Tag: Joey Ciaramitaro

Quality Grill Parts Heavy Duty Stainless GrateThe @WeberGrills Smokey Mountain Smoker and Weber Rib Rack Review

Posted on by Joey Ciaramitaro

After purchasing the Quality Grill Parts Heavy Duty Stainless Charcoal Baskets I was so impressed with how well they were built and the quality of the material I wanted to upgrade the grates on my 18.5 inch Weber Smokey Mountain Smoker.

I planned to cook up four racks of pork ribs for yesterday’s Pats/Texans playoff game.

Only problem was that fitting four slabs of spare ribs on an 18 inch WSM I was going to need to use a rib rack. The Weber Rib Rack for $12.99 is a nice value, purchase here.   It’s well built and designed.  The slots are spaced enough apart that the ribs don’t lean up against each other.  When comparing them to the Char Broil ones they both had nice builds but the Char Broil one had six slots instead of five which would have placed the ribs closer together and if the ribs are leaning up against each other they won’t develop bark where they touch.

Trimmed the spare ribs into St Louis cuts which basically squares them up.

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The Quality Grill Parts  Heavy Duty Grate for 18.5 inch Weber Smokey Mountain did not disappoint in terms of quality compared the the charcoal baskets I bought from the company.  Same over built, high quality 304 stainless construction.  Comparing the build to the grates that come with the WSM it’s night and day.  They cost $40 on Amazon- purchase here

Check out the short video review here-

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Here are some comparison photos between the Quality Grill Parts 18.5 Heavy Duty Grate and the Stock Weber Unit-

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Here are the ribs on the new grate and racks-

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Video- Quality Grill Parts Heavy Duty Charcoal Baskets vs Stock Weber Baskets

Posted on by Joey Ciaramitaro

Buy The Quality Grill Parts Heavy Duty Stainless Charcoal Baskets On Amazon At This Link 

For comparison, the stock Weber aluminum charcoal baskets vs the Quality Grill Parts Heavy Duty Stainless Charcoal Baskets.  A pair of the Weber charcoal baskets weighed in at 1.9 lbs vs the Quality Grill Parts baskets at 3.15 lbs. the Quality Grill Parts Baskets cost $29.99 with free Prime shipping on Amazon at this link vs $14.99 for Weber aluminum Charcoal baskets which ship for free with Amazon Prime at this link

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You can see the difference in thickness in these photos.

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So my conclusion is this- If you want the best and BBQ often then these lifetime charcoal baskets are a no-brainer.  If all you do is throw burgers on the grill occasionally you probably don’t even know what the charcoal baskets are for in which case the stock baskets would work out just fine.  Seeing as the charcoal baskets are such a large part of my BBQ routine these were at the very top of my BBQ wish list.  there are many BBQ accessories that are frivolous and end up being used once and then stuck in a drawer.  these get used about 85% of the time I fire up teh kettle.  no-Brainer purchase!

This Lime Green Smokey Joe For $48.94 Is A Bargain and Sure To Be Collectable In The Not Too Distant Future

Posted on by Joey Ciaramitaro

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I paid $10 more for mine that I’ve got all sealed up in it’s original packaging.  $48.94 is a bargain for one of the coolest color Smokey Joe’s ever offered in the States.

Check it out at this link

Sirloin Roast on the @WeberGrills Kettle

Posted on by Joey Ciaramitaro

Very simple. Trim excess fat off the roast.

Rub down with EVOO.

Sprinkle on the John Henry’s East Texas Brisket Rub (you can use any rub you’d like)

Set up the kettle using the snake method.

Cherry Chips and apple wood for smoke.

Cook offset the coals til 125 internal temp.

Remove temp probe and sear directly over the coals just to get a little color and caramelizing.

Let rest for 5 minutes minimum.

Slice thin and enjoy!

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OMG @WeberGrills Wedgewood Blue <3

Posted on by Joey Ciaramitaro

They don’t sell these in the States.  They were sold in Iceland, Germany and Dubai in 2012 from what I can tell.

