Easy @WeberGrills Charcoal Go-Anywhere Cleanup Using An Old Cooler and Electric Water Kettle

Video demo here

If you are interested in my Weber Go-anywhere top vent mod you can check it out here, along with a parts list.

Also a super simple mod that I highly recommend is a cut stainless grate mod for the Charcoal Go-Anywhere which you can see here

Before

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Using an old beat up Igloo cooler, I disassembled the grill and put the wood handle aside and then tossed all the parts in the cooler with some warm water and dish soap.

Then heated up more water in the electric water kettle and poured that it and shook it all up to coat the lid and vents and legs with the soapy hot water.

Placed the lid on and let it sit for twenty minutes and then went back to it and used a piece of fine steel wool to scrub her down using the soapy hot water.

Even though the grill started out caked up with dirt and gristle the technique loosened up everything to make light work of it.

I highly recommend this method.  If you don’t have an old beater cooler laying around to use, there are usually tons of them for sale on Facebook marketplace.  You should be able to find one for under $10.

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@WeberGrills Char-Q Snake Method Pork Shoulder Cook/Test

The Weber Char-Q was only produced for 3 years between 2008-2011.

It’s a well built charcoal grill with porcelain coated grates and a cast aluminum body.

Because of it’s funky bottom vent I wan’t sure if I would be able to hold steady temps under 300 degrees.

Using the snake method it proved to be an excellent smoker holding temps under 300 the entire time with barely any vent adjustments and it barely used any charcoal.

Watch the video to see how it performed and the grill set-up to achieve pit temps between 230-290 throughout the cook without having to fuss with the vents much..

Uhmmmm, @CaptJoeLobster Topped Steak Cooked Cooked On Vintage Hibachi Drizzled with Butter and Finished With Cape Ann Sea Salt Rosemary & Black Pepper

It had to be done.

Assemble the best ingredients known to mankind, cook it on a vintage cast iron hibachi using lump charcoal.

Finish with Cape Ann Sea Salt Co. Rosemary and Black Pepper Flake Sea Salt.

Lobster from Captain Joe & Sons Lobster.

Check out the video-

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Lunch at the dock @biancosausage sausage, pepper and onions and fried potato crisps on the @lodgecastiron Sportsman

 

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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.

 

 

Avocado stuffed with crabmeat topped with panko on the @PKGrills #PK360

For more from my BBQ Blog visit http://www.northeastbbq.com

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Quality Grill Parts Heavy Duty Stainless GrateThe @WeberGrills Smokey Mountain Smoker and Weber Rib Rack Review

After purchasing the Quality Grill Parts Heavy Duty Stainless Charcoal Baskets I was so impressed with how well they were built and the quality of the material I wanted to upgrade the grates on my 18.5 inch Weber Smokey Mountain Smoker.

I planned to cook up four racks of pork ribs for yesterday’s Pats/Texans playoff game.

Only problem was that fitting four slabs of spare ribs on an 18 inch WSM I was going to need to use a rib rack. The Weber Rib Rack for $12.99 is a nice value, purchase here.   It’s well built and designed.  The slots are spaced enough apart that the ribs don’t lean up against each other.  When comparing them to the Char Broil ones they both had nice builds but the Char Broil one had six slots instead of five which would have placed the ribs closer together and if the ribs are leaning up against each other they won’t develop bark where they touch.

Trimmed the spare ribs into St Louis cuts which basically squares them up.

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The Quality Grill Parts  Heavy Duty Grate for 18.5 inch Weber Smokey Mountain did not disappoint in terms of quality compared the the charcoal baskets I bought from the company.  Same over built, high quality 304 stainless construction.  Comparing the build to the grates that come with the WSM it’s night and day.  They cost $40 on Amazon- purchase here

Check out the short video review here-

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Here are some comparison photos between the Quality Grill Parts 18.5 Heavy Duty Grate and the Stock Weber Unit-

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Here are the ribs on the new grate and racks-

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OMG @WeberGrills Wedgewood Blue <3

They don’t sell these in the States.  They were sold in Iceland, Germany and Dubai in 2012 from what I can tell.

OMG I’m in love.  The Official Weber model number is Weber One Touch Premium 1358204

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Here’s the box and model number for the Wedgewood Smokey Joe-1128999

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For sale in Germany? Here’s the link

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