Category: Beef

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

Posted on by Joey Ciaramitaro

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

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

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

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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.

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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.

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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.

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Talk about a flavor packed steak.

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

Posted on by Joey Ciaramitaro

First To Butterfly The Flank Steak with the grain.

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

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

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

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Add sliced roasted red peppers and pepperoncini.

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Next Prosciutto di Parma

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Roll tightly and secure with butchers string.

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Season the outside.  here I used Italian herb seasoning.

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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.

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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.

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The Money Shot-

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

Posted on by Joey Ciaramitaro

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.

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Sirloin Roast on the @WeberGrills Kettle

Posted on by Joey Ciaramitaro

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!

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Shoutout To My Weber Kettle Club Secret Santa @mcgolden- We Used The John Henry’s East Texas Brisket Rub Last Night

Posted on by Joey Ciaramitaro

Eric Lorden Started the ginormous brisket early in the morning using the John Henry’s East Texas Brisket Rub you sent and the results had everyone clamoring for more!

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Beer Can Stuffed Burger Progression on The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

Stuffed with Jalapenos, Salsa, Chopped Red Onion, Shredded Mexican Cheese and Wrapped In Bacon!
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This Lodge Cast Iron How To Cook a Steak Video Is Hot

Posted on by Joey Ciaramitaro

View this post on Instagram

How to get the perfect sear every time. 👌

A post shared by Jodi Lawrence (@lodgecastiron) on

Live Smoke: Boneless Petite Sirloin Roast On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

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Rubbed Down With EVOO, Coarse Salt, Restaurant Grind Black Pepper and Montreal Seasoning.

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Set Up The Kettle Using The Snake Method with Briquettes, Mesquite Chunks and Cherry Chips.

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Loin Hits The Kettle At 9:57AM.  Monitoring the Temps With the Maverick 732 Remote Temperature Probe.  Looking For 120 degrees internal before we pull it off.

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Pit temps wanted to settle in at 275 or so.  At 11:10PM internal temps were 122.  Pulled it.
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After letting it rest for a half hour we carved into it slicing it thinly for sandwiches on onion rolls with Boar’s Head Chipotle Horseradish Sauce

 

#Beef #Ribs Hit The @WeberGrills Kettle At 6:04AM @CaptJoeLobster

Posted on by Joey Ciaramitaro

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Picked out some nice meaty Beef back Ribs At Stop and Shop East Gloucester

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Changed Up the rub from my usual Beef Rub of just Salt and Pepper.  Went with Paul Prudhomme Blackened Magic, Some Turbinado Sugar, Steakhouse Seasoning (It’s just like Montreal Steak Seasoning) Atlantic Saltworks Salt and some Black Pepper.

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Set up the Kettle using the snake method with Kingsford briquettes, Mesquite chunks and cherry wood chips.

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3.5 hours she ran between 250-300 and I didn’t adjust the vents once.

Done-

First cook on the Brick Red @WeberGrills Performer Flank #Steak

Posted on by Joey Ciaramitaro

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Sold the first Performer I’d ever purchased yesterday on CraigsList and fired up The Red Brick one for the first time.

It was a pretty simple cook: Flank Steak.
The Lovely Kate marinated the Flank Steak at noon time and it went on at 7:15PM
It tasted great but I probably wouldn’t have purchased it.
“Flank steak” is hot in the culinary world right now so markets price them fairly high considering the tough cut that it is.  My line of thinking is that if you can get good Ribeyes on sale for $5.99 why in the world would you pay the same thing for a lesser cut of meat?   When I go to the meat department I generally go with an open mind and look for value and then plan my cook around whats on sale.  A lot of people get a certain recipe in their head ahead of time and no matter what the cost is, they are going to buy the protein that that recipe calls for no matter what it costs per lb.  It’s the same as someone having the option to buy Rib Roast for the same price as brisket and opting for brisket.  I’ll never understand that.
In any case it turned out delicious.  She made a citrus/ avocado/cilantro/red onion topping  that was out of this world and I really enjoyed it.  She’s an amazing cook.

Set up the charcoal baskets on one side of the pit and got the coals going pretty good before I placed the Flank directly over the baskets with a chunk of mesquite for smoke.

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Flipped them over and brought them to 135 internal before pulling them off, tenting them under foil for 10 minutes and then cutting across the grain.

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Here it is before I scooped on the avocado mixture that Kate made-

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