2 Badgers Island W, Kittery, ME 03904
Craig and I visit Humphrey’s Smokers Manufacturing plant to pick up his customized searing station.
To order one for yourself check out the Humphrey’s website here-
First I placed a thick cut ribeye in a plastic bag with salt, pepper, garlic salt, finely chopped rosemary and EVOO and let it sit for a couple of hours in the fridge coated in love.
Next set up the kettle for reverse searing by filling a charcoal chimney half full and once the coals are ashed over dumping them into the charcoal baskets which are pushed over to the left side of the charcoal grate.
Closed the bottom vent about half way and once it got up to around 250F I placed the ribeye on the opposite side of the kettle so it was not under the coals and placed the Thermoworks probe into the middle of the steak.
I was in a hurry so I let the kettle grate temp to go at 350 degrees. Normally for a reverse sear I’d choke the vents down so I’d have grate temps around 250-275 but not a big deal either way.
Once the Thermoworks Smoke remote sensor read 100F for the internal temp of the ribeye I pulled it off and loosely tented it in foil, opened the lid and bottom vent all the way and let the steak rest off the grill for around 5 minutes while the coals in the charcoal basket get fired up really hot with the introduction of all that oxygen funneling through the charcoal baskets.
Once those coals were really going placed the steak directly over the charcoal baskets and seared each side for about 1.5 minutes. Taking internal temps with the Javelin Pro instant read thermometer. Once it hit 120 internal I took it off and placed it back in the tented foil to rest for 5 more minutes while I melted a couple of tablespoons of butter to pour over.
It was delicious.
I’ve had a Maverick 732 dual probe thermometer for years and it’s worked fine. Only problem are the preset alarm ranges are a pain in the ass to reprogram and it constantly goes off driving everyone in the house or at work nuts. The Thermoworks Smoke is a next level remote thermometer. The build quality is far superior. The display is far superior. The ease of setting or turning the alarms on or off are superior. For just a few dollars more you’ll wish you sprung for the Smoke over the Maverick if you’re serious about your Barbeque.
Trimmed the silver skin off the lamb shanks and rubbed on EVOO, minced garlic,coarse salt and pepper, rosemary and thyme.
Plan is to smoke offset the coals between 250-275 til 150 internal temp.
Link to purchase the heat deflector plate on Amazon-
Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4
They are so versatile. I use them on my kettles and also in my airfryer.
Picked up two lamb Shanks at East Gloucester Stop and Shop.
Trimmed the silverskin and rubbed with EVOO, coarse salt, pepper, minced garlic, rosemary and thyme overnight in the fridge.
Setup the grill for indirect smoking using the deflector plate. See video at the top for commentary.
In the video I planned to light five briquettes in a chimney and add them to the unlit coals on the opposite side of the grill from the drip pan. What I ended up doing instead was lightning a Weber starter cube in the corner instead. Within 20 minutes I had 200 degree temps and closed the back vent and left the front vent had open. I also closed the top vent over the coals and left the top vent over the lamb open.
Then placed the Shanks on the grill with the meaty part facing away from the lit coals.
After an hour and a half they had the color I wanted.
I took the Shanks off, put them in the drip tray with the juices they lost and added some beef broth and Blueberry balsamic glaze to the tray and double wrapped it in foil to braise.
Back on the grill they will go at 275 for an hour and a half or so.
When unwrapping the smell that wafted out of that foil was incredible. Placed the shanks on the cutting board and started ripping off globules of lamb love and dipping in some homemade tzaziki.
It’s pretty straightforward.
Trim away any huge globs of visual fat.
Use some butchers twine to form up the roast so it is symmetrically circular by cinching up the twine.
Make slits every three inches or so on the roast and insert thinly sliced slivers of garlic.
Slather on some Worcestershire sauce, then a mix of coarse salt/restaurant grind black pepper/ garlic /sage/rosemary/thyme.
Let it sit on counter for an hour or so to get up close to room temp.
Put about a chimney full of unlit charcoal in the right hand side of the PK 360 liberally sprinkled with wood chips. I used cherry.
Light about ten briquettes in the chimney and once glowing place them on one corner of the unlit charcoal.
Place some foil or foil trays under where your roast will sit.
Place remote thermometer probe and close the lid.
Once the temps climb to 200, close the top vent over the lit charcoal, leave the vent on the opposite side open. Close the bottom vent under where the meat will be placed and leave the bottom vent under the coals about 2/3 open.
Place the meat opposite the coals, over the drip pan or foil, stick the meat thermometer probe in the thickest part of the roast.
You’re looking for 250 degree pit temp. If it wants to run at 275- no problem, If it wants to run at 225, no problem. Wherever it settles in that range, you’re good.
If you follow these directions you’ll have edge to edge pink meat with a nice crust.
When the internal temp gets to 117, pull it off and lightly wrap it in foil .
Open the lid so the remaining coals fire up and get a little orange glow going.
Place the roast back on the pit, but this time directly over the coals.
Pay close attention, you want a sear but not a burn. About a minute and roll, then a minute and roll, til the roast is seared all around.
Once you get that sear all the way around place it on a tray and then loosely tent the foil around it. You can keep it like that for a couple hours. it will retain the meat.
Slice it and you’ll discover a perfectly cooked even pink edge to edge roast.
Set up for my first low and slow session on the @pkgrills #pk360 A four lb #chuckroast for pulled beef sliders. Filled right side of the pit with unlit charcoal then added 12 ashed over lit coals in the top right corner of the pile. Cherry wood for smoke. Chuckie hit the cooking grate at 250 degrees. Foil pan underneath. Will wrap when internal temp hits 170. Will pull off when roast is fork tender to pull.
Here are the vent settings for the low and slow 250 degree grate temp-
Bottom left vent closed completely. Bottom right vent open half way. Top right vent closed completely. Top left vent (above the meat) closed half way.
First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
Next place a Weber lighter cube at the left hand start of the snake (or fuse) and get the left most coals going. Place come apple wood along the top and cherry wood chips sprinkled along the path of the snake.
St Louis ribs have been dusted with rub for an hour or so.
Place the foil under the grill grate and on top of the charcoal grate for an easy clean up. Once covered grill temps hit 200 degrees close the bottom vent so the handle is about one inch from being completely closed. Cover and don’t peek for about three hours when we will mop them for the first time.
Very simple. Trim excess fat off the roast.
Rub down with EVOO.
Sprinkle on the John Henry’s East Texas Brisket Rub (you can use any rub you’d like)
Set up the kettle using the snake method.
Cherry Chips and apple wood for smoke.
Cook offset the coals til 125 internal temp.
Remove temp probe and sear directly over the coals just to get a little color and caramelizing.
Let rest for 5 minutes minimum.
Slice thin and enjoy!