Double Trouble (Pic heavy)

[Weber MD]

Wow, that plate looks amazing.


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[Kilted_Griller]

Excellent finish and plating, Hank!!

[HankB]

Dinner is finished and though part of the cook is still in progress, I can break my silence. 

This is the inaugural cook on my new 26. I decided to go with lots of food (vs. a big spectacular piece of meat) and settled on ribeyes and shrimp. Along with that, I put together some Hasselback potatoes (Thanks Kilted_Griller.) At the store we spotted some Brussels sprouts and having seen what Raichlen did with them yesterday, picked them up as well. At the store I pointed to a package of chuck roast and mentioned that's what I use to make Pepper Stout Beef and SWMBO insisted that I make another batch of that too. So I got both of my new cookers going.



I pulled my SS Performer into service as well for igniting charcoal and to have a work surface. I lit two chimneys of Cowboy lump for the 26 and when that was almost ready, stacked the mini-chimney on one with a few more pieces to light the 14 WSM. Once the veggies were going on the 26, I got the chuckies into the WSM and closed it up.

When the veggies were nearing completion, I stacked the ribeyes on the chuckie in the WSM to prewarm them for a reverse sear and got my CI grate on the 26. Then I finished up the ribeyes and shrimp and had dinner. At that point the 26 was closed down and the WSM continued on with the chuckie. After dinner I prepped the vegetables for the Pepper Stout Beef and assembled that in the WSM. At last check (4 hours into the cook) the lid thermometer was at 280°F. That was up from 265° on all previous checks. I'm getting much better results with lump. That's four hours of steady temperature with no adjustments or even stirring the coals.

Thanks for coming along!

[Jeff]

Wow?

[pbe gummi bear]

Hank, you really outdid yourself on this one. Did you and swmbo eat is all?

[HankB]

Hank, you really outdid yourself on this one. Did you and swmbo eat is all?

Hardly! We finished the shrimp and one ribeye and some of the veggies. I cooked extra for leftovers. The Pepper Stout Beef was for another day of course.

[1buckie]

"Just a Picture I Liked !!!"




Man, that's colorful !!!!!



"Just Another Picture I Liked !!!"




Yer killin' it here lately, Hank !!!!!!

[Aawa]

Great looking!

[glrasmussen]

Great looking cook Hank!

[smokeyjoeuk-ray]

excellent stuff indeed.

At the store we spotted some Brussels sprouts and having seen what Raichlen did with them yesterday, picked them up as well

dont know who raichlen is but how did she do the sprouts? they look simply awesome.

[Prof.]

well done, it's amazing what you've done!

[pbe gummi bear]

excellent stuff indeed.

At the store we spotted some Brussels sprouts and having seen what Raichlen did with them yesterday, picked them up as well

dont know who raichlen is but how did she do the sprouts? they look simply awesome.

Steve Raichlen is a semi celebrity bbq chef who has a number of books and shows out there. I really enjoy his books and bbqU show. Check them out sometime! Amazon has his used books for cheap as well.

[smokeyjoeuk-ray]

Steve Raichlen is a semi celebrity bbq chef

thanks, i think i've seen him on telly over here.

will check out his books, thanks.

[HankB]

thanks, i think i've seen him on telly over here.

will check out his books, thanks.

He's in reruns in the US on PBS (Public Broadcast System.) His show is called Primal Grill and focuses on cooking on live fire. He uses a lot of Weber equipment as well as other exotic and sometimes not so exotic stuff.

He put Brussels sprouts in a large cast iron pan and then spread cubed bacon over them before roasting on a kettle. I didn't have bacon so I used some ham and lard I had rendered from the fat of pulled pork. Came out good!