Tag: Joey Ciaramitaro

BBQ Chicken On The Weber Kettle Recipe

Posted on by Joey Ciaramitaro

One of the easier things to cook.
Buy a Roasting or frying chicken.

Split it in half.

Wash it.

Pat it dry with paper towels.
Apply BBQ rub.

Set up grill for indirect grilling.

Fill chimney up with unlit coals and dump two thirds of the unlit coals banked on one side of the charcoal grate.

Get the remaining third of the coals going in the chimney

Once chimney coals are ready, dump them on top the unlit coals

Place a sheet of tin foil on opposite side of charcoal grate to collect the dripping chicken fat (and make cleanup of the grill a breeze)

Put the cooking grind in place.

Wait for grill to reach 350.

Lay your chicken halves with larger sides closest to the coals.  Make sure the chicken is over the tin foil.

Place a couple of chunks of wood on your charcoal for smoke. I used B&B Pecan.

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Insert temp probe in thickest parts of the breast and replace the lid. grill should be running between 350-385

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When chicken reaches 145 internal rotate the chicken 180 degrees so other side is facing the coals and mop with your favorite BBQ sauce

Chicken is done at 165 degrees internal temp.

How To Process Steak Tips (Not Tri-Tip) For Marinating and What is a “Northeast Steak Tip” Video

Posted on by Joey Ciaramitaro

Link to purchase steak tenderizer on Amazon- https://amzn.to/2tWlcjt

People outside of New England have no idea what the term Steak Tips refer to but it is a staple in restaurants all over the region.

Here is a great article from Serious Eats explaining just what part of the cow a steak tip comes from.   It’s also referred to as Flap meat.  It’s inexpensive, super flavorful and with just a little preparation they are crowd favorites for short money.  Think Superbowl Party.

 

Recipe: Garlicky Butter Shrimp On The @WeberGrills Q

Posted on by Joey Ciaramitaro

Shrimp were on sale at East Gloucester Stop and Shop and I was in the mood for something light after smashing down a decadent steak sandwich for lunch.

Kate whipped up a salad and I was in charge of the shrimp.

One of the things about grilling shrimp is you want them pretty dry like the way you want chicken so you can get that char on the outside without drying out the inside.

So I treat them the same way patting the meat (shrimp) dry with a paper towel while preparing the marinade.

The marinade?  Very simple- a half a stick of buttah melted in the microwave, a couple of turns of EVOO, salt, pepper and three heads of minced garlic.

Mixed the marinade ingredients together and tossed the patted down shrimp in to soak for a bit.

Grill on high to preheat, grates seasoned with cooking spray and then to skewer the shrimp.

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I like to raft the meat so it doesn’t spin on the skewers.  This way when you flip them they flip all at once.

On Kate’s she asked for the Paul Prudhomme Blackened Fish Rub.  I went with the McKormick’s Gruillmates Mesquite.

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The Weber Q1200 is perfect for getting home from work and wanting to do a quick cook.

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A couple of minutes per side and a garlic butter mop on each turn to keep them moist is all it took.

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Kate mixed up a fantastic salad.  I dressed it with Briannas Home Style Dressings Blush Wine Vinaigrette.

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This is the seasoning we used for Kate’s –

Purchase here-Magic Seasoning, Blackened Redfish Magic 24 oz

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And my new go-to McCormick Grill Mates Grill Mates Mesquite Seasoning, 24 oz

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Steak sandwiches on the @WeberGrills Q

Posted on by Joey Ciaramitaro

 

First sauteed up some onions and set them aside.

Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.

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Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.

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Grill to 120 degrees internal for edge to edge rare steak.

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When steaks are close to being done toast the brioche rolls with garlic butter.

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Slice the steak thin and layer on the toasted bun.

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Add a dollop of sriracha mayo and the sauteed onions.

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Amazeballs!

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Lunch at the dock @biancosausage sausage, pepper and onions and fried potato crisps on the @lodgecastiron Sportsman

Posted on by Joey Ciaramitaro

 

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Last night was blackened haddock tacos on the @WeberGrills Go-Anywhere and @LodgeCastIron skillet at Niles Beach and it was GLORIOUS!

Posted on by Joey Ciaramitaro

Glorious.   Living a mile away from your favorite beach is pretty sweet.

