Video není dostupné.
Omlouváme se.
Grilling with your Weber Smokey Mountain // WSM Hack // Picanha Fail //
Vložit
- čas přidán 4. 05. 2020
- Showing how to grill with your WSM.
You know, sometimes we just get away from routine and try to wing cooks differently to see if we can find another way to make something good, better. However in doing so we find that we should have just left good alone! This particular cook was doomed when I decided I would cook the Picanha with the lid off. In doing so the results were very bland. I also probed the Picanha too deep and received a reading of 129° F in the fatcap, which probes hotter than the meat, and removed the Picanha at rare rather then medium rare. I swear you can hear the Picanha mooing when I slice into it! 🤣 Well, what can I say. Hopefully we all learned something from this!
Dalstrong Shadow Black Series 12"Slicer
amzn.to/3jkEsi7
Weber Chimney Rapid-fire
amzn.to/3h0Cdxy
Samsung S21 ultra
amzn.to/3zRun1N
Aura Kettle Zone Cooking System
amzn.to/3jkT8xJ
Weber Performer Deluxe 22"
amzn.to/3d3QqbK
Weber Smokey Mountain 22"
amzn.to/2TRKH21
Hunsaker Rib Hanger for 22" WSM
amzn.to/3zRBvuW
Tumbleweed fire starters
amzn.to/3d7YY1b
My backyard Canopy
amzn.to/3xMboDT
Camp Chef FTG 600 Cover
amzn.to/3j4Cx0H
Hunsaker Griddle for 22" Kettle
amzn.to/2TVC9qT
Thank you brother,I don’t know why something so simple just doesn’t cross my mind.
We all have those moments! Usually when we're looking at a million dollar invention! 😎👍
Loved this video. What not to do is more valuable than knowing what to do
😝👍
Great way to put it!
Hey man thanks for the great tip.
You basically sold me on the WSM and i love the versatility.
If i had the room id own an offset smoker, charcoal grill, pellet grill. But no need for this.
Hey Sean 👋😎
Glad to help. In my opinion the WSM can do just about anything. You can also get a Santa Maria Attachment that completes the whole setup!
Hey just wanna say thanks! I've been searching the web for this. All of the things I saw before required some sort of modification and just complicates everything. I like your straight to the point and simple approach. Just tried today and we love it! Good thing I didn't buy a Weber Kettle as I can just use my WSM for that.
I'm glad it worked out for you! 😃👍
The WSM is so versatile! I love it!
Great video, thanks for being candid! Gonna do a tri tip tonight and will leave the lid on for sure! Subscribed.
Yep. I learned a lot from this trial. Keep in mind, had I used red-oak splits, or any kind of wood, it would have turned out great. Just charcoal alone wasn't enough. Be sure to watch part 2! Thank you for subscribing!😎👍
czcams.com/video/LBGxQO98j38/video.html
Brilliant! I've got a Weber gas grill 310 that I love for grilling as well as smoking meat poultry fish, using the universal Smoke Box from Weber, with some great results. However, I just ordered the Weber Smokey Mountain since I really need to go to the next step up for smoking. Sometimes you just need charcoal for grilling as well and you've just shown us how to do it. Thank you very much for this!
You're welcome Walt! 😎👍
Must be exciting to know you have a brand new WSM coming your way!!
AWESOME! 😃👍
For a second I thought I was watching "The Shining" LOL Good job. Always learning.
😝 Thanks for watching!
Excellent video. Just what I was looking for to be able to grill on my new WSM.
Nice!! 😎👍
I thought maybe this was the first time I'd watched this video until I saw "Big Mistake" across the screen, and then it was oh yeah, now I remember! Barely undercooked, by the time you had all the pieces on the board it looked just right. Plus I got to see that beautiful Dalstrong slicer again. Those things look good parked.
