Add 2 tablespoons of Jerk Seasoning. If you like more heat you can and up to 2 more tablespoons.
Add 4 tablespoons of Extra Virgin Olive Oil. The oil allows some of the jerk seasoning to mix for they are oil-based and not water-based.
Now wisp it all together.
Now get 8 chicken thighs with both skin and bones.
get a 1-gallon zip lock bag.
Using food preparation disposable gloves put the chicken into the zip lock bag.
Pour marinade into the zip lock bag.
Remove as much air from the bag as possible.
Now mix it all up.
Put into refrigerator for 10 to 24 hours.
Here is were the ThermoWorks Billows is positioned on the Weber Kettle.
Here is where you place the Weber Baskets. They are on both sides of the Billows.
Add even amount of briquets so each basket is full.
Add foil or drip pan.
Program ThermoWorks Signals BBQ Thermometer to 275F for pit temperature (channel 4) and 175F for meat temperature (channel 1).
Attach pit temperature probe to cooking grate as close to the food as possible.
Put 6 briquets into a starter chimney and ignite.
19 minutes later.
Put lit briquets into each Weber Basket. 3 in each.
Plug pit temperature probe into channel 4 on the Signals BBQ Thermometer.
Open lid vents to 1/4 open.
Put the lid back on the kettle grill.
In the food prep area put down paper towels for easy cleanup.
Now put frogmat or grill mat on top of paper towels.
Remove chicken from zip-lock bag and place on frogmat.
Pull skin tight and with the skin facing up.
Off to grill.
Place frogmat between the two Weber Baskets. The chicken is now set up for indirect cooking.
Insert meat thermometer probe into a larger thigh that is in the middle of the frogmat. Make sure probe is plugged into channel 1 on the Signals BBQ Thermometer.
Put the lid back on the kettle grill.
Here is the complete cooking chart from start to finish.
Here shows the pit temperature at 275F and that during this part of the cook the pit alternated between 275F and 290F.
Meat probe was set for 175F when the thighs would be finished.
We put the meat on about 15 minutes after lighting the Weber Baskets.
At 50 minutes the pit temperature was turned up to 375F so we could render the skin.
At 70 minutes we had to add briquets to both of the Weber Baskets.
At 90 minutes when the meat temperature reached 175F we pulled the chicken.
Here are the results. The chicken was cooked all the way through and the skin was rendered so it was easy to cut and eat. It also had enough heat from the jerk seasoning and also a nice smoky taste you can only get on a charcoal grill.
We are going to cover both installation and also a full product review of the ThermoWorks Billows BBQ Temperature Control Fan. The Billows is an add-on product for the Signals BBQ thermometer. Here are all the things you will need to compete the installation.
The installation part is going to be installing the billows onto a weber kettle premium 22 as you can see above a hole has to be drilled but before you panic it’s a lot easier than you think.
The first thing we need to do is find out where we need to drill the hole. Start by getting behind the grill so the front is facing away from you.
From this view point you will be making the hole on the right side of the grill now there are a few steps we need to do so we can make sure the hole is in the correct place.
Also you’re going to need a few tools and some materials. First material is masking tape.
Don’t use the blue or green tape for it is not strong enough. Also, get the wide version. Now you need to start taping approximately where the hole should be put down long strips of tape and move the ash vents around so you can get underneath them.
Now rotate the ash vent fully clockwise until they stop. Now trace around the vent using a dark pen or pencil make sure the lines are very visible on the tape.
Now rotate the ash vent counterclockwise until it stops now trace around the new vent over the tape.
Now go get the charcoal grate and put it in place then trace where the tape is.
Now remove the grate draw a parallel line about a half-inch below your traced line.
To find the spot to drill you need to find these three points. Look at these three points and then find the middle of the triangle the spot that you have found is clear of the ash vents and also the charcoal grate.
Now drill a pilot hole the porcelain enamel on the bowl is really hard to drill so use a new bit and take your time.
The Drill Bit below is a pretty mean-looking bit but it also gets the job done.
