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Any Time is Grillin Time

Thirteen... that's impossible...wow! Yep, I get it. When I was thirteen my father called me the bottomless pit. :)
My son was much the same.. eating all the time and burned it up faster than he consumed it. Factor in that scrumptiously looking jerky, I can well see how it disappeared like a fine magic trick.
 
I grill with my Ninja Foodie XL!!!* :p

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*runs and ducks for cover before the charcoal briquette cats come out and tongue lash me for not using a real mans grille* :rob:

(also, a test to see if Ol'e - B gets the notification... ;))
 
 
Though I've not seen it, my best friend has invested in an air fryer/pressure cooker of some sorts. His sounds similar to yours and perhaps the same model. He is a single guy and just raves about the meals he can make in one pot and the ease of cleanup.
 
olbriar said:
Though I've not seen it, my best friend has invested in an air fryer/pressure cooker of some sorts. His sounds similar to yours and perhaps the same model. He is a single guy and just raves about the meals he can make in one pot and the ease of cleanup.
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I just set up my air fryer / dehydrator / toaster / toaster oven / space launch mission control. I wasn't in the market for one per se, but my toaster oven was getting long in the tooth and this didn't take up any more counter space. I tried it out with those frozen McDonalds style hash browns this morning and they came out good in about three minutes, so there's that. The real test will be with chicken wings tomorrow.

I don't see myself using the dehydrator thing because there just isn't enough room. I may have to get myself a multi-tray dehydrator for jerky.
 
Unforgiven said:
I just set up my air fryer / dehydrator / toaster / toaster oven / space launch mission control. I wasn't in the market for one per se, but my toaster oven was getting long in the tooth and this didn't take up any more counter space. I tried it out with those frozen McDonalds style hash browns this morning and they came out good in about three minutes, so there's that. The real test will be with chicken wings tomorrow.

I don't see myself using the dehydrator thing because there just isn't enough room. I may have to get myself a multi-tray dehydrator for jerky.
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I've yet to have anything air fried. It's an interesting concept. Looking ahead at possible new range options, I see that some models have ovens that are supposed to air fry. I'm thinking that would be a real mess to clean. We fry foods less often than we did in the past. I'm big on fried chicken or steaks.. gravy.. but the wife has all but eliminated such from her diet. We either bake or smoke those meals now. I'm sure it's healthier but I do miss my breaded and fried.

The jerky maker I had really worked well. It had multi trays that fit inside of one another for storage yet stacked up for dehydrating. It was a slow process as I remember and the home was filled with the aroma for hours on end while everyone craved the end product. :) I'm sure my dehydrator was a cheapie and was purchased many years ago.
I bet they have some very nice offerings nowadays.

I'm currently without a toaster. We had an eight bay toaster that was perfectly functional when I tossed it. We no longer needed such a toaster with the kids gone and it took up so much precious counter space. Being as I'm the only bread eater in the house, I have yet to replace it. I've been considering a toaster oven. We had one when I was growing up and I used it often. I've not shopped at all but will have to explore the new options available.
 
i love my ninja foofi mainly for the pressure cooking it can do. air frying is pretty sweet. i bought these eggrolls from costco and do they crisp up quickly!!!!!

i use the pressure cooker for when i make stews......so much quicker. i need to fine tune the cooking times as i tend to over cook the vegetables in the stew.
 
I've pressure cooked for years and love it. My pressure cooker is just that... a pressure cooker. Old school knocker sort of cooker. I primarily use mine for stews, soups, beans, and chicken & noodles. Veggies cook way fast under pressure. I normally cook my meat then add the veggies with the lid off and let it simmer for a while.

I've got to try something air fried.
 
I'm doing a long cook on some beef ribs today. These aren't the typical rack I smoke so we'll see how they turn out. The rack has been cut into rib like strips across the rack. I see this cut often enough but have never cooked it butchered in this fashion. They had some traditional racks for sale but there was very little meat on them. The crosscut ribs can't be smoke bone down. The strips are taller than wide so they have to lay on their side. I'll post a pic when they are done.

I rubbed them down with a sweet beef rub and smoking them at 225° while spritzing them with apple juice. I'm guessing a six hour smoke but could be longer. I started them early enough to allow plenty of time and I'll put them in the hot box if they get done too early. I'll wrap them if they cook far slower than my guess.

