Before-
After Three Hours Of Scubbing-
Blue 22 Inch @WeberGrills One Touch Premium Cleaned Up Nicely
Before-
After Three Hours Of Scubbing-
Tag: Northeast BBQ
Pork Ribs On The @WeberGrills Performer
First Low and Slow Session On The @PKGrills #PK360 Chuckie For Pulled Beef Sliders
Set up for my first low and slow session on the @pkgrills #pk360 A four lb #chuckroast for pulled beef sliders. Filled right side of the pit with unlit charcoal then added 12 ashed over lit coals in the top right corner of the pile. Cherry wood for smoke. Chuckie hit the cooking grate at 250 degrees. Foil pan underneath. Will wrap when internal temp hits 170. Will pull off when roast is fork tender to pull.
Here are the vent settings for the low and slow 250 degree grate temp-
Bottom left vent closed completely. Bottom right vent open half way. Top right vent closed completely. Top left vent (above the meat) closed half way.
@WeberGrills Blue Performer Build
Virgin never used, out of production, rare, out of the box Blue Bowl from Foster’s Grill Store. New ash sweeps, metal table, custom blond oak handle, new grate, third generation frame.
She’s shaping up to be a beauty-
#Chocolate Covered Bacon On The @PKGrills #PK360
First we set up the PK 360 for indirect heat to cook the bacon using cherry wood for smoke. Line the grill with tin foil for easy clean up.
Once the bacon is done place it on a plate with paper towels to take away excess bacon grease. Melt semi-sweet chocolate by placing a glass bowl over a steaming pot of water and on medium-low heat.
Once chocolate is melted place a sheet of wax paper on a cookie sheet. Using three different toppings- Himalayan Salt, Maple Pepper and Sweet Maple Seasoning.
The bacon will be delicate so the best way to apply it is to lay it against the side of the bowl, get a god glob of chocolate on the spoon and then let it drop down onto the side of the bacon strip. Turn and do the same on the other side.
Place on the wax paper and lightly sprinkle the seasonings on the chocolate covered bacon.
Then place in the fridge to help set up.
Italian Breadcrumb (Muddica) Porkchops and Hasselbeck Potatos Stuffed With Bacon and Topped With Shredded Mexican Cheese
Simple pat dry the pork with a paper towel, coat with EVOO and then cover with muddica.
Put two potatos in the microwave for 9 minutes to soften them up. They will be hot when you take them out so use an oven mitt to handle.
Place a pencil on both sides of the potato and slice down making 1/8th inch cuts, then slice pieces of bacon to put in between the slits. Then a light dash of your favorite BBQ rub-
Cook indirect of the coals high heat for about 35 minutes- vents wide open til the bacon crisps up, then add generous amounts of shredded Mexican cheese blend, cover the grill for a couple minutes to let that cheese melt in-
Pork cooked directly over the coals-
.
Panko Encrusted Merluzzi On The @WeberGrills Performer
Very simple. Scale, de-head,de-head,clean out the guts. Pat dry. Coat with EVOO. Roll in panko.
Set up the grill for high indirect heat.
Let grill heat up and place merluzzi offset the coal. Cook for about 35-40 minutes or untill crumbs are golden brown and fish is flakey.
Jiggle time…
Keeping It Simple- Salt-Pepper-Garlic
After Six Hours In The Smoke At 250
Smoked Rib Roast On The @webergrills Simpson’s 22
Bought a standing rib roast at East Gloucester Stop and Shop on sale and removed the ribs and trimmed her up-
Rubbed it down with Olive Oil and rubbed with Rosemary and Garlic and then some Montreal Steak Seasoning. Tied the roast with butchers twine to get it uniformly cylindrical in shape and wrapped in saran wrap and put in the fridge for a couple hours-
Set up the Simpson’s 22 with the snake method using cherry and pecan wood (thanks @JEBIV). I also rubbed the removed Beef rib and tossed it on along side the Roast.
Once it hit 120 internal gave it a little sear rotating it over the coals.
Brought it up to 124 and wrapped it in foil for an hour while the woman of the house prepared some potatoes.
Deliciousness
Pink edge to edge –
How To Smoke A Corned Beef Brisket Point On The @WeberGrills One-Touch Premium
I’m all about value, and when Stop and Shop East Gloucester had Corned Beef Brisket for $1.67/ lb I had to pick one up just on principal alone. I’d never cooked one but it just might be about the easiest thing I’ve ever smoked.
Took it out of the package, trimmed up any really thick globs of fat and patted it dry with paper towels, then applied Black Pepper all over.
Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.
Cooked between 235-300 til it reached 195 internal.
Wrapped in foil and let rest for an hour.
Sliced thin for sandwiches.
Piled on a bun with some spicy mustard. Easy and delicious. I won’t pass on a deal like that again.
Northeast BBQ 