Pork Ribs Twice In One Week? When they’re that good, sometimes you gotta double up just to make sure you weren’t dreaming…
Author: Joey Ciaramitaro
The creator of goodmorninggloucester.org Lover of all things Gloucester and Cape Ann. GMG where we bring you the very best our town has to offer because we love to share all the great news and believe that by promoting others in our community everyone wins.
#porkribs Hit The @WeberGrills Kettle @CaptJoeLobster #GloucesterMA #bbq #bbqporn #weber
Two hours in on the #porkribs on the @webergrills kettle. Looking good!
Average temps 275-285
Roughly 3 Hours and 15 minutes, Done-
Best I’ve Ever Done!
#Bacon wrapped stuffed chicken breasts, Atomic Buffalo Turds and Corn On The Cob on the @webergrills Performer . #bbq
Done!
The Ultra Portable @STOKGrills Tourist Grill Set Up Demo With Barry
Innovative? Yep!
Compact and Ultra Portable? Yep!
Effective? Double Yep!
The STOK a Tourist a Grill proved to be the perfect compact grill for tailgating during the 3rd of July Horribles Parade!
@WeberGrills EI Code Restoration Update 7/2/16
The ash catcher assembly had a bit of a droop in the back so one of my fishermen had some shark fishing stainless steel 175lb leader wire so we snugged it up tight.
I may invest in a dremel tool with a buffer attachment and hit the ash catcher with some polish. Anyone have a recommendation for a certain type brand? Sears had some sets for sale.
She’s pretty secure now.
@WeberGrills EI Code Performer Restoration Project Update 7/1/16
What a nice surprise when I got to the dock this morning.
4:30AM and Joey Ciolino dropped off the frame, put together.
He used brackets and I think these are called sheet metal screws to firm it up and then he spray painted over them with black. I had to really look to even notice because it blended in. To A Weber Grillfella it would be obvious if you were focusing your attention at the base of the grill but I don’t think 99% of the population would think it was anything but standard. Its really solid with the threaded rod and the brackets.
Next to get cleaning, a combination of scotchbrite pads, steel wool, water, dishwashing detergent and elbow grease.
Lots of surface dirt and stains. Most came out.
Before-
I think I’ll pick up a bristled brush to scrub the grey plastic handles. The little grooves are tough to get into to clean.
After-
Joey Ciolino Comes Through In A Big Way
It normally sucks getting to work at 4:30AM30AM. People tell me that I must be used to it but you know what? 99.99999999% of the time it sucks in a big way. You never get used to a lack of sleep.
But then you get to work and you see the beautiful silhouette of the classic @WeberGrills EI Code Stainless Steel Performer that your buddy who is a master welder dropped off after working his magic and all seems right in the world…
Thanks Joey!
Check Out This Cool “Queen Hibachi Japan”Cast Iron Hibachi That Brother In Law Barry Found
Gotta season Up Those Grates! This Would Be A Lot of Fun To Cook On!
EI Code @WeberGrills Performer Restore Update 6/29/16
While Joey Ciolino Works his welding magic to make the frame on this classic Performer rock solid I’ve been cleaning the lid, gas assist cover and bottom rack.
First hit the lid with some dawn and 000 steel wool.
Before and After-
The Lid Vent Is Pretty Sweet Now-
The Gas Assist Cover Shined Up Nice With A Scotch Brite Pad
And Lastly The Bottom Grill Rack Buffed and Cleaned
Live Smoke- Tuna Steaks On The @WeberGrills Smokey Mountain Smoker
5:29AM 6/28/16
One of my fishermen was kind enough to donate some tuna to the cause. -A simple soy/sesame/red pepper flake marinade overnight and now they are placed on the grates to dry for an hour or two.
7:00AM
Light eight briquettes in the chimney and set up the charcoal basket in the smoker using the snake method with cherry chips and mesquite chunks. The charcoal will slowly work its way around not having the entire basket of charcoal going at once will help keep the temps down. We are looking to smoke around 250 degrees.
The tuna is placed with small gaps in between so the smoke can come on up through hitting each piece of tuna. The Maverick 732 grate probe is placed and another probe for the internal temp of the tuna. We will look to bring the internal temp on the tuna to about 135 F.
8:35AM
130 degrees internal temp, Pulled the steaks off.
Done!
Northeast BBQ 