Thursday, September 29, 2011

A July 4th BBQ with Robert Zamecki

!±8± A July 4th BBQ with Robert Zamecki

My son Robert came over to visit Marla and me during the July 4th holiday weekend. He's into bar-b-queing these days, so I sat back and let him do his thing, with the camcorder rolling, at his request. I also got footage of him skateboarding a bit, and that's at the end of this video. He's pretty good! A big shout out to the good people at Weber Grills. We love our little Weber! A JAM Production

A July 4th BBQ with Robert Zamecki

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Saturday, September 24, 2011

Smokenator 2600 Transform Your 26.75 Inch Weber Kettle Into a Smoker

!±8±Smokenator 2600 Transform Your 26.75 Inch Weber Kettle Into a Smoker

Brand : Smokenator
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Post Date : Sep 25, 2011 01:30:03
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Introducing the Smokenator 2600, an innovative BBQ accessory that transforms, your Weber Kettle into a water smoker. It converts your existing 26.75" Weber kettle into a smoker that is more efficient, easier to use and easier to clean up than the traditional vertical water smoker. No hassle with charcoal baskets, rails and aluminum foil and figuring out how to keep water over the coals to add moisture.The Smokenator is an industrial strength product, made out of 18-gage brushed sheet stainless, which won't rust. The whole idea of this product is to provide you with a means and a method to let you control your Weber, to obtain superlative results, while not having to buy a water smoker or other higher priced smoking device. Best of all, because the water pan is located extremely close to the coals, the cooking environment is kept moist. Evaporation tests how 45% less evaporation versus 22% by traditional pan methods, this means food will not dry out, unless you want it to by not keeping water in the pan. This takes much of the fussiness out of smoking. This accessory works with all meats, but especially chicken and turkey by keeping it moist. Pork ribs and red meats are very moist. The Smokenator is versatile; you can even cook a 25-pound turkey. The Smokenator is shipped with complete instructions, on how to regulate the Weber to produce excellent smoked food in the classic way. The instructions show you how to set up your Weber Kettle's, lower and upper vents and gives you clear concise instructions on how to regulate the air needed to smoke your food when you use Kingsford charcoal. These instructions represent over 40 hours of research and effort, putting you ahead. If you are looking for a way to stretch the versatility of your 26.75" Weber and save space, the Smokenator 2600 is for you.Do you want a Smokenator and expand your smoking capacity? Double Deck your Weber with Smokenator 2600 & Hovergrill Kit.

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Wednesday, September 7, 2011

Smoked Grilled Potatoes

!±8± Smoked Grilled Potatoes

Well, this recipe is to the many requests I get for your grill with a side of meat dishes to satisfy generally serve some sort. For those who are tired of fries or potato salad, I offer you "Smoked potatoes on the grill."

This recipe actually has two advantages.

The first - you can have a baked potato without getting the whole house feel like an oven using the oven. This is particularly important if you want to have fun during the summer and notyou want your guests to be uncomfortable.

The second - with your kettle grill to smoke the potatoes to give a special flavor to the potato peels, and who does not love potato skins!

You want to first wash and dry the potatoes, I prefer brown. After drying, which hit several times with a fork on all sides. This explosion is not the potato, from the steam to keep the flight. Then cover each potato lightly with your choice of Crisco, butter or lardthen lightly seasoned with salt and pepper. The grease will help keep your spices on the potato.

For your charcoal grill, light your charcoal in a chimney starter, and place a drip pan in the center of the grid tank. Once the coals are hot, divide each side of the drip pan. They will then take your choice of wood chips (soaked in water) and somewhere on each pile of coals. Experiment with different flavors of wood. You will be amply rewarded, because the taste is really capturedin the potato shells. Try maple, apple, walnut, are all very good.

Put the potatoes in the center of the grill without direct heat. The potatoes should be soft inside with a crispy skin wrinkled from 1 to 1.25 hours. If you have large potatoes that have not done in an hour, you can use your grill, with more hot coals to load. The skins are probably good and the smoke flavored now so you should not need more chips at this point.

Serve asnormally with your favorite condiments - butter, cream, chives - whatever you want.

If you do not pull from the routine, potato salad, cook potatoes, try this recipe, cut them and add your favorite recipe for potato salad. Smoked potatoes with mayonnaise-based recipe is another great twist that will delight your guests and your family!