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Any Time is Grillin Time

Good luck at the ballpark. The meatloaf looks legit. I've been thinking of trying something different for a meatloaf. I thought about breaking up some Cheddar Jalapeno Crunchy Cheetos for breading. Add a can of Ro-Tel and top it with a spicy tomato glaze. Maybe throw some cheddar in it or on it. I don't know... just after something different. Surely it wouldn't ruin a couple of pounds of ground beef.
 
olbriar said:
Good luck at the ballpark. The meatloaf looks legit. I've been thinking of trying something different for a meatloaf. I thought about breaking up some Cheddar Jalapeno Crunchy Cheetos for breading. Add a can of Ro-Tel and top it with a spicy tomato glaze. Maybe throw some cheddar in it or on it. I don't know... just after something different. Surely it wouldn't ruin a couple of pounds of ground beef.
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I experimented a bit with this one. I usually do 1/3 meatball mix (ground beef, ground pork, ground veal) and 2/3 ground beef. This one I made 1/3 meatball mix, 1/3 ground beef, and 1/3 italian sausage meat. Other than that, it is pretty much the same. I'm just ramping up the pork and flavor. I'll see if the family notices.
 
olbriar said:
Sounds fetching good! Meatball mix? Tell me more.
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It is in the meat section near ground pork. It is a blend of ground pork, ground beef, and ground veal. The brand my local grocery carries is Catelli Brothers Butchers Blend Meatball and Meatloaf mix. It's usually a couple bucks a pound.
 
New to me. I'll have to look for it. I'm guessing my little store doesn't sell it or I'd have seen it.
I might have to go to the super store or wally world. My little store sells bags of premade meatballs.
They are good but wouldn't do for a loaf.
 
olbriar said:
New to me. I'll have to look for it. I'm guessing my little store doesn't sell it or I'd have seen it.
I might have to go to the super store or wally world. My little store sells bags of premade meatballs.
They are good but wouldn't do for a loaf.
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I saw a link to it from Cosco, but it was 10lb packages and crazy expensive.
 
I looked at my store yesterday and they do not carry it. I did buy some boneless chicken breasts and rubbed them up and put some smoke on them for dinner. I cooked them slow. It gave me an excuse to be outside. I mopped them with butter to keep them wet and put some hot bbq sauce on a couple of them. I was pleased with the results.
 
I made my cheesy jalapeno crunchy cheetos meatloaf last night. I had company so I ran short of time and cooked it in the oven. I mixed a can of ro-tel and the cheetos with the meat and topped it with tomato sauce. It wasn't outstanding but something I'll try to improve on. Perhaps some chili seasoning and top it with a salsa glaze next time. I might try some frozen whole kernel corn in one or some aneheim or jalapeno peppers.
 
I'm feeding the masses at the cabin this weekend. I'm grilling burgers and quarter pound hot dogs Saturday night and smoking out a huge pork butt Sunday. Chips and dip and the like for the burgers and dogs and potato salad, slaw, and baked beans to compliment the pulled pork. It will be fun cooking for that large of a group. It will be one of the larger parties down there. The ladies are tasked with breakfast. All I have to do is eat. :)
 
Unforgiven said:
I experimented a bit with this one. I usually do 1/3 meatball mix (ground beef, ground pork, ground veal) and 2/3 ground beef. This one I made 1/3 meatball mix, 1/3 ground beef, and 1/3 italian sausage meat. Other than that, it is pretty much the same. I'm just ramping up the pork and flavor. I'll see if the family notices.
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Mama Mia! That's a classic meatball mix.
 
I put some smoke and grill marks on some jerked chicken thighs tonight. I'm just about to the end of my insane hot jerk sauce. I think I'll opt for a bit less heat the next time I buy.
 
I'm smoking some pork blade steaks today. They were on sale and I just had pork butt last weekend. I plan to rub them with a sweet rub for a change of pace. No glaze, just smoke. I'm guessing a two and a half hour cook at 225°. I'm frying okra and baking potatoes as sides.
 
I'm finally, after all of these years, having an issue with my Traeger smoker. It speaks volumes of the quality of the unit. It was my smoker here at the house for many seasons then I hauled it to the cabin where it continues to serve us well. It has not been without the need for repairs along the way. I replaced the burn pot with a stainless steel replacement a few years into its use. After a year at the cabin the controller went out so I replaced it with an upgrade controller. The fans and the auger motor are original to the unit. I think that's outstanding considering the amount of use. The unit has always been covered but has not enjoyed storage in a sheltered area. The paint is starting to flake off the sides a bit... it does not look new by any means. But, the box is sound with the lid, doors to the storage, castors, and the like work great.
Last weekend in the middle of my pork butt cook the grease ramp fell from its anchoring on the high side. I noticed the last time I cleaned the unit that the L bracket the ramp rests upon was nearly rusted away. It finally gave it up. I think I'll just put two or three stainless screws though the box where that bracket was so the ramp has something to sit on. I won't screw them in all the way leaving the ramp a place to rest.

There was talk about everyone chipping in and buying a new smoker. They have improved through the years and a new model would be fun. However, that old Traeger still has a lot of cooks left in it.
 
olbriar said:
I'm finally, after all of these years, having an issue with my Traeger smoker. It speaks volumes of the quality of the unit. It was my smoker here at the house for many seasons then I hauled it to the cabin where it continues to serve us well. It has not been without the need for repairs along the way. I replaced the burn pot with a stainless steel replacement a few years into its use. After a year at the cabin the controller went out so I replaced it with an upgrade controller. The fans and the auger motor are original to the unit. I think that's outstanding considering the amount of use. The unit has always been covered but has not enjoyed storage in a sheltered area. The paint is starting to flake off the sides a bit... it does not look new by any means. But, the box is sound with the lid, doors to the storage, castors, and the like work great.
Last weekend in the middle of my pork butt cook the grease ramp fell from its anchoring on the high side. I noticed the last time I cleaned the unit that the L bracket the ramp rests upon was nearly rusted away. It finally gave it up. I think I'll just put two or three stainless screws though the box where that bracket was so the ramp has something to sit on. I won't screw them in all the way leaving the ramp a place to rest.

