St Louis Ribs Snake Method Set Up For The @WeberGrills Performer

First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
2017-06-16 05.09.55

Next place a Weber lighter cube at the left hand start of the snake (or fuse) and get the left most coals going.  Place come apple wood along the top and cherry wood chips sprinkled along the path of the snake.

2017-06-16 05.11.37

St Louis ribs have been dusted with rub for an hour or so.

2017-06-16 05.49.34

Place the foil under the grill grate and on top of the charcoal grate for an easy clean up. Once covered grill temps hit 200 degrees close the bottom vent so the handle is about one inch from being completely closed. Cover and don’t peek for about three hours when we will mop them for the first time.

2017-06-16 07.50.31

2017-06-16 05.52.18

#Reverse #Sear 

How’s This For A Simple Explanation?

20170422_191658-01-picsay

 

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… 

#turdlife

Zero chance that a little snowstorm is gonna keep us from hitting the Weber Performer with some Atomic Buffalo Turds.

#thankserinforthehashtag

img_1699

 

 

 

 

 

 

Pulled #beef sandwiches on the @webergrills Blue Performer coming up!

Rubbed Chuck roast with Worcestershire sauce and Trader Joe’s coffee and garlic rub.

Cut up red onion,  orange and green bell peppers,  garlic and added beef broth and more Worcestershire sauce to the tin that is laced under the Chuck on the grill.

Set up grill using snake method and have tray with veggies and beef broth under to collect drippings.  Pit temp 265.

https://vimeo.com/201894936

OMG @WeberGrills Wedgewood Blue <3

They don’t sell these in the States.  They were sold in Iceland, Germany and Dubai in 2012 from what I can tell.

OMG I’m in love.  The Official Weber model number is Weber One Touch Premium 1358204

7891bae1-830d-4b17-be87-6d10b76a832a_large_zps070tuyek

wedgewoodblue

wedgewoodblue2

wedgewoodblue3wedgewoodblueperformer

wedgewoodsmokeyjoe

Here’s the box and model number for the Wedgewood Smokey Joe-1128999

wedgewoodsmokeyjoebox

For sale in Germany? Here’s the link

wedgewoodsmokeyjoegermany

Potato Volcanos On The @WeberGrills Performer

First wrapped the russet potatos in tin foil and tossed them right on the hot lump charcoal.
20161126_153746_hdr-01.jpeg
After 10 minutes flip the potatos on the other side and let them go for another 10.  Once the potatos are done, unwrap them and put them to the side and put a little char on your core and seeded jalepenos.

20161126_163051-01.jpeg

Next cut a flat bottom off your baked potatos and then cut a criss-crossed section off the top which is the entry point for hollowing the potatos out.

20161126_161701-01.jpeg

Next insert your charred jalapenos into the hollowed out baked potato.

20161126_163458-01.jpeg20161126_163548-01.jpeg

Stuff a stick of your favorite cheese in the jalapeno. You can use whatever cheese you like.

I chose cheddar sticks but you can use shredded too or even cream cheese.

then wrap with bacon starting with the bottom and stretching the bacon a bit to help it stick as you wrap.  You can also use toothpicks to secure the bacon to the potato

20161126_163907-01.jpeg20161126_164454-01.jpeg

When placing on the grill cook them offset the coals.

20161126_172206-01.jpeg20161126_172212-01.jpeg

Here’s my daughter Eloise helping me make the Volcano sauce which consists of sour cream mixed with hot sauce and you can sprinkle in some cayenne pepper. You just keep adding and mixing til you get to the heat you want.

20161126_170345-01.jpeg

After 20 minutes offset turn the potatos on the grill so the side that was facing away from the coals now face the coals and slather on a bit of your favorite BBQ sauce.

Once they are crisped up take them off and dollop on the volcano sauce.  Watch it drip down and the cut in and enjoy.

20161126_174227-01.jpeg

I saw variations on this recipe on YouTube-

https://www.youtube.com/user/BBQFOOD4U/about

Cooking Panda