Shrimp were on sale at East Gloucester Stop and Shop and I was in the mood for something light after smashing down a decadent steak sandwich for lunch.
Kate whipped up a salad and I was in charge of the shrimp.
One of the things about grilling shrimp is you want them pretty dry like the way you want chicken so you can get that char on the outside without drying out the inside.
So I treat them the same way patting the meat (shrimp) dry with a paper towel while preparing the marinade.
The marinade? Very simple- a half a stick of buttah melted in the microwave, a couple of turns of EVOO, salt, pepper and three heads of minced garlic.
Mixed the marinade ingredients together and tossed the patted down shrimp in to soak for a bit.
Grill on high to preheat, grates seasoned with cooking spray and then to skewer the shrimp.
I like to raft the meat so it doesn’t spin on the skewers. This way when you flip them they flip all at once.
On Kate’s she asked for the Paul Prudhomme Blackened Fish Rub. I went with the McKormick’s Gruillmates Mesquite.
The Weber Q1200 is perfect for getting home from work and wanting to do a quick cook.
A couple of minutes per side and a garlic butter mop on each turn to keep them moist is all it took.
Kate mixed up a fantastic salad. I dressed it with Briannas Home Style Dressings Blush Wine Vinaigrette.
This is the seasoning we used for Kate’s –
Purchase here-Magic Seasoning, Blackened Redfish Magic 24 oz
And my new go-to McCormick Grill Mates Grill Mates Mesquite Seasoning, 24 oz
First sauteed up some onions and set them aside.
Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.
Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.
Grill to 120 degrees internal for edge to edge rare steak.
When steaks are close to being done toast the brioche rolls with garlic butter.
Slice the steak thin and layer on the toasted bun.
Add a dollop of sriracha mayo and the sauteed onions.
Glorious. Living a mile away from your favorite beach is pretty sweet.
What makes it sweeter is hanging with some of your favorite people and cooking incredible food while your toes are still in the sand on that very same beach.
A little EVOO and Paul Prudhomme Blackened Fish Seasoning. Cook it up on the Lodge Cast Iron skillet , toast the taco shells and add Kate’s awesome homemade slaw, avocado crema or my sriracha mayo or all that!
The pick up and inspection:
While it was obvious the hibachi had never been used, there was a fair amount of surface rust on the cooking grid, cookbox and hardware that held everything together. The wood base was dusty and faded.
Further inspection and breaking down:
The thing rod that holds the wood handles to the cooking grid had the most surface rust but all the nuts came free after hitting them with the wire brush and steel wool. Same for the nuts that held the wood base to the cook box.
The tools used were steel wool, wire brush, abrasive sponge and a rag.
Started out hitting any and all surface rust with the small wire brush and then finish and get into the tight areas with the steel wool. The wood base which was dull and dusty had a nice wood grain that was exposed after cleaning with the extra fine steel wool. I was most anxious at this point to get a couple of coats of Tung Oil on it to see it come back to life. All the hardware benefited from the steel wool cleaning as well.
The surface rust on the cookbox made it look dull and after asking for advice on the excellent Facebook group “Cast Iron and Hibachi World” member Mike Clemons suggested washing with a scrub pad and Blue dishwashing detergent.
The base and handles get Tung oil:
The handles had what looked to be stain on them and the base looked untreated.
After scuffing off the dust with the steel wool and wiping off with a damp rag I applied a coating of Tung oil liberally with a rag to all the wood. after about five hours I applied a second coat which really brought out the grain. I plan to do at least two more coats or keep applying until the wood won’t take any more oil.
Lastly a light coat of vegetable oil
Before and after pics:
$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-
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
Links To Purchase and Read Reviews-
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.
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.
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.
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.
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.
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.
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).
Brown up the corned beef and you’re done-
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.
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.
Next mop your balls with a nice sweet BBQ rub. I happened to use Sweet Baby Rays, you use whatever you have on hand.
Close the lid again for about 5-7 minutes to let that sauce set up on your balls.
@craigkimberley and I both agreed, these will be on the menu for Superbowl.
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.