There was talk about everyone chipping in and buying a new smoker. They have improved through the years and a new model would be fun. However, that old Traeger still has a lot of cooks left in it.
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Well, in old grill, new grill news, my Traeger is getting long in the tooth, but I did get some help for it in some different cooking variety. I have one of these ordered and slated for delivery next week.
63313e8d-927e-4ebd-b2bf-269672bd81d1_1.2777d985fa9cdc1afbd2f3738474afb3.jpeg
 
Unforgiven said:
Well, in old grill, new grill news, my Traeger is getting long in the tooth, but I did get some help for it in some different cooking variety. I have one of these ordered and slated for delivery next week.
63313e8d-927e-4ebd-b2bf-269672bd81d1_1.2777d985fa9cdc1afbd2f3738474afb3.jpeg
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Well let me get right to the point... I'm super jealous!!!!!!! I first saw a similar unit at Cabela's years ago and have wanted one since. I'm way anxious to hear how it cooks and how the cook surface cleans up. I'm laying low for a sear and veggie cooker. I definitely want propane as a fuel source. I keep putting off the purchase but I NEED something to sear with. If my current smoker is fresh from a cleaning I can sear with it. If it isn't sparkling clean the grease combusts.
I'm so excited and happy for you... looks like a chef's dream machine! Please please brag it up big time when you get it hot. I'm very interested in your expert opinion on the cooker. ... and did I mention that I am jealous... yes Sir!
 
Well, I already have it's little brother that I bring camping, so I'm already sold on the griddle aspect. The big difference will be four burners so I can have different temps for different foods. The surface is cast, so it's a lot like keeping pans seasoned. I think it will be a compliment to my Traeger, as opposed to a replacement.
shopping
 
Unforgiven said:
Well, I already have it's little brother that I bring camping, so I'm already sold on the griddle aspect. The big difference will be four burners so I can have different temps for different foods. The surface is cast, so it's a lot like keeping pans seasoned. I think it will be a compliment to my Traeger, as opposed to a replacement.
shopping
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That's a smart looking unit as well. Two burners would work for me. At home I just cook for two.
I am a bit concerned about the cast top. I would love the surface but I don't have a garage or shed to keep it dry. Much like the rusting Traeger, it has been kept dry but used in the cold. When the hot surface cools off it collects moisture. Over a period of time rust occurs. Have you had any trouble keeping the surface. I well understand the concept of seasoning cast but I've never stored my cast outside.
 
olbriar said:
Have you had any trouble keeping the surface. I well understand the concept of seasoning cast but I've never stored my cast outside.
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My griddle got pretty rusty over the winter, but only surface. And that was in a shed out of the weather. I think this winter I'll slime it up good with crisco and bag it for the winter. This one I'll probably use all winter like my Traeger, so it should be good. I'll do like my cast iron pans and give a generous coat of vegetable oil before I put it away.
 
Unforgiven said:
I missed this on my last post. Check out the 28" griddle. It has 2 burners and is much less expensive..
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I miss the days that bacon came with a piece of rind. It was great to keep cast seasoned. The rust is a genuine concern here. If I buy one it will likely see a cook once a week at the most. Likely once every other week. I'd have to keep it well oiled.
That two burner with 28" would be the perfect size for me. I'll have to do some looking. Glad I haven't purchased a little grill this summer.
 
I did some R&D last night and this morning on the Blackstone 28" model. The Blackstones seem to have the highest BTU at their price and have great reviews. I have a $100 Home Depot gift card from my SNL to purchase a grill. As luck would have it, HD is sold out in store as well as on line.
Given time to reconsider, I'll likely purchase a conventional LP grill. I would love to own and use an outdoor griddle. I think it would be so much fun to cook on and be a great cooking tool. Keeping the griddle surface would be a nightmare for me with my lack of dry storage space. A grill with a cover will serve me best... but it bums me. :) It's hard to get excited about a new cheap grill. :)

I look forward to your reviews... with pics of cooks etc. I watched countless youtube cooks last night. I'm still jealous. :)
 
I had to run to Best Buy today and was very close to Home Depot. I could have easily run by there on my way back and picked up a cheap grill of some sort. I struggle to pull the trigger on one. I want more than a cheap throw away grill. Maybe, if I wait long enough, they will get the griddles restocked. :)

I grilled out burger on my smoker tonight. My local store had Bork (80-20 beef-pork) on sale. $4.49 for a two pound package. My wife is not rave on the mixture but I like it.. especially at $2.25 a pound. I put the super clean on my smoker first so I wouldn't burn down the neighborhood. I cranked up the heat to 500° and put some grill marks on them. Toasted up the buns and sautéed
some onion slices. I was a happy man.

I was hoping to score a chuck roast or brisket point to smoke out this weekend. No such luck. I also considered buying some catfish fillets and having a big fish fry. Again, I struck out. I may have to run to the super store tomorrow for some better options. I don't think I can talk my wife into eating Bork again tomorrow. :) I'll have to hide all of the packages I bought in the back of the freezer.
 
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