Category: Weber Smokey Mountain

Live Smoke- Beef Back Ribs And Pork

Posted on by Joey Ciaramitaro

Follow along this morning at www.northeastbbq.com

External Temp 36 Degrees

5:10AM Set Up Smoker using minion method. Looking to get a controlled temp around 275.  Using Kingsford Briquettes, Apple Chunks from Russell Orchards in Ipswich MA and Cherry wood chips for smoke.

Lightly slathered ribs with Texas Pete Hot Sauce and used Paul Prudhomme Blackened Rub.

Once pit temps hit 180 degrees closed two out of the three bottom vents and left one wide open.  After climbing to 200 degrees closed bottom vent a third of the way looking to not let the pit get too stoked and fight temps on the high side throughout the smoke.  Aiming for 275 degrees.

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6:00AM Meat Hits The Smoker- Current Weather Conditions-

current temp

 

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7:15AM Update  Looking Good Pit Temp 250 Opened second bottom vent halfway to get pit temps up just a bit.  Developing some nice color on the ribs.

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Smoke billowing out makes me happy 🙂

8:15AM Update:

Nice Bark Forming On The Beef Ribs.

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Pork Burnt Ends Ready To Come Off To Sauce

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10:55AM Update beef Ribs Are Probe Tender

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#Bark

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#SmokeRing

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Smoked #Bluefin #Tuna Dip Using Helen’s Famous Smoked Fish Dip Recipe

Posted on by Joey Ciaramitaro

Found This Recipe here The recipe was written by Tommy Thompson From Florida Sportsman Magazine and Helen is his mom.

Here are the pictures and the method that I used following Tommy’s mom Helen’s recipe in pictures-

Here’s how I smoked the tuna-

Live Smoke at www.northeastbbq.com Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks

They were put in the fridge overnight and here’s a good size bluefin tuna steak that I’ll be using-

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I broke the tuna into 3/4 inch chunks because I figured that when I mixed all the ingredients together it would break it down a little more and I didn’t want it to be a mousse, I wanted every dip of a cracker to have a decent amount of solid smoked tuna on it.

2 cups of broken up smoked tuna chunks

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1/4 cup chopped scallions

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I ended up chopping up 5 sweet baby gherkins

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The juice lemon of one lemon and a 1/2 cup of mayo

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I added 1.5 Tablespoon of tabasco.  Also salt and crushed black pepper to taste.

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Mix it up and let it chill for an hour or more.

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It was a monster hit for the boys on the HomieCast which we taped last night

This recipe was easy to make, didn’t include too many crazy hard to find ingredients and was absolutely delicious.  With the nice kick of the salt and Tabasco it went perfectly well with some nice cold beer.  I will be making more for Thanksgiving!

You can get smoked fish all the time at Connolly Seafood in Gloucester MA to use if you’re not all about that smoking/BBQ lifestyle.

Thank you Tommy Thompson for sharing your mom’s recipe.

Live Smoke at www.northeastbbq.com Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks

Posted on by Joey Ciaramitaro

Follow along this morning at www.northeastbbq.com

Thanks to skipper Brian Higgins aboard the F/V Toby Ann we’ve got some beautiful tuna steaks to smoke up today.
Last night I trimmed them up and put out my ingredients for the overnight marinade and added two more ingredients: Fresh Ginger which I’d grate into the bowl and finely chopped up yellow Cayenne Pepper.
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The marinade consisted of-

A Bottle of Veri Veri Teriyaki Marinade and Sauce

A Turn In the Bowl of Chili Oil and Japanese Sesame Oil

A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)

A Half a Tablespoon of Granulated Garlic

Tablespoon of Freshly Grated Ginger

I Finely Chopped  Yellow Cayenne Pepper

A Cup Of Light Brown Sugar

Here’s one of teh tuna steaks before i put them to bed sealed in Ziploc bags overnight.

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This morning virtually all of the liquid of the marinade got sucked up by the tuna and it turns the tuna almost candied with the soy and the brown sugar getting all sucked up inside the flesh.

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5:15 AM Lay out the tuna on the Weber Smokey Mountain racks to dry.

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6:45AM Set up the smoker using the snake method apple wood chunks and cherry wood chips dispersed along the fuse.

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Lit 8 briquettes in the chimney and dumped them onto the left hand side of the charcoal fuse.

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8:00AM Update: Tuna steaks are cranking along but pit temps aren’t climbing the way it was the last time I smoked tuna.  Pit temp 165 at grate level one hour into the smoke. I opened the feeder door to let some air in and added some cherry chips to stoke the coals a bit.

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9:00AM Update:

Tuna internal temp 150 degrees and they come off.  I take the tuna steaks off and place them on the cool grates of the Weber kettle to dry.

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9:45 Tuna dried and ready to package:

 

Live Pork Rib and Atomic Buffalo Turd Smoke 11/9/15 Follow along throughout the morning.

Posted on by Joey Ciaramitaro

Follow along throughout the day for updates.  Plan going in is 3 hours with pit at 275, then to wrap when I get the nice color on theoutside and put them back on for another couple hours to continue cooking internally and get that fall off the bone juicy tenderness.

Couple of racks of spares from Market Basket-

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Rubbed up with the Paul Prudhomme Blackened Magic Rub

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On the Pit at 6:45AM Smoker set up with the minion method-

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7:45AM One Hour In: Outdoor temperature 57 degrees. Pit temp 280.
One bottom vent closed completely, one half way open, one a quarter of the way open. Top vent wide open and plenty of smoke.

9:00AM Start Prep For Atomic Buffalo Turds

Bacon, jalepeno, whipped cream cheese, shredded Mexican three cheese cheddar mix, paprika.

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Mix the whipped cream cheese and Mexican shredded cheddar and some paprika.

Cut off the top and slice the jalapenos in half and take out the white veins and seeds. Stuff the jalapeno with the cheese mixture.

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Wrap the stuffed jalapenos with bacon.

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9:40AM Pit temp 280 degrees.

We’ve got the color on the ribs that we want and when picked up with the tongs they split just a little, so it’s time to wrap em in foil. Got a little pull-back on the bones.

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Place the foil down and lightly spritz with apple cider vinegar and some Stubbs BBQ sauce, then place the ribs meat side down and then apply more BBQ sauce on the other side

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Wrap the ribs and place them back on the pit meat side down

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Toss the prepped Atomic Buffalo Turds on the pit and cover it up for the next two hours. Thought being that the ribs and ABTs will both finish at the same time.

and now we wait and try to be patient…

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11:00AM Update
Smoker temp dipped down to 239 so I opened all the vents. After five minutes she still didn’t jump up so I opened the feed door and tossed in a couple of handfuls if lump charcoal. It sees like there wasn’t much fuel left. Closed it back up and temps have resumed upward. ABTs are taking nicely to the smoke. One hour to go!

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12:00PM Update:
Toothpick test. If the toothpick slides in with little to no resistance we’re ready to unwrap these bad boys.

Buffalo turds are ready-
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Done now let’s slice ’em up and eat ’em
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