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Brussel Sprouts and @BubbaBurger on the @webergrills Performer www.northeastbbq.com #BBQ
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Category: Grilling
The 2009 @WeberGrills Performer Clean Up and First Cook #BBQ
First to scrape ‘er down with the razor blade
Before-
She was in pretty decent shape to begin with but the blacks were faded, there was cobwebs and the bowl, lid and ash pan were all encrusted in crud.
After a good scrape with the razor and scrub with the extra fine steel wool-
Next to clean all the black trim including legs, wire grate shelf on the bottom and charcoal basket and then apply Back To Black to restore the original deep black luster.
All the aluminum was scrubbed with the extra fine steel wool as well. I didn’t spend any time on the thermostatic table as it will be replaced with a newer metal style Performer table when it arrives.
Fired up the gas assist to light a chimney of charcoal. It was nice to not have to use paper or lighter cubes to get the chimney going. Just placed it on top of the gas assist tube filled up the chimney and let it light the coals. After about three minutes the gas assist was turned off and the chimney dud the rest of the work. Dumped the chimney into the Weber charcoal baskets and put them in the center.
The grates that came with the Performer were already in decent shape but I gave them a quick scrub and oiled them down with Peanut oil before placing the rubbed chicken tenderloins offset the coal baskets around the perimeter of the bowl. Placed a small chunk of mesquite in the center for smoke.
When they hit 165 internal they got pulled off to eat.
Waiting for the new style metal table to be delivered tomorrow and handle from Brian😀
Chicken Wings on the @WeberGrills Original Kettle Using Weber Charcoal Baskets and cooking offset is a crowd pleaser 100% of the time!
Live Smoking- #Beef #Ribs Hit The Freshly Refurbished 2008 @webergrills One Touch Gold Kettle at 5:20AM @CaptJoeLobster #GloucesterMA #BBQ
4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.
Outside conditions 39 degrees with a light drizzle.
I’m trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-
3 tbsp restaurant grind black pepper
1 tbsp onion powder
1 tbsp sugar
2 tsp granulated garlic
2 tsp ancho powder
1 tsp cayenne powder
At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.
First a light slather of yellow mustard for the rub adhesive and then I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before). Once the salt was on I shook on the rub using the sugar shaker.
5:20AM Ribs Hit The Kettle-
6:57 Update: Temps have fluctuated from 250- 325. I’m not sweating the temps, they’ll be done when they’re done.
9:40AM. Probably the first time ever that I didn’t lift the lid once start to finish. The temps within the first hour varied from 250-325 but after exactly two adjustments she settled into a much tighter range of 270-289.
They were fantastic but probably could have benefited for spritzing at 20 minute intervals during the final hour. I also will absolutely use this rub again as they had a much better pepper/salt flavor.
The @WeberGrills Smokey Joe Gets Her First Go After Spring Clean Up and Vent Mod
And what a ride she was!
Some Baked Potatos, Onion with Beef Bullion Wrapped In Foil, and Of Course Ribeyes!
One with Montreal Steak Seasoning, One With Salt and Pepper!
Product Review- X-Chef Heat Resistant Silicone BBQ Grilling Gloves
I was looking for a set of grill gloves to handle the Lodge Cast Iron Skillet. When opening up all the vents on the pit and getting that cast iron searing hot, the last thing you want to do is forget that it isn’t a stove top skillet that you can grab the handle. Often times you want to lift the skillet to redistribute the butter or cooking oil in the bottom of the skillet to coat the bottom. Or you may just want to move it off the direct heat and over the section of the grill that doesn’t have the coals under it.
After a little research I came across these X-Chef Silicon mitts for $9.99 There were similar mitts that looked exactly like these priced anywhere from $12.99-$54.00. I decided for $9.99 I’d give them a shot.
Yesterday when cooking the smash burgers with my daughters I needed to press down on the back side of the spatula to flatten the hamburger and get a good sear on the meat. I first placed the loosely formed round mound of hamburger down on the cast iron pan and then put a piece of parchment paper down and then used my hand to press the spatula down to flatten the meat into a patty. After about ten seconds I felt the heat on the tips of my fingers get very hot very quickly. So I slipped the X-Chef silicon gloves on and had no problem whatsoever. I also lifted the large super hot cast iron skillet up no problem without feeling any heat at all.
For $9.99 I highly recommend them
Buy them on Amazon here-
Searing #Ribeye #Steak Using The Charcoal Basket On The @STOKGrills Charcoal Drum To Create A Vortex Like Heat Source
I’ve seen an accessory for kettle BBQ grills called The Vortex. It’s a cone- like structure that funnels the air up through the coals and creates an intense amount of heat for searing steaks. It costs around $40 and people that have purchased them rave about them.
The thing is, the STOK Charcoal Drum comes with an insert that is supposed to be used as a chimney but it’s the same shape as The Vortex.
See this pic from when I first assembled the STOK grill–
Here is an image of the Vortex from a review video from BBQ Bros–
The video is quite good and gives some great tips on other things you can do with The Vortex (and thereby also with the charcoal basket insert that comes included with the STOK Charcoal Kettle) It should be noted that the Vortex is made from 20 gauge 304 grade stainless steel whereas the charcoal basket that comes free with the STOK Charcoal Drum is made of powder coated steel.
As you can see the two units are nearly identical.
I decided to flip the Charcoal insert that comes with the STOK Drum upside down and see if it would do the same thing as the Vortex.
Here’s how it went-
Flipped the STOK charcoal basket insert upside down, dropped in a crumpled piece of newspaper, lit it and filled it with Charcoal and waited for the temps to climb.
Tossed the ribeye on, three minutes, then flipped for three minutes on the other side. The upside down STOK Charcoal Basket created an intense amount of directed volcano-like heat, perfect for searing.
After three minutes on each side directly over the coals, put them on the outside of where the coals were and placed the cover on.
The results were perfect.
After a 10 minute rest. Just perfect!
#BBQ #Shrimp on the @STOKGrills Charcoal Drum
Loving @AtlanticSalt Tuscan Blend Rub For Steak Tips On The @STOKGrills Charcoal Drum #BBQ
Fire up the pit and leave the charcoal insert in to create a vortex like heat concentrated right under our meat. BBQing with high heat vents wide open and direct.
Took steak tips out 45 minutes in advance to bring to room temp and rubbed with evoo and then a liberal seasoning on all sides of Atlantic Saltworks Tuscan Blend.
Once the coals are orange fired up hot we place the steak directly over the coals on the STOK Charcoal Drum’s Cast Iron Grates.
Can we ali about the sear produced by the STOK concentrating the heat up through the Vortex like charcoal basket and the cast iron grates? Incredible!
Rolling Fatties On The @WeberGrills Original Kettle #BBQ
Made a Bacon Weave On A Piece Of Tin Foil Doubled Over
Slapped The Ground pork straight From The Package At Stop and Shop Onto The Middle Of The Bacon Weave and Flattened It Out a Bit
Added Some Sweet Onion And Jalepeno Slivers
Next Up Some Three Cheese Blend And A Little Rub
Roll That Fatty Up And Form It With Your Hands (None of This Is Rocket Science BTW)
Add More Rub
Set Up The Grill For Offset Cooking. A Chimney Full Of Coals All On One Side Unlit, Half A Chimney That Are Gray and Going On Top, Vents Half Way Closed. – This Is To Cook Low And Slow.
That’s Where I’m At Right Now. Check Back In A Couple Hours…
11:20AM Update:
Chugging along nicely
12:25PM Update
The results :
Northeast BBQ 