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Any Time is Grillin Time

I missed smoking something this weekend so I'm having rib Tuesday.
I took out a rack of baby backs from the freezer and will spice and smoke it tomorrow. Why not? :) I'll be out mowing but can run by now and then to tend to the cook. It sounds great... can't wait!
 
My rack o ribs turned out great. I used a rub that was part of a sampler pack / Christmas present from one of my daughters. It was called Barbicant from the Spice Guy. It was a nice blend of heat and sweet that worked very well with the ribs. My smoker did a great job of holding the 225° temp I had set even though the wind was gale force today. It almost took a hopper of pellets to smoke my rack but it was worth it. Rib Tuesday was a success!
 
I smoked out a pre smoked spiral cut ham shank yesterday at the cabin. It was just a matter or rewarming it but I likely added a bit of smoke for I warmed it up in the smoker. I did not spice or candy the ham. I just kept it moist with apple juice and cracked pepper until it was ready to serve. It turned out great but not without a smoking incident. The wind was just right to blow the lid closed as I was marinating the shank. It would have completely closed but my nose stopped it. :) It did not break my nose or glasses but the sharp edge of the lid left a nasty gash across the bridge of my nose. :) Nobody can say that I don't throw myself into my cooks. :)
 
Today I'm smoking something new to me. I've got a 8.5 pound boneless pork shoulder on the smoker. I had no intentions of buying this butt and my purchase was my mistake. The butcher at my market had told me that his shoulders were going on sale last Thursday for a $1.49 a pound. I ran up there to get one and the signage at the counter clearly proclaimed the sale. The packaging still showed a price of $2.99 a pound. Thinking the price would ring up correctly I paid for purchases and came home. Checking the receipt I found I was charged the full amount. Not the end of the world so I dismissed the over charge. I then discovered the bone had been removed from the shoulder so I felt better. Last weekend I returned to the market and ran into my butcher friend and asked him about cooking the boneless cut and my mistake in buying one. He walked to the counter and found a number of boneless cuts in the sale counter. He was upset that his help had put the wrong cuts in the counter and said he would discount another boneless for me to make it right. It really was MY FAULT but he insisted. Now I'm smoking one and have one in the freezer. I hope they are good.

The bone was removed without destroying the shoulder. I was told it will cook quite similar to a bone in. I'm thinking it might cook slower without the bone to wick the heat into the center. I will know more as the cook goes along. I see no merit in removing the bone before cooking. It falls out of the roast when it is done anyway. The bone likely adds some flavor as well. I can't see this becoming my go to butt in the future but who knows?
 
olbriar said:
Today I'm smoking something new to me. I've got a 8.5 pound boneless pork shoulder on the smoker. I had no intentions of buying this butt and my purchase was my mistake. The butcher at my market had told me that his shoulders were going on sale last Thursday for a $1.49 a pound. I ran up there to get one and the signage at the counter clearly proclaimed the sale. The packaging still showed a price of $2.99 a pound. Thinking the price would ring up correctly I paid for purchases and came home. Checking the receipt I found I was charged the full amount. Not the end of the world so I dismissed the over charge. I then discovered the bone had been removed from the shoulder so I felt better. Last weekend I returned to the market and ran into my butcher friend and asked him about cooking the boneless cut and my mistake in buying one. He walked to the counter and found a number of boneless cuts in the sale counter. He was upset that his help had put the wrong cuts in the counter and said he would discount another boneless for me to make it right. It really was MY FAULT but he insisted. Now I'm smoking one and have one in the freezer. I hope they are good.

The bone was removed without destroying the shoulder. I was told it will cook quite similar to a bone in. I'm thinking it might cook slower without the bone to wick the heat into the center. I will know more as the cook goes along. I see no merit in removing the bone before cooking. It falls out of the roast when it is done anyway. The bone likely adds some flavor as well. I can't see this becoming my go to butt in the future but who knows?
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I've smoke ones with the bone removed and it cooks about the same. I'm with you that the bone probably gives flavor, and is effortless to remove at the end.
 
Unforgiven said:
I've smoke ones with the bone removed and it cooks about the same. I'm with you that the bone probably gives flavor, and is effortless to remove at the end.
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It's all new to me so I appreciate the info. I'm cooking it just like I always cook a butt so I guess I'm on the right track.

