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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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    And how did it turn out? Uncooked hams are rare around these parts. I never thought about smoking a smoked ham. Can't hurt.

    My pork steaks turned out great. It's a good thing since I have to eat the other steak tomorrow night. :)
     

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  2. Unforgiven

    Unforgiven ...eschew obfuscation...
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    It was delicious, though I probably should have cooked on the regular way as a control. I could have just had a really good ham and simply didn't screw it up. :p
     
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  3. dontpanicbobby

    dontpanicbobby 100% That Guy
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    @Unforgiven
    That's cooked pork? Where's the crackling?
     
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  4. olbriar

    olbriar  
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    Now this is a cookout!

    [​IMG]

    I got to cook on a very similar grill once. It was part of a rented facility where we were having our annual awards banquet for a junior wrestling club. It grilled up 200 burgers and 200 hot dogs in short order.
     
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  5. dontpanicbobby

    dontpanicbobby 100% That Guy
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    That looks like grilling on a palace gate. How big is that and is there a woodlot behind that yard? Maximum Grill!
     
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  6. olbriar

    olbriar  
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    I have no idea the size. I grabbed the pic from the net. The one I grilled on was three feet by five feet, just taking a guess. It was built very similar with a crank wheel at one end to raise and lower the grate. I remember that it was too wide to reach across but was built to walk around. It looks like the pictured one is sitting in someone's back yard. That's a lot of grill for a back yard. There is some sort of huge fryer or boiler in the background. I just can't imagine having that setup and that much cooking going on in someone's yard. Besides the cost of all that food, where do the eaters dine? The one I cooked on was on the patio that was attached to a big banquet hall designed to accommodate large rows of dinning tables. The place was located in the country with a small lake / large pond and lots of wooded surroundings. We utilized the facility two years running and then it was sold to the girl scouts.
     
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  7. dontpanicbobby

    dontpanicbobby 100% That Guy
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    3x5 sounds about right for my Uncle's late 70's Cement Block Grill. Great food!
    So much fuel though...
     
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  8. olbriar

    olbriar  
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    True that! That much grill surface is only practical if you have the need to cook a lot of food in a short span of time. A small fire would get lost in that box.

    I once attended a cookout / party that likely had 50+ adults attending. The host was grilling K-bobs. He had prepared his bobs beforehand but he was cooking them on a standard size grill.
    We ate in waves :) By the time everyone had eaten one, a line was forming for a second bob. It was a fun night but the cook and dinner took too long. He could have put a larger grill or multiple grills to a good use. Size works both ways.
     
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  9. olbriar

    olbriar  
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    I just put some rub on a brisket point and letting it rest in the fridge over night. I'll smoke it up during the football games tomorrow. I've got all day so I plan on smoking it at 225° and wrapping it when it reaches an internal temp of 160°. My target temp for my point is 195°. I'll place it in a hot box and let it relax in it's juices for a couple of hours before carving.
     
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  10. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    i just put together a marinade for my beef short ribs. debating to either cook it late tonight or wait til morning to cook them. they are thin cut so the marinade should not take long to take.

    here is what i used: i blended in"
    1. 1x asian pear (if you can't find one, any good pear would work)
    2. soy sauce
    3. half an onion
    4.3x clove of garlic
    5. brown sugar
    6. sambal (which is a chili sauce, you can substitute any hot sauce here)
    7. juice of a lemon

    just gonna charcoal grill it, no smoke
     
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  11. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    ok who's up for some late night grilling?????????

    just lit the coals, got some friends coming over, gonna drink some beers, eat some bbq short ribs and enjoy an almost summer like night in LA!!!!!!!!!!!!!!!!
     
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  12. olbriar

    olbriar  
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    Have fun and enjoy. The only thing better than grilling something is sharing your efforts.
     
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  13. dontpanicbobby

    dontpanicbobby 100% That Guy
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    @olbriar Do you realize there is a Grilling Guide/Cookbook imbedded in this thread?
    YOU! Should write it.
    You've already coined the title so...
     
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  14. olbriar

    olbriar  
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    There really is some great information in this thread. I'm just one of the many contributors.
    I've fanned back through the pages often to see how @Unforgiven cooked this or that, to mention one great source. It's been a fun thread, especially if you have a passion for grilling, smoking, or cooking out.
     
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  15. Unforgiven

    Unforgiven ...eschew obfuscation...
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    Like all things its a give and take, and in this thread I feel I've unfairly taken more than I've given, especially going back to @olbriar chatting up the pellet grills. Thankfully that's the spirit of BBQ, pals helping pals.
     
