Sunday, August 11, 2013

Alabama White Sauce

I went a little overboard making bbq sauce the other weekend and ended up with five beauties.

My favorite of the bunch is the Alabama white sauce that went amazingly well with chicken.
The recipe is pretty simple.  Just mix everything up and let it sit in the fridge for a few hours.

Alabama White Sauce Recipe

  • 2 cups mayonnaise
  • 1/3 cup fresh lemon juice
  • 1/3 cup cider vinegar
  • 2 Tbls white sugar
  • 1 Tbls black pepper
  • 1 Tbls granulated garlic
  • 2 tsp prepared horseradish

Use this as a dip on some grilled chicken thighs and you will be very happy!

If you would like to read about the other four homemade bbq sauce recipes here is the link to the full post.

Wednesday, May 29, 2013

Weber Rotisserie Pork Roast

This was a 4.5pound bone in  pork roast that I had brined then rubbed with black pepper, fresh garlic and rosemary.  I roasted this beast on my Weber kettle rotisserie for two hours at moderate heat.

I pulled the roast and let it rest on the rotisserie spit for 20 minutes before carving.  This guy was extremely juicy and the garlic herb crust was amazing.
My last post was a sweet Peaches and Pork combination that was pretty danged good.  I think the garlic and rosemary crust is a nice savory counter-balance that holds its weight equally well.

Counter-balance...heh-heh...stupid rotisserie joke.

I might have to try an eye of round beef roast next.  I have already done a pastrami on the kettle rotisserie and that was okay but the flavor profile was already so strong I am not sure it gained that much from being on a rotisserie.

I am still looking for cool ideas for my rotisserie.  Please pass on any suggestions that you think would be fun!  Thanks for dropping by and visiting!

Friday, May 17, 2013

Peach Glazed Pork Loin on the Rotisserie

I am in the midst of figuring out how to put my Weber rotisserie to the best use.  My latest round of meat spinning involved a pork loin roast. 
I scored the side of the roast with the fat cap to open it up for a little more flavor penetration.  The pork gat rubbed mith McCormick's Maple Smokehouse rub and was roasted on my Weber kettle for about 90 minutes. Here is what it looked like while it was spinning.

Towards the end of the cook I brushed the pork with melted peach preserves.  The pork came out great; peaches and pork is a tough combination to beat!  There will be much spinning of meat this grilling season!

Anybody have ideas for what else would be great on a rotisserie?  Trying to come up with ideas other than chicken!

Tuesday, May 14, 2013

Weber Rotisserie Tri Tip

I am loving the rotisserie these days.  I threw on a tri tip that was rubbed down with Montreal Steak seasoning and let it spin over indirect high heat until an internal temp of 139F.
Perfect and delicious!

Sliced this bad boy up nice and thin then went to town!

The cook took took about 50 minutes.  It shouldn't have taken that long but I kept opening the lid to take pictures.  I had it open for about a minute while I made this video of the tri tip spinning.  I hope you enjoy!

Monday, May 6, 2013

Weber Rotisserie

When I first got my Weber Jumbo Joe I was trying to see how many ways I could put the little grill through its paces.  One of the things I tried was rigging up the rotisserie ring from my 22 inch kettle to fit over the Jumbo Joe.  This actually worked incredibly well!

I had to place four bricks on either side of the Weber rotisserie to get it high enough so the chicken could spin.  You can't close the lid with the rotisserie ring in place but that really isn't a big deal. This just means you have an open air rotisserie going and your fuel usage will be a bit higher. 

I can't say that this is really practical as the Weber rotisserie ring costs twice as much as the Jumbo but it still was a lot of fun.

Thanks for dropping by!  Have a great day!!

Monday, April 22, 2013

Weber Flavorizer Bars

A few years ago I started a project exploring the guts and history of Weber grills.  There was something about this iconic American company that had me fascinated. 

When I got my first Weber gasser, a second hand Genesis 1000 LX, I was impressed and befuddled with all of the heat diffusion bars that were inside this thing.  I eventually learned that these heat diffusers, all thirteen of them, were Weber Flavorizer bars.

I looked into the history of Weber Flavorizer bars I learned that they were first patented as applied to Weber's little portable gasser, the Weber Go-Anywhere.  This grill had a single metal panel over the burner bent at a 120 degree angle.  A year later Weber received a patent for Flavorizer bars as applied to their backyard gasser, the Weber Genesis.

The initial Weber Genesis grills had thirteen Flavorizer bars.  The patent literature indicated that only three Flavorizer bars, the ones directly over the burners, were required to prevent flare ups.  The remaining Flavorizer bars were present to aid in heat distribution throughout the grill.  Modern Genesis grills only have five Flavorizer bars; I guess out of an attempt to lower production costs.  I am glad my old Genesis 1000 is still humming along!

When I got on Amazon to look at replacement Weber Flavorizer bars I was surprised to see the price differentials.  There is a company making aftermarket Flavorizer bars that are heavier gauge stainless steel than what Weber offers and they are usually about half the cost.  I built a new website where you can download the patents for Weber Flavorizer bars and match up your grill with the right replacement parts.  Check it out and let me know what you think!

Friday, February 1, 2013

Roast Chicken on the Weber Jumbo Joe

I have done about a dozen cooks on my new grill, the Weber Jumbo Joe and have fallen in love with the little guy.   I wanted to share these cooks just because they were so fun and I feel like I got some great pictures along the way.

I have written a post about smoking a pot roast on the Jumbo Joe where I ran the grill low and slow for six hours.  This post is about a roasted chicken with the grill running hot and fast.

I seasoned up a whole chicken with some butter under the skin, some Garlic and Herb Creole Seasoning on the outside and aromatics stuffed in the cavity.  I trussed the bird up pretty tight and it was ready for the grill.
I had the coals arranged on either side of the foil pan that was placed under the bird.  The cook was pretty straightforward.  I closed the lid and let the bird cook for 90 minutes until I got an internal temp of 175F and the skin was golden crisp.

I am not sure how hot the grill was running as my digital thermometer pegs out at 380F.  I am guessing I was a little over 400F.  All I know for sure is that the Weber Jumbo Joe is a chicken roasting machine!!