
At 2:00PM she got double wrapped in foil and transported to the house where the oven was preheated for 275.
Temps started to climb slowly and at 4:15PM she hit 203 internal. A ten hour session! Wrapped the butt in a towel and placed it in a cooler to rest for an hour.
When we unwrapped her at 5:15PM the results were worth the wait-
Nephew BJ and BIL Barry as well as The Kimberley’s came over to enjoy some wings and pulled pork.
It was a Sweet Baby Ray’s kinda day-
Nephew BJ approves
Always a winner. They come out crispy like they were fried by cooking them indirect.
Fire up your charcoal in the charcoal baskets which concentrates the heat and flame in the center of the grill then place the lightly coated in peanut oil and rubbed wings along the perimeter for indirect high heat grilling.
So cheap, so delicious, so easy you gotta add it into your BBQ repertoire.
First Pierce the russet potatoes a bunch of times and toss them in the microwave for three minutes. then flip them over and put them in for another three minutes.
Carefully take them out and use a paper towel or basting brush to brush on some EVOO. Next crush some Atlantic Saltworks coarse salt on top(this will create a nice crust).
Fire up the pit and let the coals get good and hot vents wide open.
Tear off a piece of aluminum foil to place the potatoes on so they don’t burn and leave them on for about 45 minutes.
The outside skin will be nice and crispy and the inside fluffy just waiting to bathe in butter and/or sour cream and/or cheddar melting cheese and/or bacon bits and/or chopped up jalapenos and/or… you get the picture.
Picked up some Pork Ribs at Stop and Shop East Gloucester and rubbed them with the Paul Prudhomme Rub. Going to let them meld with the rub for an hour or so to let it set up for some nice bark formation during the smoke. Check back throughout the morning for updates.
Set Up the Weber Smokey Mountain Smoker using the Minion Method charcoal set up. Cherry chips and Apple wood chunks.
Pork Back Ribs Hit The Smoker
Two Hours In and it’s time to start basting. the smoker has been running a little hot- right around 300. I’m not gonna fight it.
Mixed up16 oz of Apple juice, 4 oz of Apple cider vinegar, 4 oz of EVOO, 2 Tbsp of Rub in the Charcoal Companion Silicion Baster Bottle/Brush
Been mopping the ribs every half hour or so. This is the thicker slab. We made quick work of the smaller slab.
1:26PM Update- The Thicker Slab Is Probe Tender and Ready For Eating-
Normally I’m skeptical of BBQ accessories, like burger formers and jalapeno popper stands. but sometimes there are tools that work.
When my Kate surprised me with the Charcoal Companion basting brush I was skeptical at first. I was going to be smoking up some pork ribs that weekend when I’d put it to the test.
Normally the last 45 minutes or so on the smoker I like to spritz or baste my ribs with a mix of apple cider vinegar, BBQ sauce, water. Often times in spray bottles the BBQ sauce clumps up and doesn’t come out evenly.
This was not the case with the Charcoal Companion basting brush. I simple squeeze and just the right amount of liquid came out and the integrated silicon brush helps to spread it exactly where you want it on your ribs.
Clean up is a snap , just toss it in the dishwasher and it comes out clean as a whistle.
It will be a regular part of my grill accessory arsenal going forward. Thanks Kate for the thoughtful gift. It’s a winner. $9.97 at Home Depot
This green SS Performer find is in great shape except for the ash pan assembly. Everything else I believe can be buffed up to look like new. I bought it with the intention that if my buddies Craig Kimberley or James Eves didn’t want it I was going to keep it for myself. But I could not, in good conscious let it sit there and sell to someone who would not appreciate it. I was secretly hoping neither of them really wanted it so I could keep it for myself but James jumped at the chance and he will be doing the restore. He promises to send in pics of the project.
The Bowl and lid were in excellent shape. The stainless will clean up beautifully with a little bartenders keeper. The frame solid.
I would replace the bolts with stainless but I’m not sure it’s necessary. The only bad spot are the arms on the ash pan assembly that are rusted.
I’m going to ask my friends at the Webber Kettle Club Forums for suggestions.