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.
@webergrills Go-Anywhere Chicken Thighs With Balvenie 12 Year Scotch. #lifeisgood #bbq #bbqporn #ilovegrilling #weber #foodporn #weberkettleclub #GloucesterMA #weallrubourmeat #foodie #paleo #nomnom #weberforlife #instafoodie #grilling #rublife www.northeastbbq.com #gloucesterbbqdelegation #backshoreliving #scotch #balvenie
Used my sister’s White BBQ Sauce for finishing, recipe here
Links To Purchase and Read Reviews-
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.
Here are my unscientific findings on a reverse sear ribeye test. The reason for the test is because I modified on of my Charcoal Weber Go-Anywhere grills with top lid vent knobs. The knobs are rated up to 400 degrees.
Not having any idea how hot the lid would get I tested on a WGA that did no have the knobs installed, in case the lid got so hot it would ruin perfectly good knobs.
I left both bottom vents wide open, the top vent over the coals closed and the top vent on the opposite side wide open.
This is the grill I modified with the addition of the top vent knobs-
About a quarter of a chimney of coals and 12 coals on the charcoal grate will be the amount of coals we are using.
Lid temp before dumping the lit coals 82 degrees F
After dumping the coals, the temp of the lit coals registered 975 degrees F
Here’s the WGA set up for the reverse sear.
Four minutes with lid closed 387 degrees F
Fifteen minutes with lid closed 469 degrees F lid temp. $451 degrees grill grate temp.
Finit. (No whale butter dishes were harmed during testing)
I think that if I use a washer between the knob which has a metal threaded insert and the vent tab that it will work out fine. I plan to test tomorrow with the modded unit.
Here’s a link to purchase the knobs on Amazon-
Strength, durability, and heat resistance are some of the benefits of this broad range of phenolic handle. Extremely versatile range of mountings. Female insert machined to suit. Mounting type: female insert. Thread length/depth: 3/8″. Mounting diameter and threads per inch: 1/4-20. Plastic material: thermoset; insert material: brass. Measures 7/8″ diameter by 2-41/64″ height.
And a link showing the mod directions-
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!
Set up the Weber Go-Anywhere for indirect smoking with a drip pan on one side under the deflector plate slot and 7 or so lit coals in the opposite corner with a bunch of unlit coals.
Purchase the BBQube deflector plate here It makes the small Weber Go-Anywhere into a perfectly capable charcoal sipping machine. This whole cook might have used 25-30 briquettes and there were plenty left over to go longer!
A simple rub of black pepper, salt, garlic powder.
Place a cup of beef broth, sliced up red bell pepper, sliced up half onion, and pepperoni rings in the drip pan
Goal is smoking the beef shanks for about an hour and a half between 250-275 to get color and smoke.
Wrapped the deflector plate in foil for easy clean up.
Placed beef shanks over the side of the grill that has the slot for the drip pan and the remote temp probe in the middle of the grill.
After an hour and a half at 250 the shanks had the color I wanted and were probing internal temps of 150 degrees F. Pulled out the drip pan and placed the beef shanks with the beef stock and veggies in it and wrapped in foil to braise for another hour and a half.
After an hour and a half braising all of the hard connective tissues and sinewy renders down into delicious tender fat for flavor and the bone marrow renders into the beef stock as well creating an intense beefy deliciousness.
Time to take it out-
Time to eat!