Tag: Weber

Yakitori Scallops On A Retrofitted Charcoal Weber Go-Anywhere

Posted on by Joey Ciaramitaro

While at Restaurant Depot I bought some Carbon Del Sur lump charcoal. I had never tried it before but it was $15 for 18lbs compared to the Royal Oak which was roughly the same price but for 15lbs. In my experience Royal Oak is pretty inconsistent with huge chunks and some really small stuff that goes right through the charcoal grates so I figured I had nothing to lose trying out the Carbon Del Sur brand.

As it turns out the Carbon Del Sur was a pleasant surprise as it was pretty consistent the same size with no huge 5 inch diameter chunks like you may find in other brand lump charcoal. You’ll see in the video that for use on the small charcoal weber Go-Anywhere the size was just right.

I wrapped a couple of bricks in foil and placed them in the Charcoal Go-Anywhere (CGA) so that they would be facing each other and I could lay the scallop skewers so that just the tips of the wood skewers were over the foil wrapped bricks. The meat would be right over teh lump charcoal.

To prep the scallops I pat them dry with a paper towel and then spritzed olive oil and gave a generous coating of salt pepper garlic herb mix. Next placed two skewers through each sets of scallops so that they would be easy to flip and they wouldn’t just be rotating around on a single skewer.

Because I had soaked the wood skewers in water for 20 minutes or so I had no issues with them burning up. Each dripping from the scallops would hit the lump and sizzle up creating incredible flavor on the scallops.

As soon as I saw them getting good color I gave them a flip (about 3-4 minutes).

This would be a perfect beach setup. I’m a huge fan of the versatility the design of the CGA affords the chefs that use them. This classic grill is lightweight, portable and an extremely effective cooker.

Easy @WeberGrills Charcoal Go-Anywhere Cleanup Using An Old Cooler and Electric Water Kettle

Posted on by Joey Ciaramitaro

Video demo here–

If you are interested in my Weber Go-anywhere top vent mod you can check it out here, along with a parts list.

Also a super simple mod that I highly recommend is a cut stainless grate mod for the Charcoal Go-Anywhere which you can see here

Before

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Using an old beat up Igloo cooler, I disassembled the grill and put the wood handle aside and then tossed all the parts in the cooler with some warm water and dish soap.

Then heated up more water in the electric water kettle and poured that it and shook it all up to coat the lid and vents and legs with the soapy hot water.

Placed the lid on and let it sit for twenty minutes and then went back to it and used a piece of fine steel wool to scrub her down using the soapy hot water.

Even though the grill started out caked up with dirt and gristle the technique loosened up everything to make light work of it.

I highly recommend this method.  If you don’t have an old beater cooler laying around to use, there are usually tons of them for sale on Facebook marketplace.  You should be able to find one for under $10.

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St Louis Ribs Snake Method Set Up For The @WeberGrills Performer

Posted on by Joey Ciaramitaro

First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
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Next place a Weber lighter cube at the left hand start of the snake (or fuse) and get the left most coals going.  Place come apple wood along the top and cherry wood chips sprinkled along the path of the snake.

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St Louis ribs have been dusted with rub for an hour or so.

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Place the foil under the grill grate and on top of the charcoal grate for an easy clean up. Once covered grill temps hit 200 degrees close the bottom vent so the handle is about one inch from being completely closed. Cover and don’t peek for about three hours when we will mop them for the first time.

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Rolling smoke on some Pork Belly on the @WeberGrills Performer 

Posted on by Joey Ciaramitaro

Rolling smoke on some nice pork belly. Prepped by Eric Lorden and smoke is now happening on the @webergrills Performer Cherry and apple wood for smoke. Plan to smoke at grill temp around 200 until internal temp is 150F.#BBQ #bbqporn #ilovegrilling #weber #foodporn #weberkettleclub #GloucesterMA #weallrubourmeat #foodie #paleo #nomnom #weberforlife #bacon

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1989 (The Year I Graduated From College) Grey @WeberGrills One-Touch Plus Has Been Secured

Posted on by Joey Ciaramitaro

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.

How To Smoke A Corned Beef Brisket Point On The @WeberGrills One-Touch Premium

Posted on by Joey Ciaramitaro

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.

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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.

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Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.

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Cooked between 235-300 til it reached 195 internal.

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Wrapped in foil and let rest for an hour.

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Sliced thin for sandwiches.

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Piled on a bun with some spicy mustard. Easy and delicious.  I won’t pass on a deal like that again.

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The @WeberGrills One-Touch Platinum Got The Call For The Reverse Sear Gorgonzola/ Roasted Red Pepper/ Pepperoncini Stuffed Ribeye

Posted on by Joey Ciaramitaro

First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.

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Chop up some roasted red peppers and pepperoncini and add your favorite seasoning.  I used Montreal seasoning, you can use whatever you like.

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Stuff it with that yummy gorgonzola and then add the peppers.

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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.

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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.

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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.

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Talk about a flavor packed steak.

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