Tag: Live Smoke

Live Smoke: Mackerel On The @WeberGrills Kettle at www.northeastbbq.com

Posted on by Joey Ciaramitaro

7:20AM  Cleaned the mackerel by head and gutting them and then making cuts every 3/4 of an inch down each side of the fish so the marinade will penetrate.

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Next patted them dry with paper towels and placed them in my go-to fish marinade-

soy/ginger/sesame seed/red pepper flakes.

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I’ll let them sit in the marinade til 9:30 or so.  Check back around 10 for the next update!

9:45 AM

Changed plans and opted for the Kettle as it was such a small cook.  Set up the kettle for the snake method (arrange a fuse of coals around the perimeter so the coals act as a fuse with only so many coals going at once) looking for 225-250 degree grate temps.

Once it hit 200 I shut down the bottom vent to 3/4 closed and left the top vent wide open.

Placed the mackerel on offset of the coals.

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#Pork Tenderloins With Chef G’s #Bacon Marmalade -A Little Pork On Pork Action Baby

Posted on by Joey Ciaramitaro

Started out with full charcoal baskets and let the charcoal get going pretty good. Put a sear on the pork on all sides and then covered the pork tenderloins with Chef G’s Bacon Marmalade.  Let it firm up and then pulled the loins off, wrapped in foil for ten minutes to let the juices redistribute within the meat and then sliced them for some sheer heaven.
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Thanks Chef G-

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Check Out Chef G’s Facebook page for more info–

 

Setting up the @webergrills kettle to smoke up some whiting courtesy of Danny Murphy Aboard The F/V Bantry Bay 

Posted on by Joey Ciaramitaro

First deheaded,  gutted and scaled the whiting.  Then gave them a bath in some soy/sesame/ginger/red pepper flake marinade for about an hour.

Then took them out of the marinade and placed them on the grill  grates to dry for an hour or so while getting the coals set up for smoking using the snake method on the Weber Kettle.

When the temps on the Kettle reached 190 I placed the marinade and dryer whiting on.

Looking to bring them up to about 140 degrees internal temp. Check back in to see the results!

After 45 minutes I pulled off a small one and OMG!

Fillet falls right off the bone

I’d say that was a success!

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Live Smoke- Tuna Steaks On The @WeberGrills Smokey Mountain Smoker 

Posted on by Joey Ciaramitaro

5:29AM 6/28/16

One of my fishermen was kind enough to donate some tuna to the cause. -A simple soy/sesame/red pepper flake marinade overnight and now they are placed on the grates to dry for an hour or two.


7:00AM

Light eight briquettes in the chimney and set up the charcoal basket in the smoker using the snake method with cherry chips and mesquite chunks.  The charcoal will slowly work its way around not having the entire basket of charcoal going at once will help keep the temps down.  We are looking to smoke around 250 degrees.

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The tuna is placed with small gaps in between so the smoke can come on up through hitting each piece of tuna.  The Maverick 732 grate probe is placed and another probe for the internal temp of the tuna.  We will look to bring the internal temp on the tuna to about 135 F.

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8:35AM

130 degrees internal temp,  Pulled the steaks off.

Done!

Live Smoke: Boneless Petite Sirloin Roast On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

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Rubbed Down With EVOO, Coarse Salt, Restaurant Grind Black Pepper and Montreal Seasoning.

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Set Up The Kettle Using The Snake Method with Briquettes, Mesquite Chunks and Cherry Chips.

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Loin Hits The Kettle At 9:57AM.  Monitoring the Temps With the Maverick 732 Remote Temperature Probe.  Looking For 120 degrees internal before we pull it off.

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Pit temps wanted to settle in at 275 or so.  At 11:10PM internal temps were 122.  Pulled it.
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After letting it rest for a half hour we carved into it slicing it thinly for sandwiches on onion rolls with Boar’s Head Chipotle Horseradish Sauce

 

#Porkbutt hits the @webergrills Smokey Mountain Smoker Follow along at www.northeastbbq.com #bbq #bbqporn

Posted on by Joey Ciaramitaro

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Smoker has been running between 264 and 300.

Did not check the lid til 11:06, she’s looking niiiiice

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She has stalled at 167 internal for about an hour or so.  Gonna spritz her and open the vents a little, temps have settled in at grate level at 250.

The stall lasted just over a  hour.  Broke out at 1:15PM.

Just gonna kick back,  drink a beer and let all that fat render down into succulence.

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At 2:00PM she got double wrapped in foil and transported to the house where the oven was preheated for 275.

Temps started to climb slowly and at 4:15PM she hit 203 internal.  A ten hour session!  Wrapped the butt in a towel and placed it in a cooler to rest for an hour.

When we unwrapped her at 5:15PM the results were worth the wait-

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Nephew BJ and BIL Barry as well as The Kimberley’s came over to enjoy some wings and pulled pork.

It was a Sweet Baby Ray’s kinda day-

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Nephew BJ approves

Pulled-

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Sauced-

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Live Smoking- #Beef #Ribs Hit The Freshly Refurbished 2008 @webergrills One Touch Gold Kettle at 5:20AM @CaptJoeLobster #GloucesterMA #BBQ

Posted on by Joey Ciaramitaro

4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.

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Outside conditions 39 degrees with a light drizzle.

I’m trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-

3 tbsp restaurant grind black pepper

1 tbsp onion powder

1 tbsp sugar

2 tsp granulated garlic

2 tsp ancho powder

1 tsp cayenne powder

At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.

