Month: January 2020

Rescue-Restore-Respect: Saving This Puckerbutt 1995 @WeberGrills Outrider

Posted on by Joey Ciaramitaro

Whoever bought this poor grill back in 1995 (it’s an EO vent code) installed it’s legs upside down making it look very strange and making it’s footprint incredibly narrow and dangerous as it would be pretty top-heavy loaded with lit coals and meat.

History of the Smokey Joe Platinum (AKA Jumbo Joe or Outrider) – Introduced in 1990 from the Weber Kettle Club

After unsticking the rusted on bolts with pb-blaster and replacing all of the hardware with stainless bolts, sanding down the wood handle and applying three coats of teak oil, adding side vents and cleaning her up she’s looking mighty spiffy.

Before-

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After_

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How To Process Steak Tips (Not Tri-Tip) For Marinating and What is a “Northeast Steak Tip” Video

Posted on by Joey Ciaramitaro

Link to purchase steak tenderizer on Amazon- https://amzn.to/2tWlcjt

People outside of New England have no idea what the term Steak Tips refer to but it is a staple in restaurants all over the region.

Here is a great article from Serious Eats explaining just what part of the cow a steak tip comes from.   It’s also referred to as Flap meat.  It’s inexpensive, super flavorful and with just a little preparation they are crowd favorites for short money.  Think Superbowl Party.

 

Stainless Weber Go-Anywhere Grate Replacement vs Standard Weber Grate, Modification and Salmon Cook

Posted on by Joey Ciaramitaro

Same size .

Standard Weber Grate weighs 1.4 lbs.  Stainless Grate weighs 1.9 lbs.

Same number of rods but Stainless ones are thicker.

STAINLESS STEEL GO ANYWHERE REPLACEMENT COOKING GRATE

Link to purchase on Amazon

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Weber Grate on top.  Stainless Grate on bottom in photo below

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Making Chili On The @WeberGrills Ivory Mastertouch

Posted on by Joey Ciaramitaro

Inspiration for the cook from Malcom Reed’s channel How To BBQ Right Link to his video

 

Seasoned with chili rub and coarse black pepper

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3 lb chuck roast smoked offset the coals using lump and the Slow N Sear. Roughly 275-300F pit temp.

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I took it off at 189F only because we were off doing the New Years Day plunge.  180F would have been a little better but it still came out great.

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Charred some Bell Pepper and Onion

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Diced them up

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Next into the pot the veggies with 24 oz can of diced tomato, a small can of tomato paste, a small can of chopped green chillis, and four ancho chillis in adobo sauce, some minced, garlic.

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Also browned up five spicy sausages (out of the casings),  cubed the beef and tossed it all in the pot and gave a good stir.

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Smoked for another 3.5 hours at 300F pit temp.

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Topped with shredded Mexican cheddar and a dollop of sour cream.

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Everyone loved it.