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Any Time is Grillin Time

I'm a little late, but I'm putting my brisket in brine today for corned beef dinner. A couple changes this year as I'm not doing a whole brisket packer (16-18lbs). Instead I'm doing a 6.5lb brisket flat. I am also using a new Weber Smokefire instead of my trustee Traeger. Everything else seems to cook the same, so I'm sure this will be fine, but I will have to watch cooking temps as sometimes the Weber cooks a little faster than the Traeger did. Also, with just the flat the cook will be a bit more uniform.
 
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The Philips HD6371/94 is my top choice because it uses infrared technology and special reflectors to help direct heat to the cooking grid, making it easier to cook evenly. It's important to note, though, that here infrared heating element does trap light, and some users have found it too bright to see the food cooking, especially in a dark room.
 
Unforgiven said:
I'm a little late, but I'm putting my brisket in brine today for corned beef dinner. A couple changes this year as I'm not doing a whole brisket packer (16-18lbs). Instead I'm doing a 6.5lb brisket flat. I am also using a new Weber Smokefire instead of my trustee Traeger. Everything else seems to cook the same, so I'm sure this will be fine, but I will have to watch cooking temps as sometimes the Weber cooks a little faster than the Traeger did. Also, with just the flat the cook will be a bit more uniform.
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I'm envious of this cook yearly. :) I'll be doing my annual store bought again. I'm sure it will be far inferior to yours. There is something special about bringing forth a scratch dinner!
A new Weber Smokefire?? Cool!
I scored a few racks of BB ribs that were marked down almost half price for immediate sale last week. I smoked a rack yesterday knowing the weather was going to be crummy today. Instead of the normal 3-2-1 cook I did a 4.5-1.5-1 cook. The rack was extra meaty and the elongated cook proved perfect. I guess it holds true, "you can't mess up a rack of baby backs" lol
 
maksbebrik said:
View attachment 161788The Philips HD6371/94 is my top choice because it uses infrared technology and special reflectors to help direct heat to the cooking grid, making it easier to cook evenly. It's important to note, though, that here infrared heating element does trap light, and some users have found it too bright to see the food cooking, especially in a dark room.
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is this a smokeless grill? how hot does it get? can you sear with it?
 
I removed my last pork shoulder out of the freezer just now. It's a nine pounder that I purchased a while back when it was on sale. I placed it in the fridge for a slow thaw and plan on smoking it Sunday. I look forward to my $10 bargain but it saddens me that I have no idea when I will be able to buy a butt this cheap again... if ever.

Speaking of bargain meat, I found some 85% lean ground chuck at the market this week. It was marked down from $6.59 to $4.49 a pound for quick sale. I never dreamed that $4.49 might be a bargain but I never considered paying $6.50 for a pound of beef hot dogs... sheesh! With prices the way they are, I bought all of the marked down ground beef they had.

I assume the beef price increase is a nation wide shock. Are your meat prices eye watering expensive?
 
olbriar said:
I removed my last pork shoulder out of the freezer just now. It's a nine pounder that I purchased a while back when it was on sale. I placed it in the fridge for a slow thaw and plan on smoking it Sunday. I look forward to my $10 bargain but it saddens me that I have no idea when I will be able to buy a butt this cheap again... if ever.

Speaking of bargain meat, I found some 85% lean ground chuck at the market this week. It was marked down from $6.59 to $4.49 a pound for quick sale. I never dreamed that $4.49 might be a bargain but I never considered paying $6.50 for a pound of beef hot dogs... sheesh! With prices the way they are, I bought all of the marked down ground beef they had.

I assume the beef price increase is a nation wide shock. Are your meat prices eye watering expensive?
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Yes. Meat prices are through the roof, as are all the other food prices. :( There doesn't seem to be a good reason why things were doing fine a few years ago and now everything is through the roof. :mad:
 
Unforgiven said:
Yes. Meat prices are through the roof, as are all the other food prices. :( There doesn't seem to be a good reason why things were doing fine a few years ago and now everything is through the roof. :mad:
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I have my theories but they don't belong in this thread :) It amazes me how quickly the mongers inflate their prices long before the cost of goods are actually realized. Everyone jumps their prices to keep in step.

Meanwhile, at the limited income ranch with zero chance of increase, I'll buy the bargains when I see them and slowly clean out my freezer. I need to consume my back stock so it's not all bad. I just wish the restock didn't cost double to triple what I'm cycling though.
 
