When Rib Roasts are on sale for $4.99 you buy first, ask questions later.

$4.99 with coupon from the flyer at Stop and Shop.

Reverse Sear with a lil hickory and cherry for smoke. Incisions every couple of inches around the roast inserting slivers of garlic.

Olive oil slather, salt pepper, garlic and Italian herb rub. Smoked between 250-275 using the @abcbarbecue #slownsear until 120 internal. Then raked the coals to shake out the ashes and get them glowing red and finished with a sear about 45 seconds on each side. Rest for twenty minutes and then carved for edge to edge rare with a nice crust.

Here are the details from the ad-

Valid December 14, 2018 – December 20, 2018

With Coupon & Purchase LIMIT 2 pkgs. VALID DEC.14-20, 2018 WITHOUT COUPON $6.99/lb. Must use Stop & Shop Card and meet minimum spend in one transaction after subtracting all other coupons and savings and before adding sales tax.

 

#BBQ #barbeque #grilling #weberforlife #weberkettleclub #ilovegrilling #foodie #instafoodie #paleo #weallrubourmeat #GLOUCESTERBBQDELEGATION #GloucesterMA http://www.northeastbbq.com @weberkettleclub @bbqitshow #meatbelongsoutside

Griddle Showdown: Little Griddle Euro-Q Jr vs Cook’s Essentials Double Sided Griddle vs Emeril Single Burner Cast Iron Griddle

Links To Purchase and Read Reviews-

Little Griddle Reviews and Info Here

Emeril Single Burner Cast Iron Reversable Grill/Griddle Reviews and Info Here

Cook’s Essentials Double Reversable Griddle Here

Not included in the review was a Lodge cast iron skillet which has many of the same properties as the Emeril cast iron griddle except it is round and has higher sides which eliminates the likelihood of grease fires in the case of grease overflowing the edges.

I used a flat griddle with a small lip around the edges to do some smash burgers and bacon. Believe me if you’ve ever had a grease fire due to the grease overflowing onto the coals , it’s no fun.  They can get pretty unruly.  The high sides and deep grease collecting trays are welcome features.

You don’t need a ton of coals to get any of these griddles good and hot.

The Emeril rectangular one fits like a glove within the edges of the rectangular Weber Go-Anywhere.

The Cook’s essentials was by far the easiest to handle and clean and was a joy to use on the 22 inch Weber Kettle.  I suspect it won’t last a lifetime like a cast iron skillet that is well maintained but it also requires far less maintenance and won’t rust.  For $16.46 I like it a lot.

The Little griddle required a decent amount of elbow grease to scrub clean with an sos pad.  I suppose you could let it season up and not be so crazy about getting every bit of burnt on stuff off.

 

 

 

Leftover Smoked Corned Beef Turned Into Corned Beef Hash

With corned beef on sale and how easy it is to smoke, I’m all in on these at least once a week.

Smoking the corned beef is as simple as taking it out of the package, trimming any hard fat off, rinsing it off, patting it down with paper towels, covering it with coarse black pepper and smoking offset the coals with a pit temp between 225-275 until the internal temp reaches 160.  Once reaching 160 internal double wrap in foil and place back on the pit until the internal temp hits 190.  Save the juices in the bottom of the foil to use in the hash.

Then let it sit for an hour or so before you slice.

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Finished smoking-

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If you don’t have a good slicing knife with a dimpled blade I’ll say it’s a game changer for large cuts of meat.  You get really nice even cuts, very thin, very easily.

I purchased this one for $19.99 and it’s been a great purchase to cut brisket.

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Here it is in action-

Once your have your smoked corned beef brisket, slice up some onions, put some peanut or canola oil in a pan and sweat down your onions over medium heat til they just start to turn translucent.

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While your onions are sweating down get a couple of potatoes, poke some holes in them and put them in the microwave for 4 minutes to soften them.  Once softened use a rag to protect your hand or oven mitts and cut up the potatos into small flat pieces.

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Once the onions are softened, put them in a bowl off to the side, add a little more oil to the pan and then put your potatos in.  Season with onion powder and garlic powder.  Cook, turning them over every so often to start to brown them.  When they start to brown, add the onions back in with the potatos.

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Next add your sliced up corned beef brisket along with a decent pour of the fat renderings from the foil pack when you smoked the corned beef brisket (not necessary but trust me it’s liquid gold).

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Brown up the corned beef and you’re done-

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Superbowl Grilling Idea- Moink Balls On The @PKGrills #PK360

I pretty much followed the recipe from serious eats Except I added some oregano and garlic powder to the mix.  Also I think the recipe can be improved if you partially cook the bacon before hand and buddy Craig Kimberley suggested using a pork/beef mix instead of straight ground chuck.

These were awesome and I’d do them all over again the same way with either of teh ingredients if that’s all I had on hand.

Mix one lb and a half of  80/20 ground beef, two lightly beaten eggs and 3/4 cups seasoned panko bread crumbs and added oregano and garlic powder.

Roll into 1 inch balls and wrap with a half a strip of bacon securing the bacon with a tooth pick.  next dust with your favorite BBQ Rub.  I used Famous Daves BBQ Rub.

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Next set up the PK 360 for high heat indirect cooking.  A full chimney of hot coals on one side, all vents wide open.  Let the pit come up to temp.   Once over 300 degrees, place a sheet of tin foil on the charcoal grate to catch the drippings and keep your grill clean.  Place the cooking grate on and arrange the moink balls about an inch apart on the opposite side of the grill from the coals so they are not over any coals.  Add wood chips to your charcoal for smoke and close the lid.  After twenty minutes you should have some nice browning action on your moink balls.

