Have been wanting to get a new Weber kettle for a long time, since my rusty old one got banged around in a move and was finally retired. But when the SnS arrived on the scene, I knew I would have to pull the trigger. SO I finally was able to, and got a 22" kettle and a SnS. And I finally got to fire it up this week. I haven't had a chance to do anything low and slow yet, but the two cooks so far have been great. The maiden voyage was three ribeye caps and a ribeye, and the next night I cooked a big ling filet (a kind of whitefish from New Zealand... first time cooking it). The steak was all reverse seared, and the caps got Cow Crust, while the ribeye just got salt and pepper. It was truly great... the kettle/SnS worked absolutely perfectly and was everything I was hoping for. The fish also came out well, perfectly cooked and pretty tasty. I did the ChefSteps salt sugar brine, and coated it with PBC All-Purpose rub (which is really good on fish!) Then, during the cook, I basted it with lemon butter every 20 minutes or so. Pics are attached, but I didn't take any of the steaks on the grill. Just too excited!
I love this thing... I have a PBC as well, which I love. But this fills a space that the PBC is a bit less perfect for: those cooks that aren't going to take 6+ hours, but still want to be over fire and smoke. I can't wait to experiment with some longer cooks... especially pork butt (which is great on the PBC, but I like to paint my butts with Carolina Treet during the cook, which is kind of awkward in the PBC). But between these two cookers, (and my gasser for umm.. veggies?) I am excited for the food ahead!
Sorry about the order of the pics... I don't know how to re-order them aside from renaming them on my machine. And I am too lazy for that
I love this thing... I have a PBC as well, which I love. But this fills a space that the PBC is a bit less perfect for: those cooks that aren't going to take 6+ hours, but still want to be over fire and smoke. I can't wait to experiment with some longer cooks... especially pork butt (which is great on the PBC, but I like to paint my butts with Carolina Treet during the cook, which is kind of awkward in the PBC). But between these two cookers, (and my gasser for umm.. veggies?) I am excited for the food ahead!
Sorry about the order of the pics... I don't know how to re-order them aside from renaming them on my machine. And I am too lazy for that
Comment