Your be fucking it up sometimes! 🤣
Boy
Ha, ha, great video. Just by coincidence, I cooked some lamb chop almost using the technique you show in this video, but I used the Vortex. I was going to do like you and cook the lamb chops without the cover, but I couldn't because I wasn't getting the real high temp that I was looking for so i did use the cover. If I were to do this again, I would stick a couple of bricks under the grate holding the charcoal to bring the heat closer and/or use a more charcoal. FYI, i was drooling at the beef fat that you showed and that is were high heat can really make it so sweet. Thank you for sharing your great cook as usual. God Bless. BTW, I finally got a chance to cook some St Louis ribs on the WSM with the Hunsaker rib rack. Looked for Baby Backs, but this was all they had. Really enjoyed the St Louis - delicious. I was trying to compare rubs on the ribs, but that turned into a fail because I got all confused, but as you told me before all BBQ is good. Posted a video - see it and get a chuckle at my boo-boo. God Bless!
Yeah this was today and for some reason I just did everything differently. Not sure why i was doing it but i was committed. 😁✌
@@madswinebbq I know how that can happen. I'm older than you. Learn to be flexible. Look at the fact; look at the situation in front of you and make rational decisions. For example, look at the pandemic crisis in my area. At the start, we were all afraid of lots of death. We have a population of almost 500,000. 5 death sofar. 90% recovery rate. Do we close the County? Look at the data and does it seem reasonable. Are our leaders making good decisions. Well enough of that and I will say no more. Again, great cook. I really enjoy watching your cooking channel. It's fun and encourages me to get my butt out there to do some backyard grilling. Really enjoying my WSM. It will be great to have party soon! God Bless.
Dude!! Subscribed. Was thinking about getting a Weber Perfomer, but your vid convinced me to spend the extra $$ and get the 22" WSM. I can do EVERYTHING. on it. P.S. I'm thinking a Vortex Cone would have directed your heat more intensely onto your protein. Then after your sear, move it to the side for indirect heat until the desired doneness. Thanks again for this great video, bro.
Great point! 😎👍
Before you make your final decision watch my video below.
For me, I think the Performer is the way to go..... actually I change my mind...WSM........ know what, buy BOTH! 😅
czcams.com/video/W2vWEWSK0-s/video.html
Good advice....not long after posting, yep, the WSM is $499 vs. $320 +/- for the performer.
Cost wise, with the Performer, that leaves me room to buy a Slow and Sear and a couple of other BBQ toys. Still can do Low and slow cook'n on it as if it were a WSM.
Thanks, for your vids, will take a looky lou at the vid you suggested, 👍
This is a "grate" idea - thank you for sharing.
Also, if you really wanted maximum airflow, couldn't you take the door off the front, too?
Absolutely
Aaawweessoommeee thanks for this brilliant idea. Much needed.
I'm glad you liked that Aaron! 😎👍
Any issues with the middle grate taking damage from the charcoal being almost on it? This seems so simple and good.
Great question! 😎👍
The charcoal grate takes all the punishment. I've never seen any issues with the cooking grate afterwards.
Thanks for watching brother!
Nice! Very helpful! I think I'm gonna buy a wsm afterall
That’s exciting!! 😎👍
nice hack on the weber smokey!!
Thanks CB! 😎👍 Glad you enjoyed that!
The way to go here is not roasting … but lump or sticks. That’s how we doing in southern Brazil. fat cap stays on and up. Don’t go poking the meat. Just let it be. turn one time. If not leaving the lid on, then you need more charcoal. Try again with lump and you’ll thank me. Fat will render just needs more heat.
Yeah you're right. After this unsuccessful try I tried again and now it's perfect! Thank you brother for your advice. 😎👍
next time you leave the fatcap on, try smoking it first low and slow to render the cap, then sear it off.
thats how the brazillians do it.
or if you do not want to smoke it first, you can score the cap to allow it to render.
also dry brining will improve the texture and flavor.
Great suggestions! 😎👍
Perfetto anche io utilizzo il wsm , versatile e potente !!!💪🏿💪🏿😉
Gracias! 😎👍
You can buy a lid hinge for the WSM so you don’t have to keep taking the lid off if you just want to grill, the hinge has a pin in it that you can simply pull out if you want to take the lid off when smoking.
