Any Time is Grillin Time

[olbriar]

It's a little tough trying to find fresh quality oysters in Kansas. The cook looks fun and good. The cooker he has looks fun to cook on as well.
Forty bucks a cap sounds pricy for sure. At least it's still offered. No such thing at my Costco. My only option is to buy a ribeye roast and butcher my own spinalis dorsi. I looked at a small ribeye roast at my local market just tonight. It was fifty nine bucks for a very small roast.
I didn't bother to see what the weight. I ended up buying some beef ribs I'll smoke tomorrow. They were not very meaty but priced to sell.
At least I'll have something smoking while I watch me some football.

 

[Unforgiven]

I grilled up some ribeyes tonight. I think these came out well.

 

[olbriar]

We had a little thread drift in the Thanksgiving- what's for dinner thread so I thought it best to bring this here. I detest chewy poultry skin... especially turkey. Spatchcock might help. My son said he saw a video where the cook used a dry rub mixed with four and let the bird rest over night before smoking. Might be worthy of a try. I once saw a video where a guy slow smoked his steaks and then flash seared them with a propane torch. It looked a bit over the top but they had a nice uniform sear. That left me thinking... do you suppose you could smoke a turkey and then torch it? I'm asking for a friend.
Another thought along the same lines. My cousin was in the floor and formica laying business. I helped him a time or two and he helped me a time or two. He had an electric heat gun that put out crazy heat.
I'm thinking he said it maxed out at 600° or something crazy like that. He used it to soften vinyl to bend into and under obstacles without ripping. That might work to put a sear on turkey skin. I want it crackling and not uneatable chewy.

 

[Unforgiven]

So my Thanksgiving cook I'm only responsible for vegetables. I got three dishes planned.

• Brussels sprouts and bacon
• Roasted root vegetable medley
• Roasted butternut squash

I'll try to remember to post pics if I can. It should be colorful.

I detest chewy poultry skin...

Agreed. I don't often make drastic temp changes on my cooks, but I'm using a newer grill and I can jump from 200 to 450 in five minutes. I cooked chicken drumsticks last week and smoked them until they reached 170, and then cranked the temp to 375 to finish them. It definitely helped. Another thought I had was to smoke them to just short of temp then finish them in the air fryer. I'm not sure you could get away with this as you can bring drumsticks (dark meat) to 190 and still have them juicy where you may dry out the breasts of a full bird.

Spatchcock might help.

I'm not sure how this will help with the skin at low temps, it just helps cook more evenly, quicker.

My son said he saw a video where the cook used a dry rub mixed with four and let the bird rest over night before smoking. Might be worthy of a try.

That sounds like almost breading it to get a crisp. I bet it would be good if done right.

I once saw a video where a guy slow smoked his steaks and then flash seared them with a propane torch. It looked a bit over the top but they had a nice uniform sear. That left me thinking... do you suppose you could smoke a turkey and then torch it? I'm asking for a friend.
Another thought along the same lines. My cousin was in the floor and formica laying business. I helped him a time or two and he helped me a time or two. He had an electric heat gun that put out crazy heat.
I'm thinking he said it maxed out at 600° or something crazy like that. He used it to soften vinyl to bend into and under obstacles without ripping. That might work to put a sear on turkey skin. I want it crackling and not uneatable chewy.

That sounds like a variation of cranking the heat at the end or finishing in an air fryer (I suppose for a Turkey you could finish in a convection oven). I have one of those heat guns because Amazon knows how to sell to me. I haven't used it for much yet. I think my wife has used it for crafts.This is the one I have(https://smile.amazon.com/gp/product/B07DWN6MJB/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1), but it appears to be out of stock. They are cheap enough you could try one of the listed "similar items."

 

[olbriar]

I put the first deep clean on my Weber grill today. The outside is always wiped down as well as brushing the grates. I'm talking taking everything out and cleaning it as well as possible. I was surprised at the grease crust buildup in the bottom of the grill. In design most of that grease should make it to the low point in the grill and drain into a grease drip pan. I have noticed that there hasn't been much grease in the tray and it has only required emptying twice and only had about a quarter inch of grease each time. The crust that was in the bottom was easy enough to brush into the drip pan but filled it twice. The bottom of the Weber must get very hot for the grease to burn into a crust vs dripping into the tray. No complaints... just an observation. Tomorrow I'm grilling chicken breasts so my clean grill won't last long. It's still all good to clean it up and take a soft brush to the grill burners now and then.

