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.
Tag: Weber Smokey Mountain
Live Smoke: Mackerel On The @WeberGrills Kettle at www.northeastbbq.com
7:20AM Cleaned the mackerel by head and gutting them and then making cuts every 3/4 of an inch down each side of the fish so the marinade will penetrate.
Next patted them dry with paper towels and placed them in my go-to fish marinade-
soy/ginger/sesame seed/red pepper flakes.
I’ll let them sit in the marinade til 9:30 or so. Check back around 10 for the next update!
9:45 AM
Changed plans and opted for the Kettle as it was such a small cook. Set up the kettle for the snake method (arrange a fuse of coals around the perimeter so the coals act as a fuse with only so many coals going at once) looking for 225-250 degree grate temps.
Once it hit 200 I shut down the bottom vent to 3/4 closed and left the top vent wide open.
Placed the mackerel on offset of the coals.
First overnight cook on the @webergrills Smokey Mountain Smoker For Tomorrow’s #RedSox #Yankees Game
Started the coals on the Performer, set up the smoker using the minion method with Apple wood chunks and cherry chips. Dumped 12 lit coals into the center of the charcoal basket and let smoker climb to 200 before closing all three bottom vents 75% shut and leaving the top vent wide open.
Pork Butt hit the smoker around 8:50PM.
The temps will be monitored by the Maverick 733 remote thermometer. At 9:17PM the Grate temp is 261.
Update 4:00AM-
Woke to check temps on the smoker and she was cruising along at 223 grill grate temp. The butt internal temp at 190 degrees.
4:45AM Pork button internal temp is 196 degrees, she will be taken off the smoker, double wrapped in foil and placed in a cooler til game time when the internal temps hit 200. I haven’t opened the lid on the Weber Smokey Mountain once.
5:23AM after being on the @webergrills Smokey Mountain Smoker since 9PM as the night and the #Porkbutt is ready to rest.
#Pork Tenderloins With Chef G’s #Bacon Marmalade -A Little Pork On Pork Action Baby
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–
Live Smoke- Tuna Steaks On The @WeberGrills Smokey Mountain Smoker
5:29AM 6/28/16
One of my fishermen was kind enough to donate some tuna to the cause. -A simple soy/sesame/red pepper flake marinade overnight and now they are placed on the grates to dry for an hour or two.
7:00AM
Light eight briquettes in the chimney and set up the charcoal basket in the smoker using the snake method with cherry chips and mesquite chunks. The charcoal will slowly work its way around not having the entire basket of charcoal going at once will help keep the temps down. We are looking to smoke around 250 degrees.
The tuna is placed with small gaps in between so the smoke can come on up through hitting each piece of tuna. The Maverick 732 grate probe is placed and another probe for the internal temp of the tuna. We will look to bring the internal temp on the tuna to about 135 F.
8:35AM
130 degrees internal temp, Pulled the steaks off.
Done!
#Porkbutt hits the @webergrills Smokey Mountain Smoker Follow along at www.northeastbbq.com #bbq #bbqporn
Smoker has been running between 264 and 300.
Did not check the lid til 11:06, she’s looking niiiiice
She has stalled at 167 internal for about an hour or so. Gonna spritz her and open the vents a little, temps have settled in at grate level at 250.
The stall lasted just over a hour. Broke out at 1:15PM.
Just gonna kick back, drink a beer and let all that fat render down into succulence.
At 2:00PM she got double wrapped in foil and transported to the house where the oven was preheated for 275.
Temps started to climb slowly and at 4:15PM she hit 203 internal. A ten hour session! Wrapped the butt in a towel and placed it in a cooler to rest for an hour.
When we unwrapped her at 5:15PM the results were worth the wait-
Nephew BJ and BIL Barry as well as The Kimberley’s came over to enjoy some wings and pulled pork.
It was a Sweet Baby Ray’s kinda day-
Nephew BJ approves
Pulled-
Sauced-
This is happening! Pork butts on the @WeberGrills Smokey Mountain Smoker In The Snow
Follow along live at http://www.northeastbbq.com
Had to shovel out the smoker but the show must go on.
5 lb pork butt.
Rubbed down with EVOO and my go-to Paul Prudhomme Blackened magic rub.
