George Stephan Sr., just wasn’t happy with his open flame brazier. He was looking for something that he could cook with that would give him more control, even temperatures, and a sealed environment to keep out wind and water. Luckily for George, and everyone who has owned a Weber Kettle since, he worked at Weber Brothers Metal Works. George built a new backyard grill out of the metal parts meant for a lake buoy, fashioned some legs for it, and the backyard barbecue was never the same!
Stephan started selling the grill locally in 1951, and when word got around that people were loving his invention, he started selling the Weber Kettle commercially the next year. Over the years, the Weber Kettle has gone through some changes, but the overall design remains. A simple round bottom with a dome top that seals around the edge to keep your grill safe from wind and the elements.
Place a sauté pan over medium heat and heat the oil. Add jalapeños and onion, sauté until caramelized. Add garlic, once it is soft, deglaze with the Riesling. Next add the mustard and mango preserves and bring to a simmer, simmering over low heat for 20 minutes and refrigerate until completely cool.
Place the salmon, skin side down on the planks, and season with Plowboy's Fin & Feather. Place a rosemary sprig on each fillet, and coat the salmon with the mango mixture. Place the plank on the grill, over direct heat. When the plank has begun to smoke, move the plank to indirect heat to finish. Cook the salmon to an internal temperature of 140° F (use the Maverick PT-100 thermometer for fast and accurate temperature readings); remove from grill and let sit for 2 to 3 minutes before serving.
Over the weekend we hosted three of our famous All Things Barbecue cooking classes in our brand new teaching kitchen. Every one of these classes was sold out, which just proves how many people want to learn from pit master Andy Groneman of Smoke on Wheels Competition BBQ! This class setting promotes interaction between the attendees so you meet new outdoor cooking enthusiasts, eat great food prepared by an award winning chef and learn the secrets of preparing all of the dishes that were served.
Friday night’s Master the Grill class featured a New England inspired “Blueberry Slump Cake” for the baked element, and you could’ve heard a pin drop when it was served. Along with this wonderful slump cake, over the entire weekend, we featured Andy’s award winning ribs, filet mignon, pork carnitas, grilled sea bass, Andy’s Blue Ribbon Brisket, and much more!
This class weekend we welcomed Al Brendel from Riverside, California and Dave Trent from Carrol, Iowa; both do their outdoor cooking on a Yoder YS640 pellet grill. Good times, great fun and outstanding food, that’s what best describes cooking classes at All Things Barbecue. For more information about the classes, click here, and don’t forget to sign up for our mailing list so you can stay in the loop for all upcoming classes at All Things Barbecue.
In talking with our customers one of the most frequent complaints I hear is that the grilled foods they produce off of their grill is tough or dry. When I ask what internal temperature they are cooking to the answer is generally, “I don’t know.” My response, every single time, is that checking internal temperature will bring you excellent, dare I say perfect, results!
Thermometers aren’t just for telling you when food has reached a safe temperature. They will make sure that you cook your grilled creations to the desired doneness, which will wow your guests and family members alike.
We’re pleased to be pulling the wrapping off a new blog for All Things Barbecue! We’re calling it “The Sauce”, and plan to use it in both the traditional role of a news and information portal, but also as a place we can share recipes and how-to videos that we’ve had rumbling around in our brains for a while now.
Our new blog is also a very social critter. It boasts some very deep social integration, and gives those of you who follow us on Facebook a chance to interact with us right here on the pages of our website. We’re pretty excited about this, and you’ll be seeing more very soon!