What makes it sweeter is hanging with some of your favorite people and cooking incredible food while your toes are still in the sand on that very same beach.

A little EVOO and Paul Prudhomme Blackened Fish Seasoning.  Cook it up on the Lodge Cast Iron skillet , toast the taco shells and add Kate’s awesome homemade slaw, avocado crema or my sriracha mayo or all that!

Heaven.

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Vintage #Castiron #Hibachi Restore Pics and Description Start To Finish

Posted on by Joey Ciaramitaro

The pick up and inspection:
While it was obvious the hibachi had never been used, there was a fair amount of surface rust on the cooking grid, cookbox and hardware that held everything together. The wood base was dusty and faded.

 

Further inspection and breaking down:

The thing rod that holds the wood handles to the cooking grid had the most surface rust but all the nuts came free after hitting them with the wire brush and steel wool.  Same for the nuts that held the wood base to the cook box.

Cleaning:

The tools used were steel wool, wire brush, abrasive sponge and a rag.

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Started out hitting any and all surface rust with the small wire brush and then finish and get into the tight areas with the steel wool.  The wood base which was dull and dusty had a nice wood grain that was exposed after cleaning with the extra fine steel wool.  I was most anxious at this point to get a couple of coats of Tung Oil on it to see it come back to life.  All the hardware benefited from the steel wool cleaning as well.

The surface rust on the cookbox made it look dull and after asking for advice on the excellent Facebook group “Cast Iron and Hibachi World” member Mike Clemons suggested washing with a scrub pad and Blue dishwashing detergent.

The base and handles get Tung oil:

The handles had what looked to be stain on them and the base looked untreated.

After scuffing off the dust with the steel wool and wiping off with a damp rag I applied a coating of Tung oil liberally with a rag to all the wood.  after about five hours I applied a second coat which really brought out the grain.  I plan to do at least two more coats or keep applying until the wood won’t take any more oil.

Lastly a light coat of vegetable oil

Before and after pics:

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The Charcoal @WeberGrills Go-Anywhere- Theorizing The Evolution Of Portable Charcoal Grilling From The Cast Iron Hibachi

Posted on by Joey Ciaramitaro

The Weber Go-Anywhere has been around for a while.

Read this excellent post detailing the history of the Go-Anywhere on the Weber Kettle Club Website-

Weber GO Anywhere History

troy September 18, 2017

This history article was researched and put together by Weber Kettle Club forum member Neil_VT00

 

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If you look at the timeline, the rectangular portable Go-Anywhere was introduced in 1979 and not a whole lot has changed since then.

What I think is genius about it and how it advanced portable charcoal cooking was how it differentiated from the popularity of the open cast iron hibachi.

Cast iron hibachis were popular in the 60s.  They are heavy, they require maintenance to avoid rusting and they are open topped which limits the type of cooking to direct grilling.

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My guess is that the engineers that designed the Weber Charcoal Go-Anywhere took on all of these issues by making it out of their porcelain coated steel to avoid rust issues and be a whole lot lighter to transport.

The Lodge Sportsman Cast Iron Grill has roots dating back to 1941.  It’s heavy, it requires maintenance to keep from rusting and again, it does not have a lid.

I’m not saying they are not interesting or fun to cook on.  I’m just saying the Weber Go-Anywhere is a whole lot more versatile.

When you light up a bunch of coals on an open hibachi you need to be cognizant of factors such as wind and how much time you have. The coals don’t get snuffed out quickly as there is not lid or vents to regulate air needed to sustain the coals being lit.

Here’s my Lodge Sportsman grill/hibachi on action at the dock-

On the Go-Anywhere the legs flip up and lock the vented lid to the base making it easy to transport.  It can also be used to smoke on a small scale and regulate air flow with the vents on the bottom and in the lid.  With a traditional hibachi you’re pretty much limited to open grilling.

Here are a couple of the other cast iron hibachis that I’ve collected-

Queen Hibachi Japan

Queen Hibachi
Queen Hibachi
Queen Hibachi

Cast Iron Bull Hibachi

Cast Iron Bull Hibachi
Cast Iron Bull Hibachi
Cast Iron Bull Hibachi
Cast Iron Bull Hibachi
Cast Iron Bull Hibachi