I had a pretty rough day yesterday with a busted up back and an early 3:45AM start at the dock. It was broken up with a visit around noon from a couple of fellas from my local crew, James and Craig (both kettle fanatics as well) with a pristine never used before @WeberGrills Firepit with wooden handles which is an incredibly generous rare gift.
Then the day went on and my back was screaming at me, felt like someone literally took a sledgehammer and wacked me in my lower back. Only thing, it’s just my cousin and I down here at teh dock and we still needed to offload a shitload of lobsters. this means having to lift 130 lb crates all afternoon and late evening. Most days we get out by 6 but we had a couple guys stay out til 7:30. I just kept telling myself to bear down and eventually it would be over and I could hit it with the Theragesic and heating pad, just needed to get through a couple more hours.
Pull into the driveway at 8Pm and under the deck is a Weber Grills box which was the size I know is for a 22 inch grill. I had NO IDEA where it came from but it was really dark and I had to turn my cellphone light on to hold it up to the box only to realize it was an IVORY Mastertouch Limited edition that you can only get in Canada and a few European Countries. I’d been pining for this grill ever since it was released, it is so damn classy.
The packing slip listed my good friend from the Kettle Club @JEBIV (Joe Ball) from Doraville GA who Kate and I had the pleasure of having over the house this past summer when they were in town.
I immediately messaged Joe imploring him to tell me who was behind this and if it was him that that was an over the top gesture. He simply said “You get one clue- WKC” and the words ‘pay it forward’ had been mentioned.
The www.weberkettleclub.com members are a very special breed. I’ve been around the internet an online message forums since the start of the internet. I’ve been involved with dozens of them actively. NEVER HAVE I WITNESSED THE CAMARADERIE AND GENEROSITY THAT EXISTS ON THE WKC Check out the WKC Forums here
So here I sit unable to personally thank the specific people that were involved in buying the grill and having it shipped to me, just speechless.
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-
Fellow Northeast Weber Kettle Club friend @Azogas agreed to agent this grill for me in Upstate NY.
I’m going all in on the restore and will make it my daily driver at the dock.
She’s gorgeous don’t you think?
Very rare True Grey Upside Down L Code 1989. Look on the lid vent to determine what year your Weber Kettle was produced. Weber Kettle Club has a chart with all the codes that can be found here
There is a little surface rust that I’m confident will come off. needs a new triangle, wheels, handles for sure. This will be a labor of love restoration.
Take a good look at that bowl. I’ll make it shine with some elbow grease, steel wool and a razor scraper.
It will be a couple of weeks before Al makes the trip to Gloucester from Upstate NY but I’ll keep you all posted on the restoration.
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.
First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.
Chop up some roasted red peppers and pepperoncini and add your favorite seasoning. I used Montreal seasoning, you can use whatever you like.
Stuff it with that yummy gorgonzola and then add the peppers.
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.
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.
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.
Talk about a flavor packed steak.
So when I picked up the Green DT Code OTP a couple of weeks ago the seller had a SJG that was dusty and sitting off in the corner of his garage. I made an offer and picked that up too. Finally got around to cleaning it up and decided to try a cook I’d normally do on a 22. Wanted to see how many chicken wings and ABTs I could get on a 13 inch SJ Grate. As it turns out, using a brick to separate the coals from the cooking area I got 5 wings and 4 ABTs.
Chicken wings throw a lot of fat which can make a mess of your kettle bowl. I’ve started to line the bowl with aluminum foil, being sure not to cover the vents to make for an easy clean up. I also wanted to get as many lit coals as I could into the Smokey Joe but wanted them banked to one side because we want a lot of high indirect heat. If we place the chicken wings over the coals we’ll end up with burn skin (not good).
In this picture you can see how the brick keeps the coals on the left side of the kettle. we will be placing the ABTs and Wings on the opposite side of the coals.
The wings were done internally but I put them directly over the coals for a couple minutes to crisp up the skin.
Done. Plated on my finest china.
The Smokey Joe Gold is for sale for $20 if anyone wants it. I already have a Smokey Joe. They sell for $40 and this one is in great shape as you can see.
First To Butterfly The Flank Steak with the grain.
Try to get it squared off when split open and laid out.
Season with whatever you’d like, I used Montreal Steak seasoning.
Next add Feta (you can use other cheeses like goat cheese if you prefer). leave a little margin around the edges without stuffing ingredients.
Add sliced roasted red peppers and pepperoncini.
Next Prosciutto di Parma
Roll tightly and secure with butchers string.
Season the outside. here I used Italian herb seasoning.
Check back for more updates.
Once grill was 350 degrees at grate temp I seared the stuffed flank steak, rolling every couple of minutes until each side had color.
Next place foil down on the charcoal grate under where we will place the stuffed flank steak, moving the roll offset the coals. We will close the lid, place a couple of chunks of apple wood over the coals for smoke and wait til she hits 130 internal to pull it off.
The Money Shot-
Rubbed Chuck roast with Worcestershire sauce and Trader Joe’s coffee and garlic rub.
Cut up red onion, orange and green bell peppers, garlic and added beef broth and more Worcestershire sauce to the tin that is laced under the Chuck on the grill.
Set up grill using snake method and have tray with veggies and beef broth under to collect drippings. Pit temp 265.
I paid $10 more for mine that I’ve got all sealed up in it’s original packaging. $48.94 is a bargain for one of the coolest color Smokey Joe’s ever offered in the States.
Check it out at this link
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.