Any Time is Grillin Time

dontpanicbobby · Jan 21, 2018

I bought some ribs last night. Seriously big but not Flintstones.

If you're not a gas or charcoal guy, you're using wood.

I Hate Wood!

Rico ANDROID · Jan 21, 2018

But dontchoo like that Mesquite taste?

dontpanicbobby · Jan 21, 2018

Unforgiven · Feb 5, 2018

Meatloaf ready for the smoker... ...almost

I snuck a little Sweet Baby Ray's into the mix, so I used that as a topper instead of ketchup.

I'll grab a pic when it's done if the family doesn't gnaw my arm off before I serve them.

P.S. @olbriar, I chacked the calandar and it said February and since still grilling, I renamded the thread "Any Time is Grilling Time"

olbriar · Feb 5, 2018

Unforgiven said:
Meatloaf ready for the smoker... ...almostView attachment 128429
I snuck a little Sweet Baby Ray's into the mix, so I used that as a topper instead of ketchup.
View attachment 128430

I'll grab a pic when it's done if the family doesn't gnaw my arm off before I serve them.

P.S. @olbriar, I chacked the calandar and it said February and since still grilling, I renamded the thread "Any Time is Grilling Time"

I like that!

Temps were in the teens yesterday but I grilled out anyway. One of my buds gave me a couple of steaks for Christmas. I cooked the first one yesterday. Each weighing a bit over two pounds.. we are talking two and a half inch prime sirloin. Looked like a dang arm roast

I smoked the steak first then did a reverse sear. The wife and I split the steak and the dogs were happy we couldn't eat it all. Mmmmmm was it good!!!

Unforgiven · Feb 5, 2018

olbriar said:
I like that!

Temps were in the teens yesterday but I grilled out anyway. One of my buds gave me a couple of steaks for Christmas. I cooked the first one yesterday. Each weighing a bit over two pounds.. we are talking two and a half inch prime sirloin. Looked like a dang arm roast
I smoked the steak first then did a reverse sear. The wife and I split the steak and the dogs were happy we couldn't eat it all. Mmmmmm was it good!!!

I really like that reverse sear technique. I can often get thick cut sirloins for $3.99 a pound and it really makes a tasty steak that way. It defies my conventional grill thinking of sear to keep the moisture in, then cook and rest. It's like jam in a bunch of smoke flavor than sear it in with the smokey juices and let it rest to become yummy deliciousness. I buy extra and cube up the extra and use a cheap sandwich / panini press to make quesadilla's with the leftovers, so I get two dinners out of one cook.

Unforgiven · Feb 5, 2018

I use the chimney when I'm doing the charcoal / dutch oven thing. That way I always have a supply of lit coals for cooking. :thumbsupdroid:

Anyway, here is the finished product.

olbriar · Feb 5, 2018

Kivan said:
I use a weber charcoal Grill, have for the last 6 years. It's seen better days, the lid is warped, and I have gone through 4 grates, but it's still cooks great. I use a charcoal chimney to light it, takes a little longer, but don't get any lighter fluid taste anymore. Plus it saves money, since we get newspaper anyways.

A chimney is the only way to go. I grew up with my father soaking his charcoal in a bit of gas.
I can still see him tossing matches at the grill. Nothing quite like the taste of 1947 Desoto on your grilled meat.

Fortunately he was a very early adopter of a gas grill. Saved us all from certain death I'm sure. I enjoy the taste of meats cooked over coals. I hate the taste of any sort of fire propellant on my food.

Unforgiven said:
Anyway, here is the finished product.
View attachment 128431

Looks yummy!

Rico ANDROID · Feb 5, 2018

I really need to give that a try, grilling / smoking meatloaf

olbriar · Feb 10, 2018

Freezing rain and then snow throughout the night won't spoil my plans to smoke out some flank steaks tomorrow. I'll smoke them much like a roast.. some very tender meat. We'll eat one as a steak and use the other two for fajitas one night and pepper steak for the last steak.
Good stuff!

Rico ANDROID · Feb 11, 2018

Mmm let us know how it turns out! I love grilling in the winter! It puts the aroma of July in the air!

olbriar · Feb 18, 2018

Rico ANDROID said:
Mmm let us know how it turns out! I love grilling in the winter! It puts the aroma of July in the air!

The flank steaks / flatiron steaks turned out great. My market often has this cut on sale and is an excellent choice for smoking. I tried grilling one once and was disappointed. However, smoked they are to die for. Tender and tasty and quite versatile. As I posted prior, I had the first of the three as a steak with mushrooms and a baked sweet potato. The second steak I sliced thin and made pepper steak with it. Last steak I sliced and warmed up in a skillet of grilled onions, yellow red and green bell peppers, and a couple of anaheim peppers that I had browned. Added some fajita seasoning and served with small tortillas. Was some kind of wonderful.

