Product Review- X-Chef Heat Resistant Silicone BBQ Grilling Gloves

I was looking for a set of grill gloves to handle the Lodge Cast Iron Skillet.  When opening up all the vents on the pit and getting that cast iron searing hot, the last thing you want to do is forget that it isn’t a stove top skillet that you can grab the handle.  Often times you want to lift the skillet to redistribute the butter or cooking oil in the bottom of the skillet to coat the bottom.  Or you may just want to move it off the direct heat and over the section of the grill that doesn’t have the coals under it.

After a little research I came across these X-Chef Silicon mitts for $9.99  There were similar mitts that looked exactly like these priced anywhere from $12.99-$54.00.  I decided for $9.99 I’d give them a shot.


Oven Mitts Gloves, Heat Resistant Silicone Gloves BBQ Grilling Gloves for Cooking Baking Barbecue Potholder

Yesterday when cooking the smash burgers with my daughters I needed to press down on the back side of the spatula to flatten the hamburger and get a good sear on the meat.  I first placed the loosely formed round mound of hamburger down on the cast iron pan and then put a piece of parchment paper down and then used my hand to press the spatula down to flatten the meat into a patty.  After about ten seconds I felt the heat on the tips of my fingers get very hot very quickly.  So I slipped the X-Chef silicon gloves on and had no problem whatsoever.  I also lifted the large super hot cast iron skillet up no problem without feeling any heat at all.



For $9.99 I highly recommend them

Buy them on Amazon here-

Oven Mitts Gloves, Heat Resistant Silicone Gloves BBQ Grilling Gloves for Cooking Baking Barbecue Potholder

In Honor Of St Patrick’s Day- Corned Beef Brisket Point Guest Post From Bill O’Connor of @kidns

Bill writes-

Hey Joe,

With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket.  $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.


Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.


Low and slow is the way to go.  Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.


Beef is pulled at ~165-170° internal temp.






Wrapped plastic over foil – try it. Rest for at least an hour.


Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.


End cut.








Kingsford Pro Comp Briquettes On Sale At Costco Cheap!

Time to load up!

PNW Smoker,  a forum member at passed along this great Charcoal sale at Costco –


On sale this month. Their ad says $ off, but they don’t give you the price.

After instant rebate, two 18lb bags are $15.69. I was at Home Depot just before Costco and they had 11lb bags for $9.88. That’s nearly half the price at Costco

Pretty good deal at Costco I’d say. I got my three bundle limit 🙂

Searing #Ribeye #Steak Using The Charcoal Basket On The @STOKGrills Charcoal Drum To Create A Vortex Like Heat Source

I’ve seen an accessory for kettle BBQ grills called The Vortex.  It’s a cone- like structure that funnels the air up through the coals and creates an intense amount of heat for searing steaks.  It costs around $40 and people that have purchased them rave about them.
The thing is,  the STOK Charcoal Drum comes with an insert that is supposed to be used as a chimney but it’s the same shape as The Vortex.

See this pic from when I first assembled the STOK grill


Here is an image of the Vortex from a review video from BBQ Bros

The video is quite good and gives some great tips on other things you can do with The Vortex (and thereby also with the charcoal basket insert that comes included with the STOK Charcoal Kettle) It should be noted that the Vortex is made from 20 gauge 304 grade stainless steel whereas the charcoal basket that comes free with the STOK Charcoal Drum is made of powder coated steel.



As you can see the two units are nearly identical.

I decided to flip the Charcoal insert that comes with the STOK Drum upside down and see if it would do the same thing as the Vortex.
Here’s how it went-
Flipped the STOK charcoal basket insert upside down,  dropped in a crumpled piece of newspaper, lit it and filled it with Charcoal and waited for the temps to climb.


Tossed the ribeye on,  three minutes,  then flipped for three minutes on the other side.  The upside down STOK Charcoal Basket created an intense amount of directed volcano-like  heat, perfect for searing.


After three minutes on each side directly over the coals,  put them on the outside of where the coals were and placed the cover on.
The results were perfect.


After a 10 minute rest.  Just perfect!


