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.
Very simple. Trim excess fat off the roast.
Rub down with EVOO.
Sprinkle on the John Henry’s East Texas Brisket Rub (you can use any rub you’d like)
Set up the kettle using the snake method.
Cherry Chips and apple wood for smoke.
Cook offset the coals til 125 internal temp.
Remove temp probe and sear directly over the coals just to get a little color and caramelizing.
Let rest for 5 minutes minimum.
Slice thin and enjoy!
The 1978 Vintage Red Metal Bowl Handle Weber Kettle Just Like The One I Drove Two Hours To Buy Last Week In An old School Commercial.
Here’s mine. I still haven’t had a chance to clean her up but with a little elbow grease she’ll be looking close to looking new.
We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days. I figure since the deer meat is so lean we gotta add some fat in there somehow. Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.
I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.
First core out the top of an onion, make some slits inside and stuff some bacon in the top. Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.
After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.
Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes. Closed the lid and then pulled everything off at the same time to eat.
I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding. A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor. That and the smokey flavor from the apple wood and charcoal- a total winner meal.
We’ll be smoking some South Rockport Woods deer. I hear they’re particularly delicious.
As you can see from the photo, there’s not a lot of fat in deer meat so the plan is to smoke it between 225-250 degrees until it reaches 135 degrees internally. But first we’re going to marinate it to tenderize and break down some of the connective tissue and add as much moisture to the venison as possible.
what better marinade to use than The Spiedie sauce that Friends Jimmy and Pat Dalpiaz brought from Upstate New York. Spiedie marinade is special to the Greater Binghamton NY area. So special that they have a Spiedie festival every year to celebrate all type of meats cooked with the Special Spiedie marinade.
Gonna let it marinade for over 24 hours.
Pat and Jimmy tell me the Lupos brand is the original and the standard.
Hit the leftover mashed potatos and meatloaf with smoke for about a half hour in the Lodge Cast Iron Skillet with some charcoal and mesquite wood for smoke. when the edges just start to brown up, drizzle a little Sweet Baby Rays BBQ Sauce and Shredded Cheddar and let it all melt on in there. A winner for sure.
The same treatment is great for leftover pizza as well-let it crisp up a bit and then hit it with the Sweet Baby Rays and let it go for another ten minutes or so. Yummy!
10/16/16 The subject:
Condition: lots of rust on the legs/triangle. Missing ash sweeps rusted in ash sweep bolt. White paint dots on the faded lid. Usual cruddy bowl. Missing handle. Rusted/oxidized lid vent. Missing ash pan.
Tackle the bowl with dish soap/water razor scraper/steel wool/sponge/paper towels.
Next, what’s left of the old ash sweep system is rusted in place. Break out the oscillating tool and cut off the bottom nubs that went through and it broke free.
Now it’s time to clean the bottom of the bowl using the razor scraper/steel wool.
Having the legs removed start sanding them with 150 grit sandpaper using long strokes just as is advised in the Weber Kettle Club restoration guide, and then moving up to 250 and then finishing with steel wool and then polishing.
Legs and triangle before-
A finished leg on the left and an unfinished on the right-
Once the legs were cleaned up and polished it was time to install the new one touch ash sweeps which we conveniently picked up at Fosters Grill Center on Eastern Ave (an authorized Weber Dealer). Check out how nice that bowl cleaned up-
Next to attack the oxidized/rusted lid vent with the steel wool. Before and after-
The new ash pan (also purchased at Fosters is installed and she is ready to rip!
First cook chicken wings!
Before and after, I think she cleaned up nice!
Once again thanks to advice from members at The Weber Kettle Club for their advice and input on this restoration!