I pretty much followed the recipe from serious eats Except I added some oregano and garlic powder to the mix. Also I think the recipe can be improved if you partially cook the bacon before hand and buddy Craig Kimberley suggested using a pork/beef mix instead of straight ground chuck.
These were awesome and I’d do them all over again the same way with either of teh ingredients if that’s all I had on hand.
Mix one lb and a half of 80/20 ground beef, two lightly beaten eggs and 3/4 cups seasoned panko bread crumbs and added oregano and garlic powder.
Roll into 1 inch balls and wrap with a half a strip of bacon securing the bacon with a tooth pick. next dust with your favorite BBQ Rub. I used Famous Daves BBQ Rub.
Next set up the PK 360 for high heat indirect cooking. A full chimney of hot coals on one side, all vents wide open. Let the pit come up to temp. Once over 300 degrees, place a sheet of tin foil on the charcoal grate to catch the drippings and keep your grill clean. Place the cooking grate on and arrange the moink balls about an inch apart on the opposite side of the grill from the coals so they are not over any coals. Add wood chips to your charcoal for smoke and close the lid. After twenty minutes you should have some nice browning action on your moink balls.
Next mop your balls with a nice sweet BBQ rub. I happened to use Sweet Baby Rays, you use whatever you have on hand.
Close the lid again for about 5-7 minutes to let that sauce set up on your balls.
@craigkimberley and I both agreed, these will be on the menu for Superbowl.
Because I wanted to reverse sear the ribeyes, I pulled out the Upper deck Grill Grate, which is one of my favorite accessories for my Webers. The Upper Deck allowed me to cook the ABTs up above the Ribeyes and smashed potatos. It gives you an extra half a grate to cook on. It’s made out of heavy gauge stainless steel and fits perfectly. My review on the Upper Deck here
The day started off cleaning a Black Stainless Steel First Generation Performer Up. She had quite a buildup of charcoal on the bowl but after a couple of hours of razor blade and steel wool she came out shining-
The afternoon brought about a walk around the Back Shore and Past The Wharf. On this walk I’d taken dozens of times and at an old apartment house I’d driven past thousands and thousands of times was a neglected pretty rare Green 18 inch Weber One-Touch Premium. She’s in very rough shape. Needing a new lid vent, a new handle(this one is melted), new charcoal and cooking grates and some serious deep cleaning. The frame and table are in very good shape though.
I spotted her on the walk but was not going to be stopping as I was with my beautiful Kate.
Later that evening I knocked on the door and asked if it was for sale. It had probable been sitting there untouched for years. We came to an agreement and she’s now in my care.
Getting home I unloaded the Green One-Touch Premium and pulled the Dove Grey Special Edition Crate and Barrel 2nd Generation Performer around front smoke the Atomic Buffalo Turd Stuffed Avocados that Kate prepared and reverse sear a NY Strip Steak. Both were elegant. Stuffing avocados and smoking them is my new favorite thing to grill.
Here’s the stuffing recipe from Kate-
“I didn’t follow a specific recipe. Ive made jalapeño popper dip in the past and just tossed the same ingredients in a bowl. Cream cheese (at room temp) maybe 1/2 cup. TBS of mayo and sour cream. Some shredded cheese, tsp of grated parm, chopped bacon and jalapeños. Mix and spoon on top of avacado. I topped it with a sprinkle or panko crumbs and a little more bacon.
Next time, I’ll add more mix to it- so double of everything. There was a lot of avacado vs popper mix.”
A very Weber day…
So when I picked up the Green DT Code OTP a couple of weeks ago the seller had a SJG that was dusty and sitting off in the corner of his garage. I made an offer and picked that up too. Finally got around to cleaning it up and decided to try a cook I’d normally do on a 22. Wanted to see how many chicken wings and ABTs I could get on a 13 inch SJ Grate. As it turns out, using a brick to separate the coals from the cooking area I got 5 wings and 4 ABTs.
Chicken wings throw a lot of fat which can make a mess of your kettle bowl. I’ve started to line the bowl with aluminum foil, being sure not to cover the vents to make for an easy clean up. I also wanted to get as many lit coals as I could into the Smokey Joe but wanted them banked to one side because we want a lot of high indirect heat. If we place the chicken wings over the coals we’ll end up with burn skin (not good).
In this picture you can see how the brick keeps the coals on the left side of the kettle. we will be placing the ABTs and Wings on the opposite side of the coals.
The wings were done internally but I put them directly over the coals for a couple minutes to crisp up the skin.
Done. Plated on my finest china.
The Smokey Joe Gold is for sale for $20 if anyone wants it. I already have a Smokey Joe. They sell for $40 and this one is in great shape as you can see.
Zero chance that a little snowstorm is gonna keep us from hitting the Weber Performer with some Atomic Buffalo Turds.
Three medium russet potatos pierced and microwaved for three minutes on each side. then cut in half, broken up a little by inserting a fork and twisting. Then coated with peanut oil and adding a dusting of coarse salt. Placed offset a full chimney of briquettes in the charcoal baskets on the opposite side of the grill.
Close lid and come back 30 minutes later. Rebrush on some peanut oil and put a little char on some jalapeno halves. Place some chopped up onions on the potato crisps.
Next place the charred jalapeno halves on the potatos and cover with shredded Mexican cheese. cover and let the cheese melt in.
First wrapped the russet potatos in tin foil and tossed them right on the hot lump charcoal.
After 10 minutes flip the potatos on the other side and let them go for another 10. Once the potatos are done, unwrap them and put them to the side and put a little char on your core and seeded jalepenos.
Next cut a flat bottom off your baked potatos and then cut a criss-crossed section off the top which is the entry point for hollowing the potatos out.
Next insert your charred jalapenos into the hollowed out baked potato.
Stuff a stick of your favorite cheese in the jalapeno. You can use whatever cheese you like.
I chose cheddar sticks but you can use shredded too or even cream cheese.
then wrap with bacon starting with the bottom and stretching the bacon a bit to help it stick as you wrap. You can also use toothpicks to secure the bacon to the potato
When placing on the grill cook them offset the coals.
Here’s my daughter Eloise helping me make the Volcano sauce which consists of sour cream mixed with hot sauce and you can sprinkle in some cayenne pepper. You just keep adding and mixing til you get to the heat you want.
After 20 minutes offset turn the potatos on the grill so the side that was facing away from the coals now face the coals and slather on a bit of your favorite BBQ sauce.
Once they are crisped up take them off and dollop on the volcano sauce. Watch it drip down and the cut in and enjoy.
I saw variations on this recipe on YouTube-
Set Up A Full chimney of blazing coals in the charcoal baskets in the center of the Performer with a handful of cherry wood chips. Opened teh vents wide and let ‘er rip for about 35 minutes.
Wings dusted with Paul Prudhome Blackened rub.
Using 80% full Weber Rapidfire chimney of KBB in the charcoal baskets situated in the middle of the kettle. Placed the wings around the edges for indirect high heat cooking. Vents wide open with a chunk of hickory over the coals.
We will check em in 30 minutes.
Here’s they are in all their crispy on the outside-juicy on the inside goodness!
Always a winner. They come out crispy like they were fried by cooking them indirect.
Fire up your charcoal in the charcoal baskets which concentrates the heat and flame in the center of the grill then place the lightly coated in peanut oil and rubbed wings along the perimeter for indirect high heat grilling.