My son scored a couple of beautiful chuck roasts yesterday.. buy one get one. The butcher hooked him up with some beauties. He's smoking one today. He cut it along the fat line you often seen in the roast and is smoking both halves.
One half he's doing his traditional smoke and wrap cook. The other half, and omg the marbling, he is doing burnt ends.
I was over at his house yesterday and saw the roast he's cooking. I'm jealous!

While I was visiting my son he gave me one of his bacon pops. He's taken to frying thick cut bacon then stretching the strips out on parchment paper and freezing them. Ziplocks the strips, grabs one now and then, zaps it for fifteen seconds and voila, bacon jerky! Fun snack!
 
2.5 hours in at 225°. Internal temp 155°

Cross Cut Beef Ribs.jpg
 
It was very nice here today so I took on a project that I've been putting off. My patio cover which I built years ago was failing on one corner. A wood post with rafter construction that's clad with lattice work and covered with corrugated plastic. One corner had fallen in with a snow load last year and today I put it back together. No reason to get in a hurry... right? :) Once repaired I lounged out there and then grilled up some chicken. It was a great day party on the patio. Not only did I get my cover repaired, I had a few cold ones and fixed some good eats.
 
I put my country style spare ribs on at 10 and smoking at 250°. I'll spritz along the way with apple juice and I'm guessing a 6-7 hour cook. I'll mop half with a honey bbq sauce the last hour or so of the cook and leave the others with the just the hot rub .
The snow has moved out and only dropped an inch or so here. I have a nice crisp day for my cook but no more snow.

Country Style Spare Ribs.jpg
 
My cook didn't turn out all that well. Though I'm a big fan of bark on my pork butt, bark on those pieces of butt was too much. The ratio of bark to juicy meat was way too much. When I get the chance to smoke country style spare ribs again, I'll wrap them when the internal temp reaches 165° which will shorten the cook time and eliminate much of the bark.

That's the fun of smoking meats. You learn as you go along and eventually have the perfect cook for each cut. I keep a journal of my cooks with rubs, mops, temps, wrap, rest, and approximate cook times. I note changes each time so I can improve my cook. I definitely noted to WRAP next time I do country style spare ribs. :)
 
olbriar said:
My cook didn't turn out all that well. Though I'm a big fan of bark on my pork butt, bark on those pieces of butt was too much. The ratio of bark to juicy meat was way too much. When I get the chance to smoke country style spare ribs again, I'll wrap them when the internal temp reaches 165° which will shorten the cook time and eliminate much of the bark.

That's the fun of smoking meats. You learn as you go along and eventually have the perfect cook for each cut. I keep a journal of my cooks with rubs, mops, temps, wrap, rest, and approximate cook times. I note changes each time so I can improve my cook. I definitely noted to WRAP next time I do country style spare ribs. :)
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but are you still smoking the meat when it is wrapped up? is the bark mostly from smoke? or is it from cooking? at some point i need a slow smoker. pretty soon, maybe after the new year i will get the masterbuilt grill.
 
ocnbrze said:
but are you still smoking the meat when it is wrapped up? is the bark mostly from smoke? or is it from cooking? at some point i need a slow smoker. pretty soon, maybe after the new year i will get the masterbuilt grill.
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Yes the meat is still cooking when wrapped. Being wrapped, it is no longer getting any smoke. In essence, the wrap part of the cook could just as well be done in the kitchen oven. Wrapping it will cause the meat to cook faster and be steamed by the juices of the meat. It aids in tenderizing the meat and produces a softer outer layer.

I spritz most all my cooks with apple juice. It has enough sugars that they will crystalize on the outside of the meat... BARK. I don't cook my meats to a temp where they actually char on the outside. I like a little bark on my meats.. just a hit of crisp when you bite into it. The country style spare ribs had too much bark. Not only was there bark all around each rib (which is more than I want) the bark was crispier than I like. It was a fail.

I chopped up the remainder of my crispy ribs and put them in a sealable tupperware dish. I heated up some bbq sauce and water and stirred it into the meat, snapped on the lid, and placed it in the fridge. The following day I warmed up the meat in the microwave and rehydrated the meat and bark mixture. Pulled pork sandwiches... they were pretty good.
At least it wasn't a total loss. :)
 
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