As a fan of the classic Weber 22 inch grill, one of the things that makes them so great is that they haven’t changed the dimensions of the bowl in decades making the aftermarket accessory market robust.
Knowing that you can restore a 30 year old grill that had been sitting in the corner of someone’s backyard for years and years to practically brand new with a little elbow grease gives confidence that you’re not buying some grill that is offered for a couple of years and then everything about it is changed up making it impossible to find parts. There will always be the parts for a classic 22 inch Weber kettle kicking around (at least during my lifetime).
This Killa Grilla Grate is so beautifully overbuilt in stainless steel it’s just such a fantastic addition to my favorite kettle in which it will reside- the Ivory 22 at the house.
It’s literally a grate for a lifetime.
Think about how many times you go out for dinner and drinks and drop a $100 or more. Why wouldn’t you treat yourself to something that will pay dividends for decades?
I love mine (thanks fam for the awesome Father’s Day Gift).
Every Grillfella should have one.
From last night’s break-in cook-
The details from the Killa Grilla site-
Each BBQ grill cooking grate measures 21.5″ diameter and fits 22.5″ Weber round kettle grills, replacing old and unusable cook grates.
21.5″ Round Flip Up BBQ Stainless Grill Cooking Grate- KG 7436 SNS
You asked for it, now we are producing it! Similar to our KG 7435 stainless grill grate, with (1) large side doors that allow you to add extra charcoal during cooking!!!
Each BBQ grill cooking grate measures 21.5″ diameter and fits 22.5″ Weber round kettle grills, replacing old and unusable 7435 and 7436 cook grates.
New, hand crafted, custom made heavy duty stainless steel cooking grate is made with 0.25” thick 304 stainless steel wire.
This 304 stainless steel BBQ grates will guard against corrosion and will last many years over nickel plated steel grates, guaranteed!. This unit directly replaces Weber chrome and nickel plated small wire grates that become corroded and unsafe for barbequing food.
These heavy duty 0.25″ diameter wire grates provide better searing and hold heat, allowing grill masters to complete this affordable upgrade in mere seconds. Each grill grate weighs in at a full 9 lbs!
Part number KG7436SNS
Custom Made in Nolensville, TN USA
Here’s a link to their site- http://killagrilla.com/
Some Baby Backs at the dock.
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Fathers Day Ribs on the @webergrills kettle. www.northeastbbq.com #gloucesterbbqdelegation #bbq #barbeque #grilling Instagram accounts I follow for inspiration: @anotherpintplease @bbqitshow @_rublife_ @grandsmokerailroad @howtobbqright @weberkettleclub @grhafer30 @bbq_mange @auraoutdoors @thewolfepit @fosters_grill_store
When $4.99 Carando Spiral Sliced Ham is on sale for .99/ lb you buy first, figure out how to smoke it later.
Might have been the easiest thing I’ve ever smoked on the @webergrills 22 inch kettle.
Took it out of the package, glazed it with a mix of Coca Cola and honey and rubbed it with a Turbinado/Brown Sugar mix.
Smoked at 275 for three hours til 135 internal temp, spritzing with the glaze every half hour.
Easy peasy and delicious! #carando #weber #bbq #barbeque @_rublife_ @anotherpintplease @weberkettleclub @bbqitshow
What I learned in this cook was that no matter what, you have to be patient and wait for the brisket to be probe tender.
This Brisket reached 204 degrees internal but wasn’t probe tender, enetered a stall, temps retreated even with steady 250 degree pit temps all the way from 204 back down to 189. It wasn’t probe tender until it came back up to 195F.
Patience and understanding the stall paid off.
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.
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-
I had a pretty rough day yesterday with a busted up back and an early 3:45AM start at the dock. It was broken up with a visit around noon from a couple of fellas from my local crew, James and Craig (both kettle fanatics as well) with a pristine never used before @WeberGrills Firepit with wooden handles which is an incredibly generous rare gift.
Then the day went on and my back was screaming at me, felt like someone literally took a sledgehammer and wacked me in my lower back. Only thing, it’s just my cousin and I down here at teh dock and we still needed to offload a shitload of lobsters. this means having to lift 130 lb crates all afternoon and late evening. Most days we get out by 6 but we had a couple guys stay out til 7:30. I just kept telling myself to bear down and eventually it would be over and I could hit it with the Theragesic and heating pad, just needed to get through a couple more hours.
Pull into the driveway at 8Pm and under the deck is a Weber Grills box which was the size I know is for a 22 inch grill. I had NO IDEA where it came from but it was really dark and I had to turn my cellphone light on to hold it up to the box only to realize it was an IVORY Mastertouch Limited edition that you can only get in Canada and a few European Countries. I’d been pining for this grill ever since it was released, it is so damn classy.
The packing slip listed my good friend from the Kettle Club @JEBIV (Joe Ball) from Doraville GA who Kate and I had the pleasure of having over the house this past summer when they were in town.
I immediately messaged Joe imploring him to tell me who was behind this and if it was him that that was an over the top gesture. He simply said “You get one clue- WKC” and the words ‘pay it forward’ had been mentioned.
The www.weberkettleclub.com members are a very special breed. I’ve been around the internet an online message forums since the start of the internet. I’ve been involved with dozens of them actively. NEVER HAVE I WITNESSED THE CAMARADERIE AND GENEROSITY THAT EXISTS ON THE WKC Check out the WKC Forums here
So here I sit unable to personally thank the specific people that were involved in buying the grill and having it shipped to me, just speechless.