Tag: BBQ

Fatty and Some Pork Belly Hit The @StokGrills Charcoal Drum Because- Why The Hell Not?

Posted on by Joey Ciaramitaro

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Set up the pit using the snake method with the charcoal arranges from 9oclock to 3 o’clock.  Place some fruit tree chunks on top of the coals and some cherry chips if you have them.  The idea is to place about ten lit coals at 9PM and let them work their way slowly around the pit to not create too much heat all at once.

Then create a simple bacon weave.

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Flatten out some ground pork and place it on top of the bacon weave, add your favorite shredded cheese, some sliced onions, some rice and your favorite BBQ sauce.

Next roll your fatty up and pinch the ends together. Apply rub liberally

Place the fatty opposite side of the coals and close the vents so you get temps around 275.  Apply rub to the pork belly and place that alongside your fatty.

Once it reaches an internal temp of 160 it’s time to pull it off and slice it up-

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Oh don’t forget about the pork belly!

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Once Baked Once Grilled Potatoes On The @STOKGrills Charcoal Drum With Jalepenos, Bacon and Four Blend Cheese :) #GETSTOKed

Posted on by Joey Ciaramitaro

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Bake Up The Potatoes (if you need directions on how to bake a potato- Google it)

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While The Potatoes Are Baking Fry Up Some Bacon and Thinly Sliced Jalapeno Ringlets

 

Slice Your Baked Potatoes In Half and scoop the insides out.  Mix potato guts into a bowl with your chopped up bacon and jalapenos

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Stuff the hollowed out potato skins with your mix and top generously with more cheese

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Video: @STOKGrills Rib and Kabob Insert Unboxing and Grill Set Up For Smoking Pork Ribs Part I & II

Posted on by Joey Ciaramitaro

Click For Video-

Demonstrating the STOK Charcoal Drum Set Up For Smoking Pork Ribs Using The STOK Insert System Rib and Kabob Insert

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Part II Of Our Demo Using The STOK Grills Rib and Kabob Insert

Rolling Fatties On The @WeberGrills Original Kettle #BBQ

Posted on by Joey Ciaramitaro

Made a Bacon Weave On A Piece Of Tin Foil Doubled Over

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Slapped The Ground pork straight From The Package At Stop and Shop Onto The Middle Of The Bacon Weave and Flattened It Out a Bit

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Added Some Sweet Onion And Jalepeno Slivers

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Next Up Some Three Cheese Blend And A Little Rub

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Roll That Fatty Up And Form It With Your Hands (None of This Is Rocket Science BTW)

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Add More Rub

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Set Up The Grill For Offset Cooking. A Chimney Full Of Coals All On One Side Unlit, Half A Chimney That Are Gray and Going On Top, Vents Half Way Closed. – This Is To Cook Low And Slow.

That’s Where I’m At Right Now. Check Back In A Couple Hours…

11:20AM Update:
Chugging along nicely
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12:25PM Update

The results :
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Cast Iron Grilled Smash Burgers

Posted on by Joey Ciaramitaro

Equipment:

Weber 14401001 Original Kettle Premium Charcoal Grill, 22-Inch

GrillPro 91658 Cast Iron Square Pan

Fox Run Brands Stainless Steel Slotted Turner, 12-Inch

Parchment Paper

Weber 7416 Rapidfire Chimney Starter

Ingredients:

80/20 Ground Hamburger Meat

Sliced Red/Yellow Peppers

Vidalia Onions

Thinly Sliced Jalepeno Strips

Mexican Shredded Three Cheese Blend

Potato Rolls

Bacon

Boar’s Head Fiery Chipolte Gourmaise 8.5 fl oz

Atlantic Saltworks Flake Salt

Easy peasy.

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First off cook up your bacon to get that bacony goodness drippings on the cast iron grill pan.  Then toss in your sliced up veggies.  Cut 1/3 inch cross sections for the onions, drizzle a little olive oil into the grill pan if needed and place the onions down flat on top and top of with another light drizzle of olive oil, a couple of turns of crushed black pepper and a couple of turns of Atlantic Saltworks Flake Salt.  Get the veggies soft and translucent and put them aside once you get them to the desired doneness.

Form two and a half inch balls with the ground beef and do not compress the beef.  Form them as loosely as possible.

Drop the loosely formed meat ball onto your grill pan, place a 6x 6 inch piece of parchment paper over it and squash it down flat on the cast iron til it’s about 1/3 inch thick.  Then toss another meat ball on and repeat the process.

