Let’s Light the Fire on the New Weber Kettle


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 it 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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December 11th, 2008
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Comment Number:
1
Written by:
Chilebrown
Posted on:
December 13, 2008 at 5:22 am

Those are some killer shots. Is it worth 320. dollars for a larger grill.

Comment Number:
2
Written by:
Chilebrown
Posted on:
December 25, 2008 at 5:21 am

I will just assume that is was not worth it because you do not have the decency to reply!!!

Comment Number:
3
Written by:
Larry Gaian
Posted on:
January 12, 2009 at 5:42 am

Wow Chilebrown that’s a little harsh. Since I never received notification that you had commented on December 13th and just got the notification TONIGHT of the December 25th comment I take great exception to the tone of your comment.

I would certainly expect better treatment from a fellow contributor to this blog.

And just for the record, yes it’s worth it.