just grilled up some salmon and made salmon tacos with coleslaw and mango salsa......sooooo good.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
Salmon from Alaska? Coleslaw from Europe (or whatever they are calling it now.)? Tacos from Mexico . And Salsa? Where is that from?
I've always assumed salsa originated in Mexico as well. I honestly don't know that to be fact but many of the Mexican dishes are garnished with salsa of some sort.
My pulled pork turned out great... but it's difficult to mess up the cook. It was very well received by my neighbors. I'll attempt to finish eating what I didn't give away tonight for dinner. Tomorrow, with great weather in the forecast, I plan on smoking out some flank steaks. The weather is just outstanding and cries out for some patio time.
My pulled pork turned out great... but it's difficult to mess up the cook. It was very well received by my neighbors. I'll attempt to finish eating what I didn't give away tonight for dinner. Tomorrow, with great weather in the forecast, I plan on smoking out some flank steaks. The weather is just outstanding and cries out for some patio time.
We have a smokehouse up here that has a great take on burgers topped with pulle pork and onion rings. It's called a Pig Pen burger. So burger topped with cheddar cheese, pulled pork, and onion rings. I'm made mo own version and add a jalapeno rings for a little heat and another layer of cheese on top of the peppers, onions, and pork.
My gosh... that sounds wonderful! A huge mouth full... but wonderful 
I like pepper rings on my pulled pork sandwich but the wife... not so much. She eats very few if any carbs so she just plates her pulled pork with a bit of bbq or sour cream. I always bake up some beans for me... she does slaw. Somehow we get along
I like pepper rings on my pulled pork sandwich but the wife... not so much. She eats very few if any carbs so she just plates her pulled pork with a bit of bbq or sour cream. I always bake up some beans for me... she does slaw. Somehow we get along
As luck will have it, it's extremely windy today. I still plan on smoking my flank steaks though yesterday would have been a far nicer day for the cook. I have two huge steaks to smoke that the wife purchased when they were on sale.
We will be lucky to consume one of them tonight. Fortunately, the leftovers are great in a number of dishes that sound great.
I ran to Costco yesterday to buy some meat and purchased some different cuts to try. I bought a package of beef ribs that are cut across the rack. I've seen them before but have never tried them. They had some traditional racks but they had very little meat on them. The cross cut at least looked good so I'll give them a try. I also bought a package of country style spare ribs. My local market sells the cut but they are butchered from the pork loin. These are cut from the shoulder and should be a lot juicier. Lastly, I bought a package of pork belly. They had cut the belly into one inch thick strips. I've never smoked pork belly so it will be a fun adventure. Naturally, I stocked up on ground beef while I was there. The food vac is a great tool for putting up the beef in one pound packages for freezing.
I talked to one of the butchers while I was there. The last few times I've been to Costco I was unable to find any ribeye cap steaks. I asked what was up with that and he told me that they would no longer be selling the cut. Though the caps were sold at a premium, it left the ribeye steaks looking lack luster and they were having trouble selling them. The result was they were losing money on the ribeye roast so they decided to eliminate selling the cap separated from the ribeye. So, I see buying an entire ribeye roast and doing my own butchering in my future. The prime ribeye roast is pricy but it is beef that we enjoy the most. I long for the melt in the mouth caps now and then... or always.
We will be lucky to consume one of them tonight. Fortunately, the leftovers are great in a number of dishes that sound great.
I ran to Costco yesterday to buy some meat and purchased some different cuts to try. I bought a package of beef ribs that are cut across the rack. I've seen them before but have never tried them. They had some traditional racks but they had very little meat on them. The cross cut at least looked good so I'll give them a try. I also bought a package of country style spare ribs. My local market sells the cut but they are butchered from the pork loin. These are cut from the shoulder and should be a lot juicier. Lastly, I bought a package of pork belly. They had cut the belly into one inch thick strips. I've never smoked pork belly so it will be a fun adventure. Naturally, I stocked up on ground beef while I was there. The food vac is a great tool for putting up the beef in one pound packages for freezing.
I talked to one of the butchers while I was there. The last few times I've been to Costco I was unable to find any ribeye cap steaks. I asked what was up with that and he told me that they would no longer be selling the cut. Though the caps were sold at a premium, it left the ribeye steaks looking lack luster and they were having trouble selling them. The result was they were losing money on the ribeye roast so they decided to eliminate selling the cap separated from the ribeye. So, I see buying an entire ribeye roast and doing my own butchering in my future. The prime ribeye roast is pricy but it is beef that we enjoy the most. I long for the melt in the mouth caps now and then... or always.
I won't use boneless country ribs from the loin, only the bone in which come from the shoulder. Like you said, much juicier. If you want a good Dutch oven recipe, this is a zero leftover in my house. As usual, I don't follow exact, but it is good served over a bed of rice or potatoes.
https://www.thespruceeats.com/braised-country-style-pork-ribs-3054353
Agreed. You can always thaw out multiple one pounders. I do find thawed burger doesn't make the best burgers. For that I make patties, then freeze them, the seal a meal them so they don't get squished.
