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#51
Weber Grill Forum (Grills, Accessories) / Re: Charcoal Reviews - What fa...
Last post by bamakettles - November 10, 2024, 01:48:49 PMQuote from: Troy on November 10, 2024, 12:15:57 PMHaha yeah, just busting you chops... grill on and keep the fun videos coming!Quote from: bamakettles on November 06, 2024, 05:28:49 PMAnd yet you still chose the Fogo.... Live and learn.
I made this post AFTER i bought the FOGO
#52
Weber Grill Forum (Grills, Accessories) / Re: Charcoal Reviews - What fa...
Last post by Troy - November 10, 2024, 12:15:57 PMQuote from: bamakettles on November 06, 2024, 05:28:49 PMAnd yet you still chose the Fogo.... Live and learn.
I made this post AFTER i bought the FOGO
#53
Weber Grill Forum (Grills, Accessories) / Re: LIVE!! Right now***WHATS O...
Last post by michaelmilitello - November 10, 2024, 11:27:16 AM
Beef short ribs for stew in the Dutch oven.
Sent from my iPhone using Tapatalk
#54
Weber Grill Forum (Grills, Accessories) / Re: 2000 (DD, no serial) model...
Last post by RRRanger99 - November 10, 2024, 08:19:41 AMHello John,
Years ago, WKC members @zavod44 (collaboration with @pbe gummi bear), and of late, @toolhead used to make the
retaining crossbar for the pre-2000 ash catcher rings. Maybe if demand is high enough, someone will step up to
reproduce them again. There are mods and conversions to get around the now defunct crossbar.
https://weberkettleclub.com/blog/2014/03/03/converting-a-weber-ots-to-otg/
https://weberkettleclub.com/forums/index.php/topic,18927.msg189283.html#msg189283
https://weberkettleclub.com/forums/index.php/topic,28507.0.html
Years ago, WKC members @zavod44 (collaboration with @pbe gummi bear), and of late, @toolhead used to make the
retaining crossbar for the pre-2000 ash catcher rings. Maybe if demand is high enough, someone will step up to
reproduce them again. There are mods and conversions to get around the now defunct crossbar.
https://weberkettleclub.com/blog/2014/03/03/converting-a-weber-ots-to-otg/
https://weberkettleclub.com/forums/index.php/topic,18927.msg189283.html#msg189283
https://weberkettleclub.com/forums/index.php/topic,28507.0.html
#55
Charcoal Grilling & BBQ / Turkey ‘Dry’ Run
Last post by Gringo - November 10, 2024, 04:10:19 AMIt was a great 60 degree weather day yesterday so decided to do a dry run on an old Turkey recipe I hadn't followed in years.
- After spatchcocking the 13lb bird it was dry brined for 24 hours with butter and salt. (First pic is after dry brine).
- About an hour before bird was to go on grill the wet rub of herbs was added. This is the recipe "Simon Garfunkel" recipe @ AmazingRibs.com - https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/
Rub ingredients
▢1 tablespoon dried crushed parsley
▢2 tablespoons dried crushed sage
▢1 tablespoon dried crushed rosemary
▢1 tablespoon dried crushed thyme
▢1 tablespoon dried crushed oregano
▢1 tablespoon dried crushed basil
▢10 bay leaves
▢1 tablespoon ground black pepper
▢1 tablespoon sugar
Note, I had used this rub about 12 years ago on my first smoked turkey. It was a HUGE hit, I did 4 turkeys that season. Now for years I haven't gone back to it but so glad I did yesterday. This wet rub and the clear "gravy" of drippings will raise eyebrows for sure.
- Started the Glen Blue for 225 and dropped in the dripping pan in with tea pot hot chicken broth.
- Grill reached the 225 temp and I through on 2 medium chunks of Pecan for the smoke.
- Cooked for 90 mins at the 225 and then bumped to 325-340 to finish out the bird.
- Cooked another ~90 mins at the higher temp when the leg/thighs hit 170.
- I may not have turned enough because the breast seemed to cook slower than normal and at 2.5 hours in they were still at 135.
- Turned lid so air flow was coming right through the breast for the last 30 mins and breast caught up without over cooking the leg/thighs.
- Total cook time was right at 3 hours.
Overall, great cook. Wonderful wonderful flavor on the bird!
Thoughts to change:
- I may cover the bird with foil for 1/2 the cook next time. Skin was crisp and great but appearance wise it looked a bit dark but just a mental thing
- When serving to others must do better platting
- After spatchcocking the 13lb bird it was dry brined for 24 hours with butter and salt. (First pic is after dry brine).