First a light slather of yellow mustard for the rub adhesive and then  I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before).  Once the salt was on I shook on the rub using the sugar shaker.

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5:20AM Ribs Hit The Kettle-

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6:57 Update: Temps have fluctuated from 250- 325.  I’m not sweating the temps, they’ll be done when they’re done.

9:40AM.  Probably the first time ever that I didn’t lift the lid once start to finish.  The temps within the first hour varied from 250-325 but after exactly two adjustments she settled into a much tighter range of 270-289.

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They were fantastic but probably could have benefited for spritzing at 20 minute intervals during the final hour.  I also will absolutely use this rub again as they had a much better pepper/salt flavor.

 

 

 

Live Smoke- Texas Style #Beef #Ribs On The @WeberGrills Kettle On www.northeastbbq.com

Posted on by Joey Ciaramitaro

Follow along the live smoke all morning at www.northeastbbq.com

5:30AM Set up the kettle with a aluminum pan filled with water and briquettes set up snake style around the bowl for a low and slow sesh.  Lit 12 briquettes inn the chimney and dumped them on the left end of the trail of briquettes which we’re looking to gradually catch and provide steady even heat between 275-300 degrees.  using cherry chips and mesquite chunks.

I’m not sure if it’s just our local Stop and Shop market that pre-cuts the racks of beef ribs or if it’s done elsewhere as well.  I buy what’s on sale usually and they had 2.4 lbs on sale for $2.24 per lb so I couldn’t pass them up (you can’t see the sale tag in the first picture).

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Slathered them up lightly with yellow mustard and applied a generous coating of coarse salt and black pepper (Texas Style rub).

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The pit set up and getting up to temp.  Water in the pan to keep a moist smoking environment-

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6:24 The Beef Ribs Hit the pit.

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8:39AM Cranking along Grate temp 284 degrees. Only adjusted the vents once since 6:24AM  Got a ways to go.  Haven’t opened the lid once.  “If you’re looking-you ain’t cookin.”

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9:54AM 3.5 hours in-

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11:45AM- They’re all jiggly and the probe slides right in so it’s time to take ’em off-

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5:58AM @CaptJoeLobster A Light snow is falling and the #beef #ribs just hit the @webergrills kettle

Posted on by Joey Ciaramitaro

Follow along this morning at http://www.northeastbbq.com for the live updates

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Current conditions-

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6:21AM Vents wide open, grate temp 255

Kingsford briquettes arranged for snake method.

Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.

7:42AM Update
Pit Temps have climbed to 325ish due to some large chunks of apple wood being on fire but she’s chugging along nicely. Closed bottom vent around halfway.
Nice bark forming!
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Nice little pullback on the bones-
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9:15AM Update temps still over 300 so I closed bottom vent completely and the top vent about 1/2 way.  they’ve got the color I’m looking for.  Now just need time to break down all that connective tissue and get them to probe tender. I’m looking for an effortless entry with a toothpick, like as if the toothpick was going into warm butter.

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10:38AM Update

Toothpick Tender Test

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Live Pork Rib and Atomic Buffalo Turd Smoke 11/9/15 Follow along throughout the morning.

Posted on by Joey Ciaramitaro

Follow along throughout the day for updates.  Plan going in is 3 hours with pit at 275, then to wrap when I get the nice color on theoutside and put them back on for another couple hours to continue cooking internally and get that fall off the bone juicy tenderness.

Couple of racks of spares from Market Basket-

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Rubbed up with the Paul Prudhomme Blackened Magic Rub

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On the Pit at 6:45AM Smoker set up with the minion method-

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7:45AM One Hour In: Outdoor temperature 57 degrees. Pit temp 280.
One bottom vent closed completely, one half way open, one a quarter of the way open. Top vent wide open and plenty of smoke.

9:00AM Start Prep For Atomic Buffalo Turds

Bacon, jalepeno, whipped cream cheese, shredded Mexican three cheese cheddar mix, paprika.

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Mix the whipped cream cheese and Mexican shredded cheddar and some paprika.

Cut off the top and slice the jalapenos in half and take out the white veins and seeds. Stuff the jalapeno with the cheese mixture.

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Wrap the stuffed jalapenos with bacon.

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9:40AM Pit temp 280 degrees.

We’ve got the color on the ribs that we want and when picked up with the tongs they split just a little, so it’s time to wrap em in foil. Got a little pull-back on the bones.

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Place the foil down and lightly spritz with apple cider vinegar and some Stubbs BBQ sauce, then place the ribs meat side down and then apply more BBQ sauce on the other side

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Wrap the ribs and place them back on the pit meat side down

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Toss the prepped Atomic Buffalo Turds on the pit and cover it up for the next two hours. Thought being that the ribs and ABTs will both finish at the same time.

and now we wait and try to be patient…

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11:00AM Update
Smoker temp dipped down to 239 so I opened all the vents. After five minutes she still didn’t jump up so I opened the feed door and tossed in a couple of handfuls if lump charcoal. It sees like there wasn’t much fuel left. Closed it back up and temps have resumed upward. ABTs are taking nicely to the smoke. One hour to go!

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12:00PM Update:
Toothpick test. If the toothpick slides in with little to no resistance we’re ready to unwrap these bad boys.

Buffalo turds are ready-
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Done now let’s slice ’em up and eat ’em
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