Tag: Joey Ciaramitaro

Thanks To Deer Assasin Ian Fulford We’ll Be Smoking Up Some Venison Steaks After Marinating In Spiedie Sauce

Posted on by Joey Ciaramitaro

We’ll be smoking some South Rockport Woods deer. I hear they’re particularly delicious.
As you can see from the photo, there’s not a lot of fat in deer meat so the plan is to smoke it between 225-250 degrees until it reaches 135 degrees internally. But first we’re going to marinate it to tenderize and break down some of the connective tissue and add as much moisture to the venison as possible.
what better marinade to use than The Spiedie sauce that Friends Jimmy and Pat Dalpiaz brought from Upstate New York. Spiedie marinade is special to the Greater Binghamton NY area. So special that they have a Spiedie festival every year to celebrate all type of meats cooked with the Special Spiedie marinade.
Gonna let it marinade for over 24 hours.

Pat and Jimmy tell me the Lupos brand is the original and the standard.

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And then she said “Why do you need more than one @WeberGrills Kettle?”

Posted on by Joey Ciaramitaro

The Latest @WeberGrills Performer – A Blue 2003 DT Code Gets Some Love

Posted on by Joey Ciaramitaro

She came to me in good physical shape.  Solid frame, a few minor scrapes around the rim on the lid but in need of a deep cleaning.

Before and after.

Before
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After

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Before

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After

Working gas- assist

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Punch Up Meatloaf and Mashed Potatos? A ‘Lil Sweet Baby Rays and Shredded Mexican Cheese and Oh Yeah-SMOKE.

Posted on by Joey Ciaramitaro

Hit the leftover mashed potatos and meatloaf with smoke for about a half hour in the Lodge Cast Iron Skillet with some charcoal and mesquite wood for smoke. when the edges just start to brown up, drizzle a little Sweet Baby Rays BBQ Sauce and Shredded Cheddar and let it all melt on in there. A winner for sure.
The same treatment is great for leftover pizza as well-let it crisp up a bit and then hit it with the Sweet Baby Rays and let it go for another ten minutes or so. Yummy!

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Smoked Bluefin #Tuna On the @WeberGrills Smokey Mountain Smoker

Posted on by Joey Ciaramitaro

Letting the tuna marinade in the soy/ginger/sesame/red pepper flake mixture for a couple of hours before smoking them between 175-225 for a couple of hours.

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captjoe06Using the Upper Deck Grill Grate to cook #chickenpotpie and #porkribs on the @webergrills Kettle #bbq

Posted on by Joey Ciaramitaro

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It’s hard to put into words how good Kate’s chicken pot pie is,  especially after giving it the smoke for an hour and a half. 

Here’s The @WeberGrills O Code ’92 Redhead Kettle Restore Live Blog

Posted on by Joey Ciaramitaro

10/16/16 The subject:

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Condition: lots of rust on the legs/triangle. Missing ash sweeps rusted in ash sweep bolt. White paint dots on the faded lid.  Usual cruddy bowl.  Missing handle.  Rusted/oxidized lid vent.  Missing ash pan.

Tools:

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4AM:

Tackle the bowl with dish soap/water razor scraper/steel wool/sponge/paper towels.

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Next, what’s left of the old ash sweep system is rusted in place.  Break out the oscillating tool and cut off the bottom nubs that went through and it broke free.

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Now it’s time to clean the bottom of the bowl using the razor scraper/steel wool.

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Having the legs removed start sanding them with 150 grit sandpaper using long strokes just as is advised in the Weber Kettle Club restoration guide, and then moving up to 250 and then finishing with steel wool and then polishing.

Legs and triangle before-

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A finished leg on the left and an unfinished on the right-

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Once the legs were cleaned up and polished  it was time to install the new one touch ash sweeps which we conveniently picked up at Fosters Grill Center on Eastern Ave (an authorized Weber Dealer).  Check out how nice that bowl cleaned up-

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Next to attack the oxidized/rusted lid vent with the steel wool. Before and after-

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The new ash pan (also purchased at Fosters is installed and she is ready to rip!

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First cook chicken wings!

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Before and after, I think she cleaned up nice!

Once again thanks to advice from members at The Weber Kettle Club for their advice and input on this restoration!

@WeberGrills Performer Rescue/Restores To Date #weberkettleclub

Posted on by Joey Ciaramitaro

April ‘16

2009 Black 2nd Generation DE Code

Before

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After

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April ‘16

1998 Green 1st Generation EZ Code (James Eves Has This One Now)

Before

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After James’ Cleaning

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April ‘16

2010 Red Brick 3rd Generation AD Code

Before

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After

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July ‘16

1997 Green 1st Generation EI Code

Before

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After

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September ‘16

2001 Green 1st Generation DA Code

Before

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After

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October ‘16

2006 Green 2nd Generation

Before

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After

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Much of the blame for the obsessive hobby of finding and cleaning up old Beautiful Weber Grills can be placed squarely on the shoulders of the founders and members of the Weber Kettle Club

The @WeberGrills 2nd Generation Green Performer Restore Project Day 1

Posted on by Joey Ciaramitaro

So she’s in pretty good shape other than a ton of pollen and a dirty bowl.  For the most part she simply needs a good douching.

Here’s how she looks at the start-

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The bowl with some dishwashing liquid to loosen up the crud.-

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Halfway cleaned with the razor blade scraper and a some super fine steel wool-

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I’ll keep working the bowl, look for the updates today

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Now to work the outside-

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Need some Back to Black to brighten up the frame and wheels.  When I first looked at the table it looked like it was badly  stained but much of the dark marks that were visible wiped right off.

First cook-

Chicken thighs/ smashed red bliss potatoes using the Upper Deck for increased offset cooking space.

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The Latest… A DR Code Green 2nd Generation @WeberGrills Performer

Posted on by Joey Ciaramitaro

Our buddy Anthony Caturano At Tonno took the second SS Performer.  Immediately I had a empty pit in my stomach, without a Performer to cook on at the dock. Truth be told I really enjoy the restoration process and needed another project so I searched out another Performer looking for some love.

So this beautiful gem fell into my lap look at the bottom of this post:)

It’s a second generation Weber Performer.  Each of the Generations of the Performers have things I like about them.

The classic lines on the first generation Stainless Steel ones, the only performers to use stainless steel. (Here’s the performer Anthony took)

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The Black Frame on the second generation.(This is the first Performer I ever acquired)

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The Wheels on the third Generation.

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The Black Metal table on the fourth generation. (This is actually my 3rd gen with a 4th gen table.

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And here is the latest- The DR Code Green, should clean up nicely.  When the light comes I’ll test the gas assist to see if it’s working.  With or without the gas assist I love the functionality of the attached table and bin on the Performers.

The Before Pictures- DR Code Green Weber Performer

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