I’ve got 2 of those hinges. Find them to be annoying.
@@madswinebbq Oh I thought it would be handy instead of taking it completely off and risk losing too much heat, i was looking at the Weber Summit E6 because you can smoke and grill but it’s a bit pricey over here in the uk so I was looking at buying a WSM instead and doing a simple modification so you are getting the best of both worlds for less money if you get me.
Right on brother! 😎👍
Let me explain why I find them annoying. So I have one on my 22 WSM and on my 26 Weber Kettle. There’s times when I’m trying to close the lid and you have to pull upwards to release the hinge before you can shut the lid and sometimes it just gets stuck and I have to really mess with it. Adjusted the bolt plenty of times to just not wanted to deal with it. I actually find it easier to just not use the hinge..
@@madswinebbq Ah yes it makes sense now that you explain it, I’d probably find that a bit annoying too.
Thank you bro 🙏🏾
You got it! 😎👍
Never remove the fat cap of the picaña. It is amazing! just cook it indirect with lid on, or just cut it in steaks. 130F and it is done. Greetings from Panama.
Hey thanks for watching! 😎👍
I appreciate the advice, and trust me, I've tried several times cooking with the fat cap but I've never found it to be tasty. I've cooked about 50 Picanhas, different ways and I just prefer without the fat cap.
However if someone else cooks it and it has the fat cap, that won't stop me from chowing down! 😝
I understand. At the end, it depends on everyone's particular taste. Picaña Is my favorite cut of beef. Maybe try cutting part of the fat and leaving some. For me, it brings an unique flavor to the steak, but I prefer cooking it in steaks instead of whole piece. More crust and flavor. Enjoy and keep on with the videos.
Yeah, I also like them in steaks too. In this video below, I have 2 Picanhas cut in steaks and I was actually going to leave the fat cap on one Picanha so my family can compare, but I ended up trimming too much and had to scratch that plan. I'll do it next time for sure!
I agree with you. Picanha is my favorite!!😀👍
czcams.com/video/HsVD90pinE0/video.html
I’ve melted the round thermometer probe gasket doing this. Has that happened to you?
Holy crap! 🤯
No it's never happened to me. Wow! I wonder how hot you had it?
I was wondering about if this would be an issue - melting the silicone grommet. Two solutions I guess. 1. remove the grommet before lighting the coals. 2. Keep the coals away from the grommet and see if it still melts.
its perfectly cooked for me!
I appreciate that! 😎👍
You have to remove the fat cap because there is a layer of silver skin between the meat and the fat cap. We all know the silver skin is not edible and it will not let the fat render or help flavor the meat.
Thanks Mauri. 😎 👍
Props for posting the video. A lot of people would have hidden their L 🙌🏾👍🏾
Yeah, I have a few more videos that show my screw-ups. If I didn't upload them then it wouldn't be true backyard barbeque. 😆 Plus there's a stronger learning experience when you watch someone else F something up!
Thanks for watching Task! ✌😎👍
@@madswinebbq love the honesty, so much so I had to hit the sub button!! Keep the awesome content coming mate 🙌🏾
@@task82 Welcome to the channel 😀
Exactly!!! AND, no matter how bad it tastes, they’ll still eat it like it’s the best thing they ever had. Props to Swine!!!
@@wflister LOL 😆👍
I've always said, even bad barbeque is good barbeque!
Damn G HD 4K camera now huh?!
Nah, that's from my Galaxy Note 10 ➕.
1st like. 1st view. Got ems!
🤣👌
The jump cuts need to be shortened. The black screen jump cuts mess up the flow. Good content though!
Lemme see how this uploaded because i didn't see any of that on my editor. Can you give me the minute/second sequence? Appreciate your help.
@@madswinebbq they disappeared! Wow. There was like 15 of them. Now none. Lol well I watched your video twice
You really had me worried 😟 Thankfully it was just a glitch in the Matrix 😁