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Any Time is Grillin Time

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

  1. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    oh man it was the best. i brined it with a combination of salt, soy sauce, brown sugar, and black peppercorns. i did this overnight.

    the next morning, Thanksgiving Day, i took it out of the brine and let it dry for a few hours while i cook the sides. on the menu was sweet potato au gratin, creamed broccoli and wild mushrooms, squaw bread stuffing and a fennel salad. once the turkey was drying off i also put the coals on the grill. i laid down some vegetables in a sheet pan and used that as my pan dripping underneath the grill right below where the bird will go. placed the bird on the grill and cooked it til the meat thermo read 160 F....about 2 hours with the grill temp around 450 F.

    it turned out perfect. it was one of my juiciest birds i have ever cooked. i could not have planned it any better.

    i kept all of the bones and gizzards, once the meat was carved away.....so today i used them to make the best turkey stew i have ever made. i added the bones and such to a large pot to brown. i took them out and added some diced onions and carrots and let them sweat a little. i added the bones back to the pot along with some chicken stock and water just enough to cover the bones. the the stock i also added a few sprigs of sage, thyme and bay leaf. i let that cook and reduce for two hours. i then took the bones and herbs out and strained the carrots and onions. i pulled all of the meat that was left on the bones and added them back to the pot along with the now reduced broth. i added chunks of carrots, onions, cauliflower, and potatoes along with the turkey meat. i cooked that until the veggies were soft.

    ......so damn good!!!!!!!
     

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  2. olbriar

    olbriar  
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    That all sounds so wonderful. I didn't have turkey over the holiday so you have made me extra hungry for the dish!
     
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  3. olbriar

    olbriar  
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    My nephew has been blowing up my phone all weekend. First he was shopping, then he was putting it together, and now planning his first smoke. He bought a Green Mountain Daniel Boone Prime for $599 while they were on sale. I'm excited to have another smoker in the family. :)
    [​IMG]
    I told him he couldn't go wrong with either a Traeger or a GM smoker. I walked him through putting his purchase together. Now I'm trying to convince him to just cook something. :) Google is his best friend for ideas and guidelines. He's in for some real fun.
     
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  4. olbriar

    olbriar  
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    I was home from work by noon today. The weather was exceptional so I put a chuck roast on the smoker. I may have to eat late but it sure looks like it will be worth waiting for. It's five o'clock now and I'm closing in on wrap temp. Boiled potatoes for mashing and some peas and sweet basil will complete the meal. The leftovers will likely be a vegetable soup but burritos or fajitas sound pretty good.
    Chuck Roast.jpg
     
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  5. Unforgiven

    Unforgiven ...eschew obfuscation...
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    Just looking at the bright red color on the edges tells me that will be delicious. Nice one.
     
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  6. olbriar

    olbriar  
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    It was a last minute decision to smoke something. I found that at Wally World and it was on sale. I just put it in the hot box to relax an hour or so. I cooked it a bit faster than normal so I hope it's not tough. I rarely find that nice of cut without going to my meat market and paying a couple of dollars more per pound. But their chucks are always good and worth the price. I hope I lucked out today. I bought the best looking roast they had.
     
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  7. dontpanicbobby

    dontpanicbobby 100% That Guy
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    Has anybody tried grilled turkey?
     
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  8. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    yep

     
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  9. dontpanicbobby

    dontpanicbobby 100% That Guy
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    So no butter involved?
     
  10. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    nope. it turned out fantastic. all i used was just salt , pepper, and herbs (sage and thyme). i did rub olive oil first so that the s&p and herbs would stick better.
     
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  11. olbriar

    olbriar  
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    Today I plan to smoke and then grill some boneless skinless chicken thighs wrapped in peppered bacon. I'll place my prepared chicken in a shallow pan so I can pour off most of the bacon grease before grilling. Smoking temp 225° and grilling temp 450°. It's an easy cook that always tastes great.

