Technique for perfectly cooked steaks on the @WeberGrills Go-Anywhere

Perfect grill for reverse searing a couple strip steaks.

What I’ve learned in grilling steaks is that it’s not necessary to sear the fuck out of them right from the get go. In fact the steaks don’t have to be on the grates from start to finish. Best results having the coals to one side, vents half way open and let thick cut steaks come up to about 20 degrees from desired temp offset the coals then take the steak completely off the grill for at least five minutes. Open all the vents get the coals glowing and then place them back on the grill over the coals. Criss cross hash marks and probing with instant read thermometer til 5 degrees from desired temp. Rest again. Done perfectly.

@PaulinesGifts Now Carrying BBQ Rubs and Sauces 512 Essex Ave, Gloucester, MA


(978) 281-5558

512 Essex Ave, Gloucester, MA 01930, USA

The Lovely Kate Aquires A Mint 1981 @WeberGrills Go-Anywhere

Kate tells me about a Weber with wood handles that came up on her notifications.

Uhmmmm, hell yeah.  She notified the seller and went and picked it up for me yesterday.

That’s when you know you’ve got a good woman.

It’s the same year she was born and two years after the first Weber Go-Anywhere was released.

@Neil_VT00 From Weber Kettle Club put together a comprehensive history of the Weber Go-Anywhere which you can read here

Our C Code has shorter legs and teak handles that have the  Weber logo and writing “The one.  The only.”



It came with an instruction manual which I found interesting.


When Porterhouse Steaks Are $5.77lb and the Butcher At Shaws Accommodates Your Request To Cut Them Two Inches Thick…

Eight Hour Giardiniera Brined Pork Chops With Mango Pepper Jelly

I have dreams about Anthony Caturano’s Pork Chops at his famed Gloucester Eatery Tonno.

I’d never been able to come close to duplicating how juicy and flavourful the Tonno pork chop is.

I decided to try brining pork chops to see if I could get similar results. Growing up Sicilian we always had Giardiniera on the table and I love it. So I figured brine is generally made up of salt, water and such,  so why not try a brine consisting of the juice from the Giardiniera jar.


Put the thick cut pork chops in a gallon zip lock bag and filled it with the Giardiniera brine and kept it refrigerated for eight hours.



Took out three of the pork chops, patted them dry with a paper towel and then coated with EVOO, salt, pepper, garlic and a little rosemary.


Grilled over medium/high heat covered on the Weber Go Anywhere til 145° internal. Took them off to rest for five minutes smeared on the Mango Pepper Jelly and cut in.





So juicy. So flavourful. Victory!

@webergrills Go-Anywhere Chicken Thighs With Balvenie 12 Year Scotch

Used my sister’s White BBQ Sauce for finishing, recipe here