Any Time is Grillin Time

Unforgiven · Mar 5, 2016

I've always just left it on the rack until 195. This is only the second time I've done it on this smoker though, so I'll see.

BTW, I wanted a little taste of summer, so we assembled these and the grill is warming up.

olbriar · Mar 5, 2016

Those look fantastic! Yes sir, K-bobs on the barbi is the very definition of summer.

I doubt panning up the butt makes it more tender but it does save most of the grease from the smoker.
I pulled off two cups of liquid from my pan before I pulled the pork. I like some of the bark you get when leaving it on the grill but without bark.. it's easier to bite in the bun.

At exactly six hours from start to sandwich I pulled off my fast and furious smoked pork butt. Honestly, it wasn't much if at all inferior to my 10 hour smoke. It might have been just a bit more difficult to pull but it tasted fine and was plenty tender on the bun. Given the choice, I think I'll cook it a bit slower but I'll never say no to an express smoke again.

shalemail · Mar 7, 2016

I did not read all 49 pages :eek:

, I will, just didn't today.

So I am not sure if this has been mentioned.
When I am doing a serious grillin, I always marinade in coffee. Now bear with me.
Make yourself a pot of coffee to start your grillin day, cause grillin is hard (fun very fun) work. Now the hard part, don't drink it all ... or if you do make another pot, let it sit and get cold (part of the process). Once it's cold pour it in a small pot - stove variety not coffee pot FYI - (make sure if you are one of the crazies that let grounds get in the pot that you filter this as it goes in the pot.) NO GROUNDS ALLOWED!

Ok so you have a pot of cold coffee yum yum yum.
Now, take the spices you're planning for this piece of meat. (Ya know whatever you'd have used for your marinade or dry rub or whatever had you not learned this nifty coffee trick. This works well with chicken , pork and beef - not so much with fish FYI)
Mix spices and goodies into your coffee in the pot.
Now simmer on vuury vurry low heat for 30 minutes give or take, you'll know when it's ready cause it'll smell like NOMS.
Let that sucker cool down again.
Now grab your meat (get your heads outta the gutter you bunch a dogs)
Dump the pot into a big ziplock, drop in the meat, get the air outta there.
Put it in the fridge for a few hours.

Mine usually gets put in the fridge about 11 am ish and sits till diner grillin time.
Makes for a richer flavor and very tender and juicy meat. - There is no sense of coffee flavor whatsoever, so those that do not enjoy God's elixir of life can still enjoy this as well.

olbriar · Mar 7, 2016

I have never tried coffee. Tomorrow, unless plans get changed, I'm planning on grilling some boneless skinless chicken thighs for dinner. I will try your coffee marinate. Sounds interesting. I'll thank you for the tip... maybe, after I give it a go.

olbriar · Mar 8, 2016

Ok, thank you. I tried your coffee marinate and enjoyed it. I thought dissolving my chicken spice in the java helped infuse the flavor and eliminated it's texture on my chicken. I did not directly taste the coffee but yet there was just a hit on the chicken. Very good sir.

shalemail · Mar 9, 2016

YAY - glad you enjoyed it.

olbriar · Mar 10, 2016

Something fast because the wife has someone coming over. I'm grilling out some hot dogs and threw together some potato salad using instant potatoes. It will be good and it will be fast. Time for me to pull the dogs from the fire....

olbriar · Mar 13, 2016

Just the wife and I down at the cabin this weekend. I grilled out some burgers and potato chunks in butter. Was a bit different only cooking for two. Always fun! Saturday night it was rainy so we cooked inside. Smothered steaks, scalloped potatoes, and asparagus spears. No grill marks but was tasty all the same.

olbriar · Mar 23, 2016

I had a long and interesting conversation with a good friend of my son the other night. We have talked smoking meats many times. He is an old school two stage smoker and he has scoffed at my cheating with a pellet smoker. He tried my smoker once while he was here visiting his mother and didn't like the results. He thought the ribs were too tender... falling off the bone and all.. no bite factor.

Skip forward a couple of years... I guess all of his family coordinated their giving last Christmas and now he's the owner of a Traeger lol. He called the other night for a bit of advice. He was just now setting it up. His big question was how I sat my smoke temp. It seems there is a setting where you can regulate the temp for smoke setting. Just hot enough to keep the pellets smoldering but no hotter than necessary. Recommended temp around 160-165 F. I never set mine but that's the temp it holds while it's in smoke mode. His off the shelf, brand X pellets would smoke and then go out. My advice was to use genuine Traeger pellets and see how they work before adjusting the smoke temp setting. I hope that works for him.

Anyway, the reason for me sharing this is he promised to keep me updated as to his smoking on the Traeger. It should prove interesting being as he's smoked for years with wood and a two stage. I'll forward what he offers.

Unforgiven · Mar 26, 2016

Due to a plethora of influences that have combined to prevent a full Easter family gathering, I'm having just my wife, step sons's and their girlfriends, and my son for Easter at my house Sunday evening.

Soooo, Easter Dinner will be cooked on the Traeger. I just picked up a freshly trimmed 5.5lb boneless prime rib roast. I'm going to use the sage advice from @olbriar and roast some spuds alongside. Some homemade fresh dinner rolls and some carrots carmelized with brown sugar to round out the meal.

It's getting towards the time that I'll need to order up some more Hickory pellets.

olbriar · Mar 28, 2016

I hope it turned out as good as it sounds @Unforgiven
My Traeger sat idle this weekend. I grilled out a bunch of ribeyes Saturday night on the gas grill at the cabin. Baked potatoes and asparagus in the oven.. lack of available grill space. You can't go wrong with cookin at the cabin... everything tastes great.

olbriar · Mar 31, 2016

The Traeger is getting hot now. I'm going to grill out some burgers. Mrs Ob made some potato salad so I think we are all fixed up for tonight.

