It Was A @WeberGrills Kinda Day

The day started off cleaning a Black Stainless Steel First Generation Performer Up. She had quite a buildup of charcoal on the bowl but after a couple of hours of razor blade and steel wool she came out shining-

The afternoon brought about a walk around the Back Shore and Past The Wharf.  On this walk I’d taken dozens of times and at an old apartment house I’d driven past thousands and thousands of times was a neglected pretty rare Green 18 inch Weber One-Touch Premium. She’s in very rough shape.  Needing a new lid vent, a new handle(this one is melted), new charcoal and cooking grates and some serious deep cleaning. The frame and table are in very good shape though.  

I spotted her on the walk but was not going to be stopping as I was with my beautiful Kate. 

Later that evening I knocked on the door and asked if it was for sale. It had probable been sitting there untouched for years. We came to an agreement and she’s now in my care. 

Getting home I unloaded the Green One-Touch Premium and pulled the Dove Grey Special Edition Crate and Barrel 2nd Generation Performer around front smoke the Atomic Buffalo Turd Stuffed Avocados that Kate prepared and reverse sear a NY Strip Steak. Both were elegant.  Stuffing avocados and smoking them is my new favorite thing to grill. 

Here’s the stuffing recipe from Kate-

“I didn’t follow a specific recipe. Ive made jalapeño popper dip in the past and just tossed the same ingredients in a bowl. Cream cheese (at room temp) maybe 1/2 cup. TBS of mayo and sour cream. Some shredded cheese, tsp of grated parm, chopped bacon and jalapeños. Mix and spoon on top of avacado. I topped it with a sprinkle or panko crumbs and a little more bacon. 

Next time, I’ll add more mix to it- so double of everything. There was a lot of avacado vs popper mix.”


A very Weber day… 

Live Smoke- Flank Steak Stuffed With Feta, Roasted Red Peppers, Pepperoncini and Prosciutto di Parma On The @WeberGrills One Touch Premium

First To Butterfly The Flank Steak with the grain.

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Try to get it squared off when split open and laid out.

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Season with whatever you’d like, I used Montreal Steak seasoning.

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Next add Feta (you can use other cheeses like goat cheese if you prefer).  leave a little margin around the edges without stuffing ingredients.

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Add sliced roasted red peppers and pepperoncini.

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Next Prosciutto di Parma

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Roll tightly and secure with butchers string.

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Season the outside.  here I used Italian herb seasoning.

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Check back for more updates.

Once grill was 350 degrees at grate temp I seared the stuffed flank steak, rolling every couple of minutes until each side had color.

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Next place foil down on the charcoal grate under where we will place the stuffed flank steak, moving the roll offset the coals.  We will close the lid, place a couple of chunks of apple wood over the coals for smoke and wait til she hits 130 internal to pull it off.

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The Money Shot-

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