Mama, there goes that man again: Dedicated Weber fanatic Chef Matt Cannedy. Watch him share his love for communal food as he shows off his collection of vintage Weber Grills in the aptly named “Weber Orphanage”, as well as changing your perspective on what you THINK you know about backyard barbecue. 20 years of experience never looked so damn tasty. So sit back, relax, and keep it real. Welcome to the family. This is Grill Therapy y’all!
I’ve just discovered your channel and I’m blown away! You’ve got excellent content that I’m looking forward to working my way through. I’m a fellow Weber nut. Please can you do a video where you take us on a tour of the Weber Orphanage and tell us about each of your grills! Thanks!
It was in a kettle I picked up along the way... apparently there's a few size variants out. I had to make some subtle mods to it for it to fit in the ga without rubbing but it squeezes in there with no rub
... you boys say legend or spot on, mate. It was coined by Mark Jackson while commenting on basketball games when players made an amazing shot. The quote has popped up in sitcoms, movies, music and my little cooking videos. Cheers
Very nice! I'm brining a big bucket of beef brisket, beef centerloin, a beef chuck roast, and a pork shoulder. All together it's about 12 lbs of beef and 6 of pork, so I've been trying to research different internal temps. Kinda surprised you're one of the only videos on pork pastrami, good stuff though!
For my cooks I've had success laying 2/3 or more of a lit chimney evenly across the charcoal grate. If you're planning for a longer cook sprinkle some unlit coals atop the lit ones. Cheers
Amen brother. Glad to see a new video too. You are the expert on all things Weber. Really would love to see Weber sponsor you in some way. Perhaps if all your subscribers made a call.... Wings look delish!
Good to see you back, love your cooks. I'd like to recommend a video - from a Democratic Legislator from Memphis, TN who says it well. I'm hoping that all of this is righted soon and with common sense. Wings look great! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-F_WS3hJ3Iyo.html
I get mine tomorrow in the mail. I am going to attempt using the BBQ vortex with the wide side up centered and maybe a half full chimney in it. Hoping this heats the center more and the outer edges less. I guess it will be trial and error for me also.
@@grilltherapy5706 I actually never used the vortex. Always about a half chimney and all cooks amazing so far. I have made wings, breaded wings fried chicken, with the vortex. With the griddle and half a chimney spread out (no vortex), I have made breakfast with everything imaginable and smash burgers. Also sloppy joes which were the best ever.
you know you're in the soco hood when you got an 8ft wooden fence around your 1/8 an acre and it's crammed with primer coated weber kettles and graffiti art that you be burnin' pork shoulder on youtube with ... or "seer'n" if you think that's what's happen'n
i was being negative? wow you must be super negative to think i was being negative. your assumption just spoke volumes about you. clearly one portion of your name is dead on accurate..."Therapy"
You started about how you know i amin the hood, property size and a false statement about the vintage kettles I've collected... never have you commented before you are simply as i stated,negative. Move along, find your joy in life... do something positive. O struggle with anxiety and depression and food and kettlecookery is therapy for me, with20plus years in professional kitchens I assure you I'm not burning my pork and you're the first to see any issue with my searing technique. Change your outlook, you don't see what you are looking for here, pack it up and move on. Keep your negativity to yourself, its not needed.
@@grilltherapy5706 you completely missed the context so think whatever you need/want to lol. if you care to try and understand tho i said it in a "reminds me of home" way. that is why i said "you know you're in the soco hood when...". SPECIFICALLY SOCO. it had nothing to do with you. idk if you are even in soco my man, but it looks like it. and if me saying this reminds me of burning steaks in the hood at summer bbq's offends you then you need serious help
I seasoned mine with avocado oil both sides. Let it cook in kettle for few hours and reapplied top side a couple times, let it cool when slowly as charcoal burned out. Then next day... first cook was bacon. Not sure it needed all that, but what I did
