Pot Roast a la Stogie

I decided to try something different and went with the Pot Roast a la Stogie Roast described at the Virtual Weber Bullet Cooking Topics Page. Instead of the 5-6 Lb roast called for, my wife brought home an 8LBer....Yikes...........I didn't want an overnighter!..The original recipe over at the TVWB, called for about 7 hours at 240 - 260 for a 6LBer.

So after doing some Fuzzy Math, I decided to go ahead with the cook as planned, but run the cooker on the high side of 275. The cook took about 7.5 hours and the roast turned out very tender and moist.

After 3 hours in the smoke uncovered at 275

In a nutshell, here's the recipe:

Using a 6 pound 7-bone chuck roast.
Combine pre-packaged brown gravy mix, Ranch dressing mix, and Italian seasoning mix.
Place the roast in a disposable foil pan, sprinkle both sides with the seasoning mix, then add 1 cup of beef broth or water. Cook uncovered at 240-260°F for 2 hours, then cover with foil and cook another 5-6 hours until fork tender. Add vegetables during the last two hours of cooking.
Let rest for 10 minutes before serving.

An 8 LB roast fed My wife and I plus our two hungry teenagers. Leftovers were placed in the fridge and provided lunches and quick meals for the next 3 days, and they tasted just as good as the night all that food came off the smoker.

Black and Whites - Busted!

So at about 1:00 a.m on a cool and damp Pacific Northwest October night, I ventured out back to make some adjustments to the smoker and to check on Mr. Pork Butt.

Not more than 10 feet away in the shadows, two very plump Raccoons were putting the raid on our plum tree. I snapped about 30 pictures while banging around with the smoker lid and getting tangled up with my Therm's. You would have thought I was in their yard. These guys could have cared less - No Fear.

As I went to bed the thought crossed my mind. Man! that butt smelled good on the smoker and would those guys be so bold to put the moves on the Weber Bullet?

No worries though, by morning the little 6LB Butt was all barked up and ready for foil.

BBQ Butt

Ted and his wife were working in their garden one day when Ted looks over at his wife and says: "Your butt is getting really big, I mean really big! I bet your butt is bigger than the barbecue."

With that he proceeded to get a measuring tape and measure the grill and then went over to where his wife was working and measured his wife's bottom.

"Yes, I was right, your butt is two inches wider than the barbecue!!!!"

The wife chooses to ignore her husband. Later that night in bed, Ted is feeling a little frisky. He makes some advances towards his wife who completely brushes him off.

"What's wrong?" he asks.

She answers: "Do you really think I'm going to fire up this big-ass grill for one little weenie?"

Compliments of http://mistupid.com/jokes/page021.htm

New Kettle by Weber

Rumor on the Street is that Weber is going to re-introduce the 26.5 inch Kettle in December.........this would make a great compromise between the 22.5 inch kettle and the Monster Kettle (AKA Ranch Kettle). Here's a pic from a European BBQ Show.

The below pic's were posted over at the Virtual Weber Bullet. These were taken at a show in the U.S. Also, depicted are the new 18 and 22 inch smokers. It's going to be a good year!

Smoking through the night!

Oh Yea Baby!






THAT is a Brisket. We're talking 13 pounds and the biggest piece of meat I've ever brought home.


The plan was to have smoked Brisket on the table by Mid-afternoon on a Saturday, which required an over-night cook. The Weber Bullet went to work at 9:30 p.m on a calm September Evening in Pacific Northwest. With the cook going anywhere from 13 to 18 hours, I filled up the Cooker with unlit Charcoal and dropped 15 lit briquets in the center, otherwise known as the "Minion Method"


This being my first "over-nighter", I was a little leary about maintaining temps while I slept. So I monitored the smoker diligently until about 4:00 a.m and with the smoker holding rock steady at 225, decided to lay down for awhile.

6 hours later I woke up fearing the worst. As I walked to the kitchen to check the Maverick monitor, I envisioned a dry water pan and hot running smoker with an overcooked Brisket. I began to ask myself, "Is it going to be Ribeyes tonight or New York Strip?"......

To my surprise the smoker was loafing along at 202 with plenty of water. Definitely could have been worse. At least the Temps didn't run away.

14 hours and 27 minutes into the cook I hit 170 degrees. With 4 hours to go until dinner, I was in good shape

At 18 hours I finally hit 190 and pulled the beast off, wrapped it in foil and dropped it into a cooler..................So we have about 2 hours of prep time, plus 18 hours on the smoker, plus and hour or so in Foil.............

The total process for one 13 LB Brisket was about 21 hours, but it was worth it.

Hey, That's not burnt, It's BARK.....................


Now, that's a Serious Smoke ring!

Unbelievable Pork Chops

This recipe produced some of the best pork chops I've ever had. My kids who have become stalwart "Pork Chop Haters" after years of dry overcooked pan-fryed chops; absolutely loved them!

The original recipe can be found at Weber. Com

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For the brine:
3 tablespoons kosher salt
3 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon freshly ground black pepper
3 whole branches fresh rosemary
4 Thick pork chops (at least 1 inch thick)

To prepare the brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Season both side of Pork Chops with fresh ground pepper. Allow to stand at room temperature for about 20 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Pull them off the grill around 155 degrees.
Makes 4 servings.

Dancing Chicken

There's only one way to cook a whole Chicken.

Apply some Olive Oil and Seasoning. Prop her up on the grill for about an hour or so at 350 degrees with some Smoke wood and you'll have the bird running off grill to the serving platter.

Time to Carve it up!

Weber Bullet Baby Back Ribs

I thought I knew about BBQ until I discovered the world of smoking. It was then that I realized that in all those years of Grilling, I had never BBQ'd a day in my life.

Check out the Baby Back's fresh off the Weber Smokey Mountain Cooker after 5 hours of "Low & Slow" cooking.

AKA: Weber Bullet, WSM

Smoke'in ! !

20oz Ribeye Monster meets the Weber Kettle

Years ago you would find me in the backyard making jerky out of whatever was on my cheap SunBeam Gas Grill. Luckily for me, my kids were too young to know what good food off the grill should taste like. We couldn't get enough of those overcooked Baby Back ribs smothered in cheap sauce. I can remember tearing through the membrane with my teeth, thinking "..Man, some parts of these ribs are Tough, but they sure taste good..." I simply scorched those puppies over direct heat for about an hour with a squirt bottle in near constant use to control the flare-ups.....I loved grilling then as I do now but smile and sometimes cringe when looking back at the punishment I doled out to whatever piece of meat fell victim to my grill. If only we had video of my cooking performance,, it would be a family hit to be sure. I can remember sitting at the table while we sawed through steaks smothered with A1 sauce and my wife pointing out that a good steak should be pink in the middle......."Huh, that was news to me" All I can ever remember was eating steak as a kid with copius amounts of Steak Sauce. .....There were many of those little critiques in the early years that helped me along. I've since learned that the basic process for a good steak starts with the cut of meat, continues with a good sear on a hot grill and ends by removing it from the grill at just the right time.

All the marinades and cooking techniques in the world are not going to make a cheap and over-cooked steak taste good.

Good Beef, Kosher Salt, Pepper, and a hot grill is All you need. Forget about the fancy Gas Rigs and if your using A1 sauce, you've left the meat on the grill way too long.......

20oz Ribeye Monsters

No sides Required !