When using this bit you will fill that it pops as it makes the hole larger. In my case when I felt seven pops I knew I was done. Oh I forgot to tell you it makes a sound similar to fingernails on a chalkboard except it’s about ten times louder. Besides the noise, it does make a perfect hole for when it cuts it also deburrs the metal. Also it is quite a workout for after a while the drill motor feels like it weighs about 50 pounds. Then you are done and the hole is exactly one inch wide and perfectly round.
Next you peel off the tape and knock up all the metal debris the tape should come off real easy but again take your time for a lot of the metal fragments will stick to the tape and not you. Knock off any metal fragments and I recommend you vacuum out the bottom of the bowl now put the charcoal grate back in and rotate the ash vents all the way to the left and then to the right just to make sure everything is clear.
Just one more thing to do to finish this modification and that is the paint the inside of the hole. I did do one final pass with a hole bit just to make sure all the metal birds were gone so I went from the outside in. Wipe the area clean and then put a piece of masking tape over the hole from the outside. Now using a high temperature paint like Rust-oleum will protect the metal from rusting.
Let the paint completely dry this usually takes at least a few hours peel off the tape and the modification is now complete this is how it looks to the outside.
Looks pretty good to me now we can add the billows to the grill there are two springs you need to insert. It is best to secure one in the hole and then follow up by inserting the second spring in the hole. The billows will be held in place by the springs and a soft air silk gasket will keep the grill air tight.
Now we need to add the other parts. Here is the Signals BBQ thermometer. This is the controller for the bellows fan.
Next we need the splitter cable. This supplies power to the signals unit and also controls the Billows fan
Now plug in the power line that plugs into an AC power outlet.
Now plug in the billows control cord.
Here’s channel 4 on the Signals unit without the billows plugged in.
Here is what channel 4 looks like when the billows is plugged in.
Notice there’s now a fan icon and the default temperature is 225 degrees Fahrenheit.
Here are the performance tests that we’ll be running.
The testbed will be a weber kettle 22-inch setup for indirect cooking. The test is to see how quickly the billows can reach temperature and then maintain temperature. The temperatures that we are going to achieve are 225 degrees Fahrenheit 250 degrees Fahrenheit 300 degrees Fahrenheit and then 350 degrees Fahrenheit, Here’s the grill being set up for test first the air probe is attached to the charcoal grate in the middle of the grill.
A Weber charcoal basket is put on one side.
And another Weber basket is put on the other side.
A full chimney of Kingsford original charcoal briquettes that had now burned for 15 minutes. The briquettes are then evenly distributed between the two charcoal baskets. Just the last look to make sure the baskets have equal amounts of coals.
Now put on the cover. The plan is the cover stays on for the whole test unless there’s an issue. Here is the complete temperature chart for our tests.
On this first test of 225 degrees the grill overshot and did not stabilize till it hit 247 degrees.
I believe the overshoot was caused by me for not letting the grill stabilize for 10 to 15 minutes before turning on the bellows. I then turned up the Signals thermometer to 250 degrees Fahrenheit. Within eight minutes the billows have brought the grill temperature up to 250 degrees Fahrenheit and there was no overshoot.
After thirty minutes I then set the signals to 300 degrees within 15 minutes billows had brought the grill temperature up to 300 degrees and there was no overshoot. It also had less than 2 degrees fluctuation. We then had another operator error and that we burned up all our charcoal. I then added a handful of briquettes to each basket and the grill fully recovered to 300 degrees within 10 minutes.
In the final 30 minutes of testing we cranked the signals up to 350 degrees and it took 15 minutes to reach temperature never overshot and at that point never less than three degrees fluctuation.
ThermoWorks is not the first to market with a temperature control fan but they are definitely the best in market with one based on the superior Signals BBQ thermometer. We give this product a top five star rating and have now added it to our own outdoor kitchen as a product we will use on all future reviews.
