Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: jdefran on June 15, 2015, 06:11:01 AM
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I picked up a used SJS for 5 bucks from CL..cleaned her up and put it to use. I honestly wasn't sure how I would use it..but my wife thought it was cute and for 5 bucks, why not? Ahem..weberitis setting in perhaps?
Here's the work crew prepping for the event
(http://i1081.photobucket.com/albums/j343/jdefran/E772E9EB-71CB-4F02-AC66-4DE1CA4C980D_zpssh9kxeqv.jpg) (http://s1081.photobucket.com/user/jdefran/media/E772E9EB-71CB-4F02-AC66-4DE1CA4C980D_zpssh9kxeqv.jpg.html)
In between these photos which I failed to capture was corn being grilled on the SJS.
Protein set up (going for a reverse on the steak). Which will now be my go to method..it was soooo tender. (Charcoal under grill grate for searing later)
(http://i1081.photobucket.com/albums/j343/jdefran/DE5FA1DE-B9CB-4147-9A31-AEC563613E58_zpssvw0gvlo.jpg) (http://s1081.photobucket.com/user/jdefran/media/DE5FA1DE-B9CB-4147-9A31-AEC563613E58_zpssvw0gvlo.jpg.html)
While the SJS was fired up I figured why not use it:
(http://i1081.photobucket.com/albums/j343/jdefran/7A56058A-5ED7-427E-A8CD-0832642010E6_zpskow12dqv.jpg) (http://s1081.photobucket.com/user/jdefran/media/7A56058A-5ED7-427E-A8CD-0832642010E6_zpskow12dqv.jpg.html)
Peek-a-boo
(http://i1081.photobucket.com/albums/j343/jdefran/E0F154F3-8410-4EE0-ADE9-EE6E4C5834CA_zpseglttp08.jpg) (http://s1081.photobucket.com/user/jdefran/media/E0F154F3-8410-4EE0-ADE9-EE6E4C5834CA_zpseglttp08.jpg.html)
Plated:
(http://i1081.photobucket.com/albums/j343/jdefran/2E49C113-27DD-451E-AD28-F76F8CABBBE8_zpsy1znbrf6.jpg) (http://s1081.photobucket.com/user/jdefran/media/2E49C113-27DD-451E-AD28-F76F8CABBBE8_zpsy1znbrf6.jpg.html)
Medium
(http://i1081.photobucket.com/albums/j343/jdefran/E7ADBF7E-056B-4EC4-A203-C97BE8936634_zpszwzypkju.jpg) (http://s1081.photobucket.com/user/jdefran/media/E7ADBF7E-056B-4EC4-A203-C97BE8936634_zpszwzypkju.jpg.html)
To medium rare
(http://i1081.photobucket.com/albums/j343/jdefran/C8B19985-3E36-4DE9-9A04-045AFF8FD52A_zpswi9dv9ys.jpg) (http://s1081.photobucket.com/user/jdefran/media/C8B19985-3E36-4DE9-9A04-045AFF8FD52A_zpswi9dv9ys.jpg.html)
Finished salmon
(http://i1081.photobucket.com/albums/j343/jdefran/4CD38686-5C8C-43D5-93DC-08C61254ED76_zpscqt2kcyr.jpg) (http://s1081.photobucket.com/user/jdefran/media/4CD38686-5C8C-43D5-93DC-08C61254ED76_zpscqt2kcyr.jpg.html)
The salmon was very good too, wild caught King salmon. Rubbed it with brown sugar, dry mustard, ground ginger, cayenne pepper, and smoked salt. The steak was salt, pepper, and a little garlic & onion powder. The taters were salt, pepper, dried oregno, fresh thyme & rosemary.
The side dish was a salad of sorts: roasted corn, avocado, grape maters, cilantro, and sour cream to bind it.
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Why to put both cookers to work! That medium rare cut looks perfect, I've got to try the reverse sear!
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Great multi tasking, everything looks great!
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Very nice.
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Why to put both cookers to work! That medium rare cut looks perfect, I've got to try the reverse sear!
The reverse sear is nice. I liked that I could have the kettle around 225-250 on the side the steak was and have 20 min to do other things.. Although you don't get as nice of a crust, the steak's tenderness made up for it. This video summarized the differences: https://www.youtube.com/watch?v=EnuKEFquBt0
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Great multi tasking, everything looks great!
On these hot summer days in Florida I like to cook most of my meals outside to keep the house cooler..plus on a Sunday it's a nice way to unwind and enjoy some beer