I'm heading back to the cabin to attempt to complete what we almost started last weekend. I'm thinking about grilling out pork steaks. I like them better smoked but they grill up nice. Maybe some baked beans.. tossed salad. Mmmm.

Time to put some grill marks on some burgers.

olbriar · Apr 3, 2016

I did cook out the pork steaks Saturday night. The store was shy of the amount of steaks I needed but they had some great looking super thick cut pork chops. I ended up grilling a grill full of each. The pork blade steaks were great but the chops... oh my. I seasoned all of the meat with some Grill Mate pork seasoning. I can't tell you exactly what it was just now. I left the remainder at the cabin. But the stuff was good. Had a hint of hickory and honey about it. Anyway.. the stuff turned out great.

I ended up making a huge scalloped potato and bacon bit casserole and some corn to go with the pork.
We had worked hard all day... building a deck.. so perhaps that is why it all tasted so darn good. One way or another, everyone was fat and happy after dinner.

KOLIO · Apr 3, 2016

olbriar said:
I did cook out the pork steaks Saturday night. The store was shy of the amount of steaks I needed but they had some great looking super thick cut pork chops. I ended up grilling a grill full of each. The pork blade steaks were great but the chops... oh my. I seasoned all of the meat with some Grill Mate pork seasoning. I can't tell you exactly what it was just now. I left the remainder at the cabin. But the stuff was good. Had a hint of hickory and honey about it. Anyway.. the stuff turned out great.

I ended up making a huge scalloped potato and bacon bit casserole and some corn to go with the pork.
We had worked hard all day... building a deck.. so perhaps that is why it all tasted so darn good. One way or another, everyone was fat and happy after dinner.

The scalloped potato bacon bit casserole woulda been enough for me.............. :thumbsupdroid:

I'd been like a kid scraping the cake batter out of the mixing bowl..................

olbriar · Apr 9, 2016

It's been seriously windy all darn week. It's severely cutting into my grill time. :mad:

I'm so darn hungry for a grilled .. whatever, that it's killing me. I went to the store tonight and looked longingly at the ribs and they had a nice looking brisket. No smoking in twenty mph winds with gusts close to thirty.

Casserole Sunday just doesn't sound good at all.

Unforgiven · Apr 10, 2016

I grilled some chicken breasts last night, with a side of bacon wrapped greenbeans on the grill. Found a cure for getting the kids to eat their veggies.

jbenham · Apr 10, 2016

This is from 2 days ago, but more of the same today. Temps dipping into the teens at night. In March we had temps in the 50s.

olbriar · Apr 10, 2016

Unforgiven said:
I grilled some chicken breasts last night, with a side of bacon wrapped greenbeans on the grill. Found a cure for getting the kids to eat their veggies.

Bacon wrapped anything works for me.

We always raised green beans as a child. They were blanched and frozen for consumption all year round. They were always cooked with pork chunks or bacon. I thought that was they way they were cooked. Perhaps the same trick was pulled on me as a youth.

jbenham said:
This is from 2 days ago, but more of the same today. Temps dipping into the teens at night. In March we had temps in the 50s.

That sucks. It was in the eighties here today.. it's 74 now at 8:30 PM.

We have some rain moving into the area... at least it might rain here. It's way dry here. With the weather changing the wind died off around five thirty. I was servicing my mowers when it finally quite blowing. I scrubbed up and and grilled out some burgers and brats. Yeah me... I got to grill something after all. Yesterday, while at a local spice/coffee/tea shop, I bought some jalapeno mustard relish. Man it was super good on the brats!

jbenham · Apr 10, 2016

We prefer this to the 80s, and so do our dogs, but I haven't done any grilling in a couple weeks.

olbriar · Apr 11, 2016

No grilling is no fun.

jbenham · Apr 11, 2016

Average temp for us is 49. We have been in the 30s and low 40s. That is supposed to change, though, and I will be grilling soon.

jbenham · Apr 14, 2016

Yesterday we had temps in the low 30s and 2" of snow. Today we have temps in the 60s and grilling pork chops! What is neat is that the bird feeders are just a couple feet away. The gold finchs, chicadees, robins, et al. come around just like I was part of the family.

Sunday it is supposed to rain but we are doing brats and hot dogs anyway.

olbriar · Apr 14, 2016

It all sounds good my friend. I have my heart set on smoking something out this weekend. I don't even care what it is. I just need something smoked.

Unforgiven · Apr 15, 2016

I'm like the USPS when it comes to grilling. Rain, snow, sleet, or hail, I'm cooking. I've been cooking at least 3-4 meals a week on the grill. Spending a bit more on a good cut of meat is still much cheaper than going out to eat, and the family enjoys it.

olbriar · Apr 16, 2016

Unforgiven said:
I'm like the USPS when it comes to grilling. Rain, snow, sleet, or hail, I'm cooking. I've been cooking at least 3-4 meals a week on the grill. Spending a bit more on a good cut of meat is still much cheaper than going out to eat, and the family enjoys it.

You sound like me. I know I'm not the best grill master around but my stuff turns out just as good if not better than what I'll find anywhere at any price. I also have more time at home to relax. Not to mention the financial savings and the pure enjoyment of grilling and smoking your own foods... I find my meals seem to digest easier and since we quit eating out so much.. both the wife and I have lost a few pounds.

Any Time is Grillin Time

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