Tag: www.northeastbbq.com

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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Quality Grill Parts Heavy Duty Stainless GrateThe @WeberGrills Smokey Mountain Smoker and Weber Rib Rack Review

Posted on by Joey Ciaramitaro

After purchasing the Quality Grill Parts Heavy Duty Stainless Charcoal Baskets I was so impressed with how well they were built and the quality of the material I wanted to upgrade the grates on my 18.5 inch Weber Smokey Mountain Smoker.

I planned to cook up four racks of pork ribs for yesterday’s Pats/Texans playoff game.

Only problem was that fitting four slabs of spare ribs on an 18 inch WSM I was going to need to use a rib rack. The Weber Rib Rack for $12.99 is a nice value, purchase here.   It’s well built and designed.  The slots are spaced enough apart that the ribs don’t lean up against each other.  When comparing them to the Char Broil ones they both had nice builds but the Char Broil one had six slots instead of five which would have placed the ribs closer together and if the ribs are leaning up against each other they won’t develop bark where they touch.

Trimmed the spare ribs into St Louis cuts which basically squares them up.

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The Quality Grill Parts  Heavy Duty Grate for 18.5 inch Weber Smokey Mountain did not disappoint in terms of quality compared the the charcoal baskets I bought from the company.  Same over built, high quality 304 stainless construction.  Comparing the build to the grates that come with the WSM it’s night and day.  They cost $40 on Amazon- purchase here

Check out the short video review here-

grate

Here are some comparison photos between the Quality Grill Parts 18.5 Heavy Duty Grate and the Stock Weber Unit-

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Here are the ribs on the new grate and racks-

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This Lime Green Smokey Joe For $48.94 Is A Bargain and Sure To Be Collectable In The Not Too Distant Future

Posted on by Joey Ciaramitaro

limegreensmokeyjoe

I paid $10 more for mine that I’ve got all sealed up in it’s original packaging.  $48.94 is a bargain for one of the coolest color Smokey Joe’s ever offered in the States.

Check it out at this link

Sirloin Roast on the @WeberGrills Kettle

Posted on by Joey Ciaramitaro

Very simple. Trim excess fat off the roast.

Rub down with EVOO.

Sprinkle on the John Henry’s East Texas Brisket Rub (you can use any rub you’d like)

Set up the kettle using the snake method.

Cherry Chips and apple wood for smoke.

Cook offset the coals til 125 internal temp.

Remove temp probe and sear directly over the coals just to get a little color and caramelizing.

Let rest for 5 minutes minimum.

Slice thin and enjoy!

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Jalapeno and Red Onion Potato Crisps On The @WeberGrills Kettle

Posted on by Joey Ciaramitaro

Three medium russet potatos pierced and microwaved for three minutes on each side. then cut in half, broken up a little by inserting a fork and twisting.  Then coated with peanut oil and adding a dusting of coarse salt.  Placed offset a full chimney of briquettes in the charcoal baskets on the opposite side of the grill.

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Close lid and come back 30 minutes later.  Rebrush on some peanut oil and put a little char on some jalapeno halves.  Place some chopped up onions on the potato crisps.

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Next place the charred jalapeno halves on the potatos and cover with shredded Mexican cheese. cover and let the cheese melt in.

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Potato Volcanos On The @WeberGrills Performer

Posted on by Joey Ciaramitaro

First wrapped the russet potatos in tin foil and tossed them right on the hot lump charcoal.
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After 10 minutes flip the potatos on the other side and let them go for another 10.  Once the potatos are done, unwrap them and put them to the side and put a little char on your core and seeded jalepenos.

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Next cut a flat bottom off your baked potatos and then cut a criss-crossed section off the top which is the entry point for hollowing the potatos out.

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Next insert your charred jalapenos into the hollowed out baked potato.

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Stuff a stick of your favorite cheese in the jalapeno. You can use whatever cheese you like.

I chose cheddar sticks but you can use shredded too or even cream cheese.

then wrap with bacon starting with the bottom and stretching the bacon a bit to help it stick as you wrap.  You can also use toothpicks to secure the bacon to the potato

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When placing on the grill cook them offset the coals.

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Here’s my daughter Eloise helping me make the Volcano sauce which consists of sour cream mixed with hot sauce and you can sprinkle in some cayenne pepper. You just keep adding and mixing til you get to the heat you want.

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After 20 minutes offset turn the potatos on the grill so the side that was facing away from the coals now face the coals and slather on a bit of your favorite BBQ sauce.

Once they are crisped up take them off and dollop on the volcano sauce.  Watch it drip down and the cut in and enjoy.

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I saw variations on this recipe on YouTube-

https://www.youtube.com/user/BBQFOOD4U/about

Cooking Panda

 

 

Here we go! Dual Rib Roasts On the Vintage @webergrills Simpson’s  Kettle 

Posted on by Joey Ciaramitaro

Set up the kettle for snake method cooking where we light about a dozen briquettes and once they are going we put them on the start of the fuse or snake and let the coals work their way around the bowl for a low and slow cook  rather than what you’d do with a steak, searing it directly over high heat.

To prepare the roasts, I slathered them with EVOO and cut six slits in the top of each roast, inserting cloves of garlic.  Then a generous rubbing of Montreal steak seasoning all over.  Placing the roasts over tin pans to collect the drippings for gravy offset of the coals and also adding about a cup of water to each pan to keep a moist cooking environment inside the kettle.

Apple chunks and cherry wood chips for smoke.  Key is the temperature probes that will tell us the temp inside the kettle and more importantly the temps inside each roast.  We’re looking to cook at a grate temp about 275 degrees and pull the roasts off when they hit 125 internally for a nice rare roast.

The Roasts Go on at 9:49AM:

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Haven’t had to adjust the vents once, this is because of the snake method.  Only so many coals are going at a time as it works it’s way around the bowl.  For this cook 95% of the time grate temp was between 264-279.

We’re starting to get some nice color at this point but we’ve got a ways to go.

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12:27 We’ve got the temps right where we want them and she’s looking spectacular-

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At this point we take out the temp probes and give each roast a slow roll directly over the coals to firm up that outer bark ring and then onto the platter under a very loose foil tent.

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Let it rest for an hour and collected any of the juices that ran out for the gravy.  Just what we were looking for- edge to edge pink!  No gray outer ring.  A perfectly even cook.

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This is a really easy cook.  Just follow the pictures above and you can do this easily too.

 

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.

 

Thanks To Deer Assasin Ian Fulford We’ll Be Smoking Up Some Venison Steaks After Marinating In Spiedie Sauce

Posted on by Joey Ciaramitaro

We’ll be smoking some South Rockport Woods deer. I hear they’re particularly delicious.
As you can see from the photo, there’s not a lot of fat in deer meat so the plan is to smoke it between 225-250 degrees until it reaches 135 degrees internally. But first we’re going to marinate it to tenderize and break down some of the connective tissue and add as much moisture to the venison as possible.
what better marinade to use than The Spiedie sauce that Friends Jimmy and Pat Dalpiaz brought from Upstate New York. Spiedie marinade is special to the Greater Binghamton NY area. So special that they have a Spiedie festival every year to celebrate all type of meats cooked with the Special Spiedie marinade.
Gonna let it marinade for over 24 hours.

Pat and Jimmy tell me the Lupos brand is the original and the standard.

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

Posted on by Joey Ciaramitaro