Tag: www.northeastbbq.com

Pork Shoulder #BurntEnds Recipe For The Win!

Posted on by Joey Ciaramitaro

They Take A While.  But They Are Soooo Worth It!

Fired up the Weber Kettle using the snake method.  Cherry for smoke.

Trimmed the fat collar off the pork shoulder and put on a dry BBQ rub.

Placed a drip tray on the charcoal grate under the shoulder and let smoke roll starting at 9:30AM.  The kettle ran between 220-26 all day with very few adjustments.  Didn’t open the lid til 1:30.

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Spritzed the shoulder with root beer every 30 minutes or so until we got to an internal temp of 170.   She sat n the stall at 160 degrees for over an hour or so.

Once the shoulder was 170, I pulled it off and cut one inch (roughly) chunks out of it.  Took the drip pan that was under the but and put all the cut up ends in along with a small bottle of Sweet Baby Rays BBQ sauce, a half can of root beer and a bunch of rub and mixed it all up.

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At this point with the meat at 170 it still isn’t tender.  Placed two layers of foil covering the top of the foil pan.  At this point it was 2:30 and we had been cooking since 9:30 about a three pound shoulder.  5 hours.

Left the meat to braise, covered for another hour til 3:30.

After the hour braising I uncovered it and gave it a good toss to make sure all the bits were coated.  The liquid in the pan at this point you want to caramelize and reduce.  The foil is removed and every half hour or so I gave it another toss.  This is where the magic happens, the sweetness from the sauce and the root beer combine with the saltiness from the rub and the smoke and Oh My God It’s Truly Meat Candy.

It was done at 5:15PM or 7 hours and 45 minutes.

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Himalayan Salt Block Seared Scallops On The @WeberGrills Go-Anywhere

Posted on by Joey Ciaramitaro

First thing to do is spread one layer of unlit coals on the charcoal grate under the area that you will be placing the salt block.

The producers of these blocks suggest you gradually bring them up to temp so instead of dumping a half chimney of coals and placing the block down, light about 12 coals and evenly disperse the lit coals over the bed of unlit ones.

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Next place the cooking grate and place your salt block on top of that over the coals.

Let the ulit coals catch up and heat the salt block until it gets to a temp when you can barely hold your hand over the block for a couple of seconds or if you drizzle a drop of water it immediately sizzles.

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The key to getting a good sear on your scallops is to pat them dry and don’t add seasonings until  just before you’re going to put them on the block.

I drizzled a little EVOO, very little Lowry’s seasoned salt and some crushed black pepper.

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Once the block is heated to the point your water drop will sizzle right up, you place your scallops flat side down for roughly 3 minutes per side.

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It doesn’t get much easier than that my friends.

Goes great over a citrusy salad or just the way they are.  You can’t go wrong with seared scallops in my book.

Thanks Jess Brand  and Foster’s Grill Store!

 

Technique for perfectly cooked steaks on the @WeberGrills Go-Anywhere

Posted on by Joey Ciaramitaro

Perfect grill for reverse searing a couple strip steaks.

What I’ve learned in grilling steaks is that it’s not necessary to sear the fuck out of them right from the get go. In fact the steaks don’t have to be on the grates from start to finish. Best results having the coals to one side, vents half way open and let thick cut steaks come up to about 20 degrees from desired temp offset the coals then take the steak completely off the grill for at least five minutes. Open all the vents get the coals glowing and then place them back on the grill over the coals. Criss cross hash marks and probing with instant read thermometer til 5 degrees from desired temp. Rest again. Done perfectly.

Griddle Showdown: Little Griddle Euro-Q Jr vs Cook’s Essentials Double Sided Griddle vs Emeril Single Burner Cast Iron Griddle

Posted on by Joey Ciaramitaro

Links To Purchase and Read Reviews-

Little Griddle Reviews and Info Here

Emeril Single Burner Cast Iron Reversable Grill/Griddle Reviews and Info Here

Cook’s Essentials Double Reversable Griddle Here

Not included in the review was a Lodge cast iron skillet which has many of the same properties as the Emeril cast iron griddle except it is round and has higher sides which eliminates the likelihood of grease fires in the case of grease overflowing the edges.

I used a flat griddle with a small lip around the edges to do some smash burgers and bacon. Believe me if you’ve ever had a grease fire due to the grease overflowing onto the coals , it’s no fun.  They can get pretty unruly.  The high sides and deep grease collecting trays are welcome features.

You don’t need a ton of coals to get any of these griddles good and hot.

The Emeril rectangular one fits like a glove within the edges of the rectangular Weber Go-Anywhere.

The Cook’s essentials was by far the easiest to handle and clean and was a joy to use on the 22 inch Weber Kettle.  I suspect it won’t last a lifetime like a cast iron skillet that is well maintained but it also requires far less maintenance and won’t rust.  For $16.46 I like it a lot.

The Little griddle required a decent amount of elbow grease to scrub clean with an sos pad.  I suppose you could let it season up and not be so crazy about getting every bit of burnt on stuff off.

