Category: Smoking Meat

Smoking Then Searing Ribeyes on The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

Smoked at 225 degrees (smoker grate temp) to internal 120 degrees and then seared over the coals to 125 internal.

Slathered with EVOO, then a coating of coarse salt and black pepper and then a second coat of Montreal steak seasoning.

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Apple chunk and cherry wood chips for smoke, meat placed opposite coals.

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Once the ribeye hit 115 internal pulled it and bunched up the coals and opened all the vent to get them glowing orange.

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Seared over hot coals brought internal temp to 125 and then pulled them to rest for 10 minutes.

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The perfect rare steak.

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Boneless NY Strip Loin Roast Live Smoke Sunday Morning

Posted on by Joey Ciaramitaro

Follow along with this morning’s live Boneless NY Strip Loin Roast Smoke at www.northeastbbq.com

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Here’s tomorrow’s victim.

Update 6:00AM

Bust the Loin Roast out of the package and prepare the rub.

Cut a criss-cross pattern in the fat cap to get the rub to penetrate in there and create a nice flavorful bark on top.

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When I selected this particular NY Strip Loin Roast I looked for the one that had the most fat throughout as this fat will render fantastic flavor through the slow smoking process when it renders down.

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Start out by slathering on a coating of EVOO and coating it with coarse salt and black pepper.

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The next layer of flavor will be a coating of Montreal steak and chop seasoning.

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We’ll let her sit for an hour or so while we build our smoke using the minion method in the Weber Smokey Mountain Smoker.

Set up the charcoal basket with a ring of briquettes and an empty center.  Two pieces of apple wood from Russell orchards and a sprinkling of Cherry wood chips.

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Prepping the smoker with the @webergrills Charcoal chimney inverted and 12 briquettes inside. Placed a upside down espressos can in top of the Smokey Joe then placed a Weber lighter cube on top of that. Don’t want this mornings smoke session to go to hot so we will dump the 12 lit briquettes in the center of the minion method set up of unlit coals in the bottom of our Weber Smokey Mountain Smoker.

 

Once the coals in the chimney are glowing red and the ones on the top are ashed over they are dumped into the center of the charcoal basket in the bottom of the Weber smokey Mountain.  Looking to build the temp gradually to 250 degrees for the duration of the smoke.

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Now we wait for the temps to climb.  When the smoker temp reaches 225 I’ll close one or two of the bottom vents and try to get it to settle in at 250.  I find if you let it rip and don’t adjust your vents before you hit your target temp the heat can get away from you and it’s easier to get in front of it and slow it down rather than knock it down and have to fiddle with it a whole lot more.

Update 7:15AM

Loin Hits The Smoker

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Update 8:50AM
Hits 120 internal and I pull it off and double wrap it in foil for an hour to bring it to a final temp of 125 for a nice rare condition.
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10:45 Update

So when I unwrapped it and took an internal temp it only read 110 and  didn’t seem done.  So I fired up the kettle and put 3/4 chimney of briquettes into the charcoal baskets.

Going to sear it and then put it offset to bring internal temp to 125

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So I took it off and wrapped it again once the temps got to 122.  After a half hour wrapped cut into it and I can’t explain how tender and delicious it is.  I will never pass this cut of beef up again when it’s on sale at that price.  And thanks to Bill O’Connor from North Shore Kid who called to let me know about the sale at Stop and Shop East Gloucester yesterday.

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Country Style Pork Ribs On the @webergrills Kettle

Posted on by Joey Ciaramitaro

Live Smoke Follow Along At http://www.northeastbbq.com

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One Hour In Pit Temp 260

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Two hours in pit temp 250 internal temp 162
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2:45 IN MOPPED WITH BBQ SAUCE
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Pulled all but three ribs off when they hit 150 degrees internal temp.  Wrapped those three ribs in foil and let them on for an additional hour.

The ribs when unwrapped were wet from the moisture contained so I tossed them over the coals and flipped a couple of times to firm up the bark.

