It’s chicken thigh season! For more check out www.northeastbbq.com

Posted on by Joey Ciaramitaro

It’s chicken thigh season! While chicken wing prices are outrageous a way better option are chicken thighs. Always inexpensive in the markets and super easy to cook. Two super full charcoal baskets with the coals ripping and offset on the charcoal grate. Lay a large piece of foil next to it and under where you’ll place your chicken thighs. Take chicken out of package, Pat dry with paper towels, lightly coat with peanut and then your favorite rub. Arrange chicken on grill grate opposite the coals and over the foil so the foil catches the large amount of chicken fat drippings. Keep all vents wide open and let it rip for 40 minutes covered with top vent wide open. Uncover- sauce- recover for 7 minutes to let sauce set up. Done- enjoy!!!

Spatchcock Chicken on The @WeberGrills 26er and How To Spatchcock a Chicken Video

Posted on by Joey Ciaramitaro

A lot of people are intimidated by the idea of buying a whole roaster chicken at the grocery store and removing the backbone to spatchcock it for even, simple cooking.

Let me assure you it’s really easy and whole chickens are a tremendous value for a versatile protein.

Here’s my chicken on the Weber 26 which I let cook offset the coals while the wife and I did spring cleanup yard work-

Here’s a simple video explaining the technique-

Super Easy Crock Pot Thai Peanut Chicken Thighs

Posted on by Joey Ciaramitaro

When we had those single digit days just before the storm I had some chicken thighs but I wasn’t about to try to be outdoors manning the grill so I tried chicken thighs in the crock pot (well the crock pot and other things).

First I cooked a pound of bacon for breakfast for the family and left the bacon fat in the pan on the stove.

Then I pat dry all the chicken thighs with paper towels and lightly seasoned them with salt and pepper.

Next tossed them a couple of minutes on each side in the pan of bacon fat to crisp up the skin.

After that I chopped up a couple of cloves of garlic and put the chicken thighs in the bottom of the crock pot and again seasoned with salt pepper and tossed in teh garlic and then covered with store bought Thai Peanut sauce.

No braising liquid is needed as the chicken thighs throw plenty of fat as it renders down.

I also had a couple of strips of bacon left over from earlier so I placed them on top of two of the thighs.

On high for 3 hours.

Next remove and place on a foiled cookie sheet and under the broiler for three minutes to crisp up the skin.

Absolutely delicious and incredibly juicy!

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!