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!
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.
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.
Then fill the jalepeno shells with cream cheese
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.
Hit ‘em with a dash of Cajun spices
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.
Careful when turning to keep your bacon intact
First up I’m going to split up a pound of bacon into thirds and will set up the STOK Drum for offset smoking around 225 degrees for about an hour. I started my coals and pushed them to one side of the grill and tossed a hunk of apple wood on for smoke. The bacon is placed on the opposite side of the grate from the charcoal. The idea is to partially cook the bacon because the shrimp will cook quickly and we want the bacon to finish around the same time once they are wrapped so the shrimp don’t dry out and get rubbery.
While the bacon is smoking put the wooden skewers we’ll be using in water so they don’t burn up once they’re on the grill. You’ll want to soak them for at least 20 minutes.
The STOK Drum is chugging along holding at 225 with the top and bottom vents about half way closed.
About 45 minutes into the smoking of the bacon I’ve decided it’s partially cooked enough and I decide to pull them off and start prepping the shrimp.
U12 shrimp about to be deveined, leaving the tail on.
Getting ready to stuff em and wrap em!
The shimp butterflied and stufed with three cheese blend and a jalepeno spear-
All Prepped and ready to hit the grill
Added to the grill opposite side of coals
Once the bacon browns up a little baste with favorite bar b que sauce and place over the coals for a minute to let that sauce glaze up but be sure not to leave on too long or the sugars will burn. then baste the other side and flip, a minute or two on the other side and they’re ready!
Holy Frickin Cannoli Batman!
We also grilled up some russet potato wedges after par-boiling them patting them dry and tossing them in olive oil, Atlantic Saltworks Coarse Salt and black pepper. they come out crispy on the outside and soft and fluffy on the inside-
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&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> podcast