Ribeyes, Atomic Buffalo Turds and Smashed Red Bliss Potatoes On The @WeberGrills Crate and Barrel Dove Grey Performer

20170424_184052-0120170424_190204-01

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

20170424_193334-01

#Reverse #Sear 

How’s This For A Simple Explanation?

20170422_191658-01-picsay

 

Pigeon Cove Ferments’ Peppered Caraway Kraut Is Going To Take My Smoked Corned Beef To The Next Level

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:

www.tendercropfarm.com
www.willowrest.com
www.commoncrow.com
http://www.milkandhoneysalem.com
www.seaviewfarmrockport.com
www.thecavegloucester.com
www.evasfarm.com
Lanesville Package Store
1080 Washington St.
Gloucester, MA 01930
www.capeannfarmersmarket.org
www.coastalgreengroceripswich.com
www.thetrustees.org (Appleton Farms)

20170328_114827-01.jpeg

How To Smoke A Corned Beef Brisket Point On The @WeberGrills One-Touch Premium

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.

20170328_062612-01.jpeg

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.

20170328_062602-01.jpeg

Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.

20170328_063344-01.jpeg

Cooked between 235-300 til it reached 195 internal.

20170328_074455-01.jpeg20170328_114313-01.jpeg

Wrapped in foil and let rest for an hour.

20170328_114827-01.jpeg

Sliced thin for sandwiches.

20170328_115000-01.jpeg

Piled on a bun with some spicy mustard. Easy and delicious.  I won’t pass on a deal like that again.

20170328_115444-01.jpeg

 

The @WeberGrills One-Touch Platinum Got The Call For The Reverse Sear Gorgonzola/ Roasted Red Pepper/ Pepperoncini Stuffed Ribeye

First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.

2017-03-17 15.25.422017-03-17 15.25.59

Chop up some roasted red peppers and pepperoncini and add your favorite seasoning.  I used Montreal seasoning, you can use whatever you like.

2017-03-17 15.31.05

Stuff it with that yummy gorgonzola and then add the peppers.

2017-03-17 15.31.142017-03-17 15.32.172017-03-17 15.32.22

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.

2017-03-17 15.34.49

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.

2017-03-17 15.54.53

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.

2017-03-17 15.57.26

Talk about a flavor packed steak.

2017-03-17 16.02.53

Live Smoke- Flank Steak Stuffed With Feta, Roasted Red Peppers, Pepperoncini and Prosciutto di Parma On The @WeberGrills One Touch Premium

First To Butterfly The Flank Steak with the grain.

20170217_101130-01.jpeg

Try to get it squared off when split open and laid out.

20170217_101334-01.jpeg

Season with whatever you’d like, I used Montreal Steak seasoning.

20170217_101545-01.jpeg

Next add Feta (you can use other cheeses like goat cheese if you prefer).  leave a little margin around the edges without stuffing ingredients.

20170217_102401-02.jpeg

Add sliced roasted red peppers and pepperoncini.

20170217_103149-01.jpeg

Next Prosciutto di Parma

20170217_103303-01.jpeg

Roll tightly and secure with butchers string.

20170217_103835-01.jpeg

Season the outside.  here I used Italian herb seasoning.

20170217_104152-01.jpeg

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.

20170217_113456-01.jpeg

 

20170217_113438-01.jpeg

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.

20170217_122128-01.jpeg 20170217_122729-01.jpeg 20170217_122456-01.jpeg 20170217_122339-01.jpeg

The Money Shot-

20170217_124818-01

Pulled #beef sandwiches on the @webergrills Blue Performer coming up!

Rubbed Chuck roast with Worcestershire sauce and Trader Joe’s coffee and garlic rub.

Cut up red onion,  orange and green bell peppers,  garlic and added beef broth and more Worcestershire sauce to the tin that is laced under the Chuck on the grill.

Set up grill using snake method and have tray with veggies and beef broth under to collect drippings.  Pit temp 265.

https://vimeo.com/201894936

Sirloin Roast on the @WeberGrills Kettle

Very simple. Trim excess fat off the roast.

Rub down with EVOO.

Sprinkle on the John Henry’s East Texas Brisket Rub (you can use any rub you’d like)

Set up the kettle using the snake method.

Cherry Chips and apple wood for smoke.

Cook offset the coals til 125 internal temp.

Remove temp probe and sear directly over the coals just to get a little color and caramelizing.

Let rest for 5 minutes minimum.

Slice thin and enjoy!

20161211_132940.jpg

20161220_110541-01.jpeg