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Any Time is Grillin Time

Lechon is always a hit. Takes some effort though. 'Bout 30 - 40 minutes per pound of meat. But ya get it right and you'll feed a platoon for a day. Biggest I've cooked was a195 pound pig. My secret is in the rub. I use "tamarindo" in the primary rub, to be rubbed into the meat and rested no less than 48 hours before the cook. Then a light rub and stuffing with lemon grass. Then it's all about being patient enough to keep it well oiled on the rotisserie as it cooks to perfection with a crispy skin.
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Tonight is stir fry though it's miserably hot out. I'll dice up some chicken breast fingers that were on sale for the meat and I bought some frozen stir fry veggies, Kroger brand for the vegetables. It's always a Costco veggie blend but I'm out. I'll fry the chicken chunks with some garlic and steam and then fry the veggies. I like to use a stir fry sauce to liven up the mix. I'll fry Uncle Ben's instant garden rice with an egg in toasted sesame oil and add a bit of oyster sauce to finish.
It will be yummy but I'll melt down cooking the meal. It's so seldom that the wife requests something for dinner, there was no way I was going to say no.
 
olbriar said:
Tonight is stir fry though it's miserably hot out. I'll dice up some chicken breast fingers that were on sale for the meat and I bought some frozen stir fry veggies, Kroger brand for the vegetables. It's always a Costco veggie blend but I'm out. I'll fry the chicken chunks with some garlic and steam and then fry the veggies. I like to use a stir fry sauce to liven up the mix. I'll fry Uncle Ben's instant garden rice with an egg in toasted sesame oil and add a bit of oyster sauce to finish.
It will be yummy but I'll melt down cooking the meal. It's so seldom that the wife requests something for dinner, there was no way I was going to say no.
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Hot or cold, I always break a sweat doing stir fry.
 
I'm smoking a beef brisket point tomorrow. I'll oil it up and generously season it with coarse salt and pepper. I'll smoke it at 225° and wrap it when the internal temp reaches 165° or so and continue smoking until it reaches 200°. I will let it rest at least an hour before carving.
 
Fantastic. Attendance wound up right in the middle, about 65 people. Folks raved about my burgers, which is kind of sad. There is nothing special about them except for store ground meat instead of factory ground meat. I touch of salt and pepper and cooked to medium. I swear half the people there could cook a better burger, but they are working with inferior ingredients.

Toughest part was 6 truckloads of gear (tents, grills, chairs, table) hauled across town on Friday and brought back home today. And the family is getting older, so a lot more beer left in the coolers than empties in the trash.
 
I could have fixed the beer overage problem :) Super happy it went off so well. I cooked for a couple of canoe's worth of guests at the river a couple of years back. They pulled up to eat with us and were to be picked up later in the evening. One of the guys came up after we ate and asked what made my burgers so good. I told him a day's labor in a canoe. :) Same sort of deal, quality beef, S&P, and attention to cooking them.
 
I had a desire to fix a spatchcocked chicken tonight. I had planned to smoke it for an hour or so and then toss it on the Weber to put some crisp on the skin. My plans went South when I ran to the local market to find the only whole chickens they had were young chickens. I came home with a package of boneless skinless chicken thighs. I grilled them after seasoning them with a dusting of smoked paprika, salt, pepper, and garlic. They were pretty tasty for eight bucks. :)
 
Tomorrow we are having ribeye steak and baked potato. I found two packages of nice looking ribeyes marked way down today at the local market. One was bone in and the other bone out. I froze the bone in and will smoke and then grill the bone out package. It was originally priced at $32.38 and then marked down to $30.76 and then in the sell by the 4th cut out bin at $12.15 a pound.. $19.68 total. The bone is a tomahawk with the bone ending at the steak. It basically went through the same price decreases marked down from $52.79 to $23.10. It is sad that I'm bragging about the bargain finds when priced to sell immediately is more than the steaks cost a year ago.
 
My plan to reverse sear the 5-lb cowboy ribeye was foiled by a change in the forecast. With thunderstorms suddenly likely, I had to scramble and cancel my order before it was cut. Plan B, however, was a high-end steakhouse up the interstate: USDA Prime beef and Wagyu. It was sensational and the staff fell over themselves making sure everything was perfect. Paid cash with a massive, well-earned tip.
 
My bargain ribeyes turned out great. They spent a couple of hours in the fridge in marinade, beer, and Montreal steak seasoning. I then let them come up to room temp before placing them in a 150° smoker while keeping them wet with the marinade mix. Once they reached my target temp of 107° I put a quick cross check sear on them with the Weber.
 
I ran to the market for a few things and something to smoke this weekend. They had baby back ribs on sale so I bought a couple of racks. I froze one and will smoke up the other tomorrow. I plan on going with a sweet rub this time and no glaze. I'll deviate from the 3-2-1 cook. I like my ribs a bit drier than that. We shall see. 3-2-2 is more likely how the rack will be smoked. I also came home with a two pound package of bork. Ground beef and pork at a 80-20 ratio. I've used the product for burgers a time or two. It has a different taste than my ground beef ground pork mixture. I don't know what cut of pork that's ground or the fat content of the mixture. One way or another, I plan to make a meatloaf out of the package and smoke it Sunday.
 
My rib cook ended up a 3.5-2-1.5 at 225°. The rack was rubbed with a Texas pork rub and brown sugar.... no glaze. I think it's funny how tastes vary. I thought it was one of the best racks of bb ribs I ever smoked. My wife thought they lacked flavor and were on the dry side. A perfect example that no matter how something is prepared, it will not please everyone.
 
I have a couple of 2" thick T-bones going on the grill. I worked in the yard from 7AM to 4PM so a high protein meal is in order. My dog supervised from various shaded sleeping positions so he'll be happy with the bones.
 
olbriar said:
My rib cook ended up a 3.5-2-1.5 at 225°. The rack was rubbed with a Texas pork rub and brown sugar.... no glaze. I think it's funny how tastes vary. I thought it was one of the best racks of bb ribs I ever smoked. My wife thought they lacked flavor and were on the dry side. A perfect example that no matter how something is prepared, it will not please everyone.
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One could almost never go wrong with Lechon. But most aren't set up to cook a pig whole.
 
I'm grilling chicken thighs tonight. Boneless skinless chicken thighs will be seasoned with a McCormick blend of garlic, onion, black pepper, and sea salt. The premixed blend has become a go to for chicken being as I'm okay with it and the wife likes it. :) I plan to bake some broccoli florets to go with the chicken thighs. Spritzed with avocado oil and lightly seasoned with a bit of salt and pepper and a sprinkling of grated parmesan cheese and baked until the florets have just the hint of crisp on the extremities makes a great veggie compliment.
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