OMG I’m in love.  The Official Weber model number is Weber One Touch Premium 1358204

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Here’s the box and model number for the Wedgewood Smokey Joe-1128999

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For sale in Germany? Here’s the link

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Frozen #Pizza On the @WeberGrills Kettle

Posted on by Joey Ciaramitaro

At East Gloucester Stop and Shop supermarket this morning and these frozen pizzas were on sale.  They looked good and because I’m always trying to discover more things to prepare on the kettle i thought I’d give it a shot.  I didn’t have access to a pizza stone at the dock so this is how it’s going down-

Starting out with a Sreamin’ Sicilian Frozen Pizza.

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Fire up the kettle with a heaping chimney full of coals and the charcoal baskets pushed wide apart so we can place the pizza in the middle for indirect cooking.  A chunk of cherry for smoke.  also a couple of slivers of foil to guard the edges of the pizza from where they would be over the charcoal baskets so the pizza won’t burn.

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Tossed the frozen pizza on and added a generous amount of extra shredded cheese-

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Set the timer for 18 minutes.  I’ll report back.

So 18 minutes later and its done-

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I’d say its a 5 on a scale from 1-10.  If we didn’t live in a community full of awesome Italian bakeries and pizzerias it would probably score a little higher.  Anywhere else like say the Midwest it’s probably a 6.5.

Edible, and just OK but I won’t be seeking it out any time soon to do again.

Jalapeno and Red Onion Potato Crisps On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

Three medium russet potatos pierced and microwaved for three minutes on each side. then cut in half, broken up a little by inserting a fork and twisting.  Then coated with peanut oil and adding a dusting of coarse salt.  Placed offset a full chimney of briquettes in the charcoal baskets on the opposite side of the grill.

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Close lid and come back 30 minutes later.  Rebrush on some peanut oil and put a little char on some jalapeno halves.  Place some chopped up onions on the potato crisps.

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Next place the charred jalapeno halves on the potatos and cover with shredded Mexican cheese. cover and let the cheese melt in.

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Here we go! Dual Rib Roasts On the Vintage @webergrills Simpson’s  Kettle 

Posted on by Joey Ciaramitaro

Set up the kettle for snake method cooking where we light about a dozen briquettes and once they are going we put them on the start of the fuse or snake and let the coals work their way around the bowl for a low and slow cook  rather than what you’d do with a steak, searing it directly over high heat.

To prepare the roasts, I slathered them with EVOO and cut six slits in the top of each roast, inserting cloves of garlic.  Then a generous rubbing of Montreal steak seasoning all over.  Placing the roasts over tin pans to collect the drippings for gravy offset of the coals and also adding about a cup of water to each pan to keep a moist cooking environment inside the kettle.

Apple chunks and cherry wood chips for smoke.  Key is the temperature probes that will tell us the temp inside the kettle and more importantly the temps inside each roast.  We’re looking to cook at a grate temp about 275 degrees and pull the roasts off when they hit 125 internally for a nice rare roast.

The Roasts Go on at 9:49AM:

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Haven’t had to adjust the vents once, this is because of the snake method.  Only so many coals are going at a time as it works it’s way around the bowl.  For this cook 95% of the time grate temp was between 264-279.

We’re starting to get some nice color at this point but we’ve got a ways to go.

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12:27 We’ve got the temps right where we want them and she’s looking spectacular-

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At this point we take out the temp probes and give each roast a slow roll directly over the coals to firm up that outer bark ring and then onto the platter under a very loose foil tent.

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Let it rest for an hour and collected any of the juices that ran out for the gravy.  Just what we were looking for- edge to edge pink!  No gray outer ring.  A perfectly even cook.

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This is a really easy cook.  Just follow the pictures above and you can do this easily too.

 

Venison Marinated in Spiedie Sauce with Onion Stuffed With Bacon and Bacon Fat Coated Smashed Potatos On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days.  I figure since the deer meat is so lean we gotta add some fat in there somehow.  Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.

I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.

First core out the top of an onion, make some slits inside and stuff some bacon in the top.  Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.

After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.

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Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes.  Closed the lid and then pulled everything off at the same time to eat.

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I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding.  A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor.  That and the smokey flavor from the apple wood and charcoal- a total winner meal.

 

#Bacon on #Pork Because Why Not? 

Posted on by Joey Ciaramitaro
  • ​What’s for lunch? #reversesear #Pork tenderloin sandwiches with Eric Lorden  and Craig Kimberley’s home smoked #bacon made on the @webergrills kettle #bbq #foodporn #bbqporn #weber #weberkettleclub