Smoker at 276- butts hit the Weber Smokey Mountain Smoker at 7:20AM
Two hours in and she is developing some nice color- smoker running between 266 and 315. Internal temp 132. It was looking a little dry so I added some warm water to the water pan and spritzed the butts with a mixture of honey, tabasco, apple cider vinegar, worcestershire, and ketchup.
12:00PM Update Pit temps started to recede under 260 degrees despite all bottom vents being wide open so I fired up a half a chimney of briquettes and added them through the smoker fuel door. Internal temp 160. Also spritzed again with the liquid mixture to build flavors and bark. Looking good. Don’t think I’m going to foil them.
1:20PM She broke out of the stall. 170 internal and has a nice bark forming.
1:50PM Pulled The Butts Off and Wrapped Them To bring to Sista Felicia’s. Wrapped in foil and tossed them in a cooler to transport and will finish in her oven
Brought butts to my sisters and tossed them in my sister’s oven til 195.
Pulled them out and rested for a half hour. Couldn’t resist ripping off a hunk of burnt ends
Holy Crap I Can’t Believe I Promised Everyone Smoked #Ribs In A Snowstorm Live Blog
All month long I’ve been looking forward to the first Patriots playoff game to smoke up some ribs for the crew. Babyback ribs were on sale so I picked up three racks and looked at the forecast yesterday which said the rain and snow was supposed to stop between noon and 2pm today.
Well fast forward to today and there’s no rain at all, instead it’s a full on sideways huge wind snowstorm.
Not to be deterred by the weather we forge ahead!
Babybacks were on sale at Stop and Shop yesterday but they didn’t have them in yet and would be frozen so I went to Market Basket, paid a little more from them but they were in the case unfrozen.
Took the ribs out of the cryovac and gave them a thorough rinse.
Next piercing the sinewy membrane on the bone side of the ribs and peeled off the membrane. This is not difficult at all. just carefully slide your knife under the membrane til you get to the other side and once you have enough lifted away from the meat take a paper towel to help you grip the membrane and pull it away from the rib. It may take one or two trys to get it all off but this step should not intimidate you. It’s alot easier than it looks.
Once the membrane is off pat the ribs down with a paper towel to get them dry of any excess moisture from when you washed them.
Next slather a small amount of yellow mustard on the ribs which is used to help adhere the rub to the ribs. You won’t taste the yellow mustard it’s simply used to aid in adhering the rub so there’s no need to go out and purchase some fancy expensive mustard for this.
Now for the rub. I use the Paul Prudhomme rub for just about everything. It’s fantastic. Apply liberally on all sides and let the ribs rest for a couple hours.
Next to set up the Weber Smokey Mountain Smoker.
The wind is driving the snow sideways . Going out for ten minutes my sweater is completely drenched with wet snow. Took about ten minutes just to get the chimney lit.
Set up the smoker using the minion method with the charcoal basket at the bottom of the smoker hollowed out and the inside circumference of the charcoal basket lined with briquettes, cherry wood chips and apple chunks. Once the 1/3 of a chimney of briquettes got going I dumped them into the center of the charcoal basket, looking for a gradual build up in temperatures to 225-250.
So now that the pit temps hit 200 we toss the Ribs on
Luckily last weekend I bought a nice plastic cover for the Maverick remote temperature gauge/ These things don’t like to get wet and today probably would have fried the unit if it wasn’t in the plastic housing. $2.99 cents at Ocean State Job Lot was a good insurance policy for the sensor to stay dry.
Two hours in I wasn’t satisfied with the color, and the Weber Smokey Mountain had been cruising along at 225. I opened the fuel door and saw quite a bit of charcoal had been used up. Figuring we needed another two hours of heat and looking for a little more heat I fired up 2/3 a chimney of briquettes and added them to the charcoal basket. I also mixed up a container of a couple of tablespoons of Stubbs BBQ sauce, a couple of ounces of apple cider vinegar and a tablespoon of tabasco sauce and spritzed the ribs.
The snow has stopped, it’s just raw and cold out but the extra lit charcoal has helped the temps on the pit climb.
2:45PM Pull the ribs off the pit and foil them.
A drizzle of honey, a drizzle of Sweet Baby Rays and a light sprinkle of brown sugar. Ribs foiled meat side down and back on the smoker.
