Set up the kettle for snake method cooking where we light about a dozen briquettes and once they are going we put them on the start of the fuse or snake and let the coals work their way around the bowl for a low and slow cook rather than what you’d do with a steak, searing it directly over high heat.
To prepare the roasts, I slathered them with EVOO and cut six slits in the top of each roast, inserting cloves of garlic. Then a generous rubbing of Montreal steak seasoning all over. Placing the roasts over tin pans to collect the drippings for gravy offset of the coals and also adding about a cup of water to each pan to keep a moist cooking environment inside the kettle.
Apple chunks and cherry wood chips for smoke. Key is the temperature probes that will tell us the temp inside the kettle and more importantly the temps inside each roast. We’re looking to cook at a grate temp about 275 degrees and pull the roasts off when they hit 125 internally for a nice rare roast.
The Roasts Go on at 9:49AM:
Haven’t had to adjust the vents once, this is because of the snake method. Only so many coals are going at a time as it works it’s way around the bowl. For this cook 95% of the time grate temp was between 264-279.
We’re starting to get some nice color at this point but we’ve got a ways to go.
12:27 We’ve got the temps right where we want them and she’s looking spectacular-
At this point we take out the temp probes and give each roast a slow roll directly over the coals to firm up that outer bark ring and then onto the platter under a very loose foil tent.
Let it rest for an hour and collected any of the juices that ran out for the gravy. Just what we were looking for- edge to edge pink! No gray outer ring. A perfectly even cook.
This is a really easy cook. Just follow the pictures above and you can do this easily too.
Letting the tuna marinade in the soy/ginger/sesame/red pepper flake mixture for a couple of hours before smoking them between 175-225 for a couple of hours.
So she’s in pretty good shape other than a ton of pollen and a dirty bowl. For the most part she simply needs a good douching.
Here’s how she looks at the start-
The bowl with some dishwashing liquid to loosen up the crud.-
Halfway cleaned with the razor blade scraper and a some super fine steel wool-
I’ll keep working the bowl, look for the updates today
Now to work the outside-
Need some Back to Black to brighten up the frame and wheels. When I first looked at the table it looked like it was badly stained but much of the dark marks that were visible wiped right off.
Chicken thighs/ smashed red bliss potatoes using the Upper Deck for increased offset cooking space.
Started out with full charcoal baskets and let the charcoal get going pretty good. Put a sear on the pork on all sides and then covered the pork tenderloins with Chef G’s Bacon Marmalade. Let it firm up and then pulled the loins off, wrapped in foil for ten minutes to let the juices redistribute within the meat and then sliced them for some sheer heaven.
Thanks Chef G-
Check Out Chef G’s Facebook page for more info–
Ingredients, 3 medium russet potatos, four thick cut strips of bacon, some shredded three cheese Mexican blend, canola oil, coarse salt, cracked black pepper, your favorite BBQ rub, sour cream and chopped scallions (optional).
First you select some medium sized russet potatos and pierce them with a fork about three times on opposing sides of the potato. Then toss ’em in the microwave for 3 and a half minutes to soften them up. Let them cool a bit so you can slice them into just under a quarter inch discs.
Coat with canola, peanut or olive oil, some coarse salt black pepper and if you have a little rub laying around give ’em a sprinkle of that too. If you use a cheap aluminum disposable pan you can use that to toss the potatos in the oil and seasonings and then put it aside for use after they crisp up on the grill.
Set up your charcoal in the middle of the kettle and get your coals glowing red before you arrange the potato discs on the outside perimeter of the grate so it is offset of the coals. I pretty much always use charcoal baskets so I can control where I want the charcoal. If cooking steaks I want high concentrated heat to sear so I’ll place my steaks directly over searing hot coals. But for this , we want the high heat to act as convection to crisp up the potato discs not burn them.
So after about 25-30 minutes offset along the perimeter of the grate they should be a golden crispy color like thick potato chips. You can also experiment with the thickness. I like a little beefier potato disc but you can make them thinner like chips.
Next take the pan that you tossed with the oil and seasonings and place the crisped up potato discs back in, it’s good if there’s a little residual oil in the bottom of the pan. Next cover with shredded Mexican cheese or really any kind of cheese you’d like, you can use cheddar or sprinkle some shaved Romano on there. Top with the bacon bits and close the lid for about five minutes to let that cheese melt in. After that you can serve with a side of sour cream, garnish with some chopped up scallions, the sky’s the limit. I cooked up some of Kate’s fantastic turkey burgers directly over the hot coals after spraying the grates with some non-stick spray while the potatos were in the aluminum pan offset the coals along side of the charcoal baskets.
Obviously I love BBQ cooking. I love the versatility and ease of using two kettles but if I were only going to own one it would have to be a Performer. That cart just makes everything so simple and convenient. Being able to rest your tray of prepped food of hold your remote thermometer sensor makes things so simple. When you factor in the gas assist for starting your coals, to me, it’s a no-brainer to go with a Performer.
When you consider the fact that unlike gas grills , a Weber Kettle can easily last you over 20 years with the bare minimum of care and you divide out the cost of ownership over all those years, I’d recommend you buy a Performer every time. It’s only a couple hundred more and when you think that you probably only get 5 years on average out of a gas grill, the Weber Performer Charcoal grill with gas-assist will outlast a gasser by 4 times as long.
Anyway here was my set-up for some pork ribs that went on at 7:41 AM to be ready for lunch!
Snake method charcoal set-up with apple chunks and cherry chips. Ribs slathered with frenches yellow mustard and then rubbed with the Paul Prudhomme rub. Wait til pit temps hit 225 and then toss the ribs on offset the coals. Then let er rip. The top vent wide open bottom vent wide open. Because we are using the snake method, only a portion of the coals are hot at a time as it works it’s way around the bowl.
Dusted 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.
Pork Ribs Twice In One Week? When they’re that good, sometimes you gotta double up just to make sure you weren’t dreaming…
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.
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.