The 2009 @WeberGrills Performer Clean Up and First Cook #BBQ

First to scrape ‘er down with the razor blade
Before-wp-1459014319500.jpg

wp-1459456288153.jpgwp-1459456316077.jpg

wp-1459456267959.jpg

She was in pretty decent shape to begin with but the blacks were faded, there was cobwebs and the bowl, lid and ash pan were all encrusted in crud.

After a good scrape with the razor and scrub with the extra fine steel wool-

wp-1459456325701.jpgwp-1459456350165.jpgwp-1459458870935.jpg

Next to clean all the black trim including legs, wire grate shelf on the bottom and charcoal basket and then apply Back To Black to restore the original deep black luster.

wp-1459456344394.jpg

wp-1459460415386.jpgwp-1459456358938.jpgwp-1459456371648.jpg

All the aluminum was scrubbed with the extra fine steel wool as well.  I didn’t spend any time on the thermostatic table as it will be replaced with a newer metal style Performer table when it arrives.

Fired up the gas assist to light a chimney of charcoal. It was nice to not have to use paper or lighter cubes to get the chimney going.  Just placed it on top of the gas assist tube filled up the chimney and let it light the coals. After about three minutes the gas assist was turned off and the chimney dud the rest of the work.  Dumped the chimney into the Weber charcoal baskets and put them in the center.

wp-1459458875803.jpgwp-1459460418911.jpg

The grates that came with the Performer were already in decent shape but I gave them a quick scrub and oiled them down with Peanut oil before placing the rubbed chicken tenderloins offset the coal baskets around the perimeter of the bowl. Placed a small chunk of mesquite in the center for smoke.

When they hit 165 internal they got pulled off to eat.

wp-1459460422327.jpg

Waiting for the new style metal table to be delivered tomorrow and handle from Brian😀

 

Chicken Wings on the @WeberGrills Original Kettle Using Weber Charcoal Baskets and cooking offset is a crowd pleaser 100% of the time!

wings

Live Smoking- #Beef #Ribs Hit The Freshly Refurbished 2008 @webergrills One Touch Gold Kettle at 5:20AM @CaptJoeLobster #GloucesterMA #BBQ

4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.

wp-1458902420929.jpg

Outside conditions 39 degrees with a light drizzle.

I’m trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-

3 tbsp restaurant grind black pepper

1 tbsp onion powder

1 tbsp sugar

2 tsp granulated garlic

2 tsp ancho powder

1 tsp cayenne powder

At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.

First a light slather of yellow mustard for the rub adhesive and then  I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before).  Once the salt was on I shook on the rub using the sugar shaker.

wp-1458902428244.jpgwp-1458902435088.jpgwp-1458902440139.jpg

5:20AM Ribs Hit The Kettle-

wp-1458903241472.jpgwp-1458903246265.jpg

6:57 Update: Temps have fluctuated from 250- 325.  I’m not sweating the temps, they’ll be done when they’re done.

9:40AM.  Probably the first time ever that I didn’t lift the lid once start to finish.  The temps within the first hour varied from 250-325 but after exactly two adjustments she settled into a much tighter range of 270-289.

wp-1458916863487.jpgwp-1458916868366.jpgwp-1458916872535.jpg

They were fantastic but probably could have benefited for spritzing at 20 minute intervals during the final hour.  I also will absolutely use this rub again as they had a much better pepper/salt flavor.

 

 

 

Restoring The 2008 @WeberGrills Kettle That Matt Ring Gave Me Last Spring

Between this 2008 Weber One Touch Gold and the Smokey Joe Silver I cooked at least 6 times a week all spring/summer/fall of 2015.  They were both long overdue for a thorough cleaning and restoration.  The good thing about Weber kettles is that their finish is so durable, even the worst crud build up and nastiest looking grills can be restored with a little elbow grease and a few inexpensive supplies.

Following the guides from The Weber Kettle Club I picked up a cheap razor scraper that came with 10 extra razor blades and some extra fine #0000 steel wool.  A small flathead screwdriver helped get bits of gunk out of some tiny tough spots.

In Honor Of St Patrick’s Day- Corned Beef Brisket Point Guest Post From Bill O’Connor of www.northshorekid.com @kidns

Bill writes-

Hey Joe,

With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket.  $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.

IMG_5324

Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.

IMG_5328IMG_5332

Low and slow is the way to go.  Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.

IMG_5338

Beef is pulled at ~165-170° internal temp.

IMG_5340

Bark.

IMG_5341.jpg

Yep.

IMG_5350

Wrapped plastic over foil – try it. Rest for at least an hour.

IMG_5359

Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.

IMG_5357

End cut.

IMG_5362.jpg

Money.

IMG_5361

 

 

 

 

Who Says You Can’t BBQ In The Snow- Burnt Ends On The #@WeberGrills Original Kettle Premium @CaptJoeLobster

Who’s gonna let a little snow stop them from manning the pit?  Not this guy!

A Snowy Owl stopped by to check out the action-

wp-1451490279662.jpg

Starting out-

20151230_092103-01.jpeg

The set-up

20151230_093135-01.jpeg

Country style boneless pork ribs hit the kettle.  I used hickory chunks and cherry chips, charcoal set up- snake method and tossed the water pan from the Western Mountain Smoker to keep the ribs from getting dried out.

20151230_101852_hdr-01.jpeg

Once they hit 150 internal I pulled them off, cut them up into cubes and reapplied the rub.  Melted a stick of butter and mixed it with Texas Pete hot sauce and coated them before I reapplied the rub.

20151230_113536-01.jpeg20151230_114134-01.jpeg

Back on the kettle-

20151230_124103-01.jpeg

Basted with bbq sauce and put into tin tray to cover with bbq sauce and let the sauce set a little.

20151230_133959-01.jpeg

Finto!

 

Rolling Fatties On The @WeberGrills Original Kettle #BBQ

Made a Bacon Weave On A Piece Of Tin Foil Doubled Over

2015-07-20 09.40.24

Slapped The Ground pork straight From The Package At Stop and Shop Onto The Middle Of The Bacon Weave and Flattened It Out a Bit

2015-07-20 09.41.52

Added Some Sweet Onion And Jalepeno Slivers

2015-07-20 09.43.39

Next Up Some Three Cheese Blend And A Little Rub

2015-07-20 09.45.26

Roll That Fatty Up And Form It With Your Hands (None of This Is Rocket Science BTW)

2015-07-20 09.55.10

Add More Rub

2015-07-20 10.10.20

Set Up The Grill For Offset Cooking. A Chimney Full Of Coals All On One Side Unlit, Half A Chimney That Are Gray and Going On Top, Vents Half Way Closed. – This Is To Cook Low And Slow.

That’s Where I’m At Right Now. Check Back In A Couple Hours…

11:20AM Update:
Chugging along nicely
image
12:25PM Update

The results :
image

image

image