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Any Time is Grillin Time

Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.

  1. olbriar

    olbriar  
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    I've grilled most of my life and started smoking meats back in 2012. I love cooking out and enjoy the tasty meats from my efforts. Prior to having my own smoker, I mowed for a guy that smoked meats commercially. I learned a few tricks from him but mostly I fell in love with the smoke taste and tenderness that a smoker produces. I went the pellet smoker route when I purchased for the ease of use. I live in Kansas...
     

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  2. dontpanicbobby

    dontpanicbobby Android Expert
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    How does that Smoker/Network thing work? Don't you have to use electricity to join a Network?
    I'm a charcoal guy... Fuel, Fire, Cook...
    Accesorories are separate.
     
  3. olbriar

    olbriar  
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    Indeed it does require electricity. The smoker uses electricity to power the fans and the pellet auger and it's all managed by a controller board. This is a picture of the smoker I have at the house.
    [​IMG]
    And this is a picture of my first smoker that I now have at my cabin.
    [​IMG]
    Both require 110 AC. And they burn wood pellets like these.
    [​IMG]
     
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  4. dontpanicbobby

    dontpanicbobby Android Expert
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    Hmm, not what I thought.
    Where there smokers without electricity?
    I'm that old.
     
  5. dontpanicbobby

    dontpanicbobby Android Expert
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    Young Boy. Smoke it up young Boy.
    Smash it up.
    Fire, Smoke
    SMOKING
    Grill!
     
  6. dontpanicbobby

    dontpanicbobby Android Expert
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    6 millions ways to die
     
  7. olbriar

    olbriar  
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    I'm smoking a brisket and point for my Superbowl meal. Four hours in at ten AM.
    Brisket.jpg
     
  8. olbriar

    olbriar  
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    @Unforgiven I was able to score a couple of racks of beef short ribs. :) My local butcher was able to get a box in and I snagged the best looking package to try. I was not impressed with what he had but at least I will have the entire rack to smoke for a change. Two racks to a package but there isn't much meat on the racks. His segmented ribs have a lot more meat. I almost smoked them today but I opted for the brisket that I went to the market to buy. Perhaps next weekend I can give a report.
     
  9. Unforgiven

    Unforgiven OK Google
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    I've had really meatty ones, and ones that look a little light. They all taste great. By the looks of your grill, you'll be eating great today. We're being lazy and just having chili cheese dogs. We're getting tired of putting on a big spread every year for the Patriots. :p j/k
     
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  10. Rico ANDROID

    Rico ANDROID Android Expert
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    haven't ett' a good beefy bite in weeks… . i am gettn hungry
     
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  11. olbriar

    olbriar  
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    I think your Pats will win yet another bowl. I'm rooting against them but don't take it personally. The brisket was great. Beef and noodles tomorrow :) My normal beef rib cook is two ribs each cut into thirds with lots of meat even on the skinny end. The thick end of the racks looks like the skinny end of the segmented ribs. However, I'll be smoking two racks or eight ribs. I'm sure there will be ample ribs to enjoy. :) I'm very anxious to smoke them. They were $5.99 a pound. A buck cheaper per pound than the segmented ribs.
     
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  12. NightAngel79

    NightAngel79 Bounty Hunter Administrator
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    And busted the grill out yesterday, I love Spring during Winter.
     
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  13. dontpanicbobby

    dontpanicbobby Android Expert
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    I still don't have a Hibachi!
    I think it was those -double digit days we've been having lately.
    Grilling in the snow; No problem.
    Sub-zero; Problems...
     
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  14. olbriar

    olbriar  
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    Even though I'm smoking the two racks of beef short ribs I purchase recently , tomorrow, I scored a couple of ribeye cap steaks today for a future cook. Though not a bargain cut, I managed to get these steaks for $20.00 a pound which is way cheap. I'll not likely have time to cook them until next weekend. I'm way excited to give them a try.
    The Cap of Ribeye is the most prized Snake River Farms American Wagyu beef cut. ... The Cap of Ribeye is also known as the deckle steak, dorsi cap, spinalis ribeye or the ribeye cap among true beef aficionados. In France it goes by the name of calottesteak and in more scientific circles it is known as the spinalis dorsi.
    [​IMG]

    To say I'm excited to slowly warm these up and then put a reverse sear on them is a understatement!
     
  15. olbriar

    olbriar  
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    Today I smoked the two racks of beef short ribs I finally found. @Unforgiven was not kidding, These are really good eating. The racks I found did not have much meat on top of the ribs. The meat between the ribs was plentiful and tasty. It tasted a bit more rib like than the segmented beef ribs I've previously smoked.. more rib than steak flavor.
    I was very pleased with the ribs but I'll not pay a premium for them unless they have more meat on the top of the ribs. I'd post a pic of the finished product but we dove into them like a dog on a bone. :) Here is a pic I took four hours into my cook.
    Beef shor ribs.jpg
     
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  16. dontpanicbobby

    dontpanicbobby Android Expert
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    The marbling looks Mahvelous! My sweetie didn't believe in fat in beef. She liked it lean.
     
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  17. olbriar

    olbriar  
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    That is sad. There is so much flavor in that marbling.
     
  18. olbriar

    olbriar  
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    I have my ribeye cap steaks on the smoker. I plan on taking them up to an internal temp of 120° and then removing them and turning the smoker up to 500° and then putting a reverse sear on each side for a couple of minutes. Here is a pic of the starting project.
    Ribeye Cap.jpg
     
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  19. olbriar

    olbriar  
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    Ok, I've eaten a lot of steaks in my life, but the Ribeye caps topped them all. Perhaps beef candy comes close to describing them. They had the ribeye flavor that was on steroids and fall apart tender. They make prime rib taste like bologna.
    Ribeye Cap Steak.jpg
     
  20. Unforgiven

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    Ooh that looks exquisite. I'm a person that likes the ends when I cook a prime rib, so that's right up my alley. :)

    I just put in my order for two briskets. One for my annual smoke corned beef (brine for 1-2 weeks, smoke for 10 hours) and one because my wife wants me to make pastrami. I love pastrami, but I have maybe two sandwiches a year because lets face it, it's terrible for you, but, it must be less terrible if I make it all myself. Right???? Wish me luck (or at least a speedy recovery from my coronary). :p
     
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  21. olbriar

    olbriar  
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    It all sounds good. Please post a step by step on your corned beef cook. I'm very anxious to try that.
     
  22. Unforgiven

    Unforgiven OK Google
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    I did one last year. :p Unless you meant the pastrami?
     
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  23. dontpanicbobby

    dontpanicbobby Android Expert
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    Prime rib is to something for me.
    I need to chew.
    Does that make sense?...
     
  24. Reggy709

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  25. olbriar

    olbriar  
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    Certainly it does. There is a certain amount of satisfaction in chewing. The older I get, and the fewer teeth I have, I tailor my meals towards the more tender cuts. I detest cuts that I can not chew no matter the teeth and patience.
     
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