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Next mop your balls with a nice sweet BBQ rub.  I happened to use Sweet Baby Rays, you use whatever you have on hand.

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Close the lid again for about 5-7 minutes to let that sauce set up on your balls.

Finito!

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Deliciousness!

@craigkimberley and I both agreed, these will be on the menu for Superbowl.

 

 

@Killer_Hogs_BBQ Rub For The St Louis Ribs On The @WeberGrills Performer

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Malcom Reed has what I consider to be one of the best YouTube channels for all your BBQ needs- HowToBBQRight

Malcom explains everything concisely without pretense and the videos are edited so you can follow along without having to sit through the entire process.  He hits the main points and sends you on your way.  He also happens to sell great BBQ Rubs under the Killer Hogs Brand which you can find here on Amazon  

The BBQ Rub is excellent.  I highly recommend it and may go in for the five lb bag if anyone wants to split it up with me.

This cook was pretty straightforward.  250 degrees.  Ribs cooked offset the coals. Charcoal arranged with the snake method.  Apple chips for smoke.  Foil under the ribs to collect the drippings.  After 3.5, hours wrap in foil with a couple of squirts of BBQ sauce.  Back on the grill for another 2 hours.  When checking to see if they’re done I use a pair of tongs and lift the ribs from about the halfway point of the ribs.  If they bend easily I know they are done.  Another way to tell if they’re done is if the bark separates when you bend them.

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Reverse Sear Tenderloin On The @pkgrills #pk360

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Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn't bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there's a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That's liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it's fantastic. This is actually even better. #BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

A post shared by Joey C (@captjoe06) on

Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn’t bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there’s a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That’s liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it’s fantastic. This is actually even better.

#BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

6 Degrees Outside- No Problem- Full Packer Brisket On The @WeberGrills Simpsons Kettle

My buddy Eric Lorden got me a full packer brisket for Christmas.  As there doesn’t look like there’s any end in sight to these frigid temps here in the northeast it was getting time to put up or shut up.  So I trimmed this beautiful Angus Brisket which had a considerable about of fat to remove.

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You can see how much fat was trimmed away in this pic.  I left a quarter inch or so on the fat cap side which was cooked fave down on the Kettle.

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After trimming away the unwanted fat it was time to season.  Coarse salt, crushed black pepper, John Henry’s Brisket Rub and a little Montreal Steak Seasoning.  Fat cap side up in this picture.  She was wrapped in cello and refrigerated overnight.

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Got a late  start at 8AM but set up the kettle for the snake method, placed a large aluminum pan on the charcoal grate and lit ten briquettes in the chimney.  Cherry wood for smoke.  Once the coals in the chimney were glowing orange I dumped them on the start of the snake.  It took til 9AM to get the pit up to 200 degrees with the extreme cold temps outside. 6 degrees.  Brrrrr.

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Once the kettle got up to 200 degrees I placed the brisket on the cooking grate and it barely fit across.  It was definitely poking out over the coals from the 10:30-1:30 O’Clock position on the Kettle.  I start my snakes at 7 O’Clock so I knew I’d have to check and rotate the cooking grate once the fuse of the snake were going to have lit coals under the meat.  I got about three and a half hours in when I needed to rotate it.

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You can see in the next photo how I just kept rotating it. I placed a piece of foil to protect the meat from the coals you can see.  Because of the extreme cold I needed to add charcoal twice.  Here she is 5 hours in.

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She hit the stall at 180 degrees and stayed right around there for over an hour.  At 196 degrees I wrapped it in foil and put it in the oven at 275 til the Brisket hit 203 and was probe tender.  The point was probe tender a full two hours before the flat.  I wasn’t pulling it out to rest based on the internal temp, I was looking for the probe to slide in easily without any resistance.

Here’s the final result-

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Delicious!

Tail of the redfish being prepped for the @webergrills performer. A www.northeastbbq.com joint.

Dried the fish off with paper towels, cut slits in the sides, brushed with peanut oil, Himalayan salt and some seafood rub.

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Set up the Performer to smoke using the snake method. A couple of handfuls of lump fired up in the chimney and tossed on the beginning part of the fuse. Foil under the fish on the charcoal grate. looking to smoke around 250 degrees.

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One hour in the spawn was ready.  Incredible.  Creamy.  Smokey.  Sort Of like a smoked poached egg yolk.

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Giving the redfish a little more time-

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Smoked/Braised Ox Tail On the @WeberGrills Performer

First Season with coarse salt/pepper/garlic and whatever seasonings you like on your beef.

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Next smoke offset the coals at 275 for three hours.

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Once the oxtail has reached the color you’d like to achieve add some beef broth in the corners and cover with foil to braise.  allow to braise for at least a couple hours more or until the meat is fall apart tender.

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Salmon On The @WeberGrills Smokey Joe

I’m gonna go out on a limb here and say there is no easier to prepare and cook on a kettle food that scores more impress points than salmon.

Literally a half a chimney of charcoal on one side, you spray the salmon with olive oil, hit it with salt, pepper and whatever other seasonings you might like and you place it offset the coals til it hits 150 degrees internal temp.

So easy, so sensational.  For the brothers out there- you got a date with a special lady?  Hit ’em up with this recipe,  it’s a panty dropper for sure.

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