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  16. olbriar

    olbriar  
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    I opened my mouth a few months back at my go to shop for mower parts and repair and had them put my name down if the new Green Mountain Prime smokers ever went on sale. With me being a frequent customer and they a Green Mountain dealer they called today. They went on sale today and for the next two weeks. They only had two like I wanted so I went by there on my way home from work and bought a new smoker. I bought the Green Mountain Prime Jim Bowie. It's the larger of the smokers they make and comes with WiFi. It is a bit of an upgrade from the Jim Bowie I have on the patio. It comes with a view window for pellet monitoring as well as a window in the hood. High temp is 550° instead of 500°. It has a low temp setting of 100° for keeping stuff warm or doing cold smokes. It has an external rod that allows adjustment of the heat diffuser and an external port to accept a shop vac to clean ashes from the fire pot without removing the grate, drip ramp, and heat diffuser. It comes with a storage shelf below the unit and a work table forward of the cooking surface as well as the standard side table. Bottle opener, two meat probes, adjustable grill tool rack, and other little perks that I suspect will be okay... nothing to get excited about. The forward work table, higher max heat, cold smoke, external adjustment on the heat diffuser, and the burn pot vac port are the upgrades I'm excited about. I was able to sell my used smoker today to a guy I work around so with the $150 off sale price and quickly getting my money back out of the used smoker today made me a pretty happy guy. I'll put the super clean on the old and deliver it tomorrow. I'll get the new smoker fired up with a burn in tomorrow afternoon. I'll be smoking something Sunday.
    [​IMG]
     
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  17. olbriar

    olbriar  
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    My clean up and delivery of my old GM smoker went as planned today. My son came over and helped with the loading and unloading of the old and then helped with the build of the new smoker. It would have been a fun day but it was a bit chilly and pretty windy. We still had fun, don't get me wrong. Everything went together as it should with the new smoker, no surprises or problems. It fired right up and came up to it's start temp of 150° faster than the one I sold. We then ran it up to 350° and let it hold that temp for 30 minutes which was the suggested burn in temp / time. With plenty of time and beers we ran it up to 550° and let it hold that temp for another half hour. While it was on I connected to the WiFi and played some with that. I did not connect it to my local network yet. I'll likely do that tomorrow and give it a try while I'm out mowing across town. I see the WiFi feature an asset but I've lived without it for years. To monitor and have the ability to adjust my cook while I'm away will be nice but certainly not a must. I'll be smoking flank steaks for the maiden cook.

    My take on the smoker....

    Pros: I think it's a hell of a lot of smoker and a real bargain at the current sale price.
    The build is solid and putting it together was a snap
    It's fast to get to temp and holds that temp even on a cold windy day
    The out front table will be a great surface for maneuvering cooks in and out of the smoker.
    The fire pot vac port will have to be a real asset though I've not used it yet.
    The pellet hopper is larger than my older Jim Bowie and holds 18 lbs.
    The lower shelf between the legs adds stability to the cooker and makes good use of otherwise wasted space.

    Cons: My top whine is the smoker is a 12v dc system instead of the 110v ac system I'm accustomed to.
    It has an external converter which is connected to a standard ac outlet and then plugs into the smoker.
    It came with a connector to directly connect to a vehicle's 12v system. The sales point is so the unit can be mobile for picnics, tailgating, camping, etc. I think they were off the mark with their thinking. Few people are going to lug a 200+ lb cooker around. The 12v converter creates a problem being out in the elements and requires additional protection. I zip tied the converter to the grill underneath the hopper. With the cover on the grill it should be protected. It's still far from ideal setup and the 12v system is just an ignorant idea IMO.

    Meh: The bottle opener, windows, and adjustable utensil rack are gimmicky. They look good and might be employed at times but nothing that I need.

    I'm certain I'll have more to add after a few cooks. So far I'm very happy with my purchase.
     
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  18. ocnbrze

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    hey guys so i'm thinking about grilling my turkey this year. i want to grill it vs smoking it. so what do you think is the best way to do this? i was think about pre-roasting it, then with an hour or two go finish it on the grill. does this make sense? should i do it the other way around? or just cook the turkey in the grill the while time.

    i'm also thinking i want to butterfly the turkey for faster cooking time.

    thoughts?
     
  19. olbriar

    olbriar  
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    I've never done a spatchcock cook on a turkey. Whole chickens turn out great! If my memory serves me, @Unforgiven did a spatchcock turkey but my memory often fails me. Perhaps he'll chime in.

    If I were attempting the cook, I'd brine the bird over night. Then I'd rinse the bird off and cut the spine out and then break the bird down. I'd then butter up the bird and even separate the skin from the breast a bit and butter that as well. I'd then season the bird with salt, pepper, rosemary, and sage. I think I'd try cooking the bird meat side up at 325° - 375°. Spatchcocked will quicken the cook but I'd start the bird early without a clue how long it might take to cook. The thigh is the meat to check for temp and 165° would be my target. My guess is two, three, or maybe four hours cook time. I just don't know. I like to rest my cooks so as I said, I'd start it early.

    I hope Unforgiven will have better information for you. It sounds like a fun cook and I'm sure it will be great. Enjoy...
     
