If You’re serious About BBQ and Don’t Have a proper Boning Knife You’re Doing Yourself A disservice

Posted on by Joey Ciaramitaro

A boning knife makes trimming any large cut of beef infinitely easier.

I finally bought one after always using different, inferior for the job, knives.

Let me tell you it’s an absolute game changer.

I got a 5 inch Victorinox Boning Knife just ahead of the holidays to trim the Bone-In Roasts we enjoyed Christmas eve and Christmas Day.

Total game changer. Made short work and the agility it affords you with the shape and flexibility can not be understated.

It may seem like a silly thing but once you use one you’ll be totally aggravated when trying to trim a brisket , pork butt, tenderloin or roast without one.

Trust me on this one, you 100% should have one in your knife drawer if you do any amount of breaking down or trimming large cuts of meat.

Link To Purchase 5 Inch Boning Knife

Why haven’t I made compound butter before? here’s what to do with those leftover fresh herbs you buy at The supermarket.

Posted on by Joey Ciaramitaro

I see you compound butter.

It’s sooooo easy and sooooo satisfying. You gotta try it.

Leave a stick of butter (or more if you want to make a bunch) on the counter for at least a half hour to soften.

Put it in a bowl in the microwave for 12 seconds to soften further.

Cut into chunks in the bowl.

Mix in whatever herbs and seasonings you think would go well together.

I used finely chopped rosemary and thyme, crushed up and minced garlic, red pepper flakes, coarse black pepper and salt. (Use whatever appeals to you)

Then place it back on the butter wrapper and fold up and place back in the fridge for when you are ready to use it. Some people I see on youtube videos roll it up into tubes on parchment paper. It looks a little fancier but I didn’t have any.

It’s so simple I suggest you give it a whirl. I’m looking forward to experimenting with different ingredients and using it on some home cooked bread.

Angus Prime rib Is On Sale At Stop and Shop For Outrageously Low $5.99Lb (Normally $18.49lb)

Posted on by Joey Ciaramitaro
I Frenched it, cut the ribs off and re-tied them back on.
Made a rub with fresh chopped rosemary, thyme, sage, garlic, coarse salt crushed pepper
There were a few sprigs of garlic left so i tucked them under the butcher’s twine
Grill setup- Offset coals with peach wood. 275 grill temp vents half way once we hit 200 on the grill thermometer
At 105F internal Temp
at 125 F internal

Watch the video above for the cut. It was absolute perfection.

Been absolutely loving ChickenOn The @WeberGrills Kettle.

Posted on by Joey Ciaramitaro

Key wioth chicken is to pat it dry, lightly pat with peanut oil and then season and let air dry for about an hour before it hits teh grate.

High heat cooking with a full chimney of lit coals in a charcoal basket on teh opposite side of the grill than where you cook the meat.

Bring to 150 internal tehn mop with BBQ sauce.

Cover again and pull of the grill when internal temp gets to 165.

Mangia!