Live Smoke- Texas Style #Beef #Ribs On The @WeberGrills Kettle On

Follow along the live smoke all morning at

5:30AM Set up the kettle with a aluminum pan filled with water and briquettes set up snake style around the bowl for a low and slow sesh.  Lit 12 briquettes inn the chimney and dumped them on the left end of the trail of briquettes which we’re looking to gradually catch and provide steady even heat between 275-300 degrees.  using cherry chips and mesquite chunks.

I’m not sure if it’s just our local Stop and Shop market that pre-cuts the racks of beef ribs or if it’s done elsewhere as well.  I buy what’s on sale usually and they had 2.4 lbs on sale for $2.24 per lb so I couldn’t pass them up (you can’t see the sale tag in the first picture).


Slathered them up lightly with yellow mustard and applied a generous coating of coarse salt and black pepper (Texas Style rub).


The pit set up and getting up to temp.  Water in the pan to keep a moist smoking environment-


6:24 The Beef Ribs Hit the pit.


8:39AM Cranking along Grate temp 284 degrees. Only adjusted the vents once since 6:24AM  Got a ways to go.  Haven’t opened the lid once.  “If you’re looking-you ain’t cookin.”


9:54AM 3.5 hours in-


11:45AM- They’re all jiggly and the probe slides right in so it’s time to take ’em off-



Midwinter Grill Grate Maintenance For Your @STOKGrills #GetStoked

Most of us die hard BBQ fanatics cook all the way through the winter but if you haven’t fired up the pit it’s a good time to give your grill a checkup and a little maintenance to ensure you’ll be ready to rock come spring.
I find it best to scrape down the grates right after you finish up and season them but there are many times you just want to get right into the delicious grub you just prepared so a little crud gets left behind. A little crud is no big deal in the summer when you’re cooking often but you don’t want that to stay there all winter making for a tougher spring cleanup.

On a sunny morning even if it’s cold,  start up the grill,  let the grates warm up,  scrape it down and then apply a nice coat of canola or peanut oil to the grates to protect against rusting.   A tiny bit of preventative maintenance goes a long way to keeping your pit tip top shape! I keep a mason jar with canola oil next to the grill all spring/summer/fall but it will congeal in the winter.  At the dollar store they always stock $1 silicone brushes which are great for mopping sauces and also applying oil to season your grates after every cook.
Have a great day and keep grilling!


Smoking Fake Pork Burnt Ends On The @STOKGrills Charcoal Drum Follow along the live smoke at

Follow along the live cook at

Been absolutely jonesing to BBQ something for the past week. As usual I rarely go to the market with a pre-set plan.  I look to see what’s on sale and then go from there.
This afternoon Stop and Shop East Gloucester had some cut up pork shoulder, so I figured I’d smoke up some fake burnt ends.

One of the many things I love about the STOK  Charcoal drum is the included charcoal starter insert which eliminates the need for a chimney.  I kept the cone shaped charcoal starter in the middle of the kettle and poured the charcoal around it. Then sprinkled some cherry chips on top and about four mesquite chunks along the course of briquettes.  At the start of the course of briquettes I placed a starter cube and placed the cover on the kettle waiting for the temps to climb to around 250 degrees.

While the coals were getting up to temp It’s time to get to work on the pork. When opening the package the cut up pieces of pork shoulder were still a little larger than I wanted so I cut them into one and a half inch bite sized pieces.

I also trimmed off any large sections of fat.  Next drizzled them with yellow mustard and tossed them in a large ziplock bag to coat.

Next lay the mustard coated pork on a cookie sheet and sprinkle on your rub. My go-to rub happens to be the Paul Prudhomme Magic rub.

Once the STOK Charcoal drum is up to temp, on go the rubbed pork pieces.



An hour in and the STOK is holding 300 using the snake method like a champ. Internal temp on the pork is 145 degrees.


7:00PM After two hours on the pit the internal temps on the pork are 167.


The pork is pulled off and drizzled with a mixture of 5 parts bbq sauce and 1 part apple cider vinegar and foiled.