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  20. olbriar

    olbriar  
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    The maiden cook on my new Green Mountain Jim Bowie prime was flat iron steaks. I cooked them low and slow, wrapping them at 160° and put them in my hot box when they reached 195°. They were generously seasoned with coarse salt and coarse pepper after they were rubbed down with avocado oil. I spritzed them with apple juice and worchestershire sauce. They are so good and tender if you don't mind investing five hours or so in a die for steak. Well worth the time in my opinion.

    The new smoker performed well. I instantly fell in love with the shelf out front of the cooker. It makes everything so much easier. I was not that fond of the WiFi though it worked. After the wrapping of the steaks, I opted to use my normal BT probes for monitoring my cook. The Wifi might have merit if your cook was that predictable. It's set up to cook off of a chosen cook profile that you create or using a preset profile. It will cook at a given temp until the profile tells it to change the temp. That can be by time or by a temp reached. Monitoring that cook or editing along the way can be done from the phone. That's all well and fine but it's not spritzing the meat and it isn't wrapping it either. And I'm just not going to set up and cook and come back hours later.. just not my idea of smoking meats. I'm the guy that wants smoke in his eyes and an excuse to grab another brew. I like my BT probes better. Set an alarm temp and it lets you know when it's reached it's target. It eliminates the guesses when you want to do something even when you might get distracted. Everything else about the cooker worked as it should. Smoke is smoke and it made plenty of it. It was very good at holding a given temp only varying a degree or so once in a while from it's setting. The auger is a bit noisier than my old smoker but the fans made less noise. No biggie on either.. just an observation. I liked the smoker and loved the steaks it smoked. I foresee a lot of fun on the patio in my future.
     
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  21. Unforgiven

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    I can't suggest anything better than that. You nailed it my friend.
    <------is jealous of your new toy.
     
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  22. olbriar

    olbriar  
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    I found a use for the WiFi on the new Green Mountain Prime. :) I can start the smoker and then run it up to the desired cooking temp from my phone. It's not a big deal but I will definitely utilize the feature across the winter months. Naturally it will require the removal of the grill cover the night before but I can see firing up the smoker from the kitchen while I'm prepping my cook. Instead of bundling up to run outside and start the smoker and then running out there again to turn it up to my desired cook temp, it will be just one cold trip out to put the meat on. :) I can turn the grill off (running it through it's shut down blow out sequence) from my phone as well. Being as I'm already out there bringing in my cook it's not a great perk. I will likely use the GM server to monitor my cooks this summer. I have four lawns that I mow on Sunday mornings. I can see the advantage of checking in now and then while I'm across town. It's the early smoke period of most of my cooks so I have always felt confident in leaving it unattended while I mow. It will add a bit of assurance that all is well.
    Why not put it to use?

    I grilled burgers tonight. It was misty, windy, and cold out but the burgers were great. I haven't decided what I'm smoking this weekend. I plan to run to Costco Saturday and I'm betting something will get my attention. I'm thinking of something beef or fish with a big ol ham on the menu for Thanksgiving. If nothing calls my name, I think I'll spatchcock a chicken. Talking about it here a couple of days ago made me hungry for the dish.
     
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  23. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    "spatchcock".........i never heard of this terminology before. is it an east coast thing? midwest thing? i always have used the term "butterfly".

    do you think i should "spatchcock" the turkey first then brine? or brine then "butterfly" the turkey?
     
  24. olbriar

    olbriar  
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    I have no idea the origin of the word spatchcock. When I think of butterflying a chicken I think of almost cutting a chicken breast through from end to end so that it will lay flat on the grill. I suspect the words are interchangeable.

    I would brine the bird first just for the ease of handling it. Walmart sells super large zip-lock bags that are ideal for the process. I'm sure they can be had elsewhere. When I brine my turkey I'll place it in such a bag and I just use salt and cold water. I use a large cooler to ice down the bird for safe keeping over night. The bags keep the bird submerged as well as protect it from the cooler ice water. I hope you have some super duper poultry shears. :)
     
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  25. olbriar

    olbriar  
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    I struck out at Costco. Their meat counters were full of big cut cooks with the anticipation of family gatherings over Thanksgiving. The only thing I was really tempted to buy was a whole rack of beef ribs. They had a lot of meat on them and the rack was at least a dozen ribs long. There was a lot of meat between and on one side of the racks. Beautiful to say the least but priced accordingly. I wasn't willing to pay over $150 for a lot more than the wife and I could begin to eat so I passed them up. What a wonderful cook that would be for a group. It was simply a beautiful rack.. man! They also had a big cut of pork belly that I'd love to smoke. Two packages of ribeye cap steaks drew my attention but neither package looked that great to me. Anyway, I went home without and then hit up my local butcher for something good.
    He hooked me up with a KS strip loin roast. He had two saved back for someone that didn't follow through. This is a roast size chunk of the loin that KC strips are cut from. Originally priced at $43.70, I bought the loin for $11.23. It helps to have friends in the meat cutting business.:) I plan on cooking it like I smoke a chuck roast. I'm anxious to see how it turns out.

    Today I'm smoking some pork shoulder blade steaks and some ears of corn.
     
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