Tag: Joey Ciaramitaro

First Low and Slow Session On The @PKGrills #PK360 Chuckie For Pulled Beef Sliders

Posted on by Joey Ciaramitaro

Set up for my first low and slow session on the @pkgrills #pk360 A four lb #chuckroast for pulled beef sliders. Filled right side of the pit with unlit charcoal then added 12 ashed over lit coals in the top right corner of the pile. Cherry wood for smoke. Chuckie hit the cooking grate at 250 degrees. Foil pan underneath. Will wrap when internal temp hits 170. Will pull off when roast is fork tender to pull.

Here are the vent settings for the low and slow 250 degree grate temp-

Bottom left vent closed completely.  Bottom right vent open half way.  Top right vent closed completely. Top left vent (above the meat) closed half way.

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@WeberGrills Blue Performer Build

Posted on by Joey Ciaramitaro

Virgin never used, out of production, rare, out of the box Blue Bowl from Foster’s Grill Store.  New ash sweeps, metal table, custom blond oak handle,  new grate, third generation frame.

She’s shaping up to be a beauty-

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#Chocolate Covered Bacon On The @PKGrills #PK360

Posted on by Joey Ciaramitaro

First we set up the PK 360 for indirect heat to cook the bacon using cherry wood for smoke.  Line the grill with tin foil for easy clean up.

Once the bacon is done place it on a plate with paper towels to take away excess bacon grease.  Melt semi-sweet chocolate by placing a glass bowl over a steaming pot of water and on medium-low heat.

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Once chocolate is melted place a sheet of wax paper on a cookie sheet.  Using three different toppings- Himalayan Salt, Maple Pepper and Sweet Maple Seasoning.

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The bacon will be delicate so the best way to apply it is to lay it against the side of the bowl, get a god glob of chocolate on the spoon and then let it drop down onto the side of the bacon strip.  Turn and do the same on the other side.

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Place on the wax paper and lightly sprinkle the seasonings on the chocolate covered bacon.

Then place in the fridge to help set up.

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Italian Breadcrumb (Muddica) Porkchops and Hasselbeck Potatos Stuffed With Bacon and Topped With Shredded Mexican Cheese

Posted on by Joey Ciaramitaro

Simple pat dry the pork with a paper towel, coat with EVOO and then cover with muddica.

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Put two potatos in the microwave for 9 minutes to soften them up.  They will be hot when you take them out so use an oven mitt to handle.

Place a pencil on both sides of the potato and slice down making 1/8th inch cuts, then slice pieces of bacon to put in between the slits.  Then a light dash of your favorite BBQ rub-

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Cook indirect of the coals high heat for about 35 minutes- vents wide open til the bacon crisps  up, then add generous amounts of shredded Mexican cheese blend, cover the grill for a couple minutes to let that cheese melt in-

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Pork cooked directly over the coals-

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Jiggle time…

Posted on by Joey Ciaramitaro

Keeping It Simple- Salt-Pepper-Garlic

After Six Hours In The Smoke At 250

 

Smoked Rib Roast On The @webergrills Simpson’s 22

Posted on by Joey Ciaramitaro

Bought a standing rib roast at East Gloucester Stop and Shop on sale and removed the ribs and trimmed her up-

Rubbed it down with Olive Oil and rubbed with Rosemary and Garlic and then some Montreal Steak Seasoning. Tied the roast with butchers twine to get it uniformly cylindrical in shape and wrapped in saran wrap and put in the fridge for a couple hours-

Set up the Simpson’s 22 with the snake method using cherry and pecan wood (thanks @JEBIV). I also rubbed the removed Beef rib and tossed it on along side the Roast.

Once it hit 120 internal gave it a little sear rotating it over the coals.
Brought it up to 124 and wrapped it in foil for an hour while the woman of the house prepared some potatoes.

Deliciousness

Pink edge to edge –

How To Smoke A Corned Beef Brisket Point On The @WeberGrills One-Touch Premium

Posted on by Joey Ciaramitaro

I’m all about value, and when Stop and Shop East Gloucester had Corned Beef Brisket for $1.67/ lb I had to pick one up just on principal alone.  I’d never cooked one but it just might be about the easiest thing I’ve ever smoked.

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Took it out of the package, trimmed up any really thick globs of fat and patted it dry with paper towels, then applied Black Pepper all over.

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Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.

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Cooked between 235-300 til it reached 195 internal.

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Wrapped in foil and let rest for an hour.

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Sliced thin for sandwiches.

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Piled on a bun with some spicy mustard. Easy and delicious.  I won’t pass on a deal like that again.

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$4.49 @WeberGrills Smokey Joe Lid Vent Knob Mod Instructions and Parts List

Posted on by Joey Ciaramitaro

Before-

One of each of the following that can be found at any self respecting Hardware Store.  This one was Ace Hardware at Gloucester Crossing.

1-1/4 Diameter 1/4-20 Female thread general purpose ball knob.

1/4-20  1 inch hex bolt.stainless

1/4 lock washer stainless

1/4-20 nut stainless

1/4 inch drill bit.  Go slow.  Once drilled feed the bolt through the drilled lid vent tab, then slide the lock washer and next the nut.  Tighten and then screw the ball knob on.  Done.


Live Smoke- Flank Steak Stuffed With Feta, Roasted Red Peppers, Pepperoncini and Prosciutto di Parma On The @WeberGrills One Touch Premium

Posted on by Joey Ciaramitaro

First To Butterfly The Flank Steak with the grain.

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Try to get it squared off when split open and laid out.

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Season with whatever you’d like, I used Montreal Steak seasoning.

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Next add Feta (you can use other cheeses like goat cheese if you prefer).  leave a little margin around the edges without stuffing ingredients.

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Add sliced roasted red peppers and pepperoncini.

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Next Prosciutto di Parma

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Roll tightly and secure with butchers string.

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Season the outside.  here I used Italian herb seasoning.

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Check back for more updates.

Once grill was 350 degrees at grate temp I seared the stuffed flank steak, rolling every couple of minutes until each side had color.

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Next place foil down on the charcoal grate under where we will place the stuffed flank steak, moving the roll offset the coals.  We will close the lid, place a couple of chunks of apple wood over the coals for smoke and wait til she hits 130 internal to pull it off.

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The Money Shot-

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Pulled #beef sandwiches on the @webergrills Blue Performer coming up!

Posted on by Joey Ciaramitaro

Rubbed Chuck roast with Worcestershire sauce and Trader Joe’s coffee and garlic rub.

Cut up red onion,  orange and green bell peppers,  garlic and added beef broth and more Worcestershire sauce to the tin that is laced under the Chuck on the grill.

Set up grill using snake method and have tray with veggies and beef broth under to collect drippings.  Pit temp 265.

https://vimeo.com/201894936