The beef rack was some might fine eating. 3-2-1.25 proved to be the perfect cook.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I'm smoking some country style spare ribs. A fancy name for generous slices of pork shoulder with the bone removed. I normally grill this cut but thought I'd try smoking it this time. The ribs are cooking a lot faster than I thought they might. I set the smoker at 235° anticipating a two hour cook. At an hour in, I turned the smoker temp down, and they might see another half hour of smoke before they reach my 145° target. I'll wrap them and put them in my hot box to rest anyway so not a big deal.
I attended a big party (200+) Sunday that messed up my smoking day. It was a great time and I had the opportunity to see a lot of people I've not seen since my son was wrestling years ago. The party was catered by a small chain bbq restaurant. I did not eat... I only eat an evening meal. It sure smelled great and I was tempted. Sliced brisket, baked beans, and slaw was served. BBQ made everyone happy. 
I'm grilling out burgers tonight. I'll be looking at my smoker just thinking about what I might have smoked this weekend.
I'm grilling out burgers tonight. I'll be looking at my smoker just thinking about what I might have smoked this weekend.
I'm trying something new with some pork blade steaks tonight. I've grilled them and I've smoked them in the past. Tonight I'm doing both.
I have them on the smoker now and when I see 155° to 160° I'm going to put a quick sear on them. It should be the best of both worlds but we shall see. I put some of my pork rub on them and some coarse ground pepper. I hope they are good. I'm cooking some fresh green beans with some pork fat to compliment the steaks.
I have them on the smoker now and when I see 155° to 160° I'm going to put a quick sear on them. It should be the best of both worlds but we shall see. I put some of my pork rub on them and some coarse ground pepper. I hope they are good. I'm cooking some fresh green beans with some pork fat to compliment the steaks.
I was very pleased with smoking and searing my pork blade steaks. I highly recommend this method of putting some smoke on and still get that seared flavor as well. I will likely never cook them differently.
Saturday I entertained at the cabin. I smoked some very thick cut pork chops. I went basic with just salt, pepper, and garlic salt. There were no leftovers. Today I'm smoking a flank steak. I took a pic just before I wrapped it. At 225°. I smoked it for almost three hours before wrap. I'll let it rest once I see 195° internal temp for an hour or so.
I did steak and cheese sandwiches tonight on the Blackstone. Salt, pepper, and butter on the onions and peppers. Salt, pepper, and garlic powder on the shaved steak. Once the veggies were sweated down a bit I combined them with the meat, tossed for a few more minutes, topped them with american cheese, and brought in to serve. Not exactly the way I normally cook them, but it was pouring rain and I don't yet have counters or tables in the house.
I jealous of both your Blackstone cook and the rain. My flank steak turned out great. It was so tender that a fork was the only utensil needed. It's a shame they have become so expensive. Even on sale they are stupid high. But, they are that good when slow cooked.
Sunday was a beautiful day and I just had to smoke something. I had a rack of spareribs were my choice and I put a traditional cook on them. Being as spareribs are pretty fatty, I smoked them at 240° vs my normal 225°. The rack would have been great but I used a new to me rub that was gifted to me. It was way too hot. I ate the ribs anyway but it was uncomfortable for me and too hot for the wife. When the label reads Hot n Sweet, I'll use it in moderation the first cook from now on.
Tonight I grilled out some boneless skinless chicken thighs. I sparingly used some of the above mentioned hot rub and then glazed the chicken in a sweet BBQ sauce. That proved to be a perfect blend that made for a great meal.
Tonight I grilled out some boneless skinless chicken thighs. I sparingly used some of the above mentioned hot rub and then glazed the chicken in a sweet BBQ sauce. That proved to be a perfect blend that made for a great meal.
I'm smoking a pork butt tomorrow. It's been in the freezer for a while and it's time to rotate it. It is one of those July specials where the $20,97 roast was marked down to $8.17. Man those were the days.
I put my pork butt on at a quarter till eight. I experienced a momentary power drop about an hour later. It was so brief that it didn't trip the clocks in the house. I later went out to check the butt at the two hour mark. My smoker was off and I had to restart it. The grate was still warm to the touch but I lost an hour of cook. Bummer. With the clocks that lack a battery backup not flashing, the cooker being off never crossed my mind.
The pork butt turned out great and resting during the cook had little effect beyond adding 45 minutes or so. I cook by temp and not time and it reached the internal temp I was looking for in plenty of time for a rest before I pulled it.
The pork butt turned out great and resting during the cook had little effect beyond adding 45 minutes or so. I cook by temp and not time and it reached the internal temp I was looking for in plenty of time for a rest before I pulled it.
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Tomorrow I'm smoking two small brisket points. One is beautiful and the other looks okay. Total weight is 5.63 pounds and was originally priced at $42.17 but followed me home marked down to $26.97.
I'll trim off most of the fat caps, rub with oil, and season with coarse salt, coarse pepper, and some garlic salt. I plan to smoke them at 250° and wrap them at around 160°. I'll put them in the hot box to rest when I see 195°. Sliced brisket with some fresh green beans and new potatoes sounds very good to me.
Added: I just did my trimming and put the point on the smoker. My bad, what looked to be two points was actually one point. It was store trimmed and there was so much fat removed that it created a flap.
I'm far happier with my brisket point now.