I am trying a new rub on my pork shoulder today. Last night I removed most of the fat cap and used a combo of coarse black pepper, brown sugar, and Bull Shit. BS is designed for beef but I'm giving it a go on my butt. Its a heated seasoning that I hope will compliment the brown sugar. My go-to pork rub is Midnight Toker.
I thought I would mix it up a bit today. I let the shoulder rest in the fridge over night and put it on the smoker an hour and a half ago.
We shall see....
My son is smoking out a butt and a chuck roast today. He is now working overtime and has an hour plus commute each way daily.
His plan is to make today's smoke feed him all week. His wife and girls are vegans so he's the only evil carnivorous consumer. :)
 
The ****Shit line is some good rubs, if a bit pricey. We have friends that bring the ChickenShit camping and it is real good.

I put the corned beef on around 9AM this morning. It's at a plateau at ~153 right now. I'll bag it at 160 and let it finish its run up to 205. Photo taken while typing this post.
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That looks super good!!!! I bet it was some kind of wonderful.

My pork butt was excellent. It was quite likely the most lean shoulder I've smoked. I trimmed it just a bit prior to applying my spices but it had very little cap to trim. It did not have that typical V of fat in the roast either. I was quite surprised just how solid it was when I went to pull the finished cook. It was plenty tender.. just solid. It was not dry and certainly wasn't greasy. It was perfect and very tasty. I vac sealed half of the meat and put it in the freezer. Somehow we will try to consume what's left. It will be sandwiches again tomorrow and then pork chili or pork burritos the next.
 
maksbebrik said:
View attachment 161788The Philips HD6371/94 is my top choice because it uses infrared technology and special reflectors to help direct heat to the cooking grid, making it easier to cook evenly. It's important to note, though, that here infrared heating element does trap light, and some users have found it too bright to see the food cooking, especially in a dark room.
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Very good model, I had one of these and it lasted me a very long time. But over time it broke down and I had to look for a replacement, here it is worth understanding exactly what you want from a grill, many people take top grills and do not use all its features, they could take a grill that works much easier, I as a wild meat lover looking for a grill that will work long, high quality and want to use all the grill features that it has.
 
I made a Costco run today. We needed a few items and I wanted to check their meat prices. Though I didn't need any ground beef I went ahead and purchased a 6.5 pound package of 88% lean at $3.49 per.
I vac sealed them into 13oz packages which works great for a nice burger for the wife and I. 85% lean at my chain market is $6.49 a pound. sheesh! I also bought some chicken and fish but came home without any steaks or briskets. They have seen a price increase since my last visit but not eye watering expensive. I was surprised to see that most all of the cuts were reasonable compared to my market. I need a larger freezer. :)
 
@Unforgiven I've been meaning to revisit our discussion of your Blackstone grill for some time. Your post in OT gives me a great excuse. That new cover is great looking on that cooker! I've curious now that you've owned the grill for some time and have a number of cooks on it, how difficult is it to keep that cooking surface? I know by the cooks you've posted here that it is a great cooking tool. I'd love to have one but maintaining that grill scares me. However, it would be so much fun to cook on at the cabin.
 
If you can keep it dry it is pretty easy to maintain. If it does get wet just heat it up to dry and wipe it with oil. I treat it pretty much like a cast iron pan. Wipe it clean and oil it after each use. I also buy the expensive ($10 / jar) of Blackstone curing lard for an occasional heavy treatment, I left it uncovered in my shed all winter and the seasoning is still pretty good. Now that I have a cover I'll give it a good seasoning again.

Another advantage that occurred to me now that I have the cover is that I have a small table on wheels for when I'm using the other grill too. :p
 
Unforgiven said:
If you can keep it dry it is pretty easy to maintain. If it does get wet just heat it up to dry and wipe it with oil. I treat it pretty much like a cast iron pan. Wipe it clean and oil it after each use. I also buy the expensive ($10 / jar) of Blackstone curing lard for an occasional heavy treatment, I left it uncovered in my shed all winter and the seasoning is still pretty good. Now that I have a cover I'll give it a good seasoning again.

