Rubbed The Pork Loin with Paul Prudhomme blackened seasoning and coarse black pepper. Set up the kettle using the snake method with briquettes, apple chunks and cherry chips.
When she hit 130 internal I basted her with some Sweet Baby Rays BBQ sauce.
145 internal and she got pulled off and rested for 10 minutes before thinly slicing it for sandwiches.
Topped with cole slaw and Franks hot sauce. So tender, juicy and flavorful!
Picked out some nice meaty Beef back Ribs At Stop and Shop East Gloucester
Changed Up the rub from my usual Beef Rub of just Salt and Pepper. Went with Paul Prudhomme Blackened Magic, Some Turbinado Sugar, Steakhouse Seasoning (It’s just like Montreal Steak Seasoning) Atlantic Saltworks Salt and some Black Pepper.
Set up the Kettle using the snake method with Kingsford briquettes, Mesquite chunks and cherry wood chips.
3.5 hours she ran between 250-300 and I didn’t adjust the vents once.
Done-
Using 80% full Weber Rapidfire chimney of KBB in the charcoal baskets situated in the middle of the kettle. Placed the wings around the edges for indirect high heat cooking. Vents wide open with a chunk of hickory over the coals.
We will check em in 30 minutes.
Here’s they are in all their crispy on the outside-juicy on the inside goodness!
So after perusing the offerings at The East Gloucester Stop and Shop Meat Department, the deals were a little thin outside of the petite sirloin for $3.87LB. Normally I’ll only buy a Ribeye or a Porterhouse but these petite sirloins had decent enough marbling (sirloins aren’t known to have the luxurious marbling that a Ribeye has), and they were cut about an inch and a half thick.
So the plan was to smoke them on the Kettle around 225 degrees til they hit 130 internal and then take the lid off and sear the smoked sirloins over the coals to finish.
I took the sirloins out of the package, coated them with EVOO and then gave a coating of coarse salt, black pepper and Montreal Steak Seasoning and let them sit out to come up to room temperature while I prepped the kettle.
The Weber Kettle was set up using the snake method of charcoal arrangement and I dumped about 8 semi lit coals on the left hand end of the trail of charcoal looking to build the temps to 225. Used one chunk of mesquite and a handful of cherry wood for smoke.
Once the probe read 130 internal temp, I took off the lid and placed two steaks at a time over the glowing orange coals for about 2 minutes on each side to sear them.
I was skeptical as to how they would turn out with such little fat compared to a Ribeye but they were fantastic. Excellent flavor, cooked perfectly!
And if you’re asking about the veggies on the plate, well uhmmm, There are none!
Step one was to place the scallops on a paper towel to dry them off.
Then season them with a generous coating of Sea Salt.
Put a half a chimney of coals into the Weber Charcoal baskets and then get your Lodge skillet heated up.
Next put a couple of turns of EVOO and a couple of tablespoons of clarified butter in the skillet and place your scallops down flat onto the skillet surface.
The key is to not move the scallops on the skillet to let them develop that golden browning effect. Resist checking the bottom for at least two minutes. Once you see good color, flip em over-
Let them develop the same color on the other side. The smaller ones will cook faster so if you need to, leave the larger scallops on for a minute longer. (You could also cut them in half)
Buttery goodness!
I obsessively check out the forums on http://www.weberkettleclub.com for inspiration and instruction on how to rescue, restore and respect Weber Kettles. If you’ve followed Good Morning Gloucester and NortheastBBQ over the past year you know the passion for BBQ has grown exponentially and it has a lot to do with the positive and encouraging members at http://www.weberkettleclub.com and also http://www.bbq-brethren.com/forum/index.php
Both are fountains of information on the Art of BBQ and the passion for Weber Kettles.
A special shout out to Weber Kettle Club member @sixzerofour for sending me these stickers, one of which will be adorning my pick up truck today! Thank you so much!
Excited? Me Excited? 😉
What an honor. With the incredible amount of Weber fanatics all over the world to be named Weber Griller Of The Week, I’m pretty psyched.
Framing that card, damn right I am!
First to scrape ‘er down with the razor blade
Before-
She was in pretty decent shape to begin with but the blacks were faded, there was cobwebs and the bowl, lid and ash pan were all encrusted in crud.
After a good scrape with the razor and scrub with the extra fine steel wool-
Next to clean all the black trim including legs, wire grate shelf on the bottom and charcoal basket and then apply Back To Black to restore the original deep black luster.
All the aluminum was scrubbed with the extra fine steel wool as well. I didn’t spend any time on the thermostatic table as it will be replaced with a newer metal style Performer table when it arrives.
Fired up the gas assist to light a chimney of charcoal. It was nice to not have to use paper or lighter cubes to get the chimney going. Just placed it on top of the gas assist tube filled up the chimney and let it light the coals. After about three minutes the gas assist was turned off and the chimney dud the rest of the work. Dumped the chimney into the Weber charcoal baskets and put them in the center.
The grates that came with the Performer were already in decent shape but I gave them a quick scrub and oiled them down with Peanut oil before placing the rubbed chicken tenderloins offset the coal baskets around the perimeter of the bowl. Placed a small chunk of mesquite in the center for smoke.
When they hit 165 internal they got pulled off to eat.
Waiting for the new style metal table to be delivered tomorrow and handle from Brian😀
4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.
Outside conditions 39 degrees with a light drizzle.
I’m trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-
3 tbsp restaurant grind black pepper
1 tbsp onion powder
1 tbsp sugar
2 tsp granulated garlic
2 tsp ancho powder
1 tsp cayenne powder
At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.
First a light slather of yellow mustard for the rub adhesive and then I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before). Once the salt was on I shook on the rub using the sugar shaker.
5:20AM Ribs Hit The Kettle-
6:57 Update: Temps have fluctuated from 250- 325. I’m not sweating the temps, they’ll be done when they’re done.
9:40AM. Probably the first time ever that I didn’t lift the lid once start to finish. The temps within the first hour varied from 250-325 but after exactly two adjustments she settled into a much tighter range of 270-289.
They were fantastic but probably could have benefited for spritzing at 20 minute intervals during the final hour. I also will absolutely use this rub again as they had a much better pepper/salt flavor.
Northeast BBQ 