3:30 Update Unwrapped the ribs and put them back on the pit. Was careful to collect the drippings from the foil to add into the final BBQ sauce for an extra kick. Dipping my fingers into the drippings all I can say is OMG. Difficult to have patience but we’re gonna let the bark firm up for another 45 minutes or so. Pit temp is 350
3:40 Update Just gave the ribs the final spritz with a combination of the drippings from the foil, The stubbs, the tabasco sauce and apple cider vinegar mixture. Opened all the vents to try to get everything to caramelize as much as possible. Will pull off at 4:00PM
The money shot-
Boneless NY Strip Loin Roast Live Smoke Sunday Morning
Follow along with this morning’s live Boneless NY Strip Loin Roast Smoke at www.northeastbbq.com
Here’s tomorrow’s victim.
Update 6:00AM
Bust the Loin Roast out of the package and prepare the rub.
Cut a criss-cross pattern in the fat cap to get the rub to penetrate in there and create a nice flavorful bark on top.
When I selected this particular NY Strip Loin Roast I looked for the one that had the most fat throughout as this fat will render fantastic flavor through the slow smoking process when it renders down.
Start out by slathering on a coating of EVOO and coating it with coarse salt and black pepper.
The next layer of flavor will be a coating of Montreal steak and chop seasoning.
We’ll let her sit for an hour or so while we build our smoke using the minion method in the Weber Smokey Mountain Smoker.
Set up the charcoal basket with a ring of briquettes and an empty center. Two pieces of apple wood from Russell orchards and a sprinkling of Cherry wood chips.
Prepping the smoker with the @webergrills Charcoal chimney inverted and 12 briquettes inside. Placed a upside down espressos can in top of the Smokey Joe then placed a Weber lighter cube on top of that. Don’t want this mornings smoke session to go to hot so we will dump the 12 lit briquettes in the center of the minion method set up of unlit coals in the bottom of our Weber Smokey Mountain Smoker.
Once the coals in the chimney are glowing red and the ones on the top are ashed over they are dumped into the center of the charcoal basket in the bottom of the Weber smokey Mountain. Looking to build the temp gradually to 250 degrees for the duration of the smoke.
Now we wait for the temps to climb. When the smoker temp reaches 225 I’ll close one or two of the bottom vents and try to get it to settle in at 250. I find if you let it rip and don’t adjust your vents before you hit your target temp the heat can get away from you and it’s easier to get in front of it and slow it down rather than knock it down and have to fiddle with it a whole lot more.
Update 7:15AM
Loin Hits The Smoker
Update 8:50AM
Hits 120 internal and I pull it off and double wrap it in foil for an hour to bring it to a final temp of 125 for a nice rare condition.
10:45 Update
So when I unwrapped it and took an internal temp it only read 110 and didn’t seem done. So I fired up the kettle and put 3/4 chimney of briquettes into the charcoal baskets.
Going to sear it and then put it offset to bring internal temp to 125
So I took it off and wrapped it again once the temps got to 122. After a half hour wrapped cut into it and I can’t explain how tender and delicious it is. I will never pass this cut of beef up again when it’s on sale at that price. And thanks to Bill O’Connor from North Shore Kid who called to let me know about the sale at Stop and Shop East Gloucester yesterday.
Live Smoke- Beef Back Ribs And Pork
Follow along this morning at www.northeastbbq.com
External Temp 36 Degrees
5:10AM Set Up Smoker using minion method. Looking to get a controlled temp around 275. Using Kingsford Briquettes, Apple Chunks from Russell Orchards in Ipswich MA and Cherry wood chips for smoke.
Lightly slathered ribs with Texas Pete Hot Sauce and used Paul Prudhomme Blackened Rub.
Once pit temps hit 180 degrees closed two out of the three bottom vents and left one wide open. After climbing to 200 degrees closed bottom vent a third of the way looking to not let the pit get too stoked and fight temps on the high side throughout the smoke. Aiming for 275 degrees.
6:00AM Meat Hits The Smoker- Current Weather Conditions-
7:15AM Update Looking Good Pit Temp 250 Opened second bottom vent halfway to get pit temps up just a bit. Developing some nice color on the ribs.
Smoke billowing out makes me happy 🙂
8:15AM Update:
Nice Bark Forming On The Beef Ribs.
Pork Burnt Ends Ready To Come Off To Sauce
10:55AM Update beef Ribs Are Probe Tender
#Bark
#SmokeRing
Northeast BBQ 