 

[olbriar]

Lately I've been buying my boneless skinless chicken at Costco. Besides being priced right, it is excellent chicken. If I have a complaint it is in their packaging. Breasts and thighs come in six sealed packages that can be cut between the seals for freezing. Excellent idea and I don't mind buying that quantity. However, with the breasts, they are packaged with two breasts per individual package. One large breast and one small breast. The large is all I care to eat but the small breast is not quite enough for the wife. Tonight I opened two packages. We ate the larger breasts and the wife plans to dice up the smaller ones to put in her lunch salads.

I grilled our breasts tonight after seasoning with garlic and onion salt and coarse pepper. I must say that they turned out great. And, I enjoyed cooking on my clean grill.

 

[olbriar]

I'm grilling out some beef sausage logs tonight. I'm fixing some cajun beans and rice to go with them.

 

[olbriar]

I smoked then reverse seared a couple of beautiful ribeye steaks tonight. They came to room temperature marinating in beer allegro, and grill mate seasoning. They smoked at 150° for a bit over an hour. I tossed them on a hot grill for a sear once the internal temp of 107° was reached. They turned out fantastic.

 

[Unforgiven]

I tossed a bone-in butt on around 7am. I let that rest for a bit while a cast iron pan of corn bread grilled.

 

[ocnbrze]

I smoked then reverse seared a couple of beautiful ribeye steaks tonight. They came to room temperature marinating in beer allegro, and grill mate seasoning. They smoked at 150° for a bit over an hour. I tossed them on a hot grill for a sear once the internal temp of 107° was reached. They turned out fantastic.

beer allegro???? what is that?

 

[olbriar]

beer allegro???? what is that?

A lack of a comma I'm afraid. Beer and Allegro Original Marinade.
Sorry.

 

[Unforgiven]

I'm falling behind in here, but here are a few things I've grilled / smoked / whatever in the last few weeks.

 

[olbriar]

You have been eating well my friend!

 

[Unforgiven]

I'm set to cook some ribs and going to try smoking baked beans this weekend.

 

[olbriar]

I almost always smoke baked beans with my ribs. I always cheat and start out with canned baked beans that I doctor up and then smoke.
Are you going to make yours from scratch?

 

[Unforgiven]

I almost always smoke baked beans with my ribs. I always cheat and start out with canned baked beans that I doctor up and then smoke.
Are you going to make yours from scratch?

I going from a can, so any tips or recipe's are welcome. I've only found recipe's for scratch, which I've made in the past in crock pots, but nothing that seems reasonable for canned on the smoker. I was figuring putting them in a cast iron saucepan and smoking them for the final two hours.

 

[olbriar]

I going from a can, so any tips or recipe's are welcome. I've only found recipe's for scratch, which I've made in the past in crock pots, but nothing that seems reasonable for canned on the smoker. I was figuring putting them in a cast iron saucepan and smoking them for the final two hours.

Depending on the amount of liquids you add, two hours is the short window. I like to start with a somewhat sweet based baked beans. I add onions and bell peppers to my beans. If I have a couple of jalapenos laying around I'll remove the seeds and dice them into the beans as well. If not, I have some hot bbq sauce that I add. A bit of ketchup sometimes finds its way into the beans as well as brown sugar.
My baked beans recipe is like a meatloaf. It changes most every cook. At the river I'll make two batches, one sweet and one spicy hot. The ladies seem to like the sweet where the guy like it hot.
I would think that cooking the beans in cast would be ideal. I, being the lazy sort, use disposable tins for my beans. They work okay and are easy to foil up the leftovers for another meal.
Baked beans or chili is what my mother did with her leftover beans.
If baked, they were always baked in the oven in a cast dish. Just guessing I'd say ketchup, brown sugar, and onion was added. Maybe some vinegar.

