Technique for perfectly cooked steaks on the @WeberGrills Go-Anywhere

Perfect grill for reverse searing a couple strip steaks.

What I’ve learned in grilling steaks is that it’s not necessary to sear the fuck out of them right from the get go. In fact the steaks don’t have to be on the grates from start to finish. Best results having the coals to one side, vents half way open and let thick cut steaks come up to about 20 degrees from desired temp offset the coals then take the steak completely off the grill for at least five minutes. Open all the vents get the coals glowing and then place them back on the grill over the coals. Criss cross hash marks and probing with instant read thermometer til 5 degrees from desired temp. Rest again. Done perfectly.

Reverse Sear Tenderloin On The @pkgrills #pk360

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

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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

Christmas Eve Roast Recipe For The @PKGrills #PK360

It’s pretty straightforward.

Trim away any huge globs of visual fat.

Use some butchers twine to form up the roast so it is symmetrically circular by cinching up the twine.

Make slits every three inches or so on the roast and insert thinly sliced slivers of garlic.

Slather on some Worcestershire sauce, then a mix of coarse salt/restaurant grind black pepper/ garlic /sage/rosemary/thyme.

Let it sit on counter for an hour or so to get up close to room temp.

Put about a chimney full of unlit charcoal in the right hand side of the PK 360 liberally sprinkled with wood chips.  I used cherry.

Light about ten briquettes in the chimney and once glowing place them on one corner of the unlit charcoal.

Place some foil or foil trays under where your roast will sit.

Place remote thermometer probe and close the lid.

Once the temps climb to 200, close the top vent over the lit charcoal, leave the vent on the opposite side open.  Close the bottom vent under where the meat will be placed and leave the bottom vent under the coals about 2/3 open.

Place the meat opposite the coals, over the drip pan or foil, stick the meat thermometer probe in the thickest part of the roast.

You’re looking for 250 degree pit temp.  If it wants to run at 275- no problem, If it wants to run at 225, no problem.  Wherever it settles in that range, you’re good.

If you follow these directions you’ll have edge to edge pink meat with a nice crust.

When the internal temp gets to 117, pull it off and lightly wrap it in foil .

Open the lid so the remaining coals fire up and get a little orange glow going.

Place the roast back on the pit, but this time directly over the coals.

Pay close attention, you want a sear but not a burn.   About a minute and roll, then a minute and roll, til the roast is seared all around.

Once you get that sear all the way around place it on a tray and then loosely tent the foil around it.  You can keep it like that for a couple hours.  it will retain the meat.

Slice it and you’ll discover a perfectly cooked even pink edge to edge roast.

 

 

Ribeyes, Atomic Buffalo Turds and Smashed Red Bliss Potatoes On The @WeberGrills Crate and Barrel Dove Grey Performer

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Because I wanted to reverse sear the ribeyes, I pulled out the Upper deck Grill Grate, which is one of my favorite accessories for my Webers. The Upper Deck allowed me to cook the ABTs up above the Ribeyes and smashed potatos. It gives you an extra half a grate to cook on.  It’s made out of heavy gauge stainless steel and fits perfectly.  My review on the Upper Deck here

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It Was A @WeberGrills Kinda Day

The day started off cleaning a Black Stainless Steel First Generation Performer Up. She had quite a buildup of charcoal on the bowl but after a couple of hours of razor blade and steel wool she came out shining-

The afternoon brought about a walk around the Back Shore and Past The Wharf.  On this walk I’d taken dozens of times and at an old apartment house I’d driven past thousands and thousands of times was a neglected pretty rare Green 18 inch Weber One-Touch Premium. She’s in very rough shape.  Needing a new lid vent, a new handle(this one is melted), new charcoal and cooking grates and some serious deep cleaning. The frame and table are in very good shape though.  

I spotted her on the walk but was not going to be stopping as I was with my beautiful Kate. 

Later that evening I knocked on the door and asked if it was for sale. It had probable been sitting there untouched for years. We came to an agreement and she’s now in my care. 

Getting home I unloaded the Green One-Touch Premium and pulled the Dove Grey Special Edition Crate and Barrel 2nd Generation Performer around front smoke the Atomic Buffalo Turd Stuffed Avocados that Kate prepared and reverse sear a NY Strip Steak. Both were elegant.  Stuffing avocados and smoking them is my new favorite thing to grill. 

Here’s the stuffing recipe from Kate-

“I didn’t follow a specific recipe. Ive made jalapeño popper dip in the past and just tossed the same ingredients in a bowl. Cream cheese (at room temp) maybe 1/2 cup. TBS of mayo and sour cream. Some shredded cheese, tsp of grated parm, chopped bacon and jalapeños. Mix and spoon on top of avacado. I topped it with a sprinkle or panko crumbs and a little more bacon. 

Next time, I’ll add more mix to it- so double of everything. There was a lot of avacado vs popper mix.”


A very Weber day… 

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 –

The @WeberGrills One-Touch Platinum Got The Call For The Reverse Sear Gorgonzola/ Roasted Red Pepper/ Pepperoncini Stuffed Ribeye

First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.

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Chop up some roasted red peppers and pepperoncini and add your favorite seasoning.  I used Montreal seasoning, you can use whatever you like.

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Stuff it with that yummy gorgonzola and then add the peppers.

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A couple of wooden skewers to seal the pocket.  It’s a good idea to soak the skewers in water for a bit so they’re less likely to burn when we sear the steaks.

After sealing the pocket a rub with EVOO and then Montreal Steak Seasoninng.

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A full chimney of coals into the charcoal basket on one side of the kettle with a chunk of pecan for smoke.  Next place the steak on the other side of the kettle  for indirect cooking.  It will absorb some nice smoke flavoring and slowly climb internal temps.

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Once the steak hits an internal of 110, place it directly over the coals for about a minute on each side, enough to produce some nice hash marks.

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Talk about a flavor packed steak.

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