And any scraps you can toss in a meat grinder and make a damn tasty burger.
Back in the day, the country style spare ribs were always from the shoulder. A couple of years ago they started selling them from the loin. I don't mind cooking up a loin and usually have one on hand. They can be had on the cheap if you are patient and aren't bad eating.. but they aren't pork shoulder. Your Dutch oven recipe looks delicious. Thanks for sharing.
And any scraps you can toss in a meat grinder and make a damn tasty burger.
I've likely told the story but here we go again. My father did not like baked meat. He didn't have a smoker but always had a grill. He would split a cow with his brother that was had raised for the family by my Uncle's father-in-law. Not wanting any roasts, my father had all of the roasts ground. Talk about wonderful ground beef... steak burgers. All that ended when the local butcher substituted regular ground and sold off my father's roasts. The difference in taste was quite evident but impossible to prove. After a serious conversation with the butcher and zero satisfaction, the wonderful meat connection was severed.
I managed to get my flank steaks smoked today. Winds were 25mph and gusted from there. Needless to say, all that wind blowing across my cooker added time to my cook. They took right at an hour longer to cook and instead of an hour + rest following they relaxed less than thirty minutes. (we were starving) As usual, they were well worth the extra time and effort.
As usual, they were well worth the extra time and effort.
What about chicken breasts? Would you smoke those or just grill them?
Either way works for me. It is important to keep the meat moist either with a bbq sauce or a spritz and not over cook them. It is easy for the meat to be dry. 165° is the recommended safe temp for chicken breasts and I call them done when I see that internal temp.
Day-um.
I might smoke some turkey breast this weekend. I'll inject them with brine and spices and wrap it in a bacon weave.
Unless there is a change of plans, my son is smoking turkey breast for his Thanksgiving meal. Being the only meat eater in his family makes it tough on the kid. He spoke of doing up his turkey breast just as you described.
I'm still undecided what I'm doing for the holiday. We can't do the cabin feast this year so we are on our own. I might have a daughter, her boyfriend, and his two little girls over but that is not confirmed. If it is just the wife and I, a turkey breast will be my best option as well. It sounds great but won't be enough if I have company.
I grabbed a 5# angus rib roast, rubbed on a mustard, Worcestershire, rosemary and thyme paste with some kosher salt and fresh ground pepper. Its going on the smoker momentarily. The family will be happy and the dogs will love the bones after dinner.
It looks delicious as well! I smoked pork belly strips yesterday. I smoked them at 275°, wrapped them at 165°, and removed them to rest when the internal temp was 205°. They were melt in your mouth juicy and tender but a little of it goes a long ways. I think they would be best served as a hors d'oeuvre for they are quite rich in nature. It's simply too much for a meal. I saw a recipe making burnt ends out of the meat. I will try that next time.
Dutch apple pie in a cast iron skillet ready for the oven.
That has the look of being something fantastic! Love deep dish apple pie!!!!
I'm trying something different today. I cooked my turkey in the oven yesterday and carved it up. I removed it from the oven when it lacked just a few degrees of being done. Today I plan to finish the bird on the smoker while I baste with some saved drippings. I hope to get a bit of smoke on the meat as well as free up the oven for the other goodies I'm cooking. I hope my approach doesn't botch the bird.
Show Me The Sauce!
Just to close this out, here is the finished product. It came out perfect on the first try. Too simple to screw up.
I started these brining this morning. Tomorrow I'll put 'em on the smoker for some nice jerky. Top round roast was on sale for $1.99 / lb, and my friend is the butcher, so he trimmed me up a nice 7 lb roast. Slice it up, a little curing salt and some flavorings and we are off.
Your pie looks like knocked it out of the park fantastic!!
I've yet to make jerky on the smoker. I have a friend that makes some all of the time with great success. Years ago we had a jerky maker. (one of those multi rack affairs that is electric) I brined my strips in soy, apple juice, and lots of pepper. I was happy with the results. I will have to return to the jerky making with the smoker. Some smoke is always a good thing.
Smoke temp? What do you place your strips on? How long?
I've yet to make jerky on the smoker. I have a friend that makes some all of the time with great success. Years ago we had a jerky maker. (one of those multi rack affairs that is electric) I brined my strips in soy, apple juice, and lots of pepper. I was happy with the results. I will have to return to the jerky making with the smoker. Some smoke is always a good thing.
Smoke temp? What do you place your strips on? How long?
I put them on cookie sheets at 180 to 225 depending on the outside temp for 75 (ish?) minutes, flip and go another 75 (ish?) minutes till they look done. Since I slice them by hand my thickness varies, so I'll end up pulling some sooner than others. Plus I get hungry.
I had a massive overflow on the grill, so these ones were cooked in the oven at 200 with the door open (like broiling). Still have a pile on the smoker at 180.I put them on cookie sheets at 180 to 225 depending on the outside temp for 75 (ish?) minutes, flip and go another 75 (ish?) minutes till they look done. Since I slice them by hand my thickness varies, so I'll end up pulling some sooner than others. Plus I get hungry.
I can see now that jerky is a must do cook! I bet that doesn't last long.