    My nephew smoked a brisket packer for his maiden cook on his new GM Daniel Boone Prime smoker. Having never smoked anything before, he was either brave or naive to start with such a tricky cut. He followed a low and slow recipe from the net and he said his results were astounding. A fifteen hour cook produced tender slices from the flat and succulent burnt ends from the point. I'm glad it turned out for him. I think I grilled some burgers for my first cook. :)

    He called me early in his cook because he was experiencing huge temperature fluctuation and thought it abnormal. GM smokers are rock steady at holding a given temp so I had him check the two possible physical problems I could think of and then suggested he call the GM service line. They had him update his firmware and update his iPhone OS. Between the two updates the problem was resolved and his new smoker worked flawlessly the rest of his cook.
     
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  12. Unforgiven

    Unforgiven ...eschew obfuscation...
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    Grilled teriyaki fresh salmon, panko breaded fresh cod, seared bay scallops, and garlic parmesan grilled broccoli. Happy wife, happy life. :)
    upload_2019-12-11_19-28-45.png
     
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  13. olbriar

    olbriar  
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    That looks far superior to my grilled cheeseburgers. My dinner was good but man that looks so yummy!
     
  14. olbriar

    olbriar  
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    You made me hungry for grilled cod. I ran to Costco and scored some fresh caught fillets. Good fish is not abundant in Kansas. It's either farm raised or frozen. I grilled the cod tonight and it was yummy. I ate too much.
    Tomorrow night I'm smoking then reverse searing some ribeye cap steaks that jumped into my basket while I was fishing... I mean shopping. :)
     
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  15. olbriar

    olbriar  
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    Okay, so my cook didn't go as planned. I had no more than started the steaks and my wife had to run to town. I smoked the steaks like normal and pulled them from the smoker when they reached 120° but instead of searing them at that point, I wrapped and removed them and placed them in the hot box. They had to rest about two hours before I put the finish sear on them. The steaks turned out to be the best steaks I've eaten in my life. I don't think resting before the sear was the reason for the exquisite results but I won't be afraid to rest a steak again. The ribeye cap is an amazing cut and I lucked out and bought the best I've ever had.
     
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  16. olbriar

    olbriar  
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    I finally got around to trying your bacon wrapped cheddar dogs tonight @Unforgiven .... Thanks!
     
  17. olbriar

    olbriar  
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    Does this look like fun or what?

    [​IMG]
     
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  18. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    so i just bought a rack of pork for xmas. gonna brine it, but i'm thinking of putting it on the grill rather then roasting it. my family is literally grilling me on this idea. they think i want to grill everything....which is true, LOL.
    but one i never have done a roast for xmas. and two i have never grilled for xmas. my family is more traditional. me, i always think outside of the box and is always looking to try something different.

    i'm thinking of doing a pineapple, bourbon, and habanero glaze for it.

    what do you guys think? should i go more traditional and do like a herb roasted in the oven rack of pork? or should i go with my idea of grilling it? i know both will be delicious.

    thoughts?
     
  19. olbriar

    olbriar  
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    There is something to say for traditional dishes for the holiday. I think the pineapple, bourbon, pepper glaze sounds a lot more fun.

    Christmas eve I'm doing dinner with my son and all of his family. We are eating Mexican dishes. :)
    Christmas day at home the wife is baking a traditional turkey and all the fixins. It's a come whenever and stay as long as you like. Food will be served late afternoon if anyone is interested.

    The few days leading up to the new year I will be at the river. Burgers, dogs, steak, and new years eve I plan to smoke up a turkey. For the past few years it's been the tradition to hang out at the cabin and party till the next year.

    Tomorrow I'm smoking some chicken thighs and will put a sweet hot glaze on them.

    If I don't gain a few pounds across the holidays it's not going to be from lack of good stuff to eat. :)
     
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  20. Unforgiven

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    I'm smoking a pulled pork today as it is a gift (on request) for my wife's grandfather. At 91, he wants some ready made home cooking in the freezer instead of useless baubles, so the family is stuffing his freezer with individual pot pies, lasagna, pulled pork, etc.

