Dusted with some Lowry’s Chipolte Cinnamon Rub and then cooked indirect high heat on the Weber SS performer for about 40 minutes, coating with Sweet Baby ray’s BBQ Sauce ten minutes before pulling them off. They didn’t suck.
Category: Grilling
#Ribs day @CaptJoeLobster #GloucesterMA on the @webergrills kettle #bbq
Pork Ribs Twice In One Week? When they’re that good, sometimes you gotta double up just to make sure you weren’t dreaming…
Chicken Thigh Experiment and Sauce Review: @sbrbbq Sweet Chili Wing Sauce
I set up the @WeberGrills kettle with the two charcoal baskets placed directly in the center of the bowl and loaded it up with 2/3 a chimney of red hot charcoal.
For the preparation of the chicken thighs I patted them down with a paper towel to remove any moisture or water (this helps to crisp the skin) . Then lightly brushed them with evoo.
After coating with the evoo six of the thighs got Paul Prudhomme dry rub and four got a sprinkling of coarse salt.
The exercise was to figure out how to get the best juicy inside/crispy skin chicken.
The chicken was arranged in the outside perimeter of the bowl indirect of the charcoal baskets which were placed in the middle. One chunk of mesquite wood was placed in the center over the coals for smoke. Top and bottom vents left wide open throughout the cook.
I used the Maverick 732 to monitor internal temps and once they hit 165 degrees I mopped 4 of the Prudhomme rubbed thighs and 4 of the salt rubbed with Sweet Baby Rays Sweet Chili Wing Sauce and Glaze. Two of the Prudhomme rubbed thighs were left unmpopped throughout the cook.
After mopping the wings, the cover was placed back on and left on for about five minutes to set the glaze. Internal temp 175 and pull the chicken off.
The results-
So the findings on the Sweet Baby Rays are a ten out of ten. The flavors are perfect. So damn good.
As for the results with mopping during the cook-
They were very very good but the ones that were left unmopped were more crispy skinned when eating.
So for the future I will prepare them this way:
Pat dry>light coat of EVOO>rub with Prudhomme Rub>cook indirectly with charcoal placed in center charcoal baskets and chicken outside perimeter>pull the chicken at 175 degrees internal temp>serve with sauce on the side.
Oh, and by the way it’s lobsterman “Johnny Action” Approved!
GRILLING CALAMARI ON THE @WEBERGRILLS KETTLE WITH @JOEY_C
Grilling Calamari (Squid) on a Weber Kettle With Two Different Marinades
The calamari grilled with the butter/evoo/minced garlic/salt/pepper marinade was very good. The calamari grilled with the soy/ginger/sesame/red pepper flakes was absolutely ridiculous and I’m not sure I’ll ever be able to enjoy calamari any other way after this. It was OUTSTANDING!!!!
Key is to get the grill red hot and then get a little char on the calamari basting them once or twice quickly over high heat while they are on the pit. A little flare up is not a bad thing as the char will give it great flavor. Note: “char” not burnt.
First cook on the Brick Red @WeberGrills Performer Flank #Steak
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.
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.
Here it is before I scooped on the avocado mixture that Kate made-
Reverse Sear Technique For A Petite Sirloin On The @WeberGrills Kettle
So after perusing the offerings at The East Gloucester Stop and Shop Meat Department, the deals were a little thin outside of the petite sirloin for $3.87LB. Normally I’ll only buy a Ribeye or a Porterhouse but these petite sirloins had decent enough marbling (sirloins aren’t known to have the luxurious marbling that a Ribeye has), and they were cut about an inch and a half thick.
So the plan was to smoke them on the Kettle around 225 degrees til they hit 130 internal and then take the lid off and sear the smoked sirloins over the coals to finish.
I took the sirloins out of the package, coated them with EVOO and then gave a coating of coarse salt, black pepper and Montreal Steak Seasoning and let them sit out to come up to room temperature while I prepped the kettle.
The Weber Kettle was set up using the snake method of charcoal arrangement and I dumped about 8 semi lit coals on the left hand end of the trail of charcoal looking to build the temps to 225. Used one chunk of mesquite and a handful of cherry wood for smoke.
Once the probe read 130 internal temp, I took off the lid and placed two steaks at a time over the glowing orange coals for about 2 minutes on each side to sear them.
I was skeptical as to how they would turn out with such little fat compared to a Ribeye but they were fantastic. Excellent flavor, cooked perfectly!
And if you’re asking about the veggies on the plate, well uhmmm, There are none!
Day Boat Scallops Seared In A @LodgeCastIron Skillet On The @WeberGrills Kettle
Step one was to place the scallops on a paper towel to dry them off.
Then season them with a generous coating of Sea Salt.
Put a half a chimney of coals into the Weber Charcoal baskets and then get your Lodge skillet heated up.
Next put a couple of turns of EVOO and a couple of tablespoons of clarified butter in the skillet and place your scallops down flat onto the skillet surface.
The key is to not move the scallops on the skillet to let them develop that golden browning effect. Resist checking the bottom for at least two minutes. Once you see good color, flip em over-
Let them develop the same color on the other side. The smaller ones will cook faster so if you need to, leave the larger scallops on for a minute longer. (You could also cut them in half)
Buttery goodness!
Wings Using Charcoal Baskets & STOK CI Grates On The Performer For The Celtics
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.
The Easiest Grilled Baked Potato Ever On The @WeberGrills Smokey Joe #bbq
So cheap, so delicious, so easy you gotta add it into your BBQ repertoire.
First Pierce the russet potatoes a bunch of times and toss them in the microwave for three minutes. then flip them over and put them in for another three minutes.
Carefully take them out and use a paper towel or basting brush to brush on some EVOO. Next crush some Atlantic Saltworks coarse salt on top(this will create a nice crust).
Fire up the pit and let the coals get good and hot vents wide open.
Tear off a piece of aluminum foil to place the potatoes on so they don’t burn and leave them on for about 45 minutes.
The outside skin will be nice and crispy and the inside fluffy just waiting to bathe in butter and/or sour cream and/or cheddar melting cheese and/or bacon bits and/or chopped up jalapenos and/or… you get the picture.
STOK Cast Iron Grates On The Weber Performer
Last night it was brussel sprouts, mushroom and onion skewers and ribeyes on the 2009 Weber Performer Deluxe.
Decided to swap out the standard Weber grates for the cast iron ones on the STOK. Worked out well using the STOK veggie basket insert to grill the brussell sprouts which were lightly coated in evoo , Atlantic Saltworks Salt and crushed black pepper.
Northeast BBQ 