A couple of months ago, after reading about a sale on Weber Reds on this site, I picked one up for $99. Now the the deck is rebuilt, I finally set it up. Here are my cookers right now:
Traeger scout, WSM and new red with SNS. Going to break it in tomorrow with a boneless leg of lamb and searing some beef ribs.
John "JR"
Minnesota/ United States of America
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That Limited is up to $ 199.00 again, so you did very, very good. NICE deck! Beer bottle friendly too, I see. That's a grate setup (see what I did there?) - I don't have a DnG yet. I'll need one soon because I'm gonna try a small turkey that way before Thanksgiving, or maybe a Capon.
Yeah klflowers , ya had me checkin fer little ones with the "sons" thing afore I realized what ya meant. Cool deck. Waitin for the pics of the cook with great anticipation.
I posted this earlier in the show us what you are cooking thread, but for some reason the pics didn't show up so I am reposting here hoping it will work.
So I finally got the Weber Red set up and did my first cook on it. Put some beef ribs in the sous vide bath at 150 Saturday AM, burned a full chimney of KBB with a couple of cherry chunks Saturday afternoon to get the mfr residue off the red Saturday afternoon; dry brined a boneless leg of lamb. I was feeling pretty ambitious. Fired up the red after church Sunday afternoon about 2:30, 12 briquettes and a starter cube, 3/4 full chimney and a couple of chunks of cherry wood. Got it up to 220 after around 45 minutes, got the lamb out, rubbed with Dolly's Lamb Rub (https://amazingribs.com/tested-recip...amb-rub-recipe) and tied her up: ​
Man that rub smells great. Got her on the red at around 3:30. Problems started right away - no holes in the red for probe wires is a bummer. Ran them through the top vent holes, but the wires are kind of short, so I had to drag the table the traeger scout sits on right next to the red to sit the transmitter on (Maverick ET-732). Next, I noticed that the food probe was reading 110 a half hour in. Got the thermapen out and checked - the meat was at ~60 deg. So I went old school kinda and left the bbq probe in - it was working fine - and removed the food probe. Still don't know what went wrong with it - didn't take the time to check right then. Here she is on the pit: ​
Had a little trouble maintaining the temps on the pit - it got up to 270 and as low as 207 during the cook. I was so excited to have the thing that I didn't take the time to play with the vents enough to see where they should be set to maintain ~225. Finally got it to settle down about an hour and a half in, but by them the lamb was just about ready to sear at ~120 deg (I got busy and let it go a little too long - meant to sear at 110 per MH's instructions ( https://amazingribs.com/tested-recip...eg-lamb-recipe). In the meantime, got the beef ribs out of the bath (29 hour soak at 150), pulled the lamb (the lamb was on the pit for around 2 hours total including the time to sear). Here it is sliced with a board sauce of thyme, sage, garlic and olive oil (I need to work on my food photography): ​
Next I put the beef on the pit (prepared by dry brining the day before SV, Hanks Beef Rub before the SV and more Hanks before the grill). Smoked for about 1/2 hour, added some carrots: ​
Added some tri colored pearl cous-cous to round out the dinner: ​
Better half's rib bone after dinner: ​
Everything turned out well. The lamb was excellent - this was my first time cooking lamb without a pressure cooker (and I have only done that twice). I will certainly make it again. The beef ribs were good too, but not as good as the last time I made them. They were a little dry, but very tender. I think I was so preoccupied with the lamb that I didn't give the beef enough love. Overall a good cook, and I really like the Weber Red with the SNS. As soon as I find out what went wrong with the Maverick food probe I'll post it.
OK, I am trying this one more time. Hopefully the pics will show up this time.
So I finally got the Weber Red set up and did my first cook on it. Put some beef ribs in the sous vide bath at 150 Saturday AM, burned a full chimney of KBB with a couple of cherry chunks Saturday afternoon to get the mfr residue off the red Saturday afternoon; dry brined a boneless leg of lamb. I was feeling pretty ambitious. Fired up the red after church Sunday afternoon about 2:30, 12 briquettes and a starter cube, 3/4 full chimney and a couple of chunks of cherry wood. Got it up to 220 after around 45 minutes, got the lamb out, rubbed with Dolly's Lamb Rub (https://amazingribs.com/tested-recip...amb-rub-recipe) and tied her up:
Man that rub smells great. Got her on the red at around 3:30. Problems started right away - no holes in the red for probe wires is a bummer. Ran them through the top vent holes, but the wires are kind of short, so I had to drag the table the traeger scout sits on right next to the red to sit the transmitter on (Maverick ET-732). Next, I noticed that the food probe was reading 110 a half hour in. Got the thermapen out and checked - the meat was at ~60 deg. So I went old school kinda and left the bbq probe in - it was working fine - and removed the food probe. Still don't know what went wrong with it - didn't take the time to check right then. Here she is on the pit:
Had a little trouble maintaining the temps on the pit - it got up to 270 and as low as 207 during the cook. I was so excited to have the thing that I didn't take the time to play with the vents enough to see where they should be set to maintain ~225. Finally got it to settle down about an hour and a half in, but by them the lamb was just about ready to sear at ~120 deg (I got busy and let it go a little too long - meant to sear at 110 per MH's instructions ( https://amazingribs.com/tested-recip...eg-lamb-recipe). In the meantime, got the beef ribs out of the bath (29 hour soak at 150), pulled the lamb (the lamb was on the pit for around 2 hours total including the time to sear). Here it is sliced with a board sauce of thyme, sage, garlic, red cherry peppers and olive oil (I need to work on my food photography):
Next I put the beef on the pit (prepared by dry brining the day before SV, Hanks Beef Rub before the SV and more Hanks before the grill). Smoked for about 1/2 hour, added some carrots:
Added some tri colored pearl cous-cous to round out the dinner:
Better half's rib bone after dinner:
Everything turned out well. The lamb was excellent - this was my first time cooking lamb without a pressure cooker (and I have only done that twice). I will certainly make it again. The beef ribs were good too, but not as good as the last time I made them. They were a little dry, but very tender. I think I was so preoccupied with the lamb that I didn't give the beef enough love. Overall a good cook, and I really like the Weber Red with the SNS. As soon as I find out what went wrong with the Maverick food probe I'll post it.
Here's one to try sometime - always a winner around here. (The left column is the basic cook; the right column is for the sauce - don't forget those warmed pitas!).
klflowers this one is a big favorite! You might even consider throwing an anchovie filet into the spice mix. You won't taste fish, and it does deepen the flavor. If you have the equipment to make pitas yourself, do it!
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