Category: Smoking Meat

Reverse Sear Technique For A Petite Sirloin On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

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.

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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.

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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.

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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!

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And if you’re asking about the veggies on the plate, well uhmmm, There are none!

#Porkbutt hits the @webergrills Smokey Mountain Smoker Follow along at www.northeastbbq.com #bbq #bbqporn

Posted on by Joey Ciaramitaro

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Smoker has been running between 264 and 300.

Did not check the lid til 11:06, she’s looking niiiiice

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She has stalled at 167 internal for about an hour or so.  Gonna spritz her and open the vents a little, temps have settled in at grate level at 250.

The stall lasted just over a  hour.  Broke out at 1:15PM.

Just gonna kick back,  drink a beer and let all that fat render down into succulence.

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At 2:00PM she got double wrapped in foil and transported to the house where the oven was preheated for 275.

Temps started to climb slowly and at 4:15PM she hit 203 internal.  A ten hour session!  Wrapped the butt in a towel and placed it in a cooler to rest for an hour.

When we unwrapped her at 5:15PM the results were worth the wait-

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Nephew BJ and BIL Barry as well as The Kimberley’s came over to enjoy some wings and pulled pork.

It was a Sweet Baby Ray’s kinda day-

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Nephew BJ approves

Pulled-

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Sauced-

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It was quite a session yesterday on one of Smokin Jim’s old smokers

Posted on by Joey Ciaramitaro

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#bbq Bitches!

A post shared by Joey C (@captjoe06) on

 

Live Smoking- #Beef #Ribs Hit The Freshly Refurbished 2008 @webergrills One Touch Gold Kettle at 5:20AM @CaptJoeLobster #GloucesterMA #BBQ

Posted on by Joey Ciaramitaro

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.

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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.

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5:20AM Ribs Hit The Kettle-

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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.

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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.

 

 

 

In Honor Of St Patrick’s Day- Corned Beef Brisket Point Guest Post From Bill O’Connor of www.northshorekid.com @kidns

Posted on by Joey Ciaramitaro

Bill writes-

Hey Joe,

With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket.  $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.

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Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.

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Low and slow is the way to go.  Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.

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Beef is pulled at ~165-170° internal temp.

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Bark.

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Yep.

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Wrapped plastic over foil – try it. Rest for at least an hour.

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Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.

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End cut.

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Money.

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Live Smoke- Texas Style #Beef #Ribs On The @WeberGrills Kettle On www.northeastbbq.com

Posted on by Joey Ciaramitaro

Follow along the live smoke all morning at www.northeastbbq.com

5:30AM Set up the kettle with a aluminum pan filled with water and briquettes set up snake style around the bowl for a low and slow sesh.  Lit 12 briquettes inn the chimney and dumped them on the left end of the trail of briquettes which we’re looking to gradually catch and provide steady even heat between 275-300 degrees.  using cherry chips and mesquite chunks.

I’m not sure if it’s just our local Stop and Shop market that pre-cuts the racks of beef ribs or if it’s done elsewhere as well.  I buy what’s on sale usually and they had 2.4 lbs on sale for $2.24 per lb so I couldn’t pass them up (you can’t see the sale tag in the first picture).

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Slathered them up lightly with yellow mustard and applied a generous coating of coarse salt and black pepper (Texas Style rub).

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The pit set up and getting up to temp.  Water in the pan to keep a moist smoking environment-

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6:24 The Beef Ribs Hit the pit.

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8:39AM Cranking along Grate temp 284 degrees. Only adjusted the vents once since 6:24AM  Got a ways to go.  Haven’t opened the lid once.  “If you’re looking-you ain’t cookin.”

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9:54AM 3.5 hours in-

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11:45AM- They’re all jiggly and the probe slides right in so it’s time to take ’em off-

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Live Smoked Pepper Stout Beef On The @WeberGrills Kettle Using @TheWolfePit Recipe

Posted on by Joey Ciaramitaro

Follow the live smoke all morning at http://www.northeastbbq.com

Larry from http://www.thewolfepit.com has my favorite bbq video series check out his site at the link above for this recipe.