Today, though very windy, I smoked out a pork butt. I spiced it up with my rub last night and placed it on the smoker at 225° this morning. I smoked it for six hours, turning every couple of hours, and spritzing with a mix of beer and apple cider vinegar. I then placed it in a disposable tin pan and covered it with foil increasing the temp to 250°. A couple of hours later it reached my target temp of 195° so I removed it and placed it in a cooler to rest. Served it with buns, home made potato salad, and some baked beans. Can't fail dinner. Mmmmmm

Rico ANDROID · Feb 19, 2018

That is the ultimate grilling experience! i can literally taste each dish and all three ways the steaks were served! I know the air was filled with the best aromas too! ah ive never tried a beer/vinegarlike mixture. would beer/malt vinegar work? I like this Tony's Cajun seasoning in the rub too. Do they have it in your stores? i also need to try steak with a grilled sweet potato! ive not done that yet. I have learned several neat ideas from your post that i am definitely going to try

dontpanicbobby · Feb 19, 2018

I haven't grilled at all this winter. I lost my Hibachi somewhere...

Unforgiven · Mar 6, 2018

Getting my brisket today. I'll start my 10 day brining heading towards St. Patrick's day corned beef dinner. I'll document it here as I go.

Rico ANDROID · Mar 6, 2018

Unforgiven said:
Getting my brisket today. I'll start my 10 day brining heading towards St. Patrick's day corned beef dinner. I'll document it here as I go.

Way cool. I will learn steps how to do it from your blogposts here!

Unforgiven · Mar 6, 2018

Rico ANDROID said:
Way cool. I will learn steps how to do it from your blogposts here!

Today will pretty much be trimming the fat, using a mortar and pestil to mash up a bunch of pickling spices, and throwing the 16-18lb brisket in the brine and putting it in the fridge. Then its a week of turning it every other day.

dontpanicbobby · Mar 6, 2018

Any Hibachi buying tips? I don't want to spend more than $50 USD. My porch and stoop are too small for a grill with long legs. I'd burn down the whole dang house getting it going.

Rico ANDROID · Mar 6, 2018

Unforgiven said:
Today will pretty much be trimming the fat, using a mortar and pestil to mash up a bunch of pickling spices, and throwing the 16-18lb brisket in the brine and putting it in the fridge. Then its a week of turning it every other day.

how much liquid makes up the brine and are you putting it in ablarge ziplock? Do you pierce the meat?

Unforgiven · Mar 6, 2018

dontpanicbobby said:
Any Hibachi buying tips? I don't want to spend more than $50 USD. My porch and stoop are too small for a grill with long legs. I'd burn down the whole dang house getting it going.

I don't know enough about hibachi's.

Rico ANDROID said:
how much liquid makes up the brine and are you putting it in ablarge ziplock? Do you pierce the meat?

I don't pierce it. I just let it soak, the advantage of having a spare refrigerator. I put it in a rubbermaid tote. It probably takes 3-4 gallons of water to cover it.

41916-blue-rubbermaid-roughneck-10-gallon-tote-set-of-8_1_640.jpg

BTW, my FIL was cutting these up yesterday. I wonder what they taste like. The meat was much darker than normal pork.

dontpanicbobby · Mar 6, 2018

Is that snow around the meat? @Unforgiven

Unforgiven · Mar 6, 2018

dontpanicbobby said:
Is that snow around the meat? @Unforgiven

Cement. It's in a walk in cooler.

shalemail · Mar 6, 2018

ANY. TIME. IS. GRILLING. TIME.

Unforgiven · Mar 6, 2018

18lb brisket. Doing an inventory check on my spices and heading to the store.

Unforgiven · Mar 6, 2018

OK, getting into the nuts and bolts. I don't want anyone thinking I am the source for this. I followed this recipe last year for the Traeger grill and am doing the same this year.

OK, started by measuring and toasting my pickling spices.

Allspice
Yellow Mustard Seeds
Coriander Seeds
Red Pepper
Cloves
Black Peppercorns
Cardamom Pods

Put them in a mortar and pestil.

Ground them up

And added crushed bay leaves and ginger.

Added all that to a stock pot with:

1 gallon of water
Himalayan (pink) salt
kosher / jacobson / sea salt
brown sugar

I'm now waiting for that to boil. Once it does I'll let it cool to room temperature and start working with the meat.

Any Time is Grillin Time

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