 

[Unforgiven]

Depending on the amount of liquids you add, two hours is the short window. I like to start with a somewhat sweet based baked beans. I add onions and bell peppers to my beans. If I have a couple of jalapenos laying around I'll remove the seeds and dice them into the beans as well. If not, I have some hot bbq sauce that I add. A bit of ketchup sometimes finds its way into the beans as well as brown sugar.
My baked beans recipe is like a meatloaf. It changes most every cook. At the river I'll make two batches, one sweet and one spicy hot. The ladies seem to like the sweet where the guy like it hot.
I would think that cooking the beans in cast would be ideal. I, being the lazy sort, use disposable tins for my beans. They work okay and are easy to foil up the leftovers for another meal.
Baked beans or chili is what my mother did with her leftover beans.
If baked, they were always baked in the oven in a cast dish. Just guessing I'd say ketchup, brown sugar, and onion was added. Maybe some vinegar.

Thanks, I did end up finding one similar to what you do. This one starts with canned beans, which I have a can of Bush's original. I'm going to add a little mustard, brown sugar, and onions, and top it with some uncooked bacon. I'll see how it goes.

 

[olbriar]

Thanks, I did end up finding one similar to what you do. This one starts with canned beans, which I have a can of Bush's original. I'm going to add a little mustard, brown sugar, and onions, and top it with some uncooked bacon. I'll see how it goes.

Mustard is something I've never tried... hmmm. I have added leftover bacon as well as crumbed sausage before. It was whatever was left from breakfast. It was cooked prior to adding to the beans however.
I almost always add some pork to my beans when cooking a pot. Pork in beans is a natural. I've never added raw bacon to my baked beans. You will have to let me know if it gets done while the beans gel.

 

[Unforgiven]

Well, turns out I have some running around tomorrow, so that will go down on Sunday. Pats are on a bye, so I have nothing to distract me from cooking.

 

[olbriar]

I almost always have a cook going on football Sunday. It's a scramble sometimes. I might do a rack Sunday as well. If the wind dies down tomorrow I'm going to try my hand at smoking some cheese.

 

[olbriar]

I just returned from the market. They had the cheeses I wanted but did not have a single rack of baby back ribs??? They had some St Louis style ribs but we pretty much don't do them anymore.
They had pork loins on sale so that's my Sunday cook.

 

[Unforgiven]

I just returned from the market. They had the cheeses I wanted but did not have a single rack of baby back ribs??? They had some St Louis style ribs but we pretty much don't do them anymore.
They had pork loins on sale so that's my Sunday cook.

Loin or Tenderloin? Either way, a good marinade is bourbon, brown sugar, soy sauce, and garlic. If it is tenderloins, you only need a few hours. If it is a loin, I'd go at least overnight, if not 24 hours.

 

[olbriar]

Loin or Tenderloin? Either way, a good marinade is bourbon, brown sugar, soy sauce, and garlic. If it is tenderloins, you only need a few hours. If it is a loin, I'd go at least overnight, if not 24 hours.

It's a small boneless loin cut with a fat cap. I've never marinated the cut but I might try your suggestion. My traditional cook of the cut is to rub in liberally with a hot spicy rub and put a sweet honey bbq glaze on it to finish it up.
When you are old you tend to tell stories... When I was first married we were desperately poor. My wife bought a very pretty beef roast and marinated it in what precious little bourbon I had. I'm sure spices were added as well. The recipe was gathered from our daily newspaper which had the recipe of the day. It not only ruined that roast but it wasted my bourbon. We had no choice but to eat it but it was just terrible. I have not cooked with bourbon since.

 

[olbriar]

Today I'm trying my hand at smoking some cheeses. I'm using my newly acquired cold smoke tube and competition blend pellets. I cut and froze two bars of pepper jack, a bar of sharp white cheddar, and a bar of regular sharp cheddar. The bars were cut into thirds to provide more surface for smoke to penetrate. I want to get at least two hour of smoke on the cheese. It is then to be wrapped in parchment and cold stored for at least two weeks for the smoked cheese to mature. I hope to have a holiday treat to share.



Added: Two hours into my smoke and I'm a bit over half way through my tube of pellets. I will have no trouble getting the three hour smoke with one tube and it's producing lots of smoke. I might not be doing a good thing to my cheese but I'm way impressed with the cold smoke tube.