Half a chimney of hot coals in the Smokey Joe, vents wide open. Let cast iron pan heat up. Pat dry the steak to remove any moisture then coat with EVOO and season with salt pepper garlic . Insert thin garlic shavings into small cuts in the steak.
Once cast iron pan is hot put in a good glob of butter and let it just start to brown and then slap your ribeye on. Don’t move it. Let it work with the butter and the pan to get some good browning (read flavor). When you see the edges of the steak curl up a bit then you can lift to check if you got the browning you want on the first side. Flip and do it to the other side and then hold the steak with the tongs and brown that fat cap along the side. Drizzle with butter to finish…
One of each of the following that can be found at any self respecting Hardware Store. This one was Ace Hardware at Gloucester Crossing.
1-1/4 Diameter 1/4-20 Female thread general purpose ball knob.
1/4-20 1 inch hex bolt.stainless
1/4 lock washer stainless
1/4-20 nut stainless
1/4 inch drill bit. Go slow. Once drilled feed the bolt through the drilled lid vent tab, then slide the lock washer and next the nut. Tighten and then screw the ball knob on. Done.
So when I picked up the Green DT Code OTP a couple of weeks ago the seller had a SJG that was dusty and sitting off in the corner of his garage. I made an offer and picked that up too. Finally got around to cleaning it up and decided to try a cook I’d normally do on a 22. Wanted to see how many chicken wings and ABTs I could get on a 13 inch SJ Grate. As it turns out, using a brick to separate the coals from the cooking area I got 5 wings and 4 ABTs.
Chicken wings throw a lot of fat which can make a mess of your kettle bowl. I’ve started to line the bowl with aluminum foil, being sure not to cover the vents to make for an easy clean up. I also wanted to get as many lit coals as I could into the Smokey Joe but wanted them banked to one side because we want a lot of high indirect heat. If we place the chicken wings over the coals we’ll end up with burn skin (not good).
In this picture you can see how the brick keeps the coals on the left side of the kettle. we will be placing the ABTs and Wings on the opposite side of the coals.
The wings were done internally but I put them directly over the coals for a couple minutes to crisp up the skin.
Done. Plated on my finest china.
The Smokey Joe Gold is for sale for $20 if anyone wants it. I already have a Smokey Joe. They sell for $40 and this one is in great shape as you can see.
The Smokey Joe Gold’s are nice because the bar you see clipped on the handle serves dual purpose. One to keep the whole unit together when transporting which makes it the ultimate small beach grill. Secondly when folded down it acts as a lid holder so you simply slide the lid down in between the rod and it holds the hot lid in place when you want to access the grill grates.
I used extra fine steel wool which can be purchased at the dollar store, a dish rag and some dishwashing soap. Just like new.
Before and After
I paid $10 more for mine that I’ve got all sealed up in it’s original packaging. $48.94 is a bargain for one of the coolest color Smokey Joe’s ever offered in the States.
Check it out at this link
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
Here’s the box and model number for the Wedgewood Smokey Joe-1128999
For sale in Germany? Here’s the link
So cheap, so delicious, so easy you gotta add it into your BBQ repertoire.
First Pierce the russet potatoes a bunch of times and toss them in the microwave for three minutes. then flip them over and put them in for another three minutes.
Carefully take them out and use a paper towel or basting brush to brush on some EVOO. Next crush some Atlantic Saltworks coarse salt on top(this will create a nice crust).
Fire up the pit and let the coals get good and hot vents wide open.
Tear off a piece of aluminum foil to place the potatoes on so they don’t burn and leave them on for about 45 minutes.
The outside skin will be nice and crispy and the inside fluffy just waiting to bathe in butter and/or sour cream and/or cheddar melting cheese and/or bacon bits and/or chopped up jalapenos and/or… you get the picture.
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!
And what a ride she was!
Some Baked Potatos, Onion with Beef Bullion Wrapped In Foil, and Of Course Ribeyes!
One with Montreal Steak Seasoning, One With Salt and Pepper!