You are the man to ask so I will. Following St. Patrick's day my butcher had his corned beef brisket flats on sale so I bought a few. We have always baked the cut until the advent of crock pots which became the preferred cook. We love corned beef and cabbage. However, with the number of packages I have, I was thinking of smoking one. I'd like to slice it and make Ruben sandwiches out it vs it just falling apart as it does when it is slow boiled. I know you have done this cook and would appreciate any advice.
 
olbriar said:
It's all new to me so I appreciate the info. I'm cooking it just like I always cook a butt so I guess I'm on the right track.

You are the man to ask so I will. Following St. Patrick's day my butcher had his corned beef brisket flats on sale so I bought a few. We have always baked the cut until the advent of crock pots which became the preferred cook. We love corned beef and cabbage. However, with the number of packages I have, I was thinking of smoking one. I'd like to slice it and make Ruben sandwiches out it vs it just falling apart as it does when it is slow boiled. I know you have done this cook and would appreciate any advice.
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I follow a Traeger recipe and it is really simple. I didn't adjust the spice ratios this year even though I only did about a 5-7lb flat instead of a 16-18lb packer. I'll scan the recipe I have at home since the one on Traeger's site has changed, and it doesn't make sense as they now have you using pickling spices as a rub. I'll link it anyway in case you want to shop ingredients.
https://www.traeger.com/recipes/corned-beef

Oh, and you will literally know and have touched every ingredient going into you corned beef. Also, the longer you brine, the better. I've gone as long as two weeks even though the recipe says 4 days.
 
My pork butt turned out just like they always do. Nothing special about the bone being removed. I normally opt for a smaller butt and with the fear of it cooking a bit slower without the bone, I smoked it at 250° instead of my normal 225° cook. It cooked faster at the higher temp even though it was larger. I covered it when it reached 150° and it took six and a half hours total to reach my target temp of 200°. I'll cook the other using my normal temp and guessing it will take the normal time.

Eight and a half pounds of pork butt with no bone is a lot of meat for two people. I cut the roast in half and vac sealed half. I pulled the other half for sandwiches. We'll repeat tonight's meal tomorrow and then make a hash or stuffed burritos or something with what is left.
 
Steaks in the air fryer:D
 

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For mother's day, I slow smoked then reverse seared two beautiful ribeye steaks tonight. I marinated the steaks over night in beer and original Allegro marinade. I let them rest to reach room temp before putting them on my smoker set at 180°. Once the internal temp reached 107° I put them on my ripping hot grill for a two minute sear per side. Ribeye is my wife's favorite cut of meat and they did not disappoint. They were some kind of wonderful!
 
I'm cooking something new to me tonight. On the cheap, I purchased a number of organic ground pork in one pound packages.
I've cooked a 80/20 beef/pork blend but never non spiced ground pork. My thought is to patty it up and smoke them until they reach
155° or so. Just salt and pepper on this first cook to explore the stand alone flavor. I'll figure out something to do with all of this ground pork. :)
 
olbriar said:
I'm cooking something new to me tonight. On the cheap, I purchased a number of organic ground pork in one pound packages.
I've cooked a 80/20 beef/pork blend but never non spiced ground pork. My thought is to patty it up and smoke them until they reach
155° or so. Just salt and pepper on this first cook to explore the stand alone flavor. I'll figure out something to do with all of this ground pork. :)
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~cough, cough~ 50-50 ground beef ground pork smoked meatloaf ~cough, couch~
 
Unforgiven said:
~cough, cough~ 50-50 ground beef ground pork smoked meatloaf ~cough, couch~
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Thanks for the tip. I've smoked a 80/20 meatloaf that was pretty fetching good. 50/50 eh? I'll give it a go. I've got plenty of ground pork :)

I would fix meatloaf more often but my wife isn't fond of the dish. I've lately taken to making a mini loaf just for me. I love meatloaf hot and I love a cold meatloaf sandwich out of the leftovers. I'm sure I'm like you in that I make them every which way but loose. I like a loaf full of veggies. I like it tasting Italian. I like it with Mexican flavors. I like it with a smothered Swiss steak taste. I'm fond of it having a bbq flavor. I have never met a meatloaf that I didn't like. :)
 
olbriar said:
Thanks for the tip. I've smoked a 80/20 meatloaf that was pretty fetching good. 50/50 eh? I'll give it a go. I've got plenty of ground pork :)

