Smoked and Braised Beef Shanks on the @WeberGrills Go-Anywhere Grill

Set up the Weber Go-Anywhere for indirect smoking with a drip pan on one side under the deflector plate slot and 7 or so lit coals in the opposite corner with a bunch of unlit coals.

Purchase the BBQube deflector plate here It makes the small Weber Go-Anywhere into a perfectly capable charcoal sipping machine.  This whole cook might have used 25-30 briquettes and there were plenty left over to go longer!

A simple rub of black pepper, salt, garlic powder.

Place a cup of beef broth, sliced up red bell pepper, sliced up half onion, and pepperoni rings in the drip pan

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Goal is smoking the beef shanks for about an hour and a half between 250-275 to get color and smoke.

Wrapped the deflector plate in foil for easy clean up.

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Placed beef shanks over the side of the grill that has the slot for the drip pan and the remote temp probe in the middle of the grill.

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After an hour and a half at 250 the shanks had the color I wanted and were probing internal temps of 150 degrees F.  Pulled out the drip pan and placed the beef shanks with the beef stock and veggies in it and wrapped in foil to braise for another hour and a half.

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After an hour and a half braising all of the hard connective tissues and sinewy renders down into delicious tender fat for flavor and the bone marrow renders into the beef stock as well creating an intense beefy deliciousness.

Time to take it out-

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Time to eat!

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BBQube DEFLECTOR DEMO FOR WEBER GO-ANYWHERE

Link to purchase the heat deflector plate on Amazon- https://amzn.to/2DW5Hqw

Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4

They are so versatile. I use them on my kettles and also in my airfryer.

Leftover Smoked Corned Beef Turned Into Corned Beef Hash

With corned beef on sale and how easy it is to smoke, I’m all in on these at least once a week.

Smoking the corned beef is as simple as taking it out of the package, trimming any hard fat off, rinsing it off, patting it down with paper towels, covering it with coarse black pepper and smoking offset the coals with a pit temp between 225-275 until the internal temp reaches 160.  Once reaching 160 internal double wrap in foil and place back on the pit until the internal temp hits 190.  Save the juices in the bottom of the foil to use in the hash.

Then let it sit for an hour or so before you slice.

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Finished smoking-

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If you don’t have a good slicing knife with a dimpled blade I’ll say it’s a game changer for large cuts of meat.  You get really nice even cuts, very thin, very easily.

I purchased this one for $19.99 and it’s been a great purchase to cut brisket.

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Here it is in action-

Once your have your smoked corned beef brisket, slice up some onions, put some peanut or canola oil in a pan and sweat down your onions over medium heat til they just start to turn translucent.

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While your onions are sweating down get a couple of potatoes, poke some holes in them and put them in the microwave for 4 minutes to soften them.  Once softened use a rag to protect your hand or oven mitts and cut up the potatos into small flat pieces.

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Once the onions are softened, put them in a bowl off to the side, add a little more oil to the pan and then put your potatos in.  Season with onion powder and garlic powder.  Cook, turning them over every so often to start to brown them.  When they start to brown, add the onions back in with the potatos.

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Next add your sliced up corned beef brisket along with a decent pour of the fat renderings from the foil pack when you smoked the corned beef brisket (not necessary but trust me it’s liquid gold).

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Brown up the corned beef and you’re done-

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Reverse Sear Tenderloin On The @pkgrills #pk360

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Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn't bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there's a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That's liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it's fantastic. This is actually even better. #BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

A post shared by Joey C (@captjoe06) on

Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn’t bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there’s a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That’s liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it’s fantastic. This is actually even better.

#BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

Smoked/Braised Ox Tail On the @WeberGrills Performer

First Season with coarse salt/pepper/garlic and whatever seasonings you like on your beef.

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Next smoke offset the coals at 275 for three hours.

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Once the oxtail has reached the color you’d like to achieve add some beef broth in the corners and cover with foil to braise.  allow to braise for at least a couple hours more or until the meat is fall apart tender.

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First Low and Slow Session On The @PKGrills #PK360 Chuckie For Pulled Beef Sliders

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.

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It Was A @WeberGrills Kinda Day

The day started off cleaning a Black Stainless Steel First Generation Performer Up. She had quite a buildup of charcoal on the bowl but after a couple of hours of razor blade and steel wool she came out shining-

The afternoon brought about a walk around the Back Shore and Past The Wharf.  On this walk I’d taken dozens of times and at an old apartment house I’d driven past thousands and thousands of times was a neglected pretty rare Green 18 inch Weber One-Touch Premium. She’s in very rough shape.  Needing a new lid vent, a new handle(this one is melted), new charcoal and cooking grates and some serious deep cleaning. The frame and table are in very good shape though.  

I spotted her on the walk but was not going to be stopping as I was with my beautiful Kate. 

Later that evening I knocked on the door and asked if it was for sale. It had probable been sitting there untouched for years. We came to an agreement and she’s now in my care. 

Getting home I unloaded the Green One-Touch Premium and pulled the Dove Grey Special Edition Crate and Barrel 2nd Generation Performer around front smoke the Atomic Buffalo Turd Stuffed Avocados that Kate prepared and reverse sear a NY Strip Steak. Both were elegant.  Stuffing avocados and smoking them is my new favorite thing to grill. 

Here’s the stuffing recipe from Kate-

“I didn’t follow a specific recipe. Ive made jalapeño popper dip in the past and just tossed the same ingredients in a bowl. Cream cheese (at room temp) maybe 1/2 cup. TBS of mayo and sour cream. Some shredded cheese, tsp of grated parm, chopped bacon and jalapeños. Mix and spoon on top of avacado. I topped it with a sprinkle or panko crumbs and a little more bacon. 

Next time, I’ll add more mix to it- so double of everything. There was a lot of avacado vs popper mix.”


A very Weber day… 

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.

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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

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!

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