ThermoWorks Billows on a Weber Kettle 22 – Installation and Review Video
Prepare your work area so that everything you need is in front of you. Make sure you have your rack to hold the peppers, a sharp knife and a coring tool.
Take your first pepper and cut off the top.
Now take your coring tool and insert into the pepper and slowing turn COUNTER CLOCKWISE. The direction you use to REMOVE a screw. The natural thing to do is turn clockwise but the tool is designed to be turned COUNTER CLOCKWISE Slowly turn the tool till it reaches the bottom of the pepper.
Now pull the tool out and the pith (seeds and membrane) will come out. A few seeds might remain but most of the heat is in the membrane so a few seeds are not going to make much of a difference.
In the picture you can see how well this coring tool works.
Here you can see what your work area will look like when you are down to your last 6 peppers.
Now it is time to pull out the food processor. First add two large and peeled garlic cloves. Run processor until garlic is like a paste.
Now add two 8 oz packages of cream cheese and one teaspoon of salt and run the processor till the cheese is smooth.
Now add four tablespoon of sriracha. Please use your own discretion on the amount based on your tolerance to sriracha. Most people will not think this is to hot but your call.
Now run the processor till the color of the cheese is a light orange and the color is consistent.
Now the fun part. Get your Capela Jalapeno Poppers Stuffer. Looks like a caulking gun but is design to stuff peppers.
Take of the top of the stuffer and now load the cream cheese mixture into the stuffer.
This is what it looks like when it is loaded.
Insert nozzle into the opening of the pepper and slowing pull the trigger. Take your time for it can easily overfill a pepper.
This is what it looks like when filled.
Now take that same pepper and using real cheap and thin bacon start wrapping the pepper starting at the top and working yourself down. Leave the last inch unwrapped so it can fit back in the rack.
Here is what a peeper should look like when done.
Here is all 24 poppers in the rack and ready to be cooked.
Preheat oven or pellet grill to 375F and place the rack of poppers in the middle of the cooking are. Now cook for at least 30 minutes. I usually pull them when the bacon looks thoroughly cooked. The rack will keep the peppers upright and will make sure they do not blacken like when you try and cook them on a grill.
Here is a fully cooked popper. You will notice that the bacon is pink and not dark. This was cooked on a pellet grill and the same effect that gives ribs a pink smoke ring made the bacon look pink. It was well cooked and even crisp.
When I cut the popper in half you can see the cheese does not run and the bacon stays in place. Makes these poppers very easy to eat and they will be the hit of the party.Bon Appetit
First my true love is barbecue but in the last 10 years barbecue has grown up. It use to be burgers on the Weber Kettle. Now it is ribeye steaks on a outside kitchen with a built in grill. As far as drinks it use to be beers and soda. Now it is kraft beers, flavored sparkling waters and wine. We also now do wine pairing
Now I am not a wine expert but through the magic of the internet you really do not have to be. In just a few minutes I found the outstanding article titled, Best wines for a barbecue on a website called Decanter. These are their recommendations or pairings when serving barbecue. I quote right from the article
“What are classic barbecue (BBQ) wine pairings? Here are some of the top matches for classic barbecue dishes. For ease of use, we’ve overlooked the uses of marinades and sauces.
Steak – Malbec, Syrah/Shiraz, Zinfandel
Burgers – Touriga Nacional, Syrah, Zinfandel, and Côtes du Rhone.
Pork Chops – Cider, Valpolicella, Barbera, New World Pinot Noir, dry rosé, Riesling
Salmon – Rosé Champagne or Cava, New World Pinot Noir, Gamay, dry rosé, New World Riesling, Pinot Gris
Halloumi – Sauvignon Blanc, Sémillon, Chenin Blanc, Chablis, Friulano, Verdejo, Assyrtiko, New World Riesling, dry rosé, Prosecco”
Another great resource is the Beringer Wine website. Here is some information about Beringer Wine.
Established in 1876 by brothers Frederick and Jacob Beringer, who believed that Napa could be a premier wine growing region like the Rhine Valley in Germany from which they hailed.