I would fix meatloaf more often but my wife isn't fond of the dish. I've lately taken to making a mini loaf just for me. I love meatloaf hot and I love a cold meatloaf sandwich out of the leftovers. I'm sure I'm like you in that I make them every which way but loose. I like a loaf full of veggies. I like it tasting Italian. I like it with Mexican flavors. I like it with a smothered Swiss steak taste. I'm fond of it having a bbq flavor. I have never met a meatloaf that I didn't like. :)
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The pork really takes in the smoke flavor. And I don't really fret about 50-50. Sometimes it is 1 1/2# of beef and 1 1/4# of pork, sometimes 2# beef and 1# of pork. It's really that the combination makes a good meatloaf.
 
I've been hanging out at the cabin waiting for my home AC to be replaced. Over the weekend one of my buddies brought down a huge whole packer, $106, he wanted me to put a long cook on.
I'm a wrap sort of guy but I accepted the challenge. I rubbed it and put it on the smoker around 9PM. I cut the point off when it reached 202° and put it in a hot box to rest. I continued to smoke the very thick flat for six more hours. Total cook time was 20 hours. We ate a few slices off of the flat leaving him the meatier part of the flat and the point for him to take home. It was very good but I'll not brag about the cook. That much time on the smoker put an incredible bark on the brisket. It might have been too many people spritzing it while taking a gander at it smoking. One way or another, the bark on the bottom of the brisket that it was near impossible to eat. My friend was very pleased with the outcome and I was very happy to have smoked brisket to eat. However, if ever I do another packer I will be wrapping it to crunch the time and steam some of that bark.
 
ocnbrze said:
costco is selling beef ribs for $15 a rack!!!!! i bought 3 racks and have been grilling those the past few weekends.
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I'm making a Costco run Sunday. I hope they are still on sale. I've had their beef ribs before and they were very good.

I'm smoking my last rack of spareribs tomorrow. That will empty my freezer of ribs of any sort. It's supposed to be cooler tomorrow so I plan to put the ribs on and go play a round of golf. I should get back in time to wrap them. Ribs sound good!
 
The ribs turned out great but not so for the golf. My course had a big tourney going on and there was no getting on. Which was all well. I came home and made some potato salad and baked some beans to go with the ribs. It was considerably cooler today which made it perfect to spend some quality time on the patio.
 
I put a deep clean on my smoker yesterday. It was a deeper clean than it's ever seen. I did the usual sucking up the ashes, scouring the grates, replacing the foil on the grease ramp... etc, In addition, I scraped all of the carbon crust inside the cooker and lid. It was amazing how thick of a buildup it had. I don't know that any of that effort was necessary but I thought why not. I think the only real need of removal was the hood and smoker where they meet when closed.
It was crusty enough that I was getting a lot of smoke escaping at that contact point. No biggie really but it's clean now. :)

For lack of propane I smoked a couple of sausage logs yesterday. I smoked them around an hour at 250° then turned the smoker up to 400° to finish them. They turned out great but not any better than grilling.
 
olbriar said:
Today is the day for a smoked pork/beef meatloaf. Any insight to temp and time you care to share? I was thinking 250° for two hours but I'm only guessing. Thanks in advance
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I honestly wing it depending on how much time I have. I usually smoke at 225 for an hour or so, then crank the heat to 375 until it reaches temp. I form the loaf on a cookie sheet so I expose as much meat to the smoke as possible.
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olbriar said:
I just told the wife that I was going to smoke it on a cookie sheet. At least I had that part right. :) Thanks for the info. Your pic has me drooling. :)
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I have no idea where I came up with topping with BBQ instead of the traditional ketchup, I think I just figured smoked || BBQ.
 
Unforgiven said:
I have no idea where I came up with topping with BBQ instead of the traditional ketchup, I think I just figured smoked || BBQ.
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I'm fixing mine with beef gravy and mushrooms. I wanted to do a Mexican sort of loaf with corn and peppers but I want to taste the smoke on the 50/50 loaf first. I've never met a meatloaf that I didn't like.
 
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