Technique for perfectly cooked steaks on the @WeberGrills Go-Anywhere

Perfect grill for reverse searing a couple strip steaks.

What I’ve learned in grilling steaks is that it’s not necessary to sear the fuck out of them right from the get go. In fact the steaks don’t have to be on the grates from start to finish. Best results having the coals to one side, vents half way open and let thick cut steaks come up to about 20 degrees from desired temp offset the coals then take the steak completely off the grill for at least five minutes. Open all the vents get the coals glowing and then place them back on the grill over the coals. Criss cross hash marks and probing with instant read thermometer til 5 degrees from desired temp. Rest again. Done perfectly.

Smoked and Braised Beef Shanks on the @WeberGrills Go-Anywhere Grill

Set up the Weber Go-Anywhere for indirect smoking with a drip pan on one side under the deflector plate slot and 7 or so lit coals in the opposite corner with a bunch of unlit coals.

Purchase the BBQube deflector plate here It makes the small Weber Go-Anywhere into a perfectly capable charcoal sipping machine.  This whole cook might have used 25-30 briquettes and there were plenty left over to go longer!

A simple rub of black pepper, salt, garlic powder.

Place a cup of beef broth, sliced up red bell pepper, sliced up half onion, and pepperoni rings in the drip pan

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Goal is smoking the beef shanks for about an hour and a half between 250-275 to get color and smoke.

Wrapped the deflector plate in foil for easy clean up.

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Placed beef shanks over the side of the grill that has the slot for the drip pan and the remote temp probe in the middle of the grill.

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After an hour and a half at 250 the shanks had the color I wanted and were probing internal temps of 150 degrees F.  Pulled out the drip pan and placed the beef shanks with the beef stock and veggies in it and wrapped in foil to braise for another hour and a half.

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After an hour and a half braising all of the hard connective tissues and sinewy renders down into delicious tender fat for flavor and the bone marrow renders into the beef stock as well creating an intense beefy deliciousness.

Time to take it out-

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Time to eat!

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BBQube DEFLECTOR DEMO FOR WEBER GO-ANYWHERE

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.

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.

 

Leftover Smoked Corned Beef Turned Into Corned Beef Hash

With corned beef on sale and how easy it is to smoke, I’m all in on these at least once a week.

Smoking the corned beef is as simple as taking it out of the package, trimming any hard fat off, rinsing it off, patting it down with paper towels, covering it with coarse black pepper and smoking offset the coals with a pit temp between 225-275 until the internal temp reaches 160.  Once reaching 160 internal double wrap in foil and place back on the pit until the internal temp hits 190.  Save the juices in the bottom of the foil to use in the hash.

Then let it sit for an hour or so before you slice.

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Finished smoking-

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If you don’t have a good slicing knife with a dimpled blade I’ll say it’s a game changer for large cuts of meat.  You get really nice even cuts, very thin, very easily.

I purchased this one for $19.99 and it’s been a great purchase to cut brisket.

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Here it is in action-

Once your have your smoked corned beef brisket, slice up some onions, put some peanut or canola oil in a pan and sweat down your onions over medium heat til they just start to turn translucent.

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While your onions are sweating down get a couple of potatoes, poke some holes in them and put them in the microwave for 4 minutes to soften them.  Once softened use a rag to protect your hand or oven mitts and cut up the potatos into small flat pieces.

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Once the onions are softened, put them in a bowl off to the side, add a little more oil to the pan and then put your potatos in.  Season with onion powder and garlic powder.  Cook, turning them over every so often to start to brown them.  When they start to brown, add the onions back in with the potatos.

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Next add your sliced up corned beef brisket along with a decent pour of the fat renderings from the foil pack when you smoked the corned beef brisket (not necessary but trust me it’s liquid gold).

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Brown up the corned beef and you’re done-

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Superbowl Grilling Idea- Moink Balls On The @PKGrills #PK360

I pretty much followed the recipe from serious eats Except I added some oregano and garlic powder to the mix.  Also I think the recipe can be improved if you partially cook the bacon before hand and buddy Craig Kimberley suggested using a pork/beef mix instead of straight ground chuck.

These were awesome and I’d do them all over again the same way with either of teh ingredients if that’s all I had on hand.

Mix one lb and a half of  80/20 ground beef, two lightly beaten eggs and 3/4 cups seasoned panko bread crumbs and added oregano and garlic powder.

Roll into 1 inch balls and wrap with a half a strip of bacon securing the bacon with a tooth pick.  next dust with your favorite BBQ Rub.  I used Famous Daves BBQ Rub.

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Next set up the PK 360 for high heat indirect cooking.  A full chimney of hot coals on one side, all vents wide open.  Let the pit come up to temp.   Once over 300 degrees, place a sheet of tin foil on the charcoal grate to catch the drippings and keep your grill clean.  Place the cooking grate on and arrange the moink balls about an inch apart on the opposite side of the grill from the coals so they are not over any coals.  Add wood chips to your charcoal for smoke and close the lid.  After twenty minutes you should have some nice browning action on your moink balls.

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Next mop your balls with a nice sweet BBQ rub.  I happened to use Sweet Baby Rays, you use whatever you have on hand.

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Close the lid again for about 5-7 minutes to let that sauce set up on your balls.

Finito!

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Deliciousness!

@craigkimberley and I both agreed, these will be on the menu for Superbowl.

 

 

Reverse Sear Tenderloin On The @pkgrills #pk360

Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn't bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there's a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That's liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it's fantastic. This is actually even better. #BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

A post shared by Joey C (@captjoe06) on

Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn’t bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there’s a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That’s liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it’s fantastic. This is actually even better.

#BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

Smoked/Braised Ox Tail On the @WeberGrills Performer

First Season with coarse salt/pepper/garlic and whatever seasonings you like on your beef.

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Next smoke offset the coals at 275 for three hours.

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Once the oxtail has reached the color you’d like to achieve add some beef broth in the corners and cover with foil to braise.  allow to braise for at least a couple hours more or until the meat is fall apart tender.

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Salmon On The @WeberGrills Smokey Joe

I’m gonna go out on a limb here and say there is no easier to prepare and cook on a kettle food that scores more impress points than salmon.

Literally a half a chimney of charcoal on one side, you spray the salmon with olive oil, hit it with salt, pepper and whatever other seasonings you might like and you place it offset the coals til it hits 150 degrees internal temp.

So easy, so sensational.  For the brothers out there- you got a date with a special lady?  Hit ’em up with this recipe,  it’s a panty dropper for sure.

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