Beringer has built a legacy crafting renowned wines from a prized collection of Napa Valley, Knights Valley and Paso Robles vineyards, celebrating the uniqueness of each site and a remarkable winemaking tradition.
Beringer’s tradition of winemaking has earned it critical acclaim, including:
Only winery to have won ‘Wine of the Year’ for both red and white wines from Wine Spectator.
12-time Top 100 Winery of the Year by Wine and Spirits.
More Wine Spectator Top 100 list placements than any other winery in the world.
Beringer is not cheap wine (who wants to serve cheap wine) but they also have great deals. Right now you can get 20% off all their wines using the link and Coupon Code below.
The more you look into barbecue and wine you will find how both barbecue and wine are influenced by what region they come from. To understand the difference check out this article on The Four Styles of BBQ in the United States.
On cabbage remove dirty or wilted leaves. Then cut out the stem so the cabbage and sit straight up.
Now cut the cabbage in half.
Now cut the halves into quarters.
With a sharp knife start making thin slices on one of the quarters. Try to keep the slices together so when you are done on the first cut you can turn the quarter 90 degrees and then start making cuts about an inch apart.
Keep doing this on each quarter.
When all four quarters are cut then out into a large bowl,
Now it is time to add the carrots. Here I am using pre sliced ones but by using the same technique you did with the cabbage it is not hard t o do. I;m just lazy. Cut up around one full cup of carrots.
Now with food preparation gloved mix the cabbage and carrots together. A lot easier than using salad forks.
Now we make the dressing. In a mixing bowl. First put three overfilled tablespoons of mayo.
Add one tablespoon of clover honey.
One tablespoon of sesame seed oil.
One tablespoon of soy sauce.
One half a cup of rice vinegar.
Mix well and add it to cabbage and carrots.
Using fresh food preparation gloves mix everything together in the bowl.
Now transfer to the refrigerator and let it sit for one hour. Then serve.
Slice the potatoes thin and stack the potatoes like poker chips. Will explain later why this is important.
Now take 3 garlic cloves and cut of the ends.
Now smash the garlic cloves with the side of your knife. Take your time and please be careful. This will make it real easy to peel the outside of the clove.
Dice the garlic into very small pieces and put off to the side
Now get one stick of un-salted butter.
Now lay the potatoes inside the sous vide cooking bag. By taking a stack at a time it makes it very easy to lay the potatoes flat in the bag.
Now put the garlic and the stick of butter on top of the potatoes in the middle of the bag. Add one tablespoon of kosher or sea salt into the bag then vacuum seal
Set the sous vide circulator cooker to 194F and let it come up to temperature.
. Put bag into sous vide bath and cook for one hour.
Remove potatoes from bag and put into a round deep dish. Here I am using a 2.5 quart casserole dish.
Add a little heavy cream to the potatoes and start mashing the potatoes by hand. Keep adding cream until you get the consistency you want. Do not use an electric beater or the potatoes will become very sticky like glue. The potatoes are going to be extremely soft so this is not hard to do by hand.
Boneless Chicken Thighs - GoSun Sport Solar Cooker Review
This recipe is one of a series that features the GoSun Sport Solar Cooker. The Challenge – from a room temperature GoSun Sport to cooked boneless and skinless chicken thighs that reach an internal temperature of 185F in under 60 minutes.
We first start off with 3.3 pounds of boneless and skinless chicken thighs. The GoSun Sport manual says that it can handle up to 3 pounds of food so this should be a good test.
The cooking tray is made out of stainless steel so it is best to spray the inside of the tray with a cooking oil.
When loading the chicken thighs it is best to start from the other end away from the handle. Now, this is important and differs from what you would do in a conventional oven. Pack the chicken in as tight as you can. Because you are cooking with radiant heat and not hot air there is no need have any air spaces. Also because I had to make room for the ambient temperature probe I could only put 2.5 pounds of chicken in the tray. Without that probe, it would have held a full 3pounds of chicken. Enough chicken for 3 to 4 people if served with a salad.
