Started with a chimney of Lazzari Mesquite Lump. Man this stuff sparks like nothing I’ve ever used before. I don’t think I could use this in the summer months because of fire danger.
This new 26 inch kettle is huge. Here is is with a whole bag of lump in it.
Got a nice rib eye, seasoned with Just “Southern Flavor” and salt.
Rib Eye and boneless chicken thighs seasoned with Plowboy’s Yardbird.
Lots of shrimp and a couple of jumbo sea scallops. Shrimp is seasoned with “Cajun Blast” and the scallops with “Crabby Dirt” and spritzed with Cajun Blast “Herb and Butter” spray.
Look how much room is still available on the picture above.
Here’s the plated and final pictures. And yes, I can still get fresh corn on the cob!
My wife’s steak…
And here’s the rubs, seasonings and stuff I used:
I can’t even imagine needing something bigger. For those that have a Ranch Kettle I can’t even picture cooking that much.
I’m going to love this Kettle. This weekend I’m going to smoke some ribs to check out the thermometer in the lid and see how cooking indirect works.
You just gotta love a Weber Kettle…
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Nice, breaking in the new grill. The extra grilling room will come in handy. Great looking meal to break it in too; a bit of surf and turf.