People that think charcoal grilling is difficult don’t know about charcoal chimneys or lighter cubes.

With a chimney and a lighter cube you can be ready to cook in 15-20 minutes.

Both items are listed in the CHARCOAL GRILL ACCESSORY ESSENTIAL LIST

 

@AuraOutdoors EZ Light Stainless Steel Charcoal Grate For Weber Kettle Video

Link to purchase- https://amzn.to/2P45ZlW

$34.95

They are heavy duty.  They are well constructed.  They blow the standard weber Charcoal Grates Out of The Water.

Are they necessary? No

Are they an awesome upgrade and tremendous gift for a big time Weber kettle Aficionado? Absolutely

Gorgeous and Beefy.

From the website:

Start your kettle easier and keep it burning longer with the EZ Light Bottom Charcoal Grate! Replace your beat up old version and get this new upgraded and easy to use charcoal grate.
  • Heavy Duty Stainless Steel Rod Construction – Long lasting and hard wearing. No rusting!
  • Designed to let your grill breathe right. No more clogs and easier temperature adjustments
  • Built in fire starter channels. Place your starter cubes in the channels and then cover with charcoal. It couldn’t be easier!
  • Designed to fit the Weber Kettle as a CHARCOAL GRATE, this is not designed as a cooking surface. This grate is 17 inches in diameter and is the same size as the OEM charcoal grate
  • Replace that rusted our charcoal grate or baskets and give yourself an upgrade.

Stuffed and Breaded Chicken On The @WeberGrills Go-Anywhere

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Mix sour cream, parmesan cheese, basil paste, feta and sun dried tomatos for the stuffing.

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Roll 1/4 inch thick EVOO coated chicken breast (pound flat between two pieces of wax paper) around the stuffing, secure with toothpicks then coat with Italian bread crumbs.

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I used a deflector plate.  Under which I put a half a Weber chimney of lit coals on the opposite side of the grill where the chicken would go.  Vents all wide open.

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Cook for 25 minutes until chicken is golden brown.

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Brisket On The @WeberGrills Kettle Using The Snake Method

What I learned in this cook was that no matter what, you have to be patient and wait for the brisket to be probe tender.

This Brisket reached 204 degrees internal but wasn’t probe tender, enetered a stall, temps retreated even with steady 250 degree pit temps all the way from 204 back down to 189.  It wasn’t probe tender until it came back up to 195F.

Patience and understanding the stall paid off.  DSC07510DSC07512DSC07513