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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I have no idea how that might cook. If it were mine, I'd try to have it hotter on one side and cooler on the other so that I could spin in and out of the char zone. And as for the meat, it could be any sort of sausages, wieners, or brats. It is impossible to tell from the casings. It looks like kraut in the cast kettle in the middle. I'm guessing it's a dog shack at a state fair or something similar. It's definitely not in someone's back yard.
Not grilling, but I kinda ran out of room for sauce in my pasta sauce. Ground beef, homemade Italian sausages, and store bought frozen meatballs.
OMG! I have a similar pot without the ceramic glazing @Unforgiven. My deceased sweetie called it a Puerto Rican pot. She used to cook way too much sauce for the spaghetti we were eating. The next lower size pot held the pasta.
I have tomorrow off... well, for the most part. I'm going to smoke out a chuck roast. I'll smoke it at 250° until I see an internal temp of 160°. I'll put it in a covered tin and remove it to rest an hour before slicing when I see 200°. I plan to just oil it liberally with avocado oil and season with coarse salt and pepper. The leftover roast and the saved juice will be part of a veggie soup Tuesday.
doesn't sound like a veggie soup if you add meat to it.....
doesn't sound like a veggie soup if you add meat to it.....
It's definitely my idea of veggie soup.
Potatoes, carrots, corn, green beans, diced tomatoes, and okra for vegetables.... diced chuck roast for stock. I'll add spices and tomato sauce as well. Once cooked, I'll serve mine up with some diced jalapenos. My wife will have hers without.
sounds good though. does the smokyness of the meat stay on the meat? or does it blend with the broth?It's definitely my idea of veggie soup.
It retains some of its flavor though it blends in with the spices etc. I make soup out of smoked flank steak quite often. It has been over priced of late but I scored a very nice looking chuck roast this time. Besides, it's been a while since I last did a chuck so it sounded extra good.
Chicken quarters. Smoked for an hour then grilled at 350 until they were done. Jamaican Jerk rub.
anybody tried beef hearts?
looks really good.
Not fair. I'm hungry again.
Do breasts come with wings at your store?
Your chicken looks great. I was originally going to stuff and smoke some chicken thighs tomorrow but the market had flank steaks on sale. They will be tomorrow's cook.
I've never considered smoking beef heart. I like beef heart but I've always simmered it slow with a bit of diced onions, soy and worchestershire. My wife is not a big fan but it's good. I have never seen an entire heart for sale. What I have purchased was already sliced.
do you get it from a butcher? or from a grocery store. i have never seen them being offered. are they expensive? do you like them?
I was able to by beef heart at my local grocery store. I liked it but never made a meal of it. What I cooked was a bit jerky like. It wasn't tough but had a pull to it. My cook was salty with the soy and worchestershire simmer. I cooked it a number of times and snacked on it with a cold beer.
Hot or cold it was tasty and very cheap. My wife on the other hand did not care for it. She loves beef liver and heart is somewhat similar in texture so I thought she might like it.
I don't recall seeing heart for sale in recent history. I would guess I was buying heart thirty or more years ago. I'm guessing most heart ends up as bologna and hot dogs these days. A lot of foods are not readily available like they once were. Mountain oysters, lamb fries, pig knuckles just to name a few were most always available way back in the day. I'm finding it increasingly difficult to buy chicken livers and gizzards these days. They are going somewhere but not in my local grocery display. Changing times....
I've never tried hearts myself.
Not a big fan of organ meat. It all tastes the same to me. I'll try anything once and have had heart ... and liver, 'oysters', sweetbreads, tripe and tongue. Never tasted calf brain, but my in-laws eat all that stuff being farm folks. Nothing goes to waste.
BAshed out a bunch of pizzas in the cast iron pans tonight. This was the last one to come out, but since my family had already eaten their fill I was able to grab a pic.
Your pizza looks delicious. I get jealous every time I see one of your cast iron cooks. Man I wish my stove would go out so I'd feel good about replacing it with gas. I smoked up a couple of chicken breast Sunday and made some smoked chicken salad out of them. No pics but it was pretty darn good. I'm going to the river again this weekend. I'm thinking about smoking some thick cut porkchops for something different. It's still early in the week so I'll likely change my mind a couple of times before Saturday.
Since I discovered cast iron cooking I'll never have a stove I can't use them on. Even simple tuna melts I make on my cast iron panini pans.
The only wise move I made when my wife insisted we move from gas to a glass top was I treated and stored all of my old cast iron cookware. We are both ready to move back to gas and are only waiting for the glass top to have a problem. The glass top broke when it was all but new (my large pressure cooker the culprit) but it was replaced under warranty. With all of cast iron and my favorite pressure cooker stored forever... the glass top continues to work flawlessly though limiting the cookware used.
I hate to toss a perfectly functioning appliance but I'm way over a glass top.
So, it looks like pork butt Sunday for me. I was after short ribs but I'm a sucker for a bargain.
It's been a while since I last smoked a butt so it sounds good. The problem I have with a butt is there is no way the wife and I can eat it all without freezing up half of it. I'm in luck this weekend however. The teenage neighbor boy was over yesterday asking if I was smoking this weekend and asked if he could buy something I could smoke along with my cook. I'll hook him up with half of this shoulder and the problem is solved. It is windy today but the forecast has perfect weather for smoking tomorrow. Sometimes the stars align.
Since you now have a vacuum sealer I should let you know that pulled pork freezes great when vacuum sealed. Add a few tablespoons of BBQ when you reheat it and you are good to go.View attachment 155105
So, it looks like pork butt Sunday for me. I was after short ribs but I'm a sucker for a bargain.
I reduced my shoulder inventory last weekend and made a bunch of breakfast sausage. Now I am down to three and they are $0.89 / lb this week. ~shudders~
It figures... right? I try to stock up on briskets and butt this time of year. Everyone is in a turkey mindset and there are bargains to be had. As for the food sealer.. YES. Love it for just about everything. A couple of weeks back we had the half pork butt that I had frozen. It was just like it came off the smoker.... very pleased. I have a meal of frozen beef n noodles put up that I'll consume next week. I'm hoping that some beef consomme' and sour cream will bring it back to life. I know the beef will be good and the noodles were the frozen egg noodle type so I have faith in them as well. It's all the fresh mushrooms that remains a question mark.Since you now have a vacuum sealer I should let you know that pulled pork freezes great when vacuum sealed. Add a few tablespoons of BBQ when you reheat it and you are good to go.
I reduced my shoulder inventory last weekend and made a bunch of breakfast sausage. Now I am down to three and they are $0.89 / lb this week. ~shudders~