The Habanero On The Arts and The Garlic On The Ribeye.
Going to reverse search the ribeye while the ABTs are on. I’ll report back my findings.
My Kate gave them both her seal of approval. In fact she liked it so much she was raving to her dad “The Bipster” about them.
They are both ridiculously good on corn on the cob.
To purchase- https://www.maplepepper.com/
So last week I found a cool year 2000 Yellow Simpson’s DD Code 10th anniversary special edition Weber Kettle for sale but there was no way I’d be able to get to pick it up til Saturday. Also a 1980 Black Metal Bowl Handle B Code Weber Kettle.
Both sellers were honest and kept to their word holding the kettles for me til I could get there four days later.
Here were the respective Craigslist ad photos-
Issues with the Simpson’s kettle: Whitewall inserts cracked on the wheels, lots of surface on the triangle, oxidization on the legs, surface rust around the handle welds and rim of the lid, oxidized vent. missing front leg cap.
Issues with the Black metal Bowl Handle- Lots of surface rust on the triangle, rust on the lid, oxidized legs and vents.
Fast forward to yesterday and the pick-up.
The Black B Code may have just a little too much rust on the outside to every be really beautiful but will be an excellent cooker and came with a set of nice heavy duty grates that were in very nice shape.
At 5AM this morning I got to work setting up the Simpsons up on an old wooden table I have at the dock. The before photos highlighting the areas that needed attention-
You can see the surface rust around the lid handle welds and the oxidization on the lid vent-
After a lot of scrubbing with some extra fine steel wool and scraping with a razor blade-
The wire triangle that holds the legs together at the base of the kettle had considerable surface rust that I used a combination of A wire handle brush, steel wool and a bell brush attached to a cordless drill. This was the biggest problem area and where I spent the most time cleaning-
The lid vent is just a matter of elbow grease and steel wool-
Underneath just needed a good scrubbing with the steel wool as well-
Finished (for now).
We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days. I figure since the deer meat is so lean we gotta add some fat in there somehow. Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.
I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.
First core out the top of an onion, make some slits inside and stuff some bacon in the top. Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.
After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.
Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes. Closed the lid and then pulled everything off at the same time to eat.
I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding. A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor. That and the smokey flavor from the apple wood and charcoal- a total winner meal.
We’ll be smoking some South Rockport Woods deer. I hear they’re particularly delicious.
As you can see from the photo, there’s not a lot of fat in deer meat so the plan is to smoke it between 225-250 degrees until it reaches 135 degrees internally. But first we’re going to marinate it to tenderize and break down some of the connective tissue and add as much moisture to the venison as possible.
what better marinade to use than The Spiedie sauce that Friends Jimmy and Pat Dalpiaz brought from Upstate New York. Spiedie marinade is special to the Greater Binghamton NY area. So special that they have a Spiedie festival every year to celebrate all type of meats cooked with the Special Spiedie marinade.
Gonna let it marinade for over 24 hours.
Pat and Jimmy tell me the Lupos brand is the original and the standard.
Northeast BBQ 