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Any Time is Grillin Time

I'm excited for you. I hope you love it.

I smoked some chicken pieces the other day. I finished them up by turning the heat up to high and glazed them with some bbq spice and honey. Was way tasty. I may do a brisket this weekend. I'll be smoking something :)
 
Oh that is sad. Way sad! I grill/smoke year round. It gets pretty darn cold out grilling when the temps are below freezing but the heat off of the grill helps. The air is crisp and the aroma of meats grilling make it a wonderful experience. Besides, there is just no way I can make it across the winter season without a grilled steak or a rack of smoked ribs.

You may want to reconsider the winter storing of your grill. Once you experience the bliss of a zesty cookout... you'll never store your grill again. :)
 
iowabowtech said:
That's the only way I like brisket. Mustard/vinegar sauce.
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Brisket is not Carolina style EVER. East west north or South. Also tell a texan you put sauce on brisket and you may be in for a fight. :D


Attended our annual pig roast at our friends in NJ last weekend. They have a huge yard and invite 150 each October. Brought a sampler plate this year, no sides. 6 racks of baby backs done sticky n sweet kc style (personally I prefer dry) . 2 pork butts pulled with nc vinegar based sauce. 2 brisket with my standard rub plus a load of black pepper. Everything came out great, but the brisket was near perfection. Must have been happy cows. I put everything out at once and it was all gone in less than 10 minutes. The best I ever ate comments really fed my ego. Unfortunately our hosts roasted pigs didn't fare as well. Dry as a bone. Still, it takes guts to do 2 whole hogs (well, large suckling pigs really). I've decided I'm going to attempt whole hog next summer.
 
I had my mind up to do a brisket this weekend but my butcher talked me into waiting a week or two. He didn't like the briskets he had and they are commanding a premium right now. I grilled some pork chops instead. Good, but not brisket.
 
olbriar said:
I had my mind up to do a brisket this weekend but my butcher talked me into waiting a week or two. He didn't like the briskets he had and they are commanding a premium right now. I grilled some pork chops instead. Good, but not brisket.
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Go with the best product available, sage advice! All cooking relies on the quality of ingredient, but BBQ usually more so because there are so few other ingredients to cover up a lackluster protein. I've found beef, brisket in particular are far more finicky than pork. No matter how well the cooking process goes, a bad brisket before cooking will be sad on the plate. The 2 I made last week were near perfect with excellent marbling. I may have added flavor, but they brought the tenderness and juiciness to the plate. I wish I could find a butcher around here like you have!!

Someday, Id love to try a Wagu or prime cut...but they're sooooo expensive.
 
I appreciate the advice and experience. I've not done a brisket yet and was all but dashed when my butcher told me to wait. He's a friend and I trust his judgment but I was ready to smoke... I feel better now.

I may have to grill a steak or something today. The weather is fantastic. I'm off to the market....
 
pastafarian said:
Brisket is not Carolina style EVER. East west north or South. Also tell a texan you put sauce on brisket and you may be in for a fight. :D
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Oh my goodness yes, it must be Carolina style. Brings out the full flavor of beef. :p

On a side note, we smoked about everything BUT a brisket during deer camp last week. Chicken a couple times, spare ribs, shoulder. Figured out a tasty new canning item as well...green tomatoes cut as wedges with hot peppers in a dill pickling mix. Dang those were good. They pretty much taste like dill pickles. And what a great use for them finally instead of pitching them all.
 
I like to grill green tomatoes. I cut them in half and rub both sides with salt and pepper. Add a dash of Worcestershire sauce. Put a slice of purple onion between the halves and put them back together. Wrap with foil and bake on the bbq while grilling a steak or chop. They make for an easy dish and good use of the green tomatoes that lack enough remaining summer to ripen.
 
olbriar said:
I like to grill green tomatoes. I cut them in half and rub both sides with salt and pepper. Add a dash of Worcestershire sauce. Put a slice of purple onion between the halves and put them back together. Wrap with foil and bake on the bbq while grilling a steak or chop. They make for an easy dish and good use of the green tomatoes that lack enough remaining summer to ripen.
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I'll be trying that, thanks for the idea. :)
 
I'm smoking my first turkey Thursday. Anybody have some tips or warning they would like to share? The bird my wife bought has been injected already so there will be no brining it. :( What I'm reading for my Traeger is slow smoke for 4-8 hours depending on weight and amount of smoke I want. Then finishing up with a couple of hours at 300 degrees. I'll do my normal canola oil and poultry rub unless someone has something better to suggest.
 
