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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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    He said he made the dish a month or so back with a pork butt cooked in the same fashion. He liked the beef better but I now know how I'll be doing my next shoulder. I won't have the luxury of fresh home made tortillas or hot sauce but... can't have it all. :)
    I can then decide if I like the beef or the pork variation best. (Like I need an excuse to have the dish again)

    Added: And I won't enjoy the aroma of Rose's roasted peppers wafting through my house. Oh what an appetite builder!
     

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  2. olbriar

    olbriar  
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    I smoked and then put a reverse sear on some pork chops tonight. I seasoned them with a bag of seasoning my daughter gifted me for father's day. I wish I had put a honey glaze on them to finish them up. The rub was pretty hot but tasty. A bit more spicy than Mrs olbriar likes but was right up my alley. Tomorrow I'm smoking some flanks steaks. Marked down from $9.99 a pound to $5.99 I bought them out. The steaks are so versatile for many dishes and are excellent stand alone steaks. I'll smoke three tomorrow. Steak and sweet potatoes for dinner. Then likely pepper steak or something similar Monday or Tuesday night.
     
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  3. Unforgiven

    Unforgiven ...eschew obfuscation...
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    Ah, my crazy runaround weekend has slowed and I'll be able to cook something today. I still have a baseball game in the middle of the day, so I'm keeping it simple and smoking drumsticks.
     
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  4. dontpanicbobby

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    Softball sized?
     
  5. olbriar

    olbriar  
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    I'm smoking five racks of baby back ribs tomorrow if I have room on the smoker. My neighbors not only cut up but they hauled off all of my downed timber from last weekend's storm. Most all of the timber was in the alleyway and the plan was to cut and haul today. I'm working out of town and mowing lawns when I get back in town. Leave at daylight and get off work at dusk. To my surprise, they decided to not wait on me and did all of the work without my help. Accepting no money and leaving me feeling like a heel I'm doing ribs for them. In no way is that sufficient but at least shows that I am grateful. I know I can get four racks on the smoker. I'm hoping for five... one for me :) If there isn't enough room, I'll do without.

    I'm using the hot rub my daughter graced me with and will spritz with apple juice. Wrapping them at the three hour mark with some butter, the remaining apple juice, and brown sugar. The finish hour will be a mop of a honey bbq sauce. I hope they like them.
     
  6. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    that is some great neighbors u have. and good for you to offer them ribs.

    i kind of wish that is our national form of payment.....lol
     
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  7. olbriar

    olbriar  
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    That would definitely work for me. :) Well they shouldn't have deviated from the game plan. We were jointly going to cut up the mess and use my mow trailer to haul it off. Might have been two but likely three trips on a twelve foot trailer. I'm not talking a little bit of branches. I'm talking stuff thirty inches in diameter. True, none of it was from my property but a lot of it was in my alleyway. The power company cut the stuff off of the power lines and left it laying about fence high for two property widths. Ribs is a weak gesture of gratitude. Far cry from reasonable compensation. Yes, they are good neighbors!
     
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  8. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    i get it. but if it was me.......i'll would be super stoked for smoked baby back ribs. if they are as good as i imagine.....i'll kill for those........lol
     
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  9. olbriar

    olbriar  
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    Just started laying on some smoke. My rack will have to wait for another day.

    4 Ribs.jpg
     
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  10. olbriar

    olbriar  
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    Crushed after smelling ribs on the smoker all day and my rack in the freezer, I smoked and then grilled some pork blade steaks. They weren't ribs but they weren't bad. :)
    The neighbors seemed pleased with their ribs. Small price to pay for all the work they put into cleaning up my mess.
     
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  11. dontpanicbobby

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    My nephew just bought a little kettle griller that might cook 4 burgers at a time. I think i ruined him with my cast iron Hibachi tales.
     
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  12. olbriar

    olbriar  
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    I had fun cooking this weekend. I hope everyone got to have something off of the grill or smoker. I smoked then seared some pork blade steaks one night. I did a pork butt another day. Yesterday I smoked up a brisket. Was a bit steamy out but it sure was a great weekend. I ate far too much and enjoyed every bite. :)
     
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  13. lunatic59

    lunatic59 Moderati ergo sum
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    The wife was is the mood for ribs yesterday so I whipped up a nice St. Louis style rack for her. I can never get a picture of them when I make them. They don't last long enough. ;) Accompanied by sauteed summer vegetables (green and yellow squash, peppers, onions and mushrooms) on a bed of rice and a bottle of chardonnay.


    *burp*

    Followed by a cognac and a nice cigar. :D
     
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  14. olbriar

    olbriar  
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    I'm hungry for ribs. Have been since I smoked some for my neighbors. Maybe next weekend... hope so.
     
