Tag: Food porn

@Killer_Hogs_BBQ Rub For The St Louis Ribs On The @WeberGrills Performer

Posted on by Joey Ciaramitaro

IMG_20180121_073323_538.jpg

Malcom Reed has what I consider to be one of the best YouTube channels for all your BBQ needs- HowToBBQRight

Malcom explains everything concisely without pretense and the videos are edited so you can follow along without having to sit through the entire process.  He hits the main points and sends you on your way.  He also happens to sell great BBQ Rubs under the Killer Hogs Brand which you can find here on Amazon  

The BBQ Rub is excellent.  I highly recommend it and may go in for the five lb bag if anyone wants to split it up with me.

This cook was pretty straightforward.  250 degrees.  Ribs cooked offset the coals. Charcoal arranged with the snake method.  Apple chips for smoke.  Foil under the ribs to collect the drippings.  After 3.5, hours wrap in foil with a couple of squirts of BBQ sauce.  Back on the grill for another 2 hours.  When checking to see if they’re done I use a pair of tongs and lift the ribs from about the halfway point of the ribs.  If they bend easily I know they are done.  Another way to tell if they’re done is if the bark separates when you bend them.

20180121_083226.jpg20180121_115542.jpg

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

Posted on by Joey Ciaramitaro

First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
2017-06-16 05.09.55

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.

2017-06-16 05.11.37

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

2017-06-16 05.49.34

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.

2017-06-16 07.50.31

2017-06-16 05.52.18

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

Posted on by Joey Ciaramitaro

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.

20161106_084423-01.jpeg20161106_085808-01.jpeg

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.

20161106_085813-01.jpeg

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.

 

And then she said “Why do you need more than one @WeberGrills Kettle?”

Posted on by Joey Ciaramitaro

Football Grub: #atomicbuffaloturds #chickenwings #potatocrisps On the @WeberGrills Performer www.northeastbbq.com

Posted on by Joey Ciaramitaro

Set Up A Full chimney of blazing coals in the charcoal baskets in the center of the Performer with a handful of cherry wood chips. Opened teh vents wide and let ‘er rip for about 35 minutes.
Wings dusted with Paul Prudhome Blackened rub.
Before-

20161002_150054-01.jpeg

During-

20161002_154213-01.jpeg

After-

20161002_154748-01.jpeg

Live Smoke: Mackerel On The @WeberGrills Kettle at www.northeastbbq.com

Posted on by Joey Ciaramitaro

7:20AM  Cleaned the mackerel by head and gutting them and then making cuts every 3/4 of an inch down each side of the fish so the marinade will penetrate.

2016-09-27-07-02-52

20160927_070923.jpg20160927_072437.jpg

Next patted them dry with paper towels and placed them in my go-to fish marinade-

soy/ginger/sesame seed/red pepper flakes.

20160927_073151.jpg

I’ll let them sit in the marinade til 9:30 or so.  Check back around 10 for the next update!

9:45 AM

Changed plans and opted for the Kettle as it was such a small cook.  Set up the kettle for the snake method (arrange a fuse of coals around the perimeter so the coals act as a fuse with only so many coals going at once) looking for 225-250 degree grate temps.

Once it hit 200 I shut down the bottom vent to 3/4 closed and left the top vent wide open.

Placed the mackerel on offset of the coals.

20160927_095128-01.jpeg20160927_095133-01.jpeg20160927_095339_hdr-01.jpeg20160927_095345_hdr-01.jpeg20160927_095354-01.jpeg

 

#Pork Tenderloins With Chef G’s #Bacon Marmalade -A Little Pork On Pork Action Baby

Posted on by Joey Ciaramitaro

Started out with full charcoal baskets and let the charcoal get going pretty good. Put a sear on the pork on all sides and then covered the pork tenderloins with Chef G’s Bacon Marmalade.  Let it firm up and then pulled the loins off, wrapped in foil for ten minutes to let the juices redistribute within the meat and then sliced them for some sheer heaven.
20160802_101415-01.jpeg20160802_104108-01.jpeg20160802_104626-01.jpeg

Thanks Chef G-

wp-image-334937786jpg.jpg

Check Out Chef G’s Facebook page for more info–

 

Recipe- Potato Discs with Cheese and Bacon On The @WeberGrills Performer Are Simple And A Crowd Pleaser

Posted on by Joey Ciaramitaro

20160730_183155-01.jpeg

Ingredients, 3 medium russet potatos, four thick cut strips of bacon, some shredded three cheese Mexican blend, canola oil, coarse salt, cracked black pepper, your favorite BBQ rub, sour cream and chopped scallions (optional).

