Mix sour cream, parmesan cheese, basil paste, feta and sun dried tomatos for the stuffing.
Roll 1/4 inch thick EVOO coated chicken breast (pound flat between two pieces of wax paper) around the stuffing, secure with toothpicks then coat with Italian bread crumbs.
I used a deflector plate. Under which I put a half a Weber chimney of lit coals on the opposite side of the grill where the chicken would go. Vents all wide open.
Cook for 25 minutes until chicken is golden brown.
This is how I set up my charcoal Weber Go-Anywhere for high heat indirect cooking. Here we cook a full package of chicken wings offset the coals using tin foil and a foil tray to catch the drippings.
Link for the foil trays that fit perfectly inside the Go Anywhere at this link
Hi Joey, I am enjoying your blogs as always and have attached a photo just for fun. It is a very old, moldy and underexposed kodachrome and I am not sending it for a blog post hopeful, just to accompany some info. I don’t know if you knew your old friend of blog Fred B. was nuts about Weber cookers. Around the end of the 1970’s or beginning of the 80’s he had a Smokey Joe and then discovered whatever the rectangular one is- ( sorry, I am not into grills). He referred to it as THE WEBER, all caps bold and italic whenever he spoke of it which was often and to whoever would listen. He would demonstrate not only it’s juicy but grilled cooking features, but his favorite feature the utter GENIUS legs which would fold up to lock on the lid, as well as how it’s shape made it great for packing his van for camping trips. The list goes on. Anyway. I hope you get a chuckle out of this photo he insisted on having taken with THE WEBER. Raise a glass at the next griller meet!
cheers Nancy Dudley, Essex
Fred not long before he passed-
First thing to do is spread one layer of unlit coals on the charcoal grate under the area that you will be placing the salt block.
The producers of these blocks suggest you gradually bring them up to temp so instead of dumping a half chimney of coals and placing the block down, light about 12 coals and evenly disperse the lit coals over the bed of unlit ones.
Next place the cooking grate and place your salt block on top of that over the coals.
Let the ulit coals catch up and heat the salt block until it gets to a temp when you can barely hold your hand over the block for a couple of seconds or if you drizzle a drop of water it immediately sizzles.
The key to getting a good sear on your scallops is to pat them dry and don’t add seasonings until just before you’re going to put them on the block.
I drizzled a little EVOO, very little Lowry’s seasoned salt and some crushed black pepper.
Once the block is heated to the point your water drop will sizzle right up, you place your scallops flat side down for roughly 3 minutes per side.
It doesn’t get much easier than that my friends.
Goes great over a citrusy salad or just the way they are. You can’t go wrong with seared scallops in my book.
Thanks Jess Brand and Foster’s Grill Store!
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.
Kate tells me about a Weber with wood handles that came up on her notifications.
Uhmmmm, hell yeah. She notified the seller and went and picked it up for me yesterday.
That’s when you know you’ve got a good woman.
It’s the same year she was born and two years after the first Weber Go-Anywhere was released.
@Neil_VT00 From Weber Kettle Club put together a comprehensive history of the Weber Go-Anywhere which you can read here
Our C Code has shorter legs and teak handles that have the Weber logo and writing “The one. The only.”
It came with an instruction manual which I found interesting.
Links To Purchase and Read Reviews-
Little Griddle Reviews and Info Here
Emeril Single Burner Cast Iron Reversable Grill/Griddle Reviews and Info Here
Cook’s Essentials Double Reversable Griddle Here
Not included in the review was a Lodge cast iron skillet which has many of the same properties as the Emeril cast iron griddle except it is round and has higher sides which eliminates the likelihood of grease fires in the case of grease overflowing the edges.
I used a flat griddle with a small lip around the edges to do some smash burgers and bacon. Believe me if you’ve ever had a grease fire due to the grease overflowing onto the coals , it’s no fun. They can get pretty unruly. The high sides and deep grease collecting trays are welcome features.
You don’t need a ton of coals to get any of these griddles good and hot.
The Emeril rectangular one fits like a glove within the edges of the rectangular Weber Go-Anywhere.
The Cook’s essentials was by far the easiest to handle and clean and was a joy to use on the 22 inch Weber Kettle. I suspect it won’t last a lifetime like a cast iron skillet that is well maintained but it also requires far less maintenance and won’t rust. For $16.46 I like it a lot.
The Little griddle required a decent amount of elbow grease to scrub clean with an sos pad. I suppose you could let it season up and not be so crazy about getting every bit of burnt on stuff off.