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Any Time is Grillin Time

I cleaned my smoker this morning. It was way past due... shame on me. I had planned to smoke bacon wrapped chicken livers in it tonight but one thing turned into another and I ended up cooking them on the Weber. I refuse, even with a clean smoker, to run the temp up over 350°. That was going to take way too long for not much gain. The Weber at 450° had my dinner cooked in no time. We were starvin Marvin. :)
 
So glad I got my Blackstone running. I made my favorite dish, hibachi dinner. I only cooked chicken and shrimp for proteins, but it was fantastic.
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I've been all caught up in using multiple ground meats and smoking them in a loaf. I have yet to fix one that wasn't stellar. Tonight it's strictly ground beef. I'm making my mother's boring meatloaf to see how it tastes smoked. Ground beef, egg, cracker crumbs, tomato sauce and additional tomato sauce as a glaze, and salt and pepper for seasoning. My mother was a GREAT baker but her cooking was very unadventurous. Perhaps it was my father's wishes but her meals were very simple and mostly breaded and fried.
 
My old school boring meatloaf was rather tasty. Yes, I missed it having some veggies and without onion it seemed a bit flat. All I tasted was the tomato sauce and ground beef and smoke which was just plenty good for something different.
 
olbriar said:
I've been all caught up in using multiple ground meats and smoking them in a loaf. I have yet to fix one that wasn't stellar. Tonight it's strictly ground beef. I'm making my mother's boring meatloaf to see how it tastes smoked. Ground beef, egg, cracker crumbs, tomato sauce and additional tomato sauce as a glaze, and salt and pepper for seasoning. My mother was a GREAT baker but her cooking was very unadventurous. Perhaps it was my father's wishes but her meals were very simple and mostly breaded and fried.
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Have you tried using diced tomatoes instead?
 
I ran to my local market tonight to grab a couple of racks of baby back ribs. I plan to smoke them Sunday... Father's day. One rack will be spicy hot and the other sticky sweet. I plan to fix some potato salad to go with the ribs.
 
My ribs turned out great. I love using pink butcher paper instead of foil for the crunch. It crunches the cook but wicks off a lot of grease. The sweet and the spicy were done to perfection in seven hours at 225° I added close to a pound of bacon crumbs to my potato salad. It was leftover bacon from our sandwiches the night before. It made that potato salad special!.
 
I have 80 oz of cashews spiced and cold smoking. I've been out of my last batch for a couple of weeks. The wife made a Costco run with daughter #3 Saturday and came home with the cashews for a father's day gift. I spiced them with enough butter to bond, Slap Ya Mama, chipotle, smoked paprika, and some hot Cajun seasoning. I can't wait! :)
 
I fixed a chicken stir fry on the Blackstone tonight. Between the hot humid weather and the steam off of the Blackstone that was a hot job. Well worth it but hot.
Tomorrow I plan to smoke some boneless pork chops. They were on sale so they followed me home from the market. I'll bake some potatoes and fix a veggie to go with the chops.
 
The boneless chops I bought were actually sliced pork loin. I decided to spice and smoke the slices and I am glad I did. I rubbed them with a peach rub from the Spice Guy and smoked the slices slow at 200°. It took just a bit over an hour and a half to see 145° internal temp in the slices. I turned the smoker off and let them rest in the smoker as it was cooling down. I baked some potatoes and cooked some whole kernel corn. Spicing the pork slices vs spicing a loin roll added the perfect amount of spice to a rather bland cut of pork. I went from being sorry I didn't pay more attention to what I was buying to hoping the sliced loin is an option more often.
 
I have some boneless skinless chicken thighs thawing for my cook tomorrow. I plan to stuff the thighs with cream cheese and a little chipotle seasoning. I'll spice the thighs with a bit of garlic, coarse pepper, and smoked paprika then wrap them with bacon and place them in my muffin pan. I'll smoke them until I see 175° or so and the bacon is cooked.
 
I was pretty happy with my stuffed thighs but they were a little more spicy than my wife would have preferred. It didn't slow her down from eating them but they had a little heat. I added some jalapeno relish to the cream cheese and should have left a couple of thighs without. I didn't get a pic of the finished cook but here is a pic about 45 minutes before we dived in.
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