    We are also doing Mexican on Christmas eve, so my contribution is chile. We got to family for Christmas and have a traditional turkey / ham dinner. Finally, on new years day we have Christmas with my side of the family. For the last couple years our new tradition is I load up my Traeger and bring it to my parents house and grill an entire rib roast while my wife and mother prep all the sides. I freeze the bones for year round dog treats. :D
     
  21. olbriar

    olbriar  
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    I've had my fill of turkey. It was great but I am ready for some beef. Tonight I'm grilling some hamburger steaks. Nothing fancy but tasty. Ground beef, diced onion, chopped bell pepper, egg, cracker crumbs, and salt and pepper formed into patties and grilled. I'm serving it with breaded and fried okra slices. Tomorrow I'm smoking an arm roast. I plan to simply saturate it with avocado oil and season with coarse salt and pepper. I will smoke it at 225° until I see a 160° internal temp then wrap it and continue to smoke until it reaches 195°. I'll rest it an hour or so before eating. Baked sweet potatoes and a crisp garlic salad will be the sides.

    I'm heading to the cabin Monday and will be down there though Jan 1 and maybe longer. Burgers and brats are on the menu Monday. Tuesday I'm smoking a small bone in ham. Wednesday I'll make a huge pot of black eyed peas with the left over smoked ham. Side dishes will be whatever someone brings... always good and unpredictable.
     
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  22. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    you are the only one besides my dad that puts crackers (ritz cracker to be precise) in their burger patties.

    for me i keep my burger patties simple. i form the ground beef into patties and some salt and pepper and grill them to medium rare perfection. i put a little bit of ketchup and mustard with some good pickles, grilled onions, lettuce and tomatoes. occasionally (mainly summer) i would substitute grilled pineapples instead of tomatoes. ohhhh yeah a good white cheddar from wholefoods. (they have this 3yr old cheddar that is amazing!!!! i foget the name though).
     
    #2247 ocnbrze, Dec 28, 2019
    Last edited: Dec 29, 2019
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  23. olbriar

    olbriar  
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    I like my burgers grilled and served much like you describe. Tonight I fixed what I call hamburger steaks. In reality, they are grilled meatloaf patties. I'll use about any sort of cracker for the filler. Tonight the crackers were just regular saltines. If I had a favorite cracker to use it would be the white cheddar cheez-it.
     
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  24. Unforgiven

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    I often substitute crushed crackers for breadcrumbs or panko. It's a safe swap.

    I'm grilling some strips tonight, paired with Parmesan grilled broccoli (toss the broccoli with lemon juice, garlic, and parmesan, top with fresh grated parm and roast while the steaks rest). I got a surprise for my wife for a started, scallops wrapped in bacon. :D

    My New Year's Day menu is coming together. I have a 17lb bone in rib roast that I'll trim tomorrow. Going to make homemade potatoes au gratin and bacon wrapped green beans on the Traeger while the roast rests. That on top of what my wife and mother prep for sides.
     
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  25. olbriar

    olbriar  
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    That sounds so good! I'm anxious to hear the results of your bone in rib roast cook. I've passed up some wonderful looking rib roasts for lack of eaters at my house. It just might be the ticket for the Easter party at the cabin when I have more tummies to make happy.

    Arm roast is not the ideal cut for the smoker. I took it in on trade when I gifted my GM Daniel Boone to my buddy's son. Prime cut marked private not for sale, it is the last of the meat that was gifted to me. All were excellent examples of privately raised beef. In any event, I smoked it today treating it the same as a chuck roast. It turned out quite tender but was borderline dry. It was a very lean cut that I would call done five to ten degrees sooner if I had know. No harm, no foul. We didn't give it to the dogs. :)
    Arm Roast.jpg
     
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