Here’s The Link To Purchase James River BBQ Sauce
I know it’s a Northeast thing. I also know it’s tough to find. But not any longer. we ordered a bundle of six bottles which probably won’t last long.
Currently I’m smoking a roast beef to make sandwiches for lunch.
I’m a three way kinda guy (sauce-cheese-mayo)
This is how you would get a New England Style Roast Beef Sandwich Three Way-
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Sista Felicia and McCarthy put on fried lobster tail clinic.
Check out the video here-
Get a $10 credit from Stickermule to create your own stickers-
The Emmy-nominated series shifts its focus to the art of the barbecue, featuring accomplished chefs from the US, Australia and Mexico. Chef’s Table: BBQ premieres globally on Netflix on Sept. 2.
Video demo here–
If you are interested in my Weber Go-anywhere top vent mod you can check it out here, along with a parts list.
Also a super simple mod that I highly recommend is a cut stainless grate mod for the Charcoal Go-Anywhere which you can see here
Before
Using an old beat up Igloo cooler, I disassembled the grill and put the wood handle aside and then tossed all the parts in the cooler with some warm water and dish soap.
Then heated up more water in the electric water kettle and poured that it and shook it all up to coat the lid and vents and legs with the soapy hot water.
Placed the lid on and let it sit for twenty minutes and then went back to it and used a piece of fine steel wool to scrub her down using the soapy hot water.
Even though the grill started out caked up with dirt and gristle the technique loosened up everything to make light work of it.
I highly recommend this method. If you don’t have an old beater cooler laying around to use, there are usually tons of them for sale on Facebook marketplace. You should be able to find one for under $10.
The Weber Char Q performed well on the chicken thighs.
Some notes-
A half a chimney of Weber briquettes with top and bottom vents wide open produced temps of 325-350.
Since I normally cook chicken thighs offset the coals around 450F I figure a full chimney would have yielded higher pit temps.
A couple of days ago I slow cooked a small pork shoulder on the Weber Char-Q and it held temps under 300F for the entire cook with barely any vent adjustments using the snake method. Here’s a link to that cook.
I really like this grill.
The Weber Char-Q was only produced for 3 years between 2008-2011.
It’s a well built charcoal grill with porcelain coated grates and a cast aluminum body.
Because of it’s funky bottom vent I wan’t sure if I would be able to hold steady temps under 300 degrees.
Using the snake method it proved to be an excellent smoker holding temps under 300 the entire time with barely any vent adjustments and it barely used any charcoal.
Watch the video to see how it performed and the grill set-up to achieve pit temps between 230-290 throughout the cook without having to fuss with the vents much..
Northeast BBQ 