I learned a long time ago the best way to cook food is by temperature and not time. So we will be monitoring both the chicken temperature and also the ambient or air temperature inside the cooker. Our target temperature will be 175F for the chicken.
When placing the meat temperature probe make sure it is in the middle of the thickest part of the thigh. Also, make sure you are in the middle of the tray and stay away from the space by the handle.
Another very important part of using the GoSun Sport is do not preheat the cooker. The cooker gets real hot, real quick in the sun but the cooker can actually get too hot if it lacks food in the chamber. You have been warned.
With food loaded it is time to put the cooker in the sun. Just point the cooker as direct as you can by looking at the cooker shadow. You do not need to be perfectly aligned and don't worry it is going to get hot. REAL HOT.
Here is the temperature chart of both the chicken temperature and the ambient temperature. A note is the ambient temperature was actually not correct. Because it was near the opening and as the food got above 212F or boiling it produces steam. A lot of steam. That steam is water evaporating and evaporating water has a cooling effect on the probe so the real temperature was much higher.
Ambient temperature or air temperature in the cooker started at 82F. The chicken that had come out of the refrigerator started at 49.7F
Now here is where I made a mistake but also found out the cooker is extremely forgiving. I lost track of time and cooked the chicken to 187F or 12 degrees hotter than my target. Now in a regular oven that could end up drying the chicken out or makes it mushy.
The total cooking time to get to 187F was only 55 minutes. Remember this was without any preheating.
So when the cook was complete here is what the chart recorded. Ambient temperature was 232.7F but we know that was not correct due to cooling affect from the water evaporating. Final chicken temperature was 187.4F or 12.4F hotter than our target. Total cooking time 55 minutes.
What we found out is because the chicken is being cooked using radiant heat and not hot air the chicken never dries out. That is why the cooker is so forgiving.
In this picture, you can actually see the steam. Also, please note the outside of the tube NEVER gets hot but where the steam comes out gets really hot so please use heat resistant gloves when removing the food.
Here is what the chicken looks like when removed from the tray. It is very moist and extremely tender. I could and did easily cut it with the side of a fork. Check out the video below to see that section. It also tasted great for the seasoning, due to the steaming effect the seasoning, especially the salt permeates the meat.
Quarter Pound Hot Dogs - GoSun Sport Solar Cooker Review
This recipe is one of a series that features the GoSun Sport Solar Cooker. The Challenge – from a room temperature GoSun Sport to cooked quarter-pound hot dogs that reach an internal temperature of 155F in under 30 minutes.
We start off with a pack of Hebrew National Quater Pound Beef Hot Dogs. These hot dogs are twice the size of regular hot dogs so they will have a hard time fitting into a regular hot dog bun.
Take two out of the package for these hotdogs are large and the GoSun Sport can only handle two.
So we can monitor the internal temperature of the hot dog we insert a needle temperature probe right into the middle of the hot dog.
We then insert the cooking tray with both hot dogs into the GoSun Sport solar cooker.
Position GoSun Sport facing towards the sun. The cooker does not require and GoSun also would you rather not preheat the cooker. The tube can get extremely hot inside without the food and tray.
Here is the chart from our Fireboard Thermometer. As you can see the internal temperature of the cooker heated quickly. Also, the hot dogs were right behind.
The ambient or internal temperature started it off at 71.3F and the hot dogs that had just come from the refrigerator started at 53.5F.
Our cooking objective and temperature target were to get the hotdogs up to 155F. We find that is the perfect serving temperature for the hot dogs are hot but they are not overcooked where they might split.
Total cooking time was 25 minutes.
For those that wonder if the cooker gets hot. The picture is showing steam that is coming out of a cooker that is at 350F. Highly recommend you use heat resistant gloves when removing the food.
Here is a picture when I took the hot dogs out. They were perfectly cooked.
When cutting the hot dogs they were not only hot but extremely juicy. The GoSun Sport might be the best way to cook hot dogs and you cannot beat the fact that the only fuel I used was the sun.