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Any Time is Grillin Time
- Thread starter olbriar
- Start date
How appropriate, since I found a food I want to try. I'm just looking at different recipes and finalizing my plans. They are called smoked pig shots where you basically make a little cup by wrapping bacon around a smoke sausage and add a cream cheese filling. I'm going to make them as an appetizer for the Rams - Bengals game next weekend.
Pics and appraisal following please.
I'm down to my last brisket point in the freezer. I'm seriously thinking about smoking it Sunday. I looked at the market today and they have nearly doubled in price since I bought. OUCH! I didn't check the price of baby backs.... that sounds good as well.
I'm down to my last brisket point in the freezer. I'm seriously thinking about smoking it Sunday. I looked at the market today and they have nearly doubled in price since I bought. OUCH! I didn't check the price of baby backs.... that sounds good as well.
I decided to do some St Louis style ribs today. My smoker failed to light again. I unplugged it and plugged it in again then started the fire up sequence once more. It fired right up the second time through. When I have warm weather, I've got to figure out what's wrong. It can't be serious for it does light up and functions as it should. Right now I haven't a clue what might be the culprit. I thought I had it fixed!
It warmed up to a decent temp so I fired up my smoker. It had no problem in starting the pellets and running up to temp. I'd like to know what is causing it to light at times and fail at times. Right now I'm just scratching my head.
Yeah, that's kind of sketchy. Do you store the grill outside with pellets in it? Could they be absorbing humidity or moisture? I store my pellets in sealed 5 gallon buckets.
It is outside with pellets in the hopper. It is under my patio cover and the cover for the smoker. I can see the potential of damp pellets but the storage, pellets, and frequency of use hasn't changed in a decade. Only the igniter is a new variable.
I thought about letting it cool off after shutting down my test run and then starting it again. So far it has been almost every other cook that it doesn't fire. Instead I put the cover back on and assumed it is fixed.
I have a great hunger for smoked turkey. Some how or another I missed having turkey Thanksgiving, Christmas, and my New Year party at the cabin this year. I'm really craving turkey so I'm smoking one Super Bowl Sunday. I had to go to three markets before I found one that had a turkey... they had three. On sale for sixty nine cents a pound will make for a lot of eating on the cheap. I'm going to try my hand at doing a spatchcock turkey. My chickens turned out great so I'm going for it. I'm also trying to do a dry rub/brine on the bird which will be a first. I'm anxious to taste the results. I always have something in the freezer if it's bad. It is a great time to experiment with a ten dollar bird and no company.
Here are the pig shots assembled and waiting to go in the smoker. A friend from Poland hooked me up with some awesome smoked polish sausage that I cut into 1/2" lengths and wrapped some premium uncured bacon around. Filled with cream cheese, 3-cheese cheddar blend, chili powder, bbq powder, and 1/2 of them with jalepeno peppers. I just need to smoke them until the bacon is crispy and they are ready to serve. I'll try to take a pic when they are done, but if I have to sacrifice a limb you'll have to suffice with this one.
That, Sir, looks very good! My turkey is at 151° after four hours. Plan to rest once i see 160°
My turnkey was just under 19 pounds. I smoked it at 375° for 45 minutes then turned the temp down to 300°. It was still cooking faster than I wanted so after another hour or so I turned the temp down to 225° and continued at that temp until it reached 162°. I let it rest for 25 minutes before carving. It was basically a five hour cook plus the rest. The skin was a bit chewy but tasty. The meat was to die for. It was moist and tender and the cleanup was a snap. I will definitely do the cook again. Next time I'll pull the bird at 150° and then do a reverse sear on the grill with breasts down. I want that poultry skin to be cracklin crisp.
OMG!!!!!!! Costco was selling tomahawk steaks!!!!!! bought me one. gonna be grilling it up this weekend.
is tomahawk steaks, the p.c .thing to say now days?
can't wait for this weekend to cook it......shoot, i might go back and get another. they are only $39 bucks or so each.
As far as I'm concerned tomahawk is the proper name for the cut. I've never tried to cook one. It should prove to be an excellent steak.
How do you plan to cook it? You will have to post your cook and opinion of your efforts.
How do you plan to cook it? You will have to post your cook and opinion of your efforts.
