Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on July 05, 2015, 02:55:19 AM
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I did this cook on my Weber Ranch Kettle yesterday and it came out quite well.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03026.jpg)
I made up a pan of green beans, new potatoes, onions, mushrooms, and seasoned it with some country ham and bacon along with some fresh herbs.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03027.jpg)
I also cooked six very nice chuck roasts on this cook...these were so nice that I couldn’t find a thing to trim on any of them. The second meat on this cook was some very hot, and insanely hot jerk chicken.
I split 4 pounds of cold briquets on two sides of the kettle and then added about 2 pounds of hot briquets over the top and then added a chunk of hickory for my smoke wood.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03029.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03028.jpg)
I added one strip of a Grill Grate over the hot coals on one side of the cooker to sear up my jerk chicken.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03039.jpg)
The jerk chicken came off first and sure looked great.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03040.jpg)
I cooked the roasts to about 165 internal and then wrapped them in foil with some goodies to finish them up. I planned to make pulled beef out of all of the roasts.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03041.jpg)
Roasts wrapped and ready to go back on the cooker.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03042.jpg)
My bean and new potato pan came off the cooker just before I wrapped my roasts.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03045.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03047.jpg)
I took the chuck roasts to about 210 internal and then took them off the cooker and let them rest for about 30 minutes. I then pulled the meat and added the juice from the foil back into the meat and it sure came out looking good.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03046.jpg)
We kept about a pound out for some treats and then processed the balance for the freezer.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03048.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03049.jpg)
Made up a slider bun with some of the pulled beef and added some caramelized onions and peppers and my sandwich was complete. I also added a piece of my insanely hot jerk chicken to my plate. With the addition of some pasta salad, my meal was complete.
Loving this kettle more every time I use it.
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Awesome cook Dave!
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Dave everything on that plate looks great! Very nice cook on that bigboy of a grill! Must be an acre of cooking space there. You certainly are making me hungry! ;D
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Looks to me like you have mastered this machine 8)
Hub
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A mess of great food Dave!!! You can cook about enough for a month on that grill!!! All looks delicious!!! Don
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Great cook, and even better looking plate! Well done.
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WOW!! Dave, you did it again. Great looking food. Making me hungry.
Art
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Very impressive looking buffet. Great job.
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Six chucks on a kettle... Awesome!
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Dayum, Dave, you got it going on ! ! !
BD
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Oh my goodness - everything looks excellent - wish I was there!
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Always a great cook Dave!
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Dave, I am definitely getting hungry looking at all that good food.
I'm glad you are liking the jerk Chicken!