Stainless Steel Blues - A Weber Kettle Club Film

[56MPG]

Let's take you back to last week, and my visit to the Weber Grill in Chicago. Front row seat at the counter overlooking the kettles. First, Executive Sous Chef Erik Masheimer shows off the kettles and talked about how they are used. He prefers the non-hinged lids (they used hinged lids in St Louis to cut down on noise) because they allow more control of the airflow and don't kick up as much ash. The rear basket holds a couple bags of charcoal, and they go through at least 400 pounds a day. The grate is super heavy duty, with beefy rectangular bars in back to hold up to the heat. Even so, these grills take a beating, and are replaced a few times a year. (Yes, I put my name in for a cast-off...)

A few of the kettles down the row are gas-fired, and they use them for Bar-B-Que. Items that get smoked in the back of the kitchen are brought up front to finish. Gas helps maintain a more consistent temp. The charcoal kettle chefs up front get paid the most, and you can see why. It's a real dance, and I was there before the big crowds rolled in. I thought it was cool to see how they start things off in direct flame, then pull them to the cooler section of the grate.

Stop in sometime, and ask for a tour. They will show you around. In the meantime, sit back and get a taste of old Chicago.

https://www.youtube.com/watch?v=4Fmo_4HRjek&edit=vd

[Troy]

Great video Marty, thanks for sharing it.

I liked how he lost his spatula twice

[56MPG]

Thanks. Same spatula used for spreading coals and flipping burgers. Not used very often though - the tongs are the kettle-chef's third hand.

[mhiszem]

Great video! Thanks for taking the time to put this out. I have got to make it there sometime.


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[charred]

Thanks for a look at the pros! I don't know how they do it, and that wasn't even peak time, as you say.

My takeaways- flame on! So much for reverse sear?

No taco handles and no KBB. 

PS- good tune

[SteveMBH]

Even so, these grills take a beating, and are replaced a few times a year. (Yes, I put my name in for a cast-off...)

Do they really sell the cast offs???!!!


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[56MPG]

Not for sale. I was told they go to the "guys" if there's anything left. Here's hoping I measure up to the guys someday.

[kettlebb]

The whole time I'm thinking how do these guys avoid carbon monoxide poisoning? Awesome video, thanks for sharing.


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[56MPG]

These guys are living in a charcoal chimney! So much updraft from the fans. It's no wonder you see the flames - there is no shortage of oxygen. BTW - no bottom vent on these bad-boys, it's about an eight inch opening in the bottom of the cone-shaped bowl. Don't try this at home.

[Darko]

Great vid Marty.  Thanks for  sharing.

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[Jeff]

Thanks Marty...awesome contribution.

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[1buckie]

Thanks Marty !!!

2 things I noticed with the guy runnin' up front there...............

He's REAL relaxed.......can't do that kind of stuff unless you remember to breathe evenly & stay calm even when the shit hits the fan.............like my favorite bass player Victor Wooten says" ".....I gotta remember to 'breathe' when I go to take a solo..."

See Here:

https://www.youtube.com/watch?v=eynnYLXW3Fo

https://www.youtube.com/watch?v=qVGeyZqsqUs

..... and the other thing is he's likely going home w/ a crick in his neck every day from looking UP at the tickets posted so high........


Like to see ome of these guys run a row of 22's some time........

[MrHoss]

Pretty cool Marty. Thanks.

[RSHU]

Thanks for sharing that! Very cool!

[Jon]

That is a great video. What is most striking for me is how little the lids are down. And how high the flames are. And how hot they cook.

More like these guys https://www.youtube.com/channel/UCVVAnxQ2YMC_qlc7QfPA2YQ than Jamie Purviance. Not the covered cooking we usually talk about. They are doing the standard restaurant sear and put in the oven steaks. Except really hot, on badass cookers.