I'll trim off most of the fat caps, rub with oil, and season with coarse salt, coarse pepper, and some garlic salt. I plan to smoke them at 250° and wrap them at around 160°. I'll put them in the hot box to rest when I see 195°. Sliced brisket with some fresh green beans and new potatoes sounds very good to me.
Added: I just did my trimming and put the point on the smoker. My bad, what looked to be two points was actually one point. It was store trimmed and there was so much fat removed that it created a flap.
I'm far happier with my brisket point now.
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The brisket point was as juicy and tender as it looked to be. I'm glad I liked it for I'm having it again tomorrow.
Pic taken three hours in.
Pic taken three hours in.
Today I smoked the Unforgiven special meatloaf. Fifty fifty ground beef and pork is so good smoked. I made a very basic loaf with just salt and pepper as seasoning. No onion, veggies, garlic... nothing. Just meat, breading, egg, tomato sauce, and a dash of milk for a full smoke flavored loaf. I will forever be in awe of this dish and so grateful I was given a clue on how to use ground pork from a wise smoke master.
My local store is having a special on whole packers. It's way too much for the wife and I but I might get one anyway. Nothing wrong in separating the flat and point, vac sealing, and freezing. My friend sent a pic today of the one he bought. 14.66 pounds for $36 and tax.
I had to check out the whole packer deal and one followed me home.
With the in store discount and the digital coupon through their app I saved $61.94. With tax, out the door, my cost for a 17 pound packer was $46.96. Limit 5 per customer. Wish I had room for more than one.
With the in store discount and the digital coupon through their app I saved $61.94. With tax, out the door, my cost for a 17 pound packer was $46.96. Limit 5 per customer. Wish I had room for more than one.
That's a hell of a deal for a packer. I have room in my freezer. 
While I was standing there at the cooler trying to figure out their lame app to load the digital coupon, two people picked up five packers each. I was jealous. If I had a meat grinder I would buy another and turn it into hamburger. Why not at that cost? I have room in my above fridge freezer to stack up packages of ground beef. Seventeen packages might be a problem but I'd figure it out.That's a hell of a deal for a packer. I have room in my freezer.
My butcher buddy set a small one back for me so I found room for it. It looks to be mostly point. I don't know what happened to the flat.
I love brisket.
I love brisket.
I'm smoking the small bargain packer today. I needed the room in the fridge and it sounds good. I trimmed more than a pound of fat off of it.
Mostly trimmed the fat cap but there was that fat flap at the point I removed. I'm guessing that I have around 9 pounds on the smoker that I seasoned with only coarse salt and pepper. Smoking it at 250° just as I smoked the last point I smoked. I'll likely have to trim the flat off when it's done. It's thin and will reach temp long before the point.
Three hours in and at 155°ish.
Mostly trimmed the fat cap but there was that fat flap at the point I removed. I'm guessing that I have around 9 pounds on the smoker that I seasoned with only coarse salt and pepper. Smoking it at 250° just as I smoked the last point I smoked. I'll likely have to trim the flat off when it's done. It's thin and will reach temp long before the point.
Three hours in and at 155°ish.
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Sunday is smoke something day at the olbriar ranch. I'm smoking some country style spare ribs. A big name for boneless rib cuts of pork shoulder. I rubbed the ribs with a sweet bbq seasoning and will not apply a glaze. I anticipate a four hour cook at 225° and will wrap and rest for at least an hour. Fresh green beans and new potatoes will compliment the ribs for dinner.
Tomorrow we are doing Halloween in the woods at the cabin. I'm smoking a nice looking chuck roast for the occasion. I don't know what sides will be brought. My go to cook on a chuckie is oiled and then liberally covered in coarse ground salt and pepper. Four hours unwrapped and two hours wrapped at 250° then a rest of at least an hour yields great results. Pecan pies for desert.
Tomorrow we are doing Halloween in the woods at the cabin. I'm smoking a nice looking chuck roast for the occasion. I don't know what sides will be brought. My go to cook on a chuckie is oiled and then liberally covered in coarse ground salt and pepper. Four hours unwrapped and two hours wrapped at 250° then a rest of at least an hour yields great results. Pecan pies for desert.
I thought I should update my chuck roast cook information. At 3.5 hours the roast was at 180°. I wrapped it and another 45 minutes I removed it to rest in a hotbox. Even though it wasn't a small roast, it wasn't nearly as thick as what I normally smoke. I think that contributed to the shorter cooking time.
My landlord that I lease my cabin from graced me with some ground venison last weekend. I'm doing a half and half ground venison and ground pork meatloaf on the smoker tomorrow. I'm anxious to see how it will taste. I plan to do my go-to meatloaf that is tomato based with onions and breading. I normally enjoy some bell pepper and/or celery.
I'm sticking to the basics to taste the venison and decide how I might cook the other packages he gave me.
I'm sticking to the basics to taste the venison and decide how I might cook the other packages he gave me.
Pork is a needed additive if you want the loaf to bind at all. Venison is too lean. My FIL butchers about 100-150 deer a year and keeps pork fat (from the pigs he butchers) to mix with the venison when he makes sausages for that exact reason.
I was told that the venison is 80/20 with pork fat added by the butcher.
The ground pork I'm adding is 85/15. The recently new landlord wife, a city gal, chimed in and said she was surprised at how tasty her spaghetti and lasagnas were with the ground venison.... no mention of a meatloaf. I was left with the thought that tomato based dishes might be best for ground venison. I'm not one to know. I smoked some venison steaks a few years back and wasn't thrilled with the results.