Here’s what make these burgers so delicious- you end up with four surfaces of burger that get browned up and caramelized for incredible burger flavor.   Once they are browned on one side flip em, brown the other sides. Top with a palm-ful of the shredded cheese and let it melt in. Toss the potato rolls on to brown ’em up and then place one smash burger patty onto the bun, add whatever veggies you want, the bacon and the Boar’s Head Fiery Chipolte Sauce, add the second patty and the bun top.

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Delish!

Making Atomic Buffalo Turds On The @STOKGrills Charcoal Drum

Posted on by Joey Ciaramitaro

I could eat these all day long. Caution: prepare yourself with lots of beer beforehand.

Chop off the top where the stem is and then cut your jalepeno peppers in half length wise. Then scoop out the stem and the seeds.

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Then fill the jalepeno shells with cream cheese

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Then cut store bought bacon in half and wrap the jalepenos. If you have wooden toothpicks soak them in water for a half hour and stick them through to hold them together. I didn’t bother and was just careful when flipping them.

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Hit ‘em with a dash of Cajun spices

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Place the coals on your grills on one side and cook the ABTs on indirect heat to avoid flare-ups. if cooking on a gas grill light one burner and place the ATBs on the opposite side of the grill.

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Careful when turning to keep your bacon intact

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Enjoy!

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Beef Back Ribs Live Smoke @CaptJoeLobster Check Back For Updates

Posted on by Joey Ciaramitaro

Stop and Shop East Gloucester Had Some Beautiful Beef Back Ribs This Morning.

Hit em with the Paul Prudhomme Rub (RIP Paul Prudhomme)
And set up the grill for a low and slow session seeking grill temps between 250-275.

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Two hours in. Temps on the pit have been consistently between 250-275. Starting to get a little pullback on the bones.
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After three hours I pulled them off sauced them with some stubbs bbq sauce and wrapped them up in doubled over aluminum foil.
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Forty five more minutes on the grill foiled-up and they were ready to eat.
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@STOKGrills Vegetable Tray Grill Insert Review #GetSTOKed

Posted on by Joey Ciaramitaro

I don’t just like using my STOK Drum Charcoal Grill, I LOVE IT! It’s hard to explain but something about getting home, unwinding and creating magic on that bad boy that gives me so much pleasure.
Cooking with charcoal is so satisfying and the flavors just can’t be duplicated on a gas grill.
So I’ve got a bunch of the inserts for TheSTOK Grill Insert System and I’ll be seeing how each one works.
First up is the vegetable grilling tray that sits right into the middle.
<a href=”https://www.directtoolsoutlet.com/brands/stok?sort=pricehigh&amp;subcategory=grill-inserts”>STOK™ Vegetable Tray Insert Model SIS2050 Purchase Here On Sale</a> It cost $18.99 and is worth every penny especially when you consider how well it’s constructed.

Here’s the video review followed by some photos from last night’s grill session before we taped <a href=”http://www.thehomiecast.com”>www.thehomiecast.com</a&gt; podcast

You thought you didn’t like brussel sprouts til you roasted them on the @STOKGrills Charcoal Drum Using Their wok insert

Posted on by Joey Ciaramitaro

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I never thought I liked brussel sprouts but we were doing mushroom swiss burgers with sauteed onions and I was looking for a side.  At Stop and Shop in East Gloucester they had brussel sprouts on sale for $2 a bag so I figured I could do something with them on the grill.

I never thought I’d have such a passion for BBQ Charcoal grilling but this grill with all the different inserts and the cast iron grates and the ash catching system at the bottom and the figuring out how to arrange your coals, it’s just straight up addicting. The process just takes you away and while I can’t imagine why some people like to golf, I imagine it’s the same type of thing- that you immerse yourself in the process and the stresses of every day life go away because you need to be focused.   It’s been a joy and the thing that takes the STOK grill system to the next level is all the cool inserts that you can use to try different types of cooking with wood chunks, chips and/or charcoal.

Anyway, preparing and roasting the brussel sprouts couldn’t be easier.

You wash them under cold water and dry them, cut them in half length-wise drizzle them with Atlantic Saltworks coarse salt, crushed black pepper and some garlic powder and place them cut side down on the wok insert or if you don’t have the wok insert , a good seasoned cast iron pan will do.  Get the grill up to 400 degrees and move them around a little as you cook.   About 15 minutes and they’ll bring out that sweet caramelizing  from the heat.   If you didn’t think you liked brussel sprouts, you really ought to give them a try this way.

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