Another advantage that occurred to me now that I have the cover is that I have a small table on wheels for when I'm using the other grill too. :p
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I took note of the handy table the cover provided. It would make a great staging table for other cooks when not in use. I can keep it covered at the cabin but it would be in the elements. I am concerned with condensation due to the change in temperature more than rain. If I could keep it from rusting.. especially pitting, it would make a great addition to the patio cooking experience.
 
olbriar said:
I took note of the handy table the cover provided. It would make a great staging table for other cooks when not in use. I can keep it covered at the cabin but it would be in the elements. I am concerned with condensation due to the change in temperature more than rain. If I could keep it from rusting.. especially pitting, it would make a great addition to the patio cooking experience.
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I have the same cool / thaw / condensate in the shed and don't really have a problem, The only issues I've had have been standing water when camping from wind driven rain overnight, This should solve that okush dust and debris when in the shed, I know people that leave them out on their deck with a fabric cover without a problem. I don't like leaving it out in the elements,
 
Unforgiven said:
I have the same cool / thaw / condensate in the shed and don't really have a problem, The only issues I've had have been standing water when camping from wind driven rain overnight, This should solve that okush dust and debris when in the shed, I know people that leave them out on their deck with a fabric cover without a problem. I don't like leaving it out in the elements,
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DUST... man I had not considered the dust factor. I have a field directly South of the cabin and with the Kansas winds the dust even settles inside the cabin at times. That might become a nightmare with the dust settling in my oil seasoning. It might also entice the critters to tear the cover off. Dagnabit! I guess I will chicken out and just remain jealous. :)

Speaking of critters, I have recently had a problem with some night stalker at my house. It climbs under my Weber grill cover and removes the drip tray and keeps my GM smoker's drip bucket sparkling clean. :) So far I've not lost either receptacle but I fear it will happen.
 
I'm going to grill out some boneless pork chops tonight. I would call them breakfast chops. They are without bone and thin sliced. The best part is I bought a family pack of them marked down to $5.49. The trick will be to not over cook them. :)
 
Unforgiven said:
Is it possible I have a problem? And I actually have another grill (Traeger tailgater) that isn't pictured.
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That's not a problem. That is a strong indication you are not vegan. :)
A very impressive lineup. And you are to be commended for being accomplished with each cooker! My wife always says boys and their toys but I haven't seen her refuse to eat anything that comes off my cookers. :)

Speaking of boys.... I'm headed to the cabin around noon. Boys night out if you will. I'm grilling brats and burgers for the boys tonight. It's time to open up the cabin for another season of good eats and good times. Now that all of the guys are retired and spend a lot of time at home, they don't have to lobby to have a night out... The wives insist on it. :)
 
It was a nice warm day today and I had planned to grill out some chicken thighs. Around 4PM the wind came up and when it came time to cook it was ripping. I chickened out. (pun intended) 35mph winds with 50mph gusts just didn't entice me to grill. Hopefully I can get some grill marks on them tomorrow.
 
I managed to grill my chicken thighs tonight. Though it was over thirty degrees cooler and the wind was from the North, it wasn't nearly as windy as yesterday. I grill or smoke in all sorts of weather but I avoid cooking out when it's way windy.
Unless I change my mind, I'm smoking a brisket point this weekend.
 
I have a beautiful day for smoking my brisket. It's 44° with zero wind. That's right folks... no wind! I think I woke up in Arkansas instead of Kansas. :) I seasoned the brisket and had it on the smoker before 8AM. It is a beautiful cut with great marbling. I would love to do some burnt ends with the point but my wife doesn't do bbq sauce.
I have the brisket smoking at 225° and will do as little crunch time as possible. I'm excited!
 
I'm trying something new today. I'm going to smoke some wings for an hour as low as I can get my grill. The new Weber has a SmokeBoost setting which I think is around 180. Then I'm going to toss them in the air fryer ti finish them off and get some crisp on the skin. I see some various cooks like this on the interwebs, so I'm going to wing it (pun intended) tonight.
 
Unforgiven said:
I'm trying something new today. I'm going to smoke some wings for an hour as low as I can get my grill. The new Weber has a SmokeBoost setting which I think is around 180. Then I'm going to toss them in the air fryer ti finish them off and get some crisp on the skin. I see some various cooks like this on the interwebs, so I'm going to wing it (pun intended) tonight.
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My original Traeger had a smoke setting. Not so with the Green Mountain models. They have all started out at 150° which produces a lot of smoke to start with but once temp is reached it's pretty much done with producing a lot of smoke. I miss that smoke setting.

Your cook sounds like a great plan. I've considered smoking then getting the skin crisp on a hot grill. I never thought about using the air fryer. I was very tempted to buy a bag of wings at Costco the last time I was out there. They were cheap and I love good wings and dips. A bag is too many wings for us but nothing preventing me from splitting the bag and vac / freeze some. Hmmmm..

I'm glad I smoked out yesterday. It is way windy here today. It would be doable but the wind would take the fun out of it. I'm having leftover brisket tonight with a cucumber salad. Then tomorrow night beef and noodles. My wife eats like a bird so a big brisket represents a number of meals.
 
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