So far the plan is to sear it and then slow cook it on the grill. So sear for a few minutes on each side at 500-600 degrees and then slow cook it at 400 degrees on the cooler side of the grill for 10-15 minutes or until it reaches medium rare.
Don't think I'll smoke it. Just let the fat burned off to create the smoke. I'll post back tomorrow.
I hope it turns out as good as it sounds. I've lately taken to the reverse sear cook. Smoking and then tossing on the grill. I can't say that one method returns better results than the other. It's just fun, at least for me, to play with both cookers.
I bought a couple of nice ribeyes a week or so back. I froze them for a future cook. You have made me hungry for steak.
I might just put some fire on them this weekend.
How was the tomahawk @ocnbrze ? I hope it was some kind of wonderful. I missed cooking out yesterday.. I played a round of golf with my son. To get my fix, I'm smoking out some flatiron steaks today. It's warm again today and there is zero wind. Perfect day for getting some smoke on my favorite cut of meat.
I was so excited to cook and eat the steak, that I forgot to document it. Best damn steak I have had in a while!!!!!!! It was so good I went back to Costco to get more. Alas they were all gone. I asked them when they will be getting more, and the guy had no clue that they sold them.......so who knows when they were will be back. I might have to go to Whole Foods to get them.
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I usually remember to take a pic while cooking but rarely manage one of the finished product. We dive on the end result like vultures. You might lose a hand trying to take a picture.
I'm glad your cook turned out! I have often eyed the tomahawks at my Costco but the price has scared me away. I'm grilling out some boneless skinless chicken thighs tonight. Nothing fancy but always good. This is the last package I had in the freezer of a multi pack purchased from Costco. I'll definitely stock up again on my next visit.
These were the first I have seen Costco sell. And just one tomahawk was equal to two streaks...... For $40, I thought it was a good price. I'm gonna see if they will be getting more in the future here.
They are often at my Costco. They quit selling the ribeye cap steaks however. I finally asked what was up and the butcher informed me that he had trouble selling the ribeyes without that flap. I would think they could adjust their prices on each cut to make both cuts attractive and lucrative.
They invested a lot more time in butchering the cap steaks at my Costco. That muscle (spinalis dorsi) was removed, rolled width wise, cut into steaks, and tied with butcher twine to keep each steak from unrolling. It was an absolute wonderful cut. Oh how I miss them!
They invested a lot more time in butchering the cap steaks at my Costco. That muscle (spinalis dorsi) was removed, rolled width wise, cut into steaks, and tied with butcher twine to keep each steak from unrolling. It was an absolute wonderful cut. Oh how I miss them!
I don't know if Costco works the same as BJ's where I go. At BJ's if I buy a whole cut of meat, let's say a bone in rib roast, they will cut it for me for free. Perhaps you could go that route, get your caps, and seal a meal a dozen or so bone in ribeye steaks.They are often at my Costco. They quit selling the ribeye cap steaks however. I finally asked what was up and the butcher informed me that he had trouble selling the ribeyes without that flap. I would think they could adjust their prices on each cut to make both cuts attractive and lucrative.
They invested a lot more time in butchering the cap steaks at my Costco. That muscle (spinalis dorsi) was removed, rolled width wise, cut into steaks, and tied with butcher twine to keep each steak from unrolling. It was an absolute wonderful cut. Oh how I miss them!
That sounds wonderful. However, there are no BJ's here. I suppose I could get off my lazy bum and butcher up my own.
I was wondering if Cosco does the same thing though as they are a pulk purchase membership model just like BJs. I sometimes buy the cryopac NY strip. It's like 20 pounds or so and they will trim and cut it for me for free. I have never purchased an entire rib roast from them, but I'm sure it would be the same.That sounds wonderful. However, there are no BJ's here. I suppose I could get off my lazy bum and butcher up my own.
I will ask them by gosh. They have some beautiful rib roast for sale though I've never purchased one. One of my cabin buddies shops Costco and buys and then butchers to his liking. He said the trick is to almost freeze the roast making it so much easier to cut into steaks. He has even offered to help me carve up my first rib roast as a tutorial. I will have to ask for the favor if Costco will not do the deed for me.