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
Topic: Stainless Steel Blues - A Weber Kettle Club Film (Read 1765 times)