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Any Time is Grillin Time

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#1,702
olbriar said:
Can you mess up a pork chop? Don't think it's possible.
Click to expand...
Someone made an valiant, and probably successful, attempt. :wtfdroid:
https://www.livestrong.com/article/432707-how-to-cook-pork-chops-in-a-microwave/

063777bc-d751-4327-88aa-852af872cba8.jpg
 
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#1,704
Anyone have any big grilling / smoking plans for the upcoming holiday? I'm sharing my time with some friends at my cabin. Saturday I'm smoking and then putting some grill marks on a grill full of pork chops. Sunday I plan to smoke a huge beef brisket. Nothing is set in stone yet but unless I have a change of mind... that's my cooking out lineup. I'm excited.
 
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#1,706
Unforgiven said:
I'm going camping and I'll be making pulled pork on Sunday for the big family feed.
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I love pulled pork for the ease of cooking and feeding the masses. I have a number of friends that are on the keytosis diet so it's ideal. I'll have my pulled pork on buns please but others can pile it up on their plate and hot sauce and cheese the heck out of it. Works great for everyone.
 
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#1,707
Due too everyone being busy all summer we are having our annual big family "summer" cookout tomorrow. I grabbed a cryopak with four racks of beef short ribs, but that's a little too much to cook. I had my FIL that has a food grade bandsaw in his cutting room cut two of the racks in half across the bones, so now I have two full size racks in the freezer for me, and 4 half size racks to smoke for the picnic. Can't wait for that deliciousness. :D
 
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#1,709
Short Ribs made shorter via food grade band saw, membrane removed, and a fresh batch of rub ready to apply.
IMG_20180915_100917447.jpg

Rub on, now I covered them in plastic wrap so at 3AM when it is time to cook I can just fire up the Traeger and put them on.
IMG_20180915_101033219.jpg


I'm curious how they will turn out being cut in half, but I can't think of any reason why they should turn out any different. There will just be ~ 1/2 lb of meat per 4-5 inch rib vs. ~1lb of meat per 8-10 inch rib. They usually retreat about 1" on each end of the bone so I guess that's where I'm curious how they will turn out. I'll post pictures and a review tomorrow.
 
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#1,711
They do look yummy! The only way I can buy a rack is with them cross cut. I guess they would taste the same... just not nearly as appealing. I hope that they turn out great.

I'm smoking flat irons tomorrow. They were on sale so I bought three. We'll make a meal out of one tomorrow night and I'll dice or slice each of the other two into beef and noodles or pepper steak or something similar next week. The meat once smoked is versatile in a gazillion dishes.
One is only limited by their imagination. :)

I guess I should add that I'm grilling burgers right now. Nothing special but easy and tasty.
 
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#1,716
Rico ANDROID said:
what is the silver underneath the grill?
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Traegers pellet grills (and I assume @olbriar's green mountain pellet smoker) have heat deflectors so it is both a wood cooker and a convection oven. The top one also serves as a grease pan directing drippings to the right side where there is a receptacle waiting to collect the grease. This sits just below the grate, as you see above. I keep mine lined with aluminum foil for easy cleaning, and whenever I'm doing a long smoke (i.e. pulled pork, short ribs, etc.) I replace the it, hence, a shiny one in the picture. :)
 
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#1,725
I'm grilling some polish sausages tonight. They'll be smothered in chili and cheese once they are well grilled. It's such a beautiful day that I just had to cook out something. Tomorrow I'm doing a couple of racks of spare ribs. One will be hot and spicy and served dry. The other rack will be nothing but sweet and dripping in a BBQ glaze. I don't mind them being wet and sweet but I have to have my spicy hot rack. It's all good when smoking during football Sunday.
 
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