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Any Time is Grillin Time

I was very happy with my beef and bison meatloaf. I wouldn't go out of my way to buy bison for a meatloaf mix. I like a ground pork and beef mix better. Venison and beef is excellent and my favorite mix so far. I will definitely try elk if ever I have the opportunity.
 
It's good to be friends with the butcher at the local market. I was picking up some stuff for the weekend and he told me he had some stuff in the back he saved for me. I bought a few packages of angus beef patties that were marked down to $3.99 for two 7oz patties. He had three pork butts at $0.99 a pound but I could only buy one . I bought a corned beef brisket that was less than half price. And I bought a package of boneless skinless chicken breasts at less than half price. I fixed one package of burgers tonight and froze the rest. I froze the brisket and the pork butt. I'm fixing chicken stir fry tomorrow. It is my wife's favorite meal and it is Mother's Day tomorrow.
It's sad that half price isn't a bargain anymore.
 
olbriar said:
It's good to be friends with the butcher at the local market. I was picking up some stuff for the weekend and he told me he had some stuff in the back he saved for me. I bought a few packages of angus beef patties that were marked down to $3.99 for two 7oz patties. He had three pork butts at $0.99 a pound but I could only buy one . I bought a corned beef brisket that was less than half price. And I bought a package of boneless skinless chicken breasts at less than half price. I fixed one package of burgers tonight and froze the rest. I froze the brisket and the pork butt. I'm fixing chicken stir fry tomorrow. It is my wife's favorite meal and it is Mother's Day tomorrow.
It's sad that half price isn't a bargain anymore.
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Worse yet, it's truly sad to think that even "Free" might not be affordable soon.
 
I delved into my smoked cheese tonight. I sliced up some Munster and extra sharp white Vermont cheddar. I looked back in this thread to find the smoke date which was January 28th. I thought the Munster was pretty good but I was very impressed with the sharp cheddar. Can't wait to try some of the other cheeses.
 
Tomorrow I'm smoking my ten pound ten dollar pork shoulder. I hope to give most of it to the good man that picked me and my flat tire bike up and hauled us home the other night. He wouldn't take money.. lets see how hard it is for him to turn down free pulled pork. :) I'll use my Toker rub and do my traditional cook on the butt. I'll smoke it at 225° and wrap it when I see the internal temp in the mid 160°s and call it done when I see the butt reach 205°
 
My ten pound butt became an eight and a half pounder after trimming off the fat cap and connective tissue between the coppa and the arm. I've smoked worse looking butts but not with intentions to share. I hope it turns out better than it looks. :) It was on the smoker at eight.
 
I just wrapped my pork butt. It's looking surprisingly good. I text mr "rescued me" shortly after starting my cook this morning only to find that the guy is out of town for the week. Bummer! I could have talked to him sooner but I wanted the cook started so he couldn't easily bow out. I don't mind smoking, eating, and then freezing the majority of a pork butt. I'll make sandwiches out of it a couple of nights and freeze the rest. It will be pulled pork sandwiches a couple of nights in the future and likely two different nights of pork burritos too. It will not be wasted but I had hopes of sharing most of it as a thank you gesture. I'll have to smoke the guy some ribs or a great looking chuck roast would be a great option sometime.
 
The pulled pork was good. I've cooked better but I wouldn't have been embarrassed to share the results. Good grief I have a lot left over. The wife and I each had a huge helping on oversized buns and you can't tell that we even touched it. Oh well, it makes for good eats down the road. Definitely well worth the ten bucks. :)
 
Unforgiven said:
I'm thinking of doing a cheaper cut of beef, or maybe a jerky, which would lessen the amount of honey used. I'm not convinced yet, but it's tugging at my mind.
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Honey is an amazing product of the bees. Century's old honey is still good. It is natures perfect antibiotic. Besides... it's yummy! I hope you try it because I am more than curious.
 
olbriar said:
Honey is an amazing product of the bees. Century's old honey is still good. It is natures perfect antibiotic. Besides... it's yummy! I hope you try it because I am more than curious.
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I haven't found a meat yet that didn't taste good with honey. The more savory the meat, the better the combo.
 
I took the time to do justice to the pretty ribeye steaks I bought. I let them rest in marinade until they reached room temp while messaging the steaks now and then. I then put them in a 200° smoker until they reached 107° and then put a quick sear on them with the grill. The steaks were not on sale so they warranted my full attention. My efforts were rewarding.
 
I'm smoking a chuck roast (chuckie) today. I oiled the roast and then seasoned it with coarse salt and coarse pepper. I'll wrap or crunch the cook when I see an internal temp of 165° or so and continue smoking at 225° until it nears 200°. I'll rest it at least an hour in my hot box before serving. We will have veggie medley and some baked beans with our roast tonight. Tomorrow, the leftovers will be wafered sliced and heated with some bbq sauce for sandwiches.
 
The chuck roast was tasty but not the as tender as normal. There was nothing wrong with the tried and true cook, it just wasn't that great a cut. That's the way it works sometimes. They are usually fall apart tender.
 
My 36' Blackstone has been a bit neglected for the last couple of years. I have the 28" that I bring camping, so I just hadn't been used enough and had become pretty rough. I've been pulling the little one out of the camper when I make burgers as they come out better on the Blackstone. Well, today I used wire brushes and pumice stones to get it back to steel and then re-seasoned it. I have to adjust the fuel/air mix and I'll let the edges blacken in with some cooks, but it's ready to go now.

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