Tag: Weber

I quick clean up on a @webergrills DE Code Smokey Joe Gold

Posted on by Joey Ciaramitaro

The Smokey Joe Gold’s are nice because the bar you see clipped on the handle serves dual purpose.  One to keep the whole unit together when transporting which makes it the ultimate small beach grill.  Secondly when folded down it acts as a lid holder so you simply slide the lid down in between the rod and it holds the hot lid in place when you want to access the grill grates.

I used extra fine steel wool which can be purchased at the dollar store, a dish rag and some dishwashing soap.  Just like new.

Before and After

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Live Smoke- Flank Steak Stuffed With Feta, Roasted Red Peppers, Pepperoncini and Prosciutto di Parma On The @WeberGrills One Touch Premium

Posted on by Joey Ciaramitaro

First To Butterfly The Flank Steak with the grain.

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Try to get it squared off when split open and laid out.

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Season with whatever you’d like, I used Montreal Steak seasoning.

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Next add Feta (you can use other cheeses like goat cheese if you prefer).  leave a little margin around the edges without stuffing ingredients.

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Add sliced roasted red peppers and pepperoncini.

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Next Prosciutto di Parma

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Roll tightly and secure with butchers string.

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Season the outside.  here I used Italian herb seasoning.

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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.

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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.

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The Money Shot-

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#turdlife

Posted on by Joey Ciaramitaro

Zero chance that a little snowstorm is gonna keep us from hitting the Weber Performer with some Atomic Buffalo Turds.

#thankserinforthehashtag

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Pulled #beef sandwiches on the @webergrills Blue Performer coming up!

Posted on by Joey Ciaramitaro

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.

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Venison Marinated in Spiedie Sauce with Onion Stuffed With Bacon and Bacon Fat Coated Smashed Potatos On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

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.

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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.

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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.

 

And then she said “Why do you need more than one @WeberGrills Kettle?”

Posted on by Joey Ciaramitaro

Punch Up Meatloaf and Mashed Potatos? A ‘Lil Sweet Baby Rays and Shredded Mexican Cheese and Oh Yeah-SMOKE.

Posted on by Joey Ciaramitaro

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!

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To whoever brought the “Weber’s Art of The Grill Deck” To Me At The Dock- Thank You

Posted on by Joey Ciaramitaro

It’s never particularly fun going to work at 4AM every day.  But when you have a thoughtful  gift sitting on your desk,  well that makes it much more bearable. 

So thank you,  and write in to let me know who you are.

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captjoe06Using the Upper Deck Grill Grate to cook #chickenpotpie and #porkribs on the @webergrills Kettle #bbq

Posted on by Joey Ciaramitaro

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It’s hard to put into words how good Kate’s chicken pot pie is,  especially after giving it the smoke for an hour and a half.