I got an old 18 inch ash catcher ring that I guess had been hanging in the back warehouse at Fosters Grill Store for a decade or so. Weber stopped selling 18 inch kettles with the pot style enclosed ash catchers a long while ago and now ships them with the dish style ash catchers.
Next I pilfered the ash catcher pot off the beat up green One touch Premium that I found on a walk with the lovely Katelyn which will fit the ash catcher that I bought in the warehouse at Fosters.
Put them together and snapped it into place on the Sam Adams One-Touch Silver to turn it into a One-Touch Gold.
Here she is when I got started cleaning her up. structurally perfect but covered in dust and a dirty bowl with some caked on charcoal remnants.
She also came with a highly sought after laser cut Sam Adams logo grill grate which I stored away to keep pristine. it had never been cooked on.
So I soaked the ash catcher pot and went to work on the bowl and lid which both came out spotless.
Next added the wood handles that master woodworker David Calvo made for me-
Because I wanted to reverse sear the ribeyes, I pulled out the Upper deck Grill Grate, which is one of my favorite accessories for my Webers. The Upper Deck allowed me to cook the ABTs up above the Ribeyes and smashed potatos. It gives you an extra half a grate to cook on. It’s made out of heavy gauge stainless steel and fits perfectly. My review on the Upper Deck here
Fellow Northeast Weber Kettle Club friend @Azogas agreed to agent this grill for me in Upstate NY.
I’m going all in on the restore and will make it my daily driver at the dock.
She’s gorgeous don’t you think?
Very rare True Grey Upside Down L Code 1989. Look on the lid vent to determine what year your Weber Kettle was produced. Weber Kettle Club has a chart with all the codes that can be found here
There is a little surface rust that I’m confident will come off. needs a new triangle, wheels, handles for sure. This will be a labor of love restoration.
Take a good look at that bowl. I’ll make it shine with some elbow grease, steel wool and a razor scraper.
It will be a couple of weeks before Al makes the trip to Gloucester from Upstate NY but I’ll keep you all posted on the restoration.
Here’s the Flyer from Our Local (and Best) Weber Alliance Dealer On The North Shore Of Boston.
The information in the flyer states that the orders need to be placed by May 1st. They won’t be taking orders after that date.
This tells me that these grills will be very sought after by the people that don’t place orders. Weber hasn’t made a classic red kettle in a long time. Enthusiasts will either get one or in five years be paying large money for them is my guess. I’m placing an order for one.
Call 978-283-1275 to talk to them about placing your order.
Contact them on Facebook here- https://www.facebook.com/fostersgrillstore/
When I cook ribs, brisket or roasts I’ll often refer to the snake method or “creating a fuse”. This is so that only a handful of coals are going at once, making a long low temp cook easy to maintain without having to adjust the vents much to maintain temps where you want them.
Since Stop and Shop East Gloucester has been having specials on Rib Roasts I thought it would be a good idea to share videos showing how to break these awesome deals down. Whenever you see a Rib Roast for under $6 per pound you’re crazy not to buy it and it’s simple enough to break down into steaks. IMO it’s the best cut of meat on the animal.
The day started off cleaning a Black Stainless Steel First Generation Performer Up. She had quite a buildup of charcoal on the bowl but after a couple of hours of razor blade and steel wool she came out shining-
The afternoon brought about a walk around the Back Shore and Past The Wharf. On this walk I’d taken dozens of times and at an old apartment house I’d driven past thousands and thousands of times was a neglected pretty rare Green 18 inch Weber One-Touch Premium. She’s in very rough shape. Needing a new lid vent, a new handle(this one is melted), new charcoal and cooking grates and some serious deep cleaning. The frame and table are in very good shape though.
I spotted her on the walk but was not going to be stopping as I was with my beautiful Kate.
Later that evening I knocked on the door and asked if it was for sale. It had probable been sitting there untouched for years. We came to an agreement and she’s now in my care.
Getting home I unloaded the Green One-Touch Premium and pulled the Dove Grey Special Edition Crate and Barrel 2nd Generation Performer around front smoke the Atomic Buffalo Turd Stuffed Avocados that Kate prepared and reverse sear a NY Strip Steak. Both were elegant. Stuffing avocados and smoking them is my new favorite thing to grill.
Here’s the stuffing recipe from Kate-
“I didn’t follow a specific recipe. Ive made jalapeño popper dip in the past and just tossed the same ingredients in a bowl. Cream cheese (at room temp) maybe 1/2 cup. TBS of mayo and sour cream. Some shredded cheese, tsp of grated parm, chopped bacon and jalapeños. Mix and spoon on top of avacado. I topped it with a sprinkle or panko crumbs and a little more bacon.
Next time, I’ll add more mix to it- so double of everything. There was a lot of avacado vs popper mix.”
A very Weber day…
Bought a standing rib roast at East Gloucester Stop and Shop on sale and removed the ribs and trimmed her up-
Rubbed it down with Olive Oil and rubbed with Rosemary and Garlic and then some Montreal Steak Seasoning. Tied the roast with butchers twine to get it uniformly cylindrical in shape and wrapped in saran wrap and put in the fridge for a couple hours-
Set up the Simpson’s 22 with the snake method using cherry and pecan wood (thanks @JEBIV). I also rubbed the removed Beef rib and tossed it on along side the Roast.
Once it hit 120 internal gave it a little sear rotating it over the coals.
Brought it up to 124 and wrapped it in foil for an hour while the woman of the house prepared some potatoes.
Pink edge to edge –