• After 15+ years, we've made a big change: Android Forums is now Early Bird Club. Learn more here.

Any Time is Grillin Time

I'm doing my normal chuckie cook today. I ran to local butcher shop to buy the roast. There is never anything cheap about their meat but it's always quality. My local grocer had some very sorry looking chucks yesterday and I wasn't about to run to Walmart that time of day or this morning. I was still wanting to smoke one so to the butcher shop I went. I should patronize the local shop more to insure they stay in business. There is something special about having a place that will gladly make custom cuts for you... at a price 😢 😆
 
I was disappointed in my chuck. I cooked it low and slow but it needed to cook in a crock pot for a WEEK :) Seriously, it had a gristle that ran through it that was uneatable. I bought it more for size than looks not wanting multiple meals out of it. I will opt for pretty next time.
I observed a potential problem with my GM smoker today. When it was feeding and burning pellets to get back to the set temp, it was smoking around the bottom of the smoker and out of the grease drip spout. First off.. it normally doesn't chug to catch up like a Traeger, and once temp is reached it maintains it. It doesn't throw as much smoke and burns less pellets. Two different ideas on smoking. Today my GM was chugging and smoking out every port. Secondly, I never checked the smoker temp but it took at least an hour longer to cook my 2.5lb chuck than normal. I gave the smoker a good cleaning. It wasn't that desperate for a clean but that was google's suggestion. I gave particular care to vac the burn pot out. I think the problem has to be there. I put the cooker back together but was out of daylight for a test run. I hope I have it fixed. The only other area that could be a problem is the agar chute. It might have a lot of dust and it hasn't been cleaned.
 
I fired up my smoker Sunday. I was checking to see if a clean burn pot made a difference. The burn pot had a crust build up of ash in the bottom of the pot. I scraped and vacuumed the pot out. There was ash outside the pot as per normal. It shouldn't be a problem but I always clean all the ash out when cleaning. I let the smoker run up to temp and hold that temp for a while. The smoker was working as normal and there was no chugging and excess smoke pouring out everywhere. I think I have the problem fixed but I'll know more when I actually do my next cook.
 
I pulled a rack of St Louis style ribs from the freezer. I plan to put some smoke on it tomorrow. I bought two racks that were buy one and get one a while back. The buy one was pretty darn sorry and I only hope the and get one is better. One way or another, I'm ready to get it out of my freezer.
 
@Unforgiven are you doing your own corned beef brisket again this year? I thought of you while we were making a little Costco run this morning. They had a counter full of seasoned briskets for the 17th. The briskets were huge so I passed them up. I'll have to buy at my local grocer again.
 
olbriar said:
@Unforgiven are you doing your own corned beef brisket again this year? I thought of you while we were making a little Costco run this morning. They had a counter full of seasoned briskets for the 17th. The briskets were huge so I passed them up. I'll have to buy at my local grocer again.
Click to expand...
I probably will, but not for St. Patrick's day as I'll be away.
 
Have I tole tha story of going to Grif's in Houston for St Paddys day one year ?

stagger




www.griffsirishpub.com

Griff's Houston | Sports Bar | Griff's Irish Pub

Official Website of Griff's Irish Pub in Houston, Texas Houston's Oldest Sports Bar
www.griffsirishpub.com www.griffsirishpub.com
 
I plan on grilling out some hamburger steaks tonight. Ground beef, egg, diced onion, breading, and Heinz 57. I can't remember the last time I made the burgers. I wonder how those might be griddled on the Blackstone vs grilled? I'll have to try that at some point.
 
My son was graced with a bison rib roast. His superior was gifted a free weekend bison hunt on a private ranch. Not only did they set him up for the kill, they processed the meat for him. Trying to thin his bison stock he gave some to my son and in turn I received some from him. I will try to cook a one rib four pound roast tomorrow. I've read multiple different cook ideas and I choose the slow smoked with a reverse sear cook method I found. I will thaw the meat and let it come to room temp. I'll then moisten with some oil and beef tallow and generously season with coarse salt and pepper. Smoking with rib bone down at 225° until I see 120° internal temp and then putting a reverse sear on the roast with a ripping hot Weber grill. I'll pull it off to rest when I see 130° max and let it rest thirty to sixty minutes before carving.

I'm anxious to try some bison. My only bison experience was a burger at a city wide celebration from a street vendor. It was pretty miserable. I have a two pound package of ground bison as well to try. I thought about a meat loaf but I'd rather just have burgers. I might change my mind after the roast tomorrow.
 
olbriar said:
My son was graced with a bison rib roast. His superior was gifted a free weekend bison hunt on a private ranch. Not only did they set him up for the kill, they processed the meat for him. Trying to thin his bison stock he gave some to my son and in turn I received some from him. I will try to cook a one rib four pound roast tomorrow. I've read multiple different cook ideas and I choose the slow smoked with a reverse sear cook method I found. I will thaw the meat and let it come to room temp. I'll then moisten with some oil and beef tallow and generously season with coarse salt and pepper. Smoking with rib bone down at 225° until I see 120° internal temp and then putting a reverse sear on the roast with a ripping hot Weber grill. I'll pull it off to rest when I see 130° max and let it rest thirty to sixty minutes before carving.

I'm anxious to try some bison. My only bison experience was a burger at a city wide celebration from a street vendor. It was pretty miserable. I have a two pound package of ground bison as well to try. I thought about a meat loaf but I'd rather just have burgers. I might change my mind after the roast tomorrow.
Click to expand...
Olive oil my friend, not virgin and gently.
 
You must log in or register to reply here.
Back
Top Bottom