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Any Time is Grillin Time

I defrosted the pulled pork and mixed it to what I'd call a heavy moist with Sweet Baby Rays original. I would have like to use a spicy BBQ, but my family aren't fans. Anyway, from what I've read you have to add moisture so it doesn't dry out when baking. I topped with a bag of frozen corn, and I'm waiting for the spuds to cook for the topping. I have about 2 1/4 lbs of pork, so it may be a bit meat heavy. We'll see.
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Here it is post feed. Spuds and smoked paprika on top, baked at 375 for about 40 minutes. It was probably hot enough after thirty minutes but I had a dog run away so we left it in the oven. :oops:

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It was very good, but not what I expected. I make braised country ribs in a dutch oven and serve them over either a bed of rice or mashed potatoes, and this reminded me of that with the added smoke and bbq flavors.

I'll certainly cook this again to use leftover pulled pork. It was delicious. I wouldn't go out of my way to smoke a butt to make this, but I enjoyed it.
 
It looks very good to me. I'll definitely keep it in mind for the future. The bbq flavor might not be required.,.. it's the same with my burritos. It is still good and I don't mind it a bit in my burritos.
It is a great use of the leftover pulled pork but I always long for the bbq spiced pulled pork. I can't imagine eating a pork shoulder without the smoke.
 
My flank steaks turned out great. The first steak was huge and we couldn't eat it all. The second steak I put in the fridge and turned it into stir fry tonight. I sliced the steak into thin strips while my veggies were steaming. I added the meat strips and some stir fry sauce and let that simmer while I fried my rice. My wife had here stir fry over steamed riced cauliflower. I had mine over traditional fried rice. It sure was yummy.
 
I guess it is that time of year again where I have to get a brisket brining for St. Patrick's day. Maybe I'll get a second one, a meat slicer, and try my hand at making pastrami too.
 
I'm meeting friends for a weekend at the cabin tomorrow. I'm grilling burgers for everyone. I haven't used the grill down there since last fall. It's been covered so I hope all is well. A couple of years ago a family of mice moved into the grill across the winter. Needless to say it took an extensive break down and thorough cleaning and then a liberal burn in before it was cooked on again. Hopefully I have the grill bagged up sufficiently enough to prevent unwanted winter guests this winter. No visitors last year.. fingers crossed.
 
You can probably treat the grill like a camper to prevent mice. Stuff any opening with cotton balls so they can't squeeze in, then soak the cotton balls in peppermint extract as they cannot stand the smell.
 
The cabin grill made it across the winter without any guests.:) It was really windy Saturday so grilling burgers was a challenge. It was still great eats. Yesterday my son smoked a full rack of spare ribs. He sent me a pic of his finished product as a tease. And tease it did. So tomorrow I'm smoking a couple of racks of baby backs. Dry rubbed without any candy is the plan. I'll do a 3 - 1.5 - 2 cook on them instead of the traditional 3 2 1 to give them just a hint of crust on the outside.
 
I didn't make it to Costco yesterday. The wife wanted to go but she had already made plans. So, we went today. I bought a really nice rack of beef ribs, 12 pounds of 87% ground beef, a couple of beautiful thick cut ribeye prime steaks, some fresh caught cod, and some fresh caught salmon. I almost bought a full packer. I would have brought it home and cut the flat off for one cook leaving the point for another. I decided I'd wait for another time. I wanted a big chuck roast and they had some decent looking cuts but they were all choice. I wanted prime so I passed them up. There were no hot bargains this time out. I'll be putting grill marks on the ribeyes tomorrow.
 
I smoked my ribeyes for a bit over an hour. I foiled them up and put them in the hot box when the internal temp reached 125°. They rested about 45 minutes waiting for my baked sweet potatoes to get done. I then seared the steaks in butter and a bit of garlic. I must say they were mighty fine.
 
ocnbrze said:
just went to Home Depot to get somethings for the house when i saw this:
https://www.homedepot.com/p/Masterb...RCH=REC-_-pipsem-_-310726723-_-312771714-_-N&

IN STORE!!!!!!!!!

....................very tempting
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Man I wish you'd buy that cooker so we could get a trusted hands on review. Everything about that cooker piques my interest. How well does it hold a temp... rate of charcoal consumption or cost per cook... clean up... how well do the unburned briquettes store... etc? It's certainly a novel concept for cooking and super good looking too!
 
After some rain over night, it was a beautiful day here. It was just perfect for smoking some beef ribs. I seasoned the rack with just coarse salt and pepper. I smoked them slow.. nine hours without wrapping them. I was happy.
Beef .jpg
 
Unforgiven said:
I guess it is that time of year again where I have to get a brisket brining for St. Patrick's day. Maybe I'll get a second one, a meat slicer, and try my hand at making pastrami too.
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I've been meaning to ask, do you have your brisket(s) brining? I so jealous of your home brined brisket! I have yet to buy my typical pre-brined brisket. I had best get er done tomorrow. St. Pat's day sort of creeped up on me this year.
 
olbriar said:
I've been meaning to ask, do you have your brisket(s) brining? I so jealous of your home brined brisket! I have yet to buy my typical pre-brined brisket. I had best get er done tomorrow. St. Pat's day sort of creeped up on me this year.
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Actually, due to the plague and not really being able to enjoy it with friends, I decided to do it later in the year. I'll time it for one of our camping trips this spring, maybe again in the fall.
 
Unforgiven said:
Actually, due to the plague and not really being able to enjoy it with friends, I decided to do it later in the year. I'll time it for one of our camping trips this spring, maybe again in the fall.
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That's a bummer but I get it. What a shame! Any family sized plans for the 17th? I'll do my crockpot corned beef and cabbage like always.
 
olbriar said:
That's a bummer but I get it. What a shame! Any family sized plans for the 17th? I'll do my crockpot corned beef and cabbage like always.
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I was going to twice smoke a ham on Sunday, but my inlaws invited us over for store bought corned beef. I'll smoke the ham tomorrow instead.
 
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