Set up the Kettle for the snake method using briquettes, cherry chips and mesquite chunks.

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Got a third of a chimney going and dumped the asked over coals onto the left end of the briquette “fuse” looking to keep temps around 250 degrees for smoking the beef.

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Applied Worcestershire sauce to the chuck roast and then coated with coarse salt and black pepper.

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Once the pit hit 250 degrees tossed the beef on and inserted the probe.

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Closed the lid and started chopping the veggies. Chopped half a green pepper, a whole red pepper, two jalapeño peppers with the seeds, three Cloves of garlic minced and a half of a red onion in
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Once the beef hits 165 internal we pull it off the pit and add a half  a bottle of cherry root beer and a couple of tablespoons of Worcestershire sauce to the pan with the veggies, plop the beef roast on top and seal it up in foil. Opened the bottom vent on the kettle and will let it braise til it falls apart.

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After a couple of hours it hit 200 degrees internally but wasn’t pull-apart-effortlessly tender. So I covered it up until I could break it up easily.

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Once it broke apart easily it was shredded like you would shred pulled pork.  Then left for about twenty minutes more uncovered to reduce the liquids even more.

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When done, piled on top of onion rolls with a slice of pepper jack cheese and some chipotle mayo.

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Delicious.  The guys at the dock all raving about it.  Serious heat.  if the people you are cooking for won’t enjoy the heat, cut back on the jalapeno pepper.

Thanks To Larry from http://www.thewolfepit.com for the recipe. Check out his site, it’s fantastic!

This is happening! Pork butts on the @WeberGrills Smokey Mountain Smoker In The Snow

Posted on by Joey Ciaramitaro

Follow along live at http://www.northeastbbq.com

Had to shovel out the smoker but the show must go on.

5 lb pork butt.
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Rubbed down with EVOO and my go-to Paul Prudhomme Blackened magic rub.

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Smoker at 276- butts hit the Weber Smokey Mountain Smoker at 7:20AM
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Two hours in and she is developing some nice color- smoker running between 266 and 315.  Internal temp 132.  It was looking a little dry so I added some warm water to the water pan and spritzed the butts with a mixture of honey, tabasco, apple cider vinegar, worcestershire, and ketchup.

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12:00PM Update Pit temps started to recede under 260 degrees despite all bottom vents being wide open so I fired up a half a chimney of briquettes and added them through the smoker fuel door. Internal temp 160. Also spritzed again with the liquid mixture to build flavors and bark.   Looking good.  Don’t think I’m going to foil them.

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1:20PM She broke out of the stall.  170 internal and has a nice bark forming.

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1:50PM Pulled The Butts Off and Wrapped Them To bring to Sista Felicia’s. Wrapped in foil and tossed them in a cooler to transport and will finish in her oven
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Brought butts to my sisters and tossed them in my sister’s oven til 195.
Pulled them out and rested for a half hour. Couldn’t resist ripping off a hunk of burnt ends
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Holy Crap I Can’t Believe I Promised Everyone Smoked #Ribs In A Snowstorm Live Blog

Posted on by Joey Ciaramitaro

All month long I’ve been looking forward to the first Patriots playoff game to smoke up some ribs for the crew.  Babyback ribs were on sale so I picked up three racks and looked at the forecast yesterday which said the rain and snow was supposed to stop between noon and 2pm today.

Well fast forward to today and there’s no rain at all, instead it’s a full on sideways huge wind snowstorm.

Not to be deterred by the weather we forge ahead!

Babybacks were on sale at Stop and Shop yesterday but they didn’t have them in yet and would be frozen so I went to Market Basket, paid a little more from them but they were in the case unfrozen.

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Took the ribs out of the cryovac and gave them a thorough rinse.

