Set up for my first low and slow session on the @pkgrills #pk360 A four lb #chuckroast for pulled beef sliders. Filled right side of the pit with unlit charcoal then added 12 ashed over lit coals in the top right corner of the pile. Cherry wood for smoke. Chuckie hit the cooking grate at 250 degrees. Foil pan underneath. Will wrap when internal temp hits 170. Will pull off when roast is fork tender to pull.
Here are the vent settings for the low and slow 250 degree grate temp-
Bottom left vent closed completely. Bottom right vent open half way. Top right vent closed completely. Top left vent (above the meat) closed half way.
Half a chimney of hot coals in the Smokey Joe, vents wide open. Let cast iron pan heat up. Pat dry the steak to remove any moisture then coat with EVOO and season with salt pepper garlic . Insert thin garlic shavings into small cuts in the steak.
Once cast iron pan is hot put in a good glob of butter and let it just start to brown and then slap your ribeye on. Don’t move it. Let it work with the butter and the pan to get some good browning (read flavor). When you see the edges of the steak curl up a bit then you can lift to check if you got the browning you want on the first side. Flip and do it to the other side and then hold the steak with the tongs and brown that fat cap along the side. Drizzle with butter to finish…
Keeping It Simple- Salt-Pepper-Garlic
After Six Hours In The Smoke At 250
Got to use Ryan and Wood Distillery Whiskey Barrel chunks for smoke. They sell them at the distillery. Directions- 15 Great Republic Dr, Gloucester, MA 01930
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
No one is doing hand crafted unique Krauts like Pigeon Cove Ferments is. Ridiculous flavors. Like bananas, it’s so crazy good.
Visit their site and get their stuff here-
Dylan & Kristen L’Abbe-Lindquist Pigeon Cove Ferments
Probiotics www.pigeoncoveferments.com & https://www.facebook.com/PCFKrauts/
OUR KRAUTS ARE CURRENTLY AVAILABLE AT THE FOLLOWING RETAIL LOCATIONS:
Lanesville Package Store
1080 Washington St.
Gloucester, MA 01930
www.thetrustees.org (Appleton Farms)
I’m all about value, and when Stop and Shop East Gloucester had Corned Beef Brisket for $1.67/ lb I had to pick one up just on principal alone. I’d never cooked one but it just might be about the easiest thing I’ve ever smoked.
Took it out of the package, trimmed up any really thick globs of fat and patted it dry with paper towels, then applied Black Pepper all over.
Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.
Cooked between 235-300 til it reached 195 internal.
Wrapped in foil and let rest for an hour.
Sliced thin for sandwiches.
Piled on a bun with some spicy mustard. Easy and delicious. I won’t pass on a deal like that again.
First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.
Chop up some roasted red peppers and pepperoncini and add your favorite seasoning. I used Montreal seasoning, you can use whatever you like.
Stuff it with that yummy gorgonzola and then add the peppers.
A couple of wooden skewers to seal the pocket. It’s a good idea to soak the skewers in water for a bit so they’re less likely to burn when we sear the steaks.
After sealing the pocket a rub with EVOO and then Montreal Steak Seasoninng.
A full chimney of coals into the charcoal basket on one side of the kettle with a chunk of pecan for smoke. Next place the steak on the other side of the kettle for indirect cooking. It will absorb some nice smoke flavoring and slowly climb internal temps.
Once the steak hits an internal of 110, place it directly over the coals for about a minute on each side, enough to produce some nice hash marks.
Talk about a flavor packed steak.
First To Butterfly The Flank Steak with the grain.
Try to get it squared off when split open and laid out.
Season with whatever you’d like, I used Montreal Steak seasoning.
Next add Feta (you can use other cheeses like goat cheese if you prefer). leave a little margin around the edges without stuffing ingredients.
Add sliced roasted red peppers and pepperoncini.
Next Prosciutto di Parma
Roll tightly and secure with butchers string.
Season the outside. here I used Italian herb seasoning.
Check back for more updates.
Once grill was 350 degrees at grate temp I seared the stuffed flank steak, rolling every couple of minutes until each side had color.
Next place foil down on the charcoal grate under where we will place the stuffed flank steak, moving the roll offset the coals. We will close the lid, place a couple of chunks of apple wood over the coals for smoke and wait til she hits 130 internal to pull it off.
The Money Shot-