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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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    Spatchcock chicken today. I'm going to butter the outside of the bird and turn up the heat about a half hour before serving. Right now it's sucking up smoke at 225°. I rubbed the bird down with a sweet and hot applewood rub. garlic salt, and coarse pepper and smoking with apple.
     

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  2. Unforgiven

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    At the request of my wife.
    IMG_20190224_153255834.jpg
     
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  3. Unforgiven

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    The finished product..
    IMG_20190224_174057261.jpg
     
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  4. olbriar

    olbriar  
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    O M G

    My son found a two pack of beef racks at a Cosco outlet yesterday. I missed his text asking if I wanted him to grab it up for me. $4.99 a pound and the package was 8.85 pounds. I just have to get a membership in place to shop Cosco and I'll quit being so dang jealous. I did pick up a couple of the segmented ribs I've cooked lately at my local store. They were on sale for $3.59 a pound. Not the same presentation factor but they are darn yummy.


    Update:

    It's Costco and not Cosco and I'm now a member. Now I have to wait a week to get out there, get my card, and my ribs. :)
     
    #1929 olbriar, Feb 24, 2019
    Last edited: Feb 24, 2019
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  5. jhtalisman

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    Picked up some prime ribeyes at Sam's. Seasoned and waiting on the grill to get to temp.
     
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  6. olbriar

    olbriar  
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    Ribeye is my choice of steak. Have fun. :)
     
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  7. olbriar

    olbriar  
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    Spatchock chicken turned out great. Butter and high temp to finish made for the crispy skin I've been seeking.

    Spatchcock Chicken.jpg
     
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  8. Unforgiven

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    That looks delightful
     
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  9. dontpanicbobby

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    OT: I had no idea winter grilling was really a thing. I did it once!
     
  10. olbriar

    olbriar  
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    I do it three or four times a week. Grilling / smoking in the winter has a number of things going for it. Everything still tastes great, cooked out is much better for you, and no bugs. :)
     
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  11. Unforgiven

    Unforgiven ...eschew obfuscation...
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    And to add to that. The only big difference is that you go inside and have a beer while you wait instead of standing next to the grill.
     
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  12. olbriar

    olbriar  
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    I made the trek to Costco today and fell in love with their meat department. I see many great meals in my future. :) I bought them out of ribeye cap steaks. Big party at the cabin next weekend will see those steaks taking on grill marks. I sure hope they are as good as I cooked last week.

    Tomorrow I'm smoking the last of my segmented beef short ribs. It's snowing now and will continue through the night. Winds gusting up to thirty mph will have the wind chill below zero for most of my cook. I will be following @Unforgiven sage advice and will do my drinking inside tomorrow. :)
     
  13. Unforgiven

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    I'm doing beer can chicken, my way. Get it on the rack, pull the skin away from the meat about 3/4 the way down. Shove a stick of butter cut into 1/4 in thick slabs between the skin and the meat with some (a lot) of spices. That's on the grill now. Then we are working on twice baked potatoes and a slaw made from brussell sprouts, granny smith apples, olive oil, and apple cider vinegar. All prep, cooking, etc. happens in 90 minutes, so this is a team job. :)

    And, I bought a large enough chicken to make chicken pot pie tomorrow. :D
     
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  14. Unforgiven

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    Resting, then carving. Oh does she look beautiful.
    upload_2019-3-3_18-38-8.png
     
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  15. olbriar

    olbriar  
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    That does look wonderful. My beef ribs have about a quarter an hour to go. They are wrapped so I'll pull them and put them in a hot box while I fix some fresh green beans and new potatoes I scored at Costco yesterday. I'm ready to feast!
     
  16. Unforgiven

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    Holy crap. I started carving into that beautiful bird and started finding green streaks. The damn thing was loaded with cancer. I bagged it all up and am bringing it back to the store tomorrow to get my money back. Good thing my wife hit a home run with the potatoes because that was what we had for supper.
     
  17. olbriar

    olbriar  
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    I have heard of that but have never seen it. Just WoW! It sure was a pretty bird. Sorry...

    My dinner turned out great. The ribs were delicious and the fresh green beans were simply wonderful. I get so hungry for fresh garden veggies this time of year.

    On a side note, I smoked today without my thermal blanket on my smoker. Though it finally reached a balmy 13° with wind chills averaging -10°, I didn't notice any extra pellet usage. My thermal blanket is composed of insulated panels that must be wired together. It's not a great hassle to build or to remove but takes a bit of time. It has to be removed to put the OEM cover on. I decided to leave the cover on yesterday because of the predicted snow and it was way too cold this morning to take the time to put on the thermal blanket. A big surprise there was no significant difference without the insulation.

    Again, sorry your chicken was funk.
     
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  18. dontpanicbobby

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    Can i do that with a Hibatchi? (No pun intended).
     
  19. olbriar

    olbriar  
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    Hibachi grills are designed to cook with direct heat. They are great for grilling. I've even thrown a cast iron skillet on mine and cooked bacon and eggs. Smoking meats would be tough. If you were hard pressed and had an old grill cover that would fit over the hibachi, and a brick or something similar to put under one edge of the cover.... you might be able to pull it off. Cook the coals down and introduce some dry sticks of a fruit wood. The hibachi should be hot enough to smolder the sticks and produce enough smoke to put a smoke taste on your meat. You would have to regulate the burn rate by the amount of air given the grill. Once the hibachi cooled to the extent it no longer caused the sticks to smolder, you would have to remove the meat and add new coals. I would likely try to bring the meat to temp on the second cook. I think it would be doable but it wouldn't come easy.

    Smoking meats is a slow process. Bringing the meat to temp at a slow rate not only lays on some great flavor but helps keep the meat from tightening up and being a bit tough. I tried googling up smoking with a hibachi and didn't find anything helpful. Nothing is impossible but the hibachi is excellent for direct heat cooking and portability. Smoking with one is not it's design intent.
     
  20. Unforgiven

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    Late supper tonight, but it should be worth the wait.
    upload_2019-3-14_19-27-27.png
     
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  21. olbriar

    olbriar  
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    I fix a mean meatloaf and did so tonight. No matter what you put in a meatloaf... the result is not steak. :)
     
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  22. Unforgiven

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    Yeah, but I love meatloaf, and meatloaf should taste like meatloaf, not steak. Don't cheapen meatloaf man. :p ;)
     
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  23. dontpanicbobby

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    They look like chops
     
  24. Unforgiven

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    Porterhouse.
     
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  25. dontpanicbobby

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