All-kettle dinners while closing the MIL's lake cottage this weekend

[jhagestad]

Four guys over five days in Coldwater, MI this past weekend meant there were four dinners served on the 22" kettle!

-Cheddar/bacon pub burgers
-Reverse-seared fillet mignon
-Perciatelli with cast iron red wine meat sauce
-Baby back ribs

Thank you to @JEBIV for his advice on the proper lower vent setups with our three-wheeler!

[hawgheaven]

Looks awesome, and lucky you, someone left you a tip! :-)

[crizpynutz]

Everything looked amazing!  Well done.  I'm hungry.

[JEBIV]

@jhagestad you boys kicked some ass with all that food, thanks for sharing

[jhagestad]

Looks awesome, and lucky you, someone left you a tip! :-)

Funny you mention that -- those are what we call "nap dollars".  Our rule --whenever we get together-- is that anyone who falls asleep between noon and 8:00PM has to pay the others $1.

Let's just say that several dollars were exchanged....

[View to a Grill]

All that food looks great!! 


Sent from my iPhone using Weber Kettle Club

[hawgheaven]

Looks awesome, and lucky you, someone left you a tip! :-)

Funny you mention that -- those are what we call "nap dollars".  Our rule --whenever we get together-- is that anyone who falls asleep between noon and 8:00PM has to pay the others $1.

Let's just say that several dollars were exchanged....

Okay, that is funny right there! LOVE IT!!!

[jhagestad]

Thanks everyone! Love sharing stuff with this group - folks who truly appreciate the joy of cooking this way and are willing to help others in their quest to reach Weber nirvana!

[Cellar2ful]

The location and the food both look amazing.  How about sharing Joe's advice on the proper lower vent setups for your three-wheeler?

[jhagestad]

@Cellar2ful thanks and no sweat!

Burgers - fully open on the bottom and top, direct medium coals until desired doneness

Fillet - fully open on the bottom and top, indirect to start with a temp probe on the smallest steak to reach 115F, rested steaks for 10 minutes and then reverse seared 'em on direct high coals for 1:30 per side, garlic butter finish

Meat Sauce - fully open on the bottom and top, direct medium coals to brown the sausage and meat, then moved the coals to one side for indirect cooking, added about 20 more coals and mixed the sauce ingredients with the meat, simmered using indirect and checked every 30 minutes or so to stir and let any fat render off (total cook time was about 2 hours after mixing the sauce with the meat)

Ribs - only one bottom vent open where the start of a snake method setup would be, top vent fully open, used 3 pieces of apple wood. Smoked 4 half-racks using a rib holder for 2.5 hours at a consistent range of 225-240F then wrapped with brown sugar and squeeze butter and continued cooking for another 3 hours. The best part was I didn't have to do jack squat with vent adjustments during the cook - the temp stayed consistent between 225-240F the whole afternoon. Joe called it - just put the ribs on, grab a beer and relax!