Took the chicken out of the package, quick rinse and pat dry with paper towels followed by a spritz of olive oil and dusting of McCormick Montreal Chicken Seasoning.
The reservoir at the bottom of the stand holds about a half a can of beer.
Some foil underneath to catch drippings. A full chimney of lit charcoal in Weber charcoal baskets split on opposite sides of the charcoal grate with the foil liner in between. Chicken standing up in the middle between the baskets.
Vents wide open. Totate chicken 90 degrees after 30 minutes. It’s done when the chicken reaches an internal temp of 145 degrees in the thick part of the breast.
When $4.99 Carando Spiral Sliced Ham is on sale for .99/ lb you buy first, figure out how to smoke it later.
Might have been the easiest thing I’ve ever smoked on the @webergrills 22 inch kettle.
Took it out of the package, glazed it with a mix of Coca Cola and honey and rubbed it with a Turbinado/Brown Sugar mix.
Smoked at 275 for three hours til 135 internal temp, spritzing with the glaze every half hour.
Easy peasy and delicious! #carando #weber #bbq #barbeque @_rublife_ @anotherpintplease @weberkettleclub @bbqitshow
1971 David Kamenstein Inc Taiwan Is The Stamp In The Cast Iron.
It’s got no rust but needs a good cleaning from dust. Must have been in someone’s closet or basement for a long while.
$4.99 with coupon from the flyer at Stop and Shop.
Reverse Sear with a lil hickory and cherry for smoke. Incisions every couple of inches around the roast inserting slivers of garlic.
Olive oil slather, salt pepper, garlic and Italian herb rub. Smoked between 250-275 using the @abcbarbecue #slownsear until 120 internal. Then raked the coals to shake out the ashes and get them glowing red and finished with a sear about 45 seconds on each side. Rest for twenty minutes and then carved for edge to edge rare with a nice crust.
Here are the details from the ad-
Valid December 14, 2018 – December 20, 2018
With Coupon & Purchase LIMIT 2 pkgs. VALID DEC.14-20, 2018 WITHOUT COUPON $6.99/lb. Must use Stop & Shop Card and meet minimum spend in one transaction after subtracting all other coupons and savings and before adding sales tax.
#BBQ #barbeque #grilling #weberforlife #weberkettleclub #ilovegrilling #foodie #instafoodie #paleo #weallrubourmeat #GLOUCESTERBBQDELEGATION #GloucesterMA http://www.northeastbbq.com @weberkettleclub @bbqitshow #meatbelongsoutside
I received a Slow N Sear 2.0 for Christmas last year. When first using it I filled it up and placed a bunch of lit coals on one end and left it alone.
It held temps like a champ for a long while. It is really built well. It protects the porcelain on your kettle from high heat crazing. It really is a nice piece of equipment.
However about two thirds of the way through my brisket temps were dropping. I kept adding coals but was having a hell of a time keeping the temps up.
This was not a design flaw of the Slow N Sear 2.0. It was because the spent ashes were built up at the bottom of the Slow N Sear prohibiting air flow. Once I figured this out, all I needed to do was to knock the ash down and clear it out so the air would feed the coals and I could regain the temps I was shooting for. Totally on me.
Down the dock I generally use the same set of tongs for everything. Cooking and ash management. This is only because I’m cooking for myself and a couple of the animals I work with.
The Aura Ash tool is a great accessory, especially it’s build quality and price.
It’s $13.49 with prime free shipping on Amazon and at that price it’s a total no-brainer.
It has a large hoop on one end that fits perfectly on a Mastertouch handle. It’s frankly overbuilt stainless construction and does exactly what it’s advertised as doing. maintaining your ashes so you don’t have to use your cooking tongs to do it.
It can stay outdoors all the time so you don’t have to go searching for it.
I have this one at home and I’m going to order another for the dock right now.
Click here to purchase-
First step marinate the country ribs in Chinese Rib Sauce for at least an hour preferably overnight. I got this Butcher Block Sauces Original Chinese Rib Sauce at Market Basket.
Set up your kettle for indirect heat. I used a slow n sear on the right and be sure to line the other side of the charcoal grate with foil as this sauce is STICKY!
Using a chimney of lit coals, choke down the top vent half way and bottom vent half way and adjust accordingly to achieve around 275 degrees. Once the kettle is up to temp place the marinated country ribs opposite the coals at 275 degree pit temp for an hour. Add fruit wood (peach, apple, cherry) if you got it for smoke.
Leave the lid closed for an hour . About 45 minutes into the cook add a half a beer into a foil pan. I only had a couple of small foil pans so I used about a quarter of a beer in each one and then about 8 oz of the Rib sauce into each pan and whisk it together so the rib sauce is less gooey. If you have one large on it will work just as well. This will be your braising liquid.
After one hour in the smoke pull the country style ribs one by one off the grate and dredge them in the braising liquid coating both sides and then put them in the foil pan with the juices you dredged them in. Once you have them all in the foil pans cover them with foil and place them back on the grill for another hour, opposite side of the coals.
After the second hour take the ribs out of the foil pans and place them directly over the coals and mop them with the remaining Chinese rib sauce. A couple of minutes on each side til the edges just start to burn. you don’t mind a little caramelization, it’s what makes it delicious. Pay attention though, there’s a ton of sugar in that sauce and if you let it go too long it will be black. So just keep an eye on it.
You take a cheap cut of meat and turn it into something outrageously delicious.
You won’t to be able to stop eating these, so yummy.
Mix sour cream, parmesan cheese, basil paste, feta and sun dried tomatos for the stuffing.
Roll 1/4 inch thick EVOO coated chicken breast (pound flat between two pieces of wax paper) around the stuffing, secure with toothpicks then coat with Italian bread crumbs.
I used a deflector plate. Under which I put a half a Weber chimney of lit coals on the opposite side of the grill where the chicken would go. Vents all wide open.
Cook for 25 minutes until chicken is golden brown.
What I learned in this cook was that no matter what, you have to be patient and wait for the brisket to be probe tender.
This Brisket reached 204 degrees internal but wasn’t probe tender, enetered a stall, temps retreated even with steady 250 degree pit temps all the way from 204 back down to 189. It wasn’t probe tender until it came back up to 195F.
Patience and understanding the stall paid off.