 

 

 

Smoked and Braised Beef Shanks on the @WeberGrills Go-Anywhere Grill

Posted on by Joey Ciaramitaro

Set up the Weber Go-Anywhere for indirect smoking with a drip pan on one side under the deflector plate slot and 7 or so lit coals in the opposite corner with a bunch of unlit coals.

Purchase the BBQube deflector plate here It makes the small Weber Go-Anywhere into a perfectly capable charcoal sipping machine.  This whole cook might have used 25-30 briquettes and there were plenty left over to go longer!

A simple rub of black pepper, salt, garlic powder.

Place a cup of beef broth, sliced up red bell pepper, sliced up half onion, and pepperoni rings in the drip pan

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Goal is smoking the beef shanks for about an hour and a half between 250-275 to get color and smoke.

Wrapped the deflector plate in foil for easy clean up.

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Placed beef shanks over the side of the grill that has the slot for the drip pan and the remote temp probe in the middle of the grill.

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After an hour and a half at 250 the shanks had the color I wanted and were probing internal temps of 150 degrees F.  Pulled out the drip pan and placed the beef shanks with the beef stock and veggies in it and wrapped in foil to braise for another hour and a half.

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After an hour and a half braising all of the hard connective tissues and sinewy renders down into delicious tender fat for flavor and the bone marrow renders into the beef stock as well creating an intense beefy deliciousness.

Time to take it out-

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Time to eat!

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BBQube DEFLECTOR DEMO FOR WEBER GO-ANYWHERE

Posted on by Joey Ciaramitaro

Link to purchase the heat deflector plate on Amazon- https://amzn.to/2DW5Hqw

Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4

They are so versatile. I use them on my kettles and also in my airfryer.

Setting Up The @WeberGrills Go-Anywhere For Deflector Plate Cooking Lamb Shanks

Posted on by Joey Ciaramitaro

Trimmed the silver skin off the lamb shanks and rubbed on EVOO, minced garlic,coarse salt and pepper, rosemary and thyme.

Plan is to smoke offset the coals between 250-275 til 150 internal temp.

Link to purchase the heat deflector plate on Amazon-
https://amzn.to/2DW5Hqw

Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4
They are so versatile. I use them on my kettles and also in my airfryer.

http://www.goodmorninggloucester.com

Picked up two lamb Shanks at East Gloucester Stop and Shop.

Trimmed the silverskin and rubbed with EVOO, coarse salt, pepper, minced garlic, rosemary and thyme overnight in the fridge.

Setup the grill for indirect smoking using the deflector plate. See video at the top for commentary.

In the video I planned to light five briquettes in a chimney and add them to the unlit coals on the opposite side of the grill from the drip pan. What I ended up doing instead was lightning a Weber starter cube in the corner instead. Within 20 minutes I had 200 degree temps and closed the back vent and left the front vent had open. I also closed the top vent over the coals and left the top vent over the lamb open.

Then placed the Shanks on the grill with the meaty part facing away from the lit coals.

After an hour and a half they had the color I wanted.

I took the Shanks off, put them in the drip tray with the juices they lost and added some beef broth and Blueberry balsamic glaze to the tray and double wrapped it in foil to braise.

Back on the grill they will go at 275 for an hour and a half or so.

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First Low and Slow Session On The @PKGrills #PK360 Chuckie For Pulled Beef Sliders

Posted on by Joey Ciaramitaro

Set up for my first low and slow session on the @pkgrills #pk360 A four lb #chuckroast for pulled beef sliders. Filled right side of the pit with unlit charcoal then added 12 ashed over lit coals in the top right corner of the pile. Cherry wood for smoke. Chuckie hit the cooking grate at 250 degrees. Foil pan underneath. Will wrap when internal temp hits 170. Will pull off when roast is fork tender to pull.

Here are the vent settings for the low and slow 250 degree grate temp-

Bottom left vent closed completely.  Bottom right vent open half way.  Top right vent closed completely. Top left vent (above the meat) closed half way.

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@WeberGrills Blue Performer Build

Posted on by Joey Ciaramitaro

Virgin never used, out of production, rare, out of the box Blue Bowl from Foster’s Grill Store.  New ash sweeps, metal table, custom blond oak handle,  new grate, third generation frame.

She’s shaping up to be a beauty-

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Smoked Rib Roast On The @webergrills Simpson’s 22

Posted on by Joey Ciaramitaro

Bought a standing rib roast at East Gloucester Stop and Shop on sale and removed the ribs and trimmed her up-

Rubbed it down with Olive Oil and rubbed with Rosemary and Garlic and then some Montreal Steak Seasoning. Tied the roast with butchers twine to get it uniformly cylindrical in shape and wrapped in saran wrap and put in the fridge for a couple hours-

Set up the Simpson’s 22 with the snake method using cherry and pecan wood (thanks @JEBIV). I also rubbed the removed Beef rib and tossed it on along side the Roast.

Once it hit 120 internal gave it a little sear rotating it over the coals.
Brought it up to 124 and wrapped it in foil for an hour while the woman of the house prepared some potatoes.

Deliciousness

Pink edge to edge –