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Next piercing the sinewy membrane on the bone side of the ribs and peeled off the membrane.  This is not difficult at all.  just carefully slide your knife under the membrane til you get to the other side and once you have enough lifted away from the meat take a paper towel to help you grip the membrane and pull it away from the rib.  It may take one or two trys to get it all off but this step should not intimidate you.  It’s alot easier than it looks.

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Once the membrane is off pat the ribs down with a paper towel to get them dry of any excess moisture from when you washed them.

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Next slather a small amount of yellow mustard on the ribs which is used to help adhere the rub to the ribs.  You won’t taste the yellow mustard it’s simply used to aid in adhering the rub so there’s no need to go out and purchase some fancy expensive mustard for this.

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Now for the rub.  I use the Paul Prudhomme rub for just about everything.  It’s fantastic.  Apply liberally on all sides and let the ribs rest for a couple hours.

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Next to set up the Weber Smokey Mountain Smoker.

The wind is driving the snow sideways .  Going out for ten minutes my sweater is completely drenched with wet snow.  Took about ten minutes just to get the chimney lit.

Set up the smoker using the minion method with the charcoal basket at the bottom of the smoker hollowed out and the inside circumference of the charcoal basket lined with briquettes, cherry wood chips and apple chunks.  Once the 1/3 of a chimney of briquettes got going I dumped them into the center of the charcoal basket, looking for a gradual build up in temperatures to 225-250.

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So now that the pit temps hit 200 we toss the Ribs on

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Luckily last weekend I bought a nice plastic cover for the Maverick remote temperature gauge/  These things don’t like to get wet and today probably would have fried the unit if it wasn’t in the plastic housing.  $2.99 cents at Ocean State Job Lot was a good insurance policy for the sensor to stay dry.

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Two hours in I wasn’t satisfied with the color, and the Weber Smokey Mountain had been cruising along at 225.  I opened the fuel door and saw quite a bit of charcoal had been used up.  Figuring we needed another two hours of heat and looking for a little more heat I fired up 2/3 a chimney of briquettes and added them to the charcoal basket.  I also mixed up a container of a couple of tablespoons of Stubbs BBQ sauce, a couple of ounces of apple cider vinegar and a tablespoon of tabasco sauce and spritzed the ribs.

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The snow has stopped, it’s just raw and cold out but the extra lit charcoal has helped the temps on the pit climb.

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2:45PM Pull the ribs off the pit and foil them.

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A drizzle of honey, a drizzle of Sweet Baby Rays and a light sprinkle of brown sugar. Ribs foiled meat side down and back on the smoker.

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3:30 Update Unwrapped the ribs and put them back on the pit.  Was careful to collect the drippings from the foil to add into the final BBQ sauce for an extra kick. Dipping my fingers into the drippings all I can say is OMG.  Difficult to have patience but we’re gonna let the bark firm up for another 45 minutes or so. Pit temp is 350

3:40 Update Just gave the ribs the final spritz with a combination of the drippings from the foil, The stubbs, the tabasco sauce and apple cider vinegar mixture.  Opened all the vents to try to get everything to caramelize as much as possible.  Will pull off at 4:00PM

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The money shot-
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NY Strip Loin On The @WeberGrills Smokey Mountain Smoker Using @Cavetools Magnetic Meat Temperature Guide

Posted on by Joey Ciaramitaro

Follow along at www.northeastbbq.com

12:10PM NY Strip Loin Hits The Smoker
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Cavetools Magnetic Meat Temperature Guide Newly Affixed To the Smoker

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Loin pulled and wrapped in foil when it hits 120 degrees internal 2 hours and 38 minutes at 250 degrees on the smoker.  It was a 5.5 lb loin.
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The Kettle Will be Fired Up Now To Sear The Meat after Resting For a Half Hour

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After The Sear Place Offset The Coals To Wait Til It Hits 125 Degrees.

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Pulled Off And Resting-

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The Money Shot-

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