I like your new Weber Signature Model there DD

Ah yes, the summer of '57
Sweet memories















I was making mudpies and occasionally trying to escape my fenced in backyard.
Got out once !
The cops found me....some things never change !

I didn't know what it was 6 months ago...

either Weber cant keep up with current production or they need a fresh marketing campaign... I am a charcoal convert thanks to the WSM

Most Americans will not consider anything that involves charcoal.
After all, outdoor cooking is a 15 - 20 minute event !

The WSM requires more tooling/manufacturing steps and the market is even smaller than for the venerable kettle.
This makes the retail prices somewhat unsavory.

It is hard to find the WSM in the used market.
One way to dip a toe into the WSM phenomenon is to build a fuel-sipping "Mini WSM"....

(link will copy and paste)
http://weberkettleclub.com/forums/weber-kettles-accessories/vasconia-32-quart-$19/msg107412/#msg107412

There are all sorts of ways to build these, but this guy really turns on his thinking cap....
Uses the Vasconia lid inverted at the base....most do not.
Uses the very bottom of the pot for diffuser location...this frees up the "indent" to carry the bottom cooking grate.
Most use the indent for the diffuser.
http://www.smokingmeatforums.com/t/155130/building-a-mini-weber-smokey-mountain-in-texas-mini-wsm

Yep, KBB (Kingsford Blue Bag) is good stuff, especially when it's on sale for .25 per pound.
Hoping to see some more good sales for the 4th.

Kingsford Competition (K-Comp) is very good and Costco will sale it.

Stubbs is very good.

And then there's lump...
http://www.nakedwhiz.com/lump.htm

Grabbed a bunch of Royal Oak at Walton's Market for $8 for 17.6 lbs
Good stuff.

I buy the double bags of Kingsford at Costco. Hmmm, haven't had steak for dinner for a while. Maybe that should be what's for dinner.

Sounds good.

Starting to see some good corn coming to market.
Something I've never done until this year is to cook it in the husk.
With a scissors, I clip off the petals and the silk at the top.
Put 'em on the kettle, covered and running at around 250F.
When they're done, the husk will be brown and crispy like an autumn leaf.
Might take an hour or more, depending....and they will "hold" very well in their husks.

When ready to eat, peel back the husk to form a handle and wipe off any silk with a dry paper towel.
At this point if you want grill marks, just place on a hot grill for a few minutes. Butcher stringing the husks back combined with grill marks makes a nice presentation....if'n you want to impress someone <insert wink>

Recent corn talk with some interesting ideas instead of the basics...
http://tvwbb.com/showthread.php?52503-Grilling-corn&highlight=corn

I like grilling the corn in the husk. The only problem is removing the hot husk afterward. I never seem to have a glove handy.

I've never grilled corn. I'm particular about corn on the cob and husk it just prior to cooking, and cook it by steaming it for 3 minutes to the second, and no more. Prefer the less mature corn, small kernels with high % sugar, sweet and tender. I fear I'd overcook it on the grill.

I like to buy good organic corn, take off the husk, liberally coat it in olive oil, and then a little bit of salt and pepper...toss it right on the hot grill. Roll it around as needed.

It'll be a little burned in spots, a little raw in others...and be fantastic all throughout.

It always seems a bit chewy to me if I do it in the husk, and the husk has a tendency to catch on fire!

Fish on...

Todd

I'm not grilling per se.....I'm cooking indirectly where the ears are not directly over the fire.
It is so good and such a bulletproof technique, that I won't be using the stovetop much anymore for corn.

I cooked some up for a neighbor the other day using mesquite charcoal and she said that it was the best corn on the cob that she ever had. It was a good batch of bi-color.
Nearly impossible to overcook and the flavors stay locked in.

This is my protocol except I peel the husk a couple minutes before they're ready and dress with butter and seasoning. I use King of the Cajun "Cream Sauce." Just a touch of heat and lots of body IMO.

This is a case where the name doesn't match the product. It is made by a couple guys down in Portland and we met them at the street fair. The recipe is from New Orleans and was inherited before bringing to market locally. Sportsmans Whatehouse carried it but it is definitely still available online.

Looks like a nice line of spices over at King of the Cajuns.
Thanks for that.


It's grillin' season !

At the street fair they sample the seasoning on avacado.



We were sold.

Nice green Performer $150

http://seattle.craigslist.org/see/app/4530323517.html

Fortunately for me I have never had corn on the cob I didnt like. Any way it is boiled, either put in before the water is boiling or after and never closly timed. I have grilled it with the husks presoaked or not. Or on the bun rack or completly husked and straight on the grill. All good. I have even stopped buttering and salting it.

Send him to the kettle !

Very good deal on a Q100 $40 ($170 retail)

http://seattle.craigslist.org/kit/for/4549147015.html

Free is a very good price...

http://seattle.craigslist.org/see/zip/4554450360.html

Pretty redhead....

http://seattle.craigslist.org/see/for/4565802444.html $50