1971 David Kamenstein Inc Taiwan Is The Stamp In The Cast Iron.
It’s got no rust but needs a good cleaning from dust. Must have been in someone’s closet or basement for a long while.
Craig and I visit Humphrey’s Smokers Manufacturing plant to pick up his customized searing station.
To order one for yourself check out the Humphrey’s website here-
Kate made some great Greek inspired turkey pattys and spiralized cucumber salad.
We’ve got a pretty good thing going. Often she does the prep and I’m happy to do the grilling.
Perfect grill for reverse searing a couple strip steaks.
What I’ve learned in grilling steaks is that it’s not necessary to sear the fuck out of them right from the get go. In fact the steaks don’t have to be on the grates from start to finish. Best results having the coals to one side, vents half way open and let thick cut steaks come up to about 20 degrees from desired temp offset the coals then take the steak completely off the grill for at least five minutes. Open all the vents get the coals glowing and then place them back on the grill over the coals. Criss cross hash marks and probing with instant read thermometer til 5 degrees from desired temp. Rest again. Done perfectly.
When I pulled this Cast Iron Griddle out of the shed to cook swordfish on the Charcoal Weber Go-Anywhere I figured that I’d probably have to drape it over the sides of the grill. Here’s a link to buy it on Amazon It’s $35 and that’s a steal for how versatile it makes your grill!
When I checked, it fit perfectly in the groove where the cooking grate would go without any need to modify it. It’s like a stock accessory. Not only that but has enough space open on the sides to allow air flow to the coals to get that cast iron piping hot for searing.
THIS MAY BE THE BEST PORTABLE CHARCOAL GRILLING SETUP EVER!!!
As you can see it fits perfectly inside the grooves where the cooking grate would sit. It doesn’t impede the lid from closing , the lid still latches on the edge of the back of the grill. I swear when they designed this griddle they had to be thinking of the Weber Go-Anywhere!
Trimmed the silver skin off the lamb shanks and rubbed on EVOO, minced garlic,coarse salt and pepper, rosemary and thyme.
Plan is to smoke offset the coals between 250-275 til 150 internal temp.
Link to purchase the heat deflector plate on Amazon-
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.
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Lamb Shanks On The @webergrills Weber Go-Anywhere Charcoal Grill Using a deflector plate. Complete video of the setup on www.northeastbbq.com #BBQ #bbqporn #weberforlife #weber #weallrubourmeat #foodporn #GloucesterMA #weberkettleclub #grilling #wintergrilling #365griller #instafoodie #lamb #lambshanks #smokingmeats #smokinglamb @gollygrillfella @weberkettleclubaustralia
Picked up two lamb Shanks at East Gloucester Stop and Shop.
Trimmed the silverskin and rubbed with EVOO, coarse salt, pepper, minced garlic, rosemary and thyme overnight in the fridge.
Setup the grill for indirect smoking using the deflector plate. See video at the top for commentary.
In the video I planned to light five briquettes in a chimney and add them to the unlit coals on the opposite side of the grill from the drip pan. What I ended up doing instead was lightning a Weber starter cube in the corner instead. Within 20 minutes I had 200 degree temps and closed the back vent and left the front vent had open. I also closed the top vent over the coals and left the top vent over the lamb open.
Then placed the Shanks on the grill with the meaty part facing away from the lit coals.
After an hour and a half they had the color I wanted.
I took the Shanks off, put them in the drip tray with the juices they lost and added some beef broth and Blueberry balsamic glaze to the tray and double wrapped it in foil to braise.
Back on the grill they will go at 275 for an hour and a half or so.
When unwrapping the smell that wafted out of that foil was incredible. Placed the shanks on the cutting board and started ripping off globules of lamb love and dipping in some homemade tzaziki.
My buddy Eric Lorden got me a full packer brisket for Christmas. As there doesn’t look like there’s any end in sight to these frigid temps here in the northeast it was getting time to put up or shut up. So I trimmed this beautiful Angus Brisket which had a considerable about of fat to remove.
You can see how much fat was trimmed away in this pic. I left a quarter inch or so on the fat cap side which was cooked fave down on the Kettle.
After trimming away the unwanted fat it was time to season. Coarse salt, crushed black pepper, John Henry’s Brisket Rub and a little Montreal Steak Seasoning. Fat cap side up in this picture. She was wrapped in cello and refrigerated overnight.
Got a late start at 8AM but set up the kettle for the snake method, placed a large aluminum pan on the charcoal grate and lit ten briquettes in the chimney. Cherry wood for smoke. Once the coals in the chimney were glowing orange I dumped them on the start of the snake. It took til 9AM to get the pit up to 200 degrees with the extreme cold temps outside. 6 degrees. Brrrrr.
Once the kettle got up to 200 degrees I placed the brisket on the cooking grate and it barely fit across. It was definitely poking out over the coals from the 10:30-1:30 O’Clock position on the Kettle. I start my snakes at 7 O’Clock so I knew I’d have to check and rotate the cooking grate once the fuse of the snake were going to have lit coals under the meat. I got about three and a half hours in when I needed to rotate it.
You can see in the next photo how I just kept rotating it. I placed a piece of foil to protect the meat from the coals you can see. Because of the extreme cold I needed to add charcoal twice. Here she is 5 hours in.
She hit the stall at 180 degrees and stayed right around there for over an hour. At 196 degrees I wrapped it in foil and put it in the oven at 275 til the Brisket hit 203 and was probe tender. The point was probe tender a full two hours before the flat. I wasn’t pulling it out to rest based on the internal temp, I was looking for the probe to slide in easily without any resistance.
Here’s the final result-