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  15. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    what time should i come over?

    [​IMG]
     
  16. Unforgiven

    Unforgiven ...eschew obfuscation...
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    It has been a while, but I finally cooked something on the grill. Boneless chicken thighs rubbed down with a sweet rub, black pepper, and some chili powder glazed with a homemade soy sauce, honey, red pepper, and garlic sauce to finish it.

    upload_2019-7-11_19-31-47.png
     
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  17. olbriar

    olbriar  
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    Now that's what I'm talking about. We do a lot of boneless skinless chicken thighs on the grill. They are cheap and very versatile. Your cook looks great!
     
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  18. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    so grilling up some beef short ribs with some friends marinated with a bunch of onions and a teriyaki sauce i made. its basically soy sauce, brown sugar, sembal (hot chili sauce), hoisin sauce, and worcestershire sauce).

    please solve this for me........i think bbq means with wood or charcoal......gas has nothing to do with it.....right?

    edit: also doing a little experiment. i put a whole onion on my grill i did not cut or anything. it went straight from the store to the grill. i plan on slow smoking it until the outside is charged and the inside is soft. i saw a thing on the internet and wanted to try it out.....anybody try this before?
     
    #2068 ocnbrze, Jul 20, 2019 at 6:42 PM
    Last edited: Jul 20, 2019 at 6:48 PM
  19. Unforgiven

    Unforgiven ...eschew obfuscation...
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    meh, I wouldn't stress that definition. Grilling and Smoking are different or the same depending on your methods, temps, etc, but I've had pretty good bbq from ovens, gas grills, pellet grills, electric smokers, and charcoal grills.
     
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  20. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    yeah i know. but my friend thinks he is a grilling master. but all he has ever used were gas grills. he came over and had no idea on how to light and get the coals going on my char-broil kamander, which is their much cheaper version of the green egg. he thought he was all high and mighty until that point. to me bbq will always be with wood or fire. gas just seems like an extension of the stove or oven from the kitchen, except you get to cook outdoors which is nice.
     
    #2070 ocnbrze, Jul 20, 2019 at 8:17 PM
    Last edited: Jul 21, 2019 at 1:47 AM
  21. olbriar

    olbriar  
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    There are numerous ways too slow bake or sear meats. It would be fun to be master of them all. I once had some outstanding pulled pork that was slow cooked in a crock pot with Dr. Pepper lol. And the amazing thing was... it was darn good. I've never tried smoking meats with a stick burner or burying meat with hot coals. I've tried about everything else one time or another. I'm a master of none :)
    I sure enjoy the cooks and the meals however.

    I smoked boneless skinless chicken breasts and thighs last night. I brined the pieces for a few hours then I rubbed them with a hot rub.... mostly habanero powder and garlic powder. I smoked them in a shallow pan to let them baste in their own juices. I finished them off with a sweet bbq sauce that I let set on the chicken before serving. Boneless skinless = dry if you aren't careful. This chicken turned out fantastic. Sweet and then very hot and quite juicy. Clean up was no fun but I'll cook them that way again. Being an old scout, I'll remember the trick of soaping the bottom of my pan over smoke next time. :)
     
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  22. Unforgiven

    Unforgiven ...eschew obfuscation...
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    ^^^I was camping with friends one time, long before I was big into grilling and smoking and some folks we were camping with just doused a pork loin with kosher salt and fresh ground pepper, then mummified it with waxed paper and tossed the whole damn thing in the fire for about 2 hours. It was fantastic. I've wanted to try that ever since but keep forgetting until I get reminded. LOL. But proves the point, there's no "right" way to make tasty, so really no way better than another. If it tastes good, then its a good cook.
     
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  23. olbriar

    olbriar  
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    When my kids were little, we had a membership to an old sand pit. Fishing and swimming was the norm but we adults partied way into the wee hours many nights while the kids slept in my van. It was a small group and we often pooled our resources for a cookout. At the end of the second or third year we were members, the owner dug a pit and built a fire in it. I don't know how he prepared the half hog but he then buried it in the coals and we uncovered it that night... might have even been the second night.. no clue. It was simply amazing. He put on the pork and a keg and we all got fat and drunk. I do believe it was the best pork I've ever eaten. I wish I had paid attention to how he prepped the hog and what he seasoned it with. It seems like it might have been wrapped in burlap.. man, I just don't remember. He had the pit covered with a couple of sections of corrugated tin with dirt on top to hold it down. An interesting cook that I've contemplated trying to duplicate for a year end blowout at the cabin. Sure would hate to bugger that much meat though. :)
     
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