A week ago, I threw a chuck on the 18" WSM while I ran out for some errands & recoil therapy. By the time I got home, I completely overshot the 165 internal temps and was pushing 200 degrees. So, I just made pulled beef instead. But I still had a hankering for the PSB and today was the day.
Problem was, it was windy as all get out today.
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/2194AF8F-623D-4560-A771-82626967C015-1211-000000A84661EF93_zps33555840.jpg)
But I had a plan... First up --- fresh cracked pepper, kosher salt, and a shake of Montreal Steak
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/CA06FFE2-3109-4BFF-893B-4677677090DE-1211-000000A817DD962C_zps13e20412.jpg)
Fired up the mini under the deck in Bman's Gadial Ganing where most of the other Weber's reside.
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/20037023-ECCA-4B98-986C-084F60F85962-1211-000000A823D3E8C1_zpsc0af3d64.jpg)
All together, but man is it windy.
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/9E096568-731C-417C-957A-5BF7EBCA960D-1211-000000A82DE05E98_zpsc063151d.jpg)
If I only had a wind break for the mini.... <lightbulb turns on in my head>
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/590FEC01-DE70-4FE5-A475-B6C808E130C9-1211-000000A87FA92FFC_zps462e4328.jpg)
Oh yeah...
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/09E7D749-56FF-48D9-A019-2984C4B68368-1211-000000A836C4694B_zpseca86af5.jpg)
Removed the door and this set-up worked perfectly!
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/E6AC4810-589C-4EDC-9AFB-4AB8F84D15CC-1211-000000A875A9A73F_zps5f2be92e.jpg)
Time to kick back and relax
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/1FDB1D08-3AD8-4556-88A2-67AC13C71DA5-1211-000000A83EED5F82_zps7e3b2886.jpg)
Peppers all diced up and awaiting their next venture
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/AC7B4749-9090-4792-AC45-7F2272D2BD04-1211-000000A84D103489_zpsa1500ca9.jpg)
Annnnnnd it's go time...
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/91211958-0FA7-429C-8FE2-EA161764B3C9-1211-000000A86A50D46B_zpse612dd9d.jpg)
Added 12oz of Guiness & worcestershire sauce to the veggies.
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/F2C1F7A2-6055-4973-ADB1-382146B2B1DF-1211-000000A856A0B57B_zps547f3f15.jpg)
Kinda funny, the heat rolling out of the mini has the 22 lid temp a lot higher than I would have guessed. lol
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/2699B1AB-4623-4D38-8CC8-053573FF2A92-1211-000000A8A25514BB_zps5195fe98.jpg)
165 internal and looks great
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/C1F5F296-E121-4352-AF40-8E312E19029D-1211-000000A88861584A_zps80235f47.jpg)
Fit perfectly into the foil pan
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/6A88A76F-60DD-4E51-9157-BABC48085D5D-1211-000000A890D54CD3_zpsfb6f4265.jpg)
Wrapped in foil, replaced both lids and ready for the next couple of hours. I opened the bottom vent 100% and it climbed up to 415 degrees!
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/E05B9FDD-C21E-4F92-978B-70E42A7C486F-1211-000000A898181F77_zps72d6c936.jpg)
After 2.5-3 hours braising, it's time for the fork test. Yeah, this was good to go.
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/8CCECDA6-A3AF-4860-B35A-0CAFB42C0A05-1211-000000A8ADEEBA74_zpsab0afa51.jpg)
Shredded and ready to reduce the liquid
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/3E4F89A2-D2A7-4A64-BC3A-B1F8928CD91E-1211-000000A8BB0F8A47_zps66940e1e.jpg)
Out of the mine and headed to the kitchen
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/8BAA98E1-BDEE-4C67-8E62-DB63B977F2B7-1211-000000A8C09BF16A_zpse4571dcb.jpg)
A little fine tuning with the shredding and this baby is ready to consume
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/E4F9123C-86EC-44B2-AFCE-6BF59B89E206-1211-000000A8C94C3410_zpsb03a8c18.jpg)
I typically don't make/take a plated pic, but I laughed when I put this together. It's a plate of carbs --- bun, rice, tater... lol I had other veggies and salad fixins' in the fridge, but I went bachelor style instead. Looks like I'll need an extra hour in the gym tomorrow.
(http://i303.photobucket.com/albums/nn123/baeseman1/Back%20Yard%20Grillin/E2CCB234-FB63-4D66-8712-186E62437155-1211-000000A8D4DFF3CD_zpsdf397132.jpg)
If you haven't made a Pepper Stout Beef yet, put it on your must-do list. Stuff is excellent! Thanks for playing along.
Holy shat that's creative! I was gonna suggest using the performers as a wind break but the wsm midsection is genius. The PSB looks delicious!
Great looking cook and pure genius on the windbreak!:)
That's a great idea BMan, looks like it worked perfectly! That PSB looks fantastic
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That's a great idea and it looks like it worked well. I just put a turkey on the rotisserie on my SS Performer and it's pretty windy here. Unfortunately I don't have anything big enough to put that in. I should see if I can put something upwind of it to provide some protection.
(Looks over at wife sitting on couch)
"Honey, can you please hand me my wallet from the coffee table? I need my credit card to order a 22" WSM off of Amazon to use as a wind-break during our next cook."
LOL!
Seriously though, that is a great idea. I think I'm going to find a cheap "burn-barrel" off CL, cut the top off, drill some vent holes in the bottom and flip it over the 18" WSM and "Mini" this winter.
Nice job on that PSB! I bet the results were scrumptious. :)