- About an hour before bird was to go on grill the wet rub of herbs was added. This is the recipe "Simon Garfunkel" recipe @ AmazingRibs.com - https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/
Rub ingredients
▢1 tablespoon dried crushed parsley
▢2 tablespoons dried crushed sage
▢1 tablespoon dried crushed rosemary
▢1 tablespoon dried crushed thyme
▢1 tablespoon dried crushed oregano
▢1 tablespoon dried crushed basil
▢10 bay leaves
▢1 tablespoon ground black pepper
▢1 tablespoon sugar
Note, I had used this rub about 12 years ago on my first smoked turkey. It was a HUGE hit, I did 4 turkeys that season. Now for years I haven't gone back to it but so glad I did yesterday. This wet rub and the clear "gravy" of drippings will raise eyebrows for sure.
- Started the Glen Blue for 225 and dropped in the dripping pan in with tea pot hot chicken broth.
- Grill reached the 225 temp and I through on 2 medium chunks of Pecan for the smoke.
- Cooked for 90 mins at the 225 and then bumped to 325-340 to finish out the bird.
- Cooked another ~90 mins at the higher temp when the leg/thighs hit 170.
- I may not have turned enough because the breast seemed to cook slower than normal and at 2.5 hours in they were still at 135.
- Turned lid so air flow was coming right through the breast for the last 30 mins and breast caught up without over cooking the leg/thighs.
- Total cook time was right at 3 hours.
Overall, great cook. Wonderful wonderful flavor on the bird!
Thoughts to change:
- I may cover the bird with foil for 1/2 the cook next time. Skin was crisp and great but appearance wise it looked a bit dark but just a mental thing
- When serving to others must do better platting
#56
Weber Grill Forum (Grills, Accessories) / Re: 2000 (DD, no serial) model...
Last post by John Hilton - November 09, 2024, 10:55:42 PMThanks Gringo, that previous thread was helpful, I had in mind to purchase an entire replace and then retrofit it to the bowl of my Master-Touch:
https://www.grillparts.com/weber/charcoal/kettle.aspx?productID=65143#Dampers
I have started to put healthy amounts of WD40 on the retaining nut and will see if I can shift it, failing that, yup, going to surgically remove it with an angle grinder :-)
Got a 6lb sirloin rib going on there today... bottom vents fully open, and then its surgery time.
Best,
John
https://www.grillparts.com/weber/charcoal/kettle.aspx?productID=65143#Dampers
I have started to put healthy amounts of WD40 on the retaining nut and will see if I can shift it, failing that, yup, going to surgically remove it with an angle grinder :-)
Got a 6lb sirloin rib going on there today... bottom vents fully open, and then its surgery time.
Best,
John
#57
Charcoal Grilling & BBQ / Re: Slowing’ Into My First Coo...
Last post by Gringo - November 09, 2024, 04:33:17 PMI get wordy....especially on a full keyboard and pc!
#58
Charcoal Grilling & BBQ / Re: Hybrid posting and grillin...
Last post by bamakettles - November 09, 2024, 04:27:26 PMI'm still trying to get used to the changes and things just don't feel the same. Would love to see a new version of the app come back - not sure that we will. Still can't figure out how to get from forums back to main info pages and messages.
On a positive note, your sous vide method looks very solid! Tasty looking meal right there.
On a positive note, your sous vide method looks very solid! Tasty looking meal right there.
#59
Charcoal Grilling & BBQ / Re: Slowing’ Into My First Coo...
Last post by bamakettles - November 09, 2024, 04:20:55 PMWow, thanks Bobby! I may just print this one out... awesome details and looks delicious.
#60
Charcoal Grilling & BBQ / Hybrid posting and grilling
Last post by Gringo - November 09, 2024, 09:31:23 AMEasier to upload pics from iPhone to get them on the forum Then I'll use web browser on the desktop to update post when the app on iPhone hits that time to close down. I know the app is being worked and thanks for that!
Picanha - Sous Vide and Kettle - great pair!
Gave this cut a 3 hour water bath at 132 degrees after just seasoning with coarse salt. I prepped the grill with the extra fat I trimmed and got the flames going which helps not to cook the meat further when I just need a sear. Seared for 2 mins each side (1min-flip-1min-flip-1min-flip).
Juice, tender and
Sent from my iPhone using Weber Kettle Club mobile app
Picanha - Sous Vide and Kettle - great pair!
Gave this cut a 3 hour water bath at 132 degrees after just seasoning with coarse salt. I prepped the grill with the extra fat I trimmed and got the flames going which helps not to cook the meat further when I just need a sear. Seared for 2 mins each side (1min-flip-1min-flip-1min-flip).
Juice, tender and
Sent from my iPhone using Weber Kettle Club mobile app