Tag: Northeast BBQ

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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Drummies on the Green EI Code @WeberGrills SS Performer for our lobstermen @CaptJoeLobster #GloucesterMA

Posted on by Joey Ciaramitaro

20160711_110235-01.jpegDusted with some Lowry’s Chipolte Cinnamon Rub and then cooked indirect high heat on the Weber SS performer for about 40 minutes, coating with Sweet Baby ray’s BBQ Sauce ten minutes before pulling them off. They didn’t suck.
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#Ribs day @CaptJoeLobster #GloucesterMA on the @webergrills kettle #bbq

Posted on by Joey Ciaramitaro

Pork Ribs Twice In One Week?  When they’re that good, sometimes you gotta double up just to make sure you weren’t dreaming…

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The Ultra Portable @STOKGrills Tourist Grill Set Up Demo With Barry

Posted on by Joey Ciaramitaro

Innovative? Yep!
Compact and Ultra Portable? Yep!
Effective? Double Yep!
The STOK a Tourist a Grill proved to be the perfect compact grill for tailgating during the 3rd of July Horribles Parade!

@WeberGrills EI Code Restoration Update 7/2/16

Posted on by Joey Ciaramitaro

The ash catcher assembly had a bit of a droop in the back so one of my fishermen had some shark fishing stainless steel 175lb leader wire so we snugged it up tight.

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I may invest in a dremel tool with a buffer attachment and hit the ash catcher with some polish. Anyone have a recommendation for a certain type brand? Sears had some sets for sale.

She’s pretty secure now.

@WeberGrills EI Code Performer Restoration Project Update 7/1/16

Posted on by Joey Ciaramitaro

What a nice surprise when I got to the dock this morning.
4:30AM and Joey Ciolino dropped off the frame,  put together.

He used brackets and I think these are called sheet metal screws to firm it up and then he spray painted over them with black.  I had to really look to even notice because it blended in.  To A Weber Grillfella it would be obvious if you were focusing your attention at the base of the grill but I don’t think 99% of the population would think it was anything but standard.  Its really solid with the threaded rod and the brackets.

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Next to get cleaning, a combination of scotchbrite pads, steel wool, water, dishwashing detergent and elbow grease.
Lots of surface dirt and stains.  Most came out.

Before-
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I think I’ll pick up a bristled brush to scrub the grey plastic handles.  The little grooves are tough to get into to clean.

After-

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Check Out This Cool “Queen Hibachi Japan”Cast Iron Hibachi That Brother In Law Barry Found

Posted on by Joey Ciaramitaro

Gotta season Up Those Grates! This Would Be A Lot of Fun To Cook On!
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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!

@WeberGrills Green EI Code Performer Restore Update 6/26

Posted on by Joey Ciaramitaro

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Setting up to be able to work upright

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The plan-

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First need to remove the rusted off bolts that secured the Performer’s horizontal cross brace square tubes.  Sprayed them with WD-40, put a vice grip on the rusted bolt and another on the nut and with a little pressure they snapped right off, all four of them.

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A photo to remember exactly where the Gas assist tank holder goes before I disassemble it.

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For anyone that wold rather replace the bolts with more original starnuts and a bolt, the one that came on the Performer originally is 2 inches.

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As I decided to run a threaded rod all the way through the square cross-brace tube and the holes where the bolts I removed was located and then cap the rod off with an acorn nut.  Here was the hardware from Ace Hometown Hardware store, Gloucester MA.

4 acorn nuts, 8 nuts to secure the washers inside the square tube and 4 washers which were the diameter of the inside of the tube to hold it in place.

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So I get to the last nut, 8th out of 8, 7 went on flawlessly and were all adjusted to right where I wanted them on the threaded rod.  Wouldn’t you know that last nut wouldn’t go on.  So I put the vice grips to it and it wasn’t til I got about an inch on that I realized that I stripped the thread and there would be no way the acorn nut would screw on.  So back to the hardware store for a new rod and a three extra nuts (for insurance).  the rod was only $2.39 at the Building Center Gloucester MA. I needed two nuts to finish securing the bottom of the frame.  I could only get two of them on and I wasn’t about to strip another rod so I’ll have to wait til i get out of work to get a nut that fits.  The nuts must be mixed with different threads.  Driving me nuts.

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So here it is, installed.  I used one of the original washers from the Performer just before the acorn nut.  On the other side I had to cut off about an inch from the rod but now the frame is much more stable.  Hopefully I get out of work in time to grab another nut to finish off this part of the project.   Next up having my buddy Joe Ciolino tack weld the top part of the frame to the vertical supports on the bottom of the frame.

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So here she sits, uncleaned but with reattached horizontal cross tubes on the bottom of the frame (minus that one damn nut).

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Here she is- The EI Code Green SS @WeberGrills Performer With Gas Assist

Posted on by Joey Ciaramitaro

Everything works, I’m pretty sure all I need to do is tack the legs to the frame and it’s missing one of the casters. The bowl is in great shape. The charcoal bin is in great shape, the ash sweeps work well.

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