Category: Smoking Meat

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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Venison Marinated in Spiedie Sauce with Onion Stuffed With Bacon and Bacon Fat Coated Smashed Potatos On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days.  I figure since the deer meat is so lean we gotta add some fat in there somehow.  Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.

I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.

First core out the top of an onion, make some slits inside and stuff some bacon in the top.  Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.

After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.

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Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes.  Closed the lid and then pulled everything off at the same time to eat.

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I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding.  A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor.  That and the smokey flavor from the apple wood and charcoal- a total winner meal.

 

Thanks To Deer Assasin Ian Fulford We’ll Be Smoking Up Some Venison Steaks After Marinating In Spiedie Sauce

Posted on by Joey Ciaramitaro

We’ll be smoking some South Rockport Woods deer. I hear they’re particularly delicious.
As you can see from the photo, there’s not a lot of fat in deer meat so the plan is to smoke it between 225-250 degrees until it reaches 135 degrees internally. But first we’re going to marinate it to tenderize and break down some of the connective tissue and add as much moisture to the venison as possible.
what better marinade to use than The Spiedie sauce that Friends Jimmy and Pat Dalpiaz brought from Upstate New York. Spiedie marinade is special to the Greater Binghamton NY area. So special that they have a Spiedie festival every year to celebrate all type of meats cooked with the Special Spiedie marinade.
Gonna let it marinade for over 24 hours.

Pat and Jimmy tell me the Lupos brand is the original and the standard.

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First overnight cook on the @webergrills Smokey Mountain Smoker For Tomorrow’s #RedSox #Yankees Game

Posted on by Joey Ciaramitaro

Started the coals on the Performer,  set up the smoker using the minion method with Apple wood chunks and cherry chips.  Dumped 12 lit coals into the center of the charcoal basket and let smoker climb to 200 before closing all three bottom vents 75% shut and leaving the top vent wide open. 

Pork Butt hit the smoker around 8:50PM.

The temps will be monitored by the Maverick 733 remote thermometer. At 9:17PM the Grate temp is 261.

Update 4:00AM-

Woke to check temps on the smoker and she was cruising along at 223 grill grate temp.  The butt internal temp at 190 degrees.

4:45AM Pork button internal temp is 196 degrees, she will be taken off the smoker, double wrapped in foil and placed in a cooler til game time when the internal temps hit 200.  I haven’t opened the lid on the Weber Smokey Mountain once.  

5:23AM after being on the @webergrills Smokey Mountain Smoker since 9PM as the night and the #Porkbutt is ready to rest. 

#Porkribs 7/22/16 on the @WeberGrills Kettle with assistance from the Performer

Posted on by Joey Ciaramitaro

Results

Obviously I love BBQ cooking.  I love the versatility and ease of using two kettles but if I were only going to own one it would have to be a Performer.  That cart just makes everything so simple and convenient.  Being able to rest your tray of prepped food of hold your remote thermometer sensor makes things so simple.  When you factor in the gas assist for starting your coals, to me, it’s a no-brainer to go with a Performer.

When you consider the fact that unlike gas grills , a Weber Kettle can easily last you over 20 years with the bare minimum of care and you divide out the cost of ownership over all those years, I’d recommend you buy a Performer every time.  It’s only a couple hundred more and when you think that you probably only get 5 years on average out of a gas grill, the Weber Performer Charcoal grill with gas-assist will outlast a gasser by 4 times as long.

Anyway here was my set-up for some pork ribs that went on at 7:41 AM to be ready for lunch!

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Snake method charcoal set-up with apple chunks and cherry chips. Ribs slathered with frenches yellow mustard and then rubbed with the Paul Prudhomme rub.  Wait til pit temps hit 225 and then toss the ribs on offset the coals.  Then let er rip.  The top vent wide open bottom vent wide open.  Because we are using the snake method, only a portion of the coals are hot at a time as it works it’s way around the bowl.

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Results:

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Live Smoke- Tuna Steaks On The @WeberGrills Smokey Mountain Smoker 

Posted on by Joey Ciaramitaro

5:29AM 6/28/16

One of my fishermen was kind enough to donate some tuna to the cause. -A simple soy/sesame/red pepper flake marinade overnight and now they are placed on the grates to dry for an hour or two.


7:00AM

Light eight briquettes in the chimney and set up the charcoal basket in the smoker using the snake method with cherry chips and mesquite chunks.  The charcoal will slowly work its way around not having the entire basket of charcoal going at once will help keep the temps down.  We are looking to smoke around 250 degrees.

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The tuna is placed with small gaps in between so the smoke can come on up through hitting each piece of tuna.  The Maverick 732 grate probe is placed and another probe for the internal temp of the tuna.  We will look to bring the internal temp on the tuna to about 135 F.

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8:35AM

130 degrees internal temp,  Pulled the steaks off.

Done!

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

 

Thinly Sliced #Pork Loin Sandwiches Made On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

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Rubbed The Pork Loin with Paul Prudhomme blackened seasoning and coarse black pepper.  Set up the kettle using the snake method with briquettes, apple chunks and cherry chips.

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When she hit 130 internal I basted her with some Sweet Baby Rays BBQ sauce.

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145 internal and she got pulled off and rested for 10 minutes before thinly slicing it for sandwiches.

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Topped with cole slaw and Franks hot sauce.  So tender, juicy and flavorful!

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#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-