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Live Smoke- Beef Back Ribs And Pork

Posted on by Joey Ciaramitaro

Follow along this morning at www.northeastbbq.com

External Temp 36 Degrees

5:10AM Set Up Smoker using minion method. Looking to get a controlled temp around 275.  Using Kingsford Briquettes, Apple Chunks from Russell Orchards in Ipswich MA and Cherry wood chips for smoke.

Lightly slathered ribs with Texas Pete Hot Sauce and used Paul Prudhomme Blackened Rub.

Once pit temps hit 180 degrees closed two out of the three bottom vents and left one wide open.  After climbing to 200 degrees closed bottom vent a third of the way looking to not let the pit get too stoked and fight temps on the high side throughout the smoke.  Aiming for 275 degrees.

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6:00AM Meat Hits The Smoker- Current Weather Conditions-

current temp

 

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7:15AM Update  Looking Good Pit Temp 250 Opened second bottom vent halfway to get pit temps up just a bit.  Developing some nice color on the ribs.

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Smoke billowing out makes me happy 🙂

8:15AM Update:

Nice Bark Forming On The Beef Ribs.

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Pork Burnt Ends Ready To Come Off To Sauce

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10:55AM Update beef Ribs Are Probe Tender

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#Bark

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#SmokeRing

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Live Pork Rib and Atomic Buffalo Turd Smoke 11/9/15 Follow along throughout the morning.

Posted on by Joey Ciaramitaro

Follow along throughout the day for updates.  Plan going in is 3 hours with pit at 275, then to wrap when I get the nice color on theoutside and put them back on for another couple hours to continue cooking internally and get that fall off the bone juicy tenderness.

Couple of racks of spares from Market Basket-

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Rubbed up with the Paul Prudhomme Blackened Magic Rub

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On the Pit at 6:45AM Smoker set up with the minion method-

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7:45AM One Hour In: Outdoor temperature 57 degrees. Pit temp 280.
One bottom vent closed completely, one half way open, one a quarter of the way open. Top vent wide open and plenty of smoke.

9:00AM Start Prep For Atomic Buffalo Turds

Bacon, jalepeno, whipped cream cheese, shredded Mexican three cheese cheddar mix, paprika.

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Mix the whipped cream cheese and Mexican shredded cheddar and some paprika.

Cut off the top and slice the jalapenos in half and take out the white veins and seeds. Stuff the jalapeno with the cheese mixture.

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Wrap the stuffed jalapenos with bacon.

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9:40AM Pit temp 280 degrees.

We’ve got the color on the ribs that we want and when picked up with the tongs they split just a little, so it’s time to wrap em in foil. Got a little pull-back on the bones.

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Place the foil down and lightly spritz with apple cider vinegar and some Stubbs BBQ sauce, then place the ribs meat side down and then apply more BBQ sauce on the other side

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Wrap the ribs and place them back on the pit meat side down

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Toss the prepped Atomic Buffalo Turds on the pit and cover it up for the next two hours. Thought being that the ribs and ABTs will both finish at the same time.

and now we wait and try to be patient…

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11:00AM Update
Smoker temp dipped down to 239 so I opened all the vents. After five minutes she still didn’t jump up so I opened the feed door and tossed in a couple of handfuls if lump charcoal. It sees like there wasn’t much fuel left. Closed it back up and temps have resumed upward. ABTs are taking nicely to the smoke. One hour to go!

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12:00PM Update:
Toothpick test. If the toothpick slides in with little to no resistance we’re ready to unwrap these bad boys.

Buffalo turds are ready-
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Done now let’s slice ’em up and eat ’em
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Beef Back Ribs Live Smoke @CaptJoeLobster Check Back For Updates

Posted on by Joey Ciaramitaro

Stop and Shop East Gloucester Had Some Beautiful Beef Back Ribs This Morning.

Hit em with the Paul Prudhomme Rub (RIP Paul Prudhomme)
And set up the grill for a low and slow session seeking grill temps between 250-275.

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Two hours in. Temps on the pit have been consistently between 250-275. Starting to get a little pullback on the bones.
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After three hours I pulled them off sauced them with some stubbs bbq sauce and wrapped them up in doubled over aluminum foil.
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Forty five more minutes on the grill foiled-up and they were ready to eat.
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