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.

Live Smoke- Beef Back Ribs And Pork

Posted on by Joey Ciaramitaro

Follow along this morning at www.northeastbbq.com

External Temp 36 Degrees

5:10AM Set Up Smoker using minion method. Looking to get a controlled temp around 275.  Using Kingsford Briquettes, Apple Chunks from Russell Orchards in Ipswich MA and Cherry wood chips for smoke.

Lightly slathered ribs with Texas Pete Hot Sauce and used Paul Prudhomme Blackened Rub.

Once pit temps hit 180 degrees closed two out of the three bottom vents and left one wide open.  After climbing to 200 degrees closed bottom vent a third of the way looking to not let the pit get too stoked and fight temps on the high side throughout the smoke.  Aiming for 275 degrees.

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6:00AM Meat Hits The Smoker- Current Weather Conditions-

current temp

 

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7:15AM Update  Looking Good Pit Temp 250 Opened second bottom vent halfway to get pit temps up just a bit.  Developing some nice color on the ribs.

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Smoke billowing out makes me happy 🙂

8:15AM Update:

Nice Bark Forming On The Beef Ribs.

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Pork Burnt Ends Ready To Come Off To Sauce

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10:55AM Update beef Ribs Are Probe Tender

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#Bark

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#SmokeRing

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SometimesThe Best Things To Grill Are The Easiest Things To Grill- Grilled Garlic

Posted on by Joey Ciaramitaro

I’m not inventing this, people all over the place do it. This is just a gentle reminder of how stupid easy it is to do and how great the results are.
You chop off the top part of a head of garlic. Pour on some EVOO. Grind some Atlantic Saltworks Flake Salt on there and grind in a little pepper too if you’d like. Wrap in foil. Place indirect on opposite side of grill from the coals. Let it rip for about an hour or when you see the heads are browned up a bit and the garlic head is soft when you squeeze it.
I suggest you get a loaf of your favorite bread and smear that shit all up on there and you’ll swear you died and went to heaven.

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@STOKGrills Charcoal Drum On Sale For Insanely Low Price of $91 #CyberMonday @Target

Posted on by Joey Ciaramitaro

stokCharcoal

Here’s the link-

http://www.target.com/p/stok-drum-charcoal-grill/-/A-14282772#prodSlot=medium_1_26

15% OFF WITH CODE
$91.00 reg: price $129.99 save $38.99 (30%)  SALE

Here’s some great times I’ve had with my Stok Charcoal drum this summer-

 

5:58AM @CaptJoeLobster A Light snow is falling and the #beef #ribs just hit the @webergrills kettle

Posted on by Joey Ciaramitaro

Follow along this morning at http://www.northeastbbq.com for the live updates

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Current conditions-

currenttemp

6:21AM Vents wide open, grate temp 255

Kingsford briquettes arranged for snake method.

Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.

7:42AM Update
Pit Temps have climbed to 325ish due to some large chunks of apple wood being on fire but she’s chugging along nicely. Closed bottom vent around halfway.
Nice bark forming!
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Nice little pullback on the bones-
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9:15AM Update temps still over 300 so I closed bottom vent completely and the top vent about 1/2 way.  they’ve got the color I’m looking for.  Now just need time to break down all that connective tissue and get them to probe tender. I’m looking for an effortless entry with a toothpick, like as if the toothpick was going into warm butter.

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10:38AM Update

Toothpick Tender Test

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30% Off @STOKGrills @Target For #BlackFriday

Posted on by Joey Ciaramitaro

Lunch @CaptJoeLobster – Bianco Sausages with Broccoli-Rabe, Garlic & Cheese on the @webergrills Smokey Joe #BBQ

Posted on by Joey Ciaramitaro

Bianco Sausages with Broccoli-Rabe, Garlic & Cheese on the @webergrills Smokey Joe #BBQ

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Smoked #Bluefin #Tuna Dip Using Helen’s Famous Smoked Fish Dip Recipe

Posted on by Joey Ciaramitaro

Found This Recipe here The recipe was written by Tommy Thompson From Florida Sportsman Magazine and Helen is his mom.

Here are the pictures and the method that I used following Tommy’s mom Helen’s recipe in pictures-

Here’s how I smoked the tuna-

Live Smoke at www.northeastbbq.com Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks

They were put in the fridge overnight and here’s a good size bluefin tuna steak that I’ll be using-

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I broke the tuna into 3/4 inch chunks because I figured that when I mixed all the ingredients together it would break it down a little more and I didn’t want it to be a mousse, I wanted every dip of a cracker to have a decent amount of solid smoked tuna on it.

2 cups of broken up smoked tuna chunks

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1/4 cup chopped scallions

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I ended up chopping up 5 sweet baby gherkins

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The juice lemon of one lemon and a 1/2 cup of mayo

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I added 1.5 Tablespoon of tabasco.  Also salt and crushed black pepper to taste.

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Mix it up and let it chill for an hour or more.

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It was a monster hit for the boys on the HomieCast which we taped last night

This recipe was easy to make, didn’t include too many crazy hard to find ingredients and was absolutely delicious.  With the nice kick of the salt and Tabasco it went perfectly well with some nice cold beer.  I will be making more for Thanksgiving!

You can get smoked fish all the time at Connolly Seafood in Gloucester MA to use if you’re not all about that smoking/BBQ lifestyle.

Thank you Tommy Thompson for sharing your mom’s recipe.