Bone-In Pork Chops With Roasted Potatoes and Vinegar Peppers

Posted on by Joey Ciaramitaro

I microwave the russet potatoes for 4.5 minutes then cut into quarter inch wedges. Put them in a bowl and toss with peanut oil salt and pepper.

Light 2/3 a chimney of charcoal and dump charcoal baskets on the left hand side of the grill. Place a makeshift foil tray on the grill and place about six pieces of green and sic pieces of red vinegar peppers on the foil and the potato wedges on the grate to brown up.

About 20 minutes with the vents wide open and lid on I’ll flip the potatoes so they brown up on both sides and cook for another 20 minutes.

Then I remove the peppers and potatoes from the grill and and direct over the coals grill the bone in pork chops to about 145F (I like them rare and juicy).

When the pork is done I put the potatos on the bottom and spoon some of teh vinegar from teh vinegar pepper jar over the potatoes and then lay the pork on it and a couple more tablespoons of vinegar from the jar on top of the pork.

Incredible!

It really isn’t hard to spatchcock a roasting chicken and cook it on the @WeberGrills kettle for great results.

Posted on by Joey Ciaramitaro

I see these roasting chickens on sale all the time at the Supermarket.

You take out the backbone, pat it dry, apply rub and cook it offset a lit chimney full of lit coals, place a piece of foil under the bird to catch chicken fat renderings, put the chicken down with the legs facing the coals and let it rip around 350 until the internal temp hits 145 in the breast, lightly mop it with BBQ sauce and then cover it back up til the breast hits 165, legs are around 180.

Here’s mine followed by some other BBQ guys I follow on YouTube

I put medium sized baked potatoes along side them as they take about the same exact time to finish if you poke em and partially soften them up in the microwave for 5 minutes before you toss them on the grill.

Perfect Baked potatoes on a Weber Kettle:

Prick them 3 or four times with a fork.

Place them in the microwave for 5 minutes.

Lightly coat with peanut oil and kosher salt on top.

Toss on the grill offset the coals for 45 minutes to an hour- 210F internal makes perfect mashed potatoes.

I guarantee success with this method.

Here’s Cooking With Ry-

Video: Our Friend Doug Keiles’ Designed Custom Built Santa Maria Style Grill That He Uses For Meat and Sweet Foods

Posted on by Joey Ciaramitaro

Doug and wife Laurie catered an event last night and I got to see the ridiculous grill in operation for just the second time.

Doug Doug has led his  Ribs Within BBQ team to Grand Championships in both BBQ and Grilling as well as multiple Reserve Grand Champs, too competing against the best in the WORLD!

Follow them on Facebook here- Meat and Sweet Foods

Also order his awesome rubs from his Ribs Within site (I use it all the time for the best BBQ I produce).

Link to Purchase Ribs Within rubs
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