— GOAT Moves (@GoatMoves) March 27, 2018
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Friends we need your help!!!! We are ready to kick off another great season here at Foster’s Grill Store! We have some great things happening this season! (Spoiler Alert!… A new commercial is soon to air, so keep an eye out for us!) But first… we need your help in deciding which logo to stick with…. Do we stay with our “new” logo… or go back to our roots and use the “old” logo (created by Phil Bissell, legendary cartoonist and creator of the original Patriots logo). Please comment and cast your vote!!! Share this post and tag a friend so they can help too! AND DON’T FORGET TO FOLLOW US ON INSTAGRAM AND FACEBOOK TO SEE WHO WE CHOOSE! (Voting Ends Monday at noon).
Set up the Weber Go-Anywhere for indirect smoking with a drip pan on one side under the deflector plate slot and 7 or so lit coals in the opposite corner with a bunch of unlit coals.
Purchase the BBQube deflector plate here It makes the small Weber Go-Anywhere into a perfectly capable charcoal sipping machine. This whole cook might have used 25-30 briquettes and there were plenty left over to go longer!
A simple rub of black pepper, salt, garlic powder.
Place a cup of beef broth, sliced up red bell pepper, sliced up half onion, and pepperoni rings in the drip pan
Goal is smoking the beef shanks for about an hour and a half between 250-275 to get color and smoke.
Wrapped the deflector plate in foil for easy clean up.
Placed beef shanks over the side of the grill that has the slot for the drip pan and the remote temp probe in the middle of the grill.
After an hour and a half at 250 the shanks had the color I wanted and were probing internal temps of 150 degrees F. Pulled out the drip pan and placed the beef shanks with the beef stock and veggies in it and wrapped in foil to braise for another hour and a half.
After an hour and a half braising all of the hard connective tissues and sinewy renders down into delicious tender fat for flavor and the bone marrow renders into the beef stock as well creating an intense beefy deliciousness.
Time to take it out-
Time to eat!
Trimmed the silver skin off the lamb shanks and rubbed on EVOO, minced garlic,coarse salt and pepper, rosemary and thyme.
Plan is to smoke offset the coals between 250-275 til 150 internal temp.
Link to purchase the heat deflector plate on Amazon-
Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4
They are so versatile. I use them on my kettles and also in my airfryer.
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Lamb Shanks On The @webergrills Weber Go-Anywhere Charcoal Grill Using a deflector plate. Complete video of the setup on www.northeastbbq.com #BBQ #bbqporn #weberforlife #weber #weallrubourmeat #foodporn #GloucesterMA #weberkettleclub #grilling #wintergrilling #365griller #instafoodie #lamb #lambshanks #smokingmeats #smokinglamb @gollygrillfella @weberkettleclubaustralia
Picked up two lamb Shanks at East Gloucester Stop and Shop.
Trimmed the silverskin and rubbed with EVOO, coarse salt, pepper, minced garlic, rosemary and thyme overnight in the fridge.
Setup the grill for indirect smoking using the deflector plate. See video at the top for commentary.
In the video I planned to light five briquettes in a chimney and add them to the unlit coals on the opposite side of the grill from the drip pan. What I ended up doing instead was lightning a Weber starter cube in the corner instead. Within 20 minutes I had 200 degree temps and closed the back vent and left the front vent had open. I also closed the top vent over the coals and left the top vent over the lamb open.
Then placed the Shanks on the grill with the meaty part facing away from the lit coals.
After an hour and a half they had the color I wanted.
I took the Shanks off, put them in the drip tray with the juices they lost and added some beef broth and Blueberry balsamic glaze to the tray and double wrapped it in foil to braise.
Back on the grill they will go at 275 for an hour and a half or so.
When unwrapping the smell that wafted out of that foil was incredible. Placed the shanks on the cutting board and started ripping off globules of lamb love and dipping in some homemade tzaziki.
Created by Ted reed TV, Craig Kimberley Video and editing.
In the past I’ve struggled to get those nice even clean cuts when slicing large cuts of meat. When watching lots of youtube and instagram videos there was one constant with what the pros were using- a dimpled slicing knife.
Didn’t know it could make such a difference but now that I’ve had one for a couple of months I can say that for $24.99 its probably the best BBQ accesory money I’ve spent all year long.
These cuts are about 3/16 inch thick and sliced perfectly and effortlessly.
Here’s a video from when I cut the last corned beef brisket I made last week into a little thicker slices-
With corned beef on sale and how easy it is to smoke, I’m all in on these at least once a week.
Smoking the corned beef is as simple as taking it out of the package, trimming any hard fat off, rinsing it off, patting it down with paper towels, covering it with coarse black pepper and smoking offset the coals with a pit temp between 225-275 until the internal temp reaches 160. Once reaching 160 internal double wrap in foil and place back on the pit until the internal temp hits 190. Save the juices in the bottom of the foil to use in the hash.
Then let it sit for an hour or so before you slice.
If you don’t have a good slicing knife with a dimpled blade I’ll say it’s a game changer for large cuts of meat. You get really nice even cuts, very thin, very easily.
I purchased this one for $19.99 and it’s been a great purchase to cut brisket.
Here it is in action-
Once your have your smoked corned beef brisket, slice up some onions, put some peanut or canola oil in a pan and sweat down your onions over medium heat til they just start to turn translucent.
While your onions are sweating down get a couple of potatoes, poke some holes in them and put them in the microwave for 4 minutes to soften them. Once softened use a rag to protect your hand or oven mitts and cut up the potatos into small flat pieces.
Once the onions are softened, put them in a bowl off to the side, add a little more oil to the pan and then put your potatos in. Season with onion powder and garlic powder. Cook, turning them over every so often to start to brown them. When they start to brown, add the onions back in with the potatos.
Next add your sliced up corned beef brisket along with a decent pour of the fat renderings from the foil pack when you smoked the corned beef brisket (not necessary but trust me it’s liquid gold).
Brown up the corned beef and you’re done-
Right now every grocery store has corned beef brisket on sale. Time to get to it!
Unwrap, trim excess fat, Pat down with paper towel, generously apply coarse black pepper, smoke between 225-275 til it hits 190 internal.
Couldn’t be easier.
Just ordered this deflector plate for the Weber Charcoal Go-Anywhere
Look for a video review from Craig and I once it comes in. The deflector plate should allow for more grate real estate and a whole lot more versatility for the @webergrills portable. $19.99 with free amazon prime shipping seems like a steal.
After seeing this video which was more to feature the automatic temp control but the deflector plate is featured.-