First you select some medium sized russet potatos and pierce them with a fork about three times on opposing sides of the potato.  Then toss ’em in the microwave for 3 and a half minutes to soften them up.   Let them cool a bit so you can slice them into just under a quarter inch discs.

Coat with canola, peanut or olive oil, some coarse salt black pepper and if you have a little rub laying around give ’em a sprinkle of that too.  If you use a cheap aluminum disposable pan you can use that to toss the potatos in the oil and seasonings and then put it aside for use after they crisp up on the grill.

Set up your charcoal in the middle of the kettle and get your coals glowing red before you arrange the potato discs on the outside perimeter of the grate so it is offset of the coals.  I pretty much always use charcoal baskets so I can control where I want the charcoal.  If cooking steaks I want high concentrated heat to sear so I’ll place my steaks directly over searing hot coals.  But for this , we want the high heat to act as convection to crisp up the potato discs not burn them.

So after about 25-30 minutes offset along the perimeter of the grate they should be a golden crispy color like thick potato chips.  You can also experiment with the thickness.  I like a little beefier potato disc but you can make them thinner like chips.

Next take the pan that you tossed with the oil and seasonings and place the crisped up potato discs back in, it’s good if there’s a little residual oil in the bottom of the pan.  Next cover with shredded Mexican cheese or really any kind of cheese you’d like, you can use cheddar or sprinkle some shaved Romano on there.  Top with the bacon bits and close the lid for about five minutes to let that cheese melt in.  After that you can serve with a side of sour cream, garnish with some chopped up scallions, the sky’s the limit.  I cooked up some of Kate’s fantastic turkey burgers directly over the hot coals after spraying the grates with some non-stick spray while the potatos were in the aluminum pan offset the coals along side of the charcoal baskets.

#Porkribs 7/22/16 on the @WeberGrills Kettle with assistance from the Performer

Posted on by Joey Ciaramitaro

Results

Obviously I love BBQ cooking.  I love the versatility and ease of using two kettles but if I were only going to own one it would have to be a Performer.  That cart just makes everything so simple and convenient.  Being able to rest your tray of prepped food of hold your remote thermometer sensor makes things so simple.  When you factor in the gas assist for starting your coals, to me, it’s a no-brainer to go with a Performer.

When you consider the fact that unlike gas grills , a Weber Kettle can easily last you over 20 years with the bare minimum of care and you divide out the cost of ownership over all those years, I’d recommend you buy a Performer every time.  It’s only a couple hundred more and when you think that you probably only get 5 years on average out of a gas grill, the Weber Performer Charcoal grill with gas-assist will outlast a gasser by 4 times as long.

Anyway here was my set-up for some pork ribs that went on at 7:41 AM to be ready for lunch!

20160722_073858-01.jpeg

Snake method charcoal set-up with apple chunks and cherry chips. Ribs slathered with frenches yellow mustard and then rubbed with the Paul Prudhomme rub.  Wait til pit temps hit 225 and then toss the ribs on offset the coals.  Then let er rip.  The top vent wide open bottom vent wide open.  Because we are using the snake method, only a portion of the coals are hot at a time as it works it’s way around the bowl.

20160722_074044-01.jpeg

Results:

20160722_114614-01.jpeg

Setting up the @webergrills kettle to smoke up some whiting courtesy of Danny Murphy Aboard The F/V Bantry Bay 

Posted on by Joey Ciaramitaro

First deheaded,  gutted and scaled the whiting.  Then gave them a bath in some soy/sesame/ginger/red pepper flake marinade for about an hour.

Then took them out of the marinade and placed them on the grill  grates to dry for an hour or so while getting the coals set up for smoking using the snake method on the Weber Kettle.

When the temps on the Kettle reached 190 I placed the marinade and dryer whiting on.

Looking to bring them up to about 140 degrees internal temp. Check back in to see the results!

After 45 minutes I pulled off a small one and OMG!

Fillet falls right off the bone

I’d say that was a success!

20160720_104737_hdr-01.jpeg20160720_105335-01.jpeg