Setting Up The @WeberGrills Go-Anywhere For Deflector Plate Cooking Lamb Shanks

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-
https://amzn.to/2DW5Hqw

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.

http://www.goodmorninggloucester.com

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.

20180326_141419_1920x10801312406387.jpg20180326_141243_1920x10801409832094.jpg20180326_141628_hdr_1920x10802062661383.jpgWhen 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.

 

Christmas Eve Roast Recipe For The @PKGrills #PK360

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.

 

 

First Low and Slow Session On The @PKGrills #PK360 Chuckie For Pulled Beef Sliders

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.

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Panko Encrusted Merluzzi On The @WeberGrills Performer

Very simple. Scale, de-head,de-head,clean out the guts. Pat dry. Coat with EVOO. Roll in panko.

Set up the grill for high indirect heat. 

Let grill heat up and place merluzzi offset the coal. Cook for about 35-40 minutes or untill crumbs are golden brown and fish is flakey.

St Louis Ribs Snake Method Set Up For The @WeberGrills Performer

First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
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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.

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St Louis ribs have been dusted with rub for an hour or so.

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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.

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Sirloin Roast on the @WeberGrills Kettle

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!

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Here we go! Dual Rib Roasts On the Vintage @webergrills Simpson’s  Kettle 

Set up the kettle for snake method cooking where we light about a dozen briquettes and once they are going we put them on the start of the fuse or snake and let the coals work their way around the bowl for a low and slow cook  rather than what you’d do with a steak, searing it directly over high heat.

To prepare the roasts, I slathered them with EVOO and cut six slits in the top of each roast, inserting cloves of garlic.  Then a generous rubbing of Montreal steak seasoning all over.  Placing the roasts over tin pans to collect the drippings for gravy offset of the coals and also adding about a cup of water to each pan to keep a moist cooking environment inside the kettle.

Apple chunks and cherry wood chips for smoke.  Key is the temperature probes that will tell us the temp inside the kettle and more importantly the temps inside each roast.  We’re looking to cook at a grate temp about 275 degrees and pull the roasts off when they hit 125 internally for a nice rare roast.

The Roasts Go on at 9:49AM:

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Haven’t had to adjust the vents once, this is because of the snake method.  Only so many coals are going at a time as it works it’s way around the bowl.  For this cook 95% of the time grate temp was between 264-279.

We’re starting to get some nice color at this point but we’ve got a ways to go.

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12:27 We’ve got the temps right where we want them and she’s looking spectacular-

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At this point we take out the temp probes and give each roast a slow roll directly over the coals to firm up that outer bark ring and then onto the platter under a very loose foil tent.

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Let it rest for an hour and collected any of the juices that ran out for the gravy.  Just what we were looking for- edge to edge pink!  No gray outer ring.  A perfectly even cook.

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This is a really easy cook.  Just follow the pictures above and you can do this easily too.

 

Venison Marinated in Spiedie Sauce with Onion Stuffed With Bacon and Bacon Fat Coated Smashed Potatos On The @WeberGrills Kettle

We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days.  I figure since the deer meat is so lean we gotta add some fat in there somehow.  Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.

I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.

First core out the top of an onion, make some slits inside and stuff some bacon in the top.  Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.

After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.

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Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes.  Closed the lid and then pulled everything off at the same time to eat.

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I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding.  A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor.  That and the smokey flavor from the apple wood and charcoal- a total winner meal.