Found a nice rack of short ribs I'm putting on the grill at 7:30 this morning. Dinner's at 6
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
Mercy, that rack looks good!
I'd say by the looks... it was some kind of wonderful.
I'm smoking a flatiron today. It's been on the smoker for 4.5 hours. I just wrapped it to crunch the cook. It's 174° and my target is 195°. I'm baking some potato chunks to go with the meat.
I just brought the meat in to rest. The taters are in the oven and we are hungry.
I'm smoking a flatiron today. It's been on the smoker for 4.5 hours. I just wrapped it to crunch the cook. It's 174° and my target is 195°. I'm baking some potato chunks to go with the meat.
I just brought the meat in to rest. The taters are in the oven and we are hungry.
The flatiron was excellent. They are very rarely bad. We ate a little more than half of it. I'll have to decide what I'll make out of it tomorrow.
I'm smoking what I call a Swiss meatloaf tomorrow. It will have two pounds of lean ground beef that I bought on sale. ( ground beef without some fat is tasteless to me ) I'll mix in an egg, chopped purple onion, sliced mushrooms, crushed white cheddar cheez-its for breading, and brown beef gravy. I'll finish the loaf with a brown gravy glaze. I think I'll smoke it at 250° or 275°. I'm guessing somewhere around a two hour smoke. I'll call it done when I see 160° internal temp in the thickest part of the loaf. I'll fix some whole kernel corn to go with the loaf.
My Swiss loaf was excellent. I ran the smoker at 260°, but after thirty minutes in, I set it at 275°. I called the cook complete when the loaf reached 163° and somewhere near the two hour mark. I let it relax just a bit as I zapped my frozen whole kernel corn. I managed to get a good mix of mushrooms, cheez-its, onions, and gravy. It's always a guess and this was one of my best guesses. I plan to have it again tomorrow. If you ever consider making a similar loaf using seasoned crackers for breading, I advise you not to salt your loaf. Between the brown gravy and the seasoned crackers, it has more than enough salt. It can be added on the plate but impossible to remove from the loaf.