Monday, November 30, 2009
Saturday, July 11, 2009
Tuesday, May 12, 2009
After First Flip - 6 minutes
All Cooking was done with the Lid ON.
Pulled at Medium Rare (135 degrees F) and rested for 10 minutes
Pass those slices out, with some Rice and Veggies and you've got yourself some damn dinner!
450 Degrees F
33 Briq's, 45 minutes after the Beef was pulled from the grill.
I Could bake a potatoe with the left-over heat!
Sunday, April 5, 2009
So I buy this Smokey Joe Silver several years ago thinking it would come in handy. It's a cool little grill, but so tiny I have to cook burgers for my family in shifts. I'm not a "tail-gater" and our camping days have grounded to a halt due to crazy family schedules. Consequently, the little Weber spent nearly all of it's time on the top shelf in the back yard shed.
In the mean time, I continued to hone my skills on the big kettle eventually graduating to Lump Charcoal and advanced cooking techniques such as - not scorching dinner. All the while lurking and occasionally contributing to the forums on The Virtual Weber Bullet (aka TVWB). At TVWB, I casually noted all the comments about Smokey Joe Silver temp problems. Contributors consistently complained about the temps dropping as soon as the lid was put on. I'm thinking, "Bummer, what am I going to do with the grill in my shed taking up valuable real estate on the shelf."
As spring recently approached, I took the little weber out to give it a dusting off. Nothing more, take a look at it and shelve it for another year or so.
Leave it to a 4 year old to breathe new life into something........he laid his eyes on that little Smokey Joe Silver Weber and with sheer delight proclaimed...
"DADDY, IS THAT FOR ME?"......."IS THAT MY LITTLE GRILL?" ...."IT'S JUST LIKE YOURS BUT TINY!"...................As my wife later entered the garage, he showed off his little grill as if Santa Claus had just dropped it off.
So recently, we set up our grills. We lit some Wicked Good Lump charcoal in the chimney and loaded the little grill with some chicken drum sticks.
"Chicken is my favorite!", my little helper proclaims.
I placed an oven therm on the grate and WE gave the chicken a good sear over the lump and then went indirect & covered for about 35 - 40 minutes. This upcoming lull in the action, caused by the lid, motivated Junior Grill Master to score some cartoon time on channel 11483736 (or something). It's all good.
In no time though, we had some very good chicken. The whole event was an incredible Father/Son success.
I monitored the temps over the course of the next couple hours and they held steady well above 450 throughout.
I've done some additional cooking over the last couple weeks and have concluded that this grill does a great job of holding temps. However, it requires Lump Charcoal.
The high ash production and marginal heat of Kingsford as compared to quality lump charcoal are most likely the cause of problems reported by owners.
Get er' Done!
Monday, January 19, 2009
I took the plunge and ordered some "Wicked Good" lump Charcoal. Three 22LB bags set me back $90.00 after shipping. Shipping cost as much as the charcoal.
I grilled some chicken thighs the other day and the charcoal flavor was absolutely amazing!
Update 3/1/09: I've now grilled chicken, numerous steaks, and smoked several items on the WSM using Wicked Good Charcoal. I've come to the conclusion that for my taste, additional smoke wood is not necessary when using WGC.
Sunday, January 11, 2009
Saturday, December 20, 2008
Boston Butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Smoked or barbecued Boston butt is found in the southern U.S.
History of the name and cut:
It is said that in pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". The name "Boston butt" is not used in Boston but is used in other parts of the U.S.
Sunday, December 14, 2008
They claim to use Certified Angus Beef exclusively and the steak was certainly in that category. The boneless Ribeye was cooked a perfect Med Rare, the salad was crisp, the sides were fresh, and the service was prompt and professional without being overbearing.
Just enough food on the plate for a good stuffing and the price was reasonable for the quality and quantity of food delivered.
Definitely worth a return visit for the Baby Backs or Prime Rib
682 SW Bay Street
Port Orchard, WA