Nothing much to offer but I would think something that dense, low and slow.
We're frying the bird at friends house this year. Hopefully we don't way over do it like last time. Hard to watch a fryer when football and beer are thrown in the mix. :D
 
I smoke a turkey every Thanksgiving and a few times more than that. If the bird is more than 14 lbs or so, you are taking great risk going low and slow. The interior of the bird will stay in the danger zone too long. I no longer go low temp for turkey, instead I smoke @ 300. I brine!!!! :p Season then stuff the cavities with aromatic veggies. Compound butter under the skin (butter + rub). A little oil and rub on the outside. Place on a rack in a pan. tightly wrap the drumsticks/thigh and tent the bird with foil when the bird shows some color (and has taken as much smoke as it's going to). Turkey's delicate flavor doesn't need a tremendous amount of smoke. Should take ~15-25 min/lb depending on conditions and how often you check on it. I'm also doing a brisket alongside the bird. Since I'm smoking the bird on LI to bring to my mom's place in NJ, I pull the bird when it reaches ~155 in the breast and put it directly in a cooler. It finishes cooking while we drive and is done and hot when we arrive.
 
dreadnatty08 said:
Nothing much to offer but I would think something that dense, low and slow.
We're frying the bird at friends house this year. Hopefully we don't way over do it like last time. Hard to watch a fryer when football and beer are thrown in the mix. :D
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Be careful.

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pastafarian said:
I smoke a turkey every Thanksgiving and a few times more than that. If the bird is more than 14 lbs or so, you are taking great risk going low and slow. The interior of the bird will stay in the danger zone too long. I no longer go low temp for turkey, instead I smoke @ 300. I brine!!!! :p Season then stuff the cavities with aromatic veggies. Compound butter under the skin (butter + rub). A little oil and rub on the outside. Place on a rack in a pan. tightly wrap the drumsticks/thigh and tent the bird with foil when the bird shows some color (and has taken as much smoke as it's going to). Turkey's delicate flavor doesn't need a tremendous amount of smoke. Should take ~15-25 min/lb depending on conditions and how often you check on it. I'm also doing a brisket alongside the bird. Since I'm smoking the bird on LI to bring to my mom's place in NJ, I pull the bird when it reaches ~155 in the breast and put it directly in a cooler. It finishes cooking while we drive and is done and hot when we arrive.
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Thanks for the advice. Honestly, I was waiting for your response before doing my last minute shopping. Your advice has always been solid and respected. Thanks!
 
Wow! Thanks!!!!

My 18lb bird and the brisket are in the smoker. The bird started showing color early, so I wrapped it. I guess 1 1/2 hrs off smoke will have to be enough. I'm hoping to pull it all by about 11:30-12:00 for the traffic slog to NJ. Should be consumed by 3. in this meal, the bbq is the easy part. The banana cream pie (tweaked from this recipe, with far less sugar) is the work part. A lot of steps and a lot of calories!
 
Pasta, looking over that recipe (if you haven't made it yet):
Be VERY CAREFUL when you add the cream to the caramel. Go slow and stir often!
Otherwise, it looks really good. Hope it turns out well for you! :)
 
Why? It's only molten sugar. What possibly could go wrong? :p

Thanks for the warning, but I've made this pie dozens of times. Over the last dozen years or so, it's become a Thanksgiving tradition for us. My brother would shiv me if I didn't make it. The recipe I linked to works, but as usual for celebrity chefs, isn't the real recipe. Emeril has released 5 versions, all similar but different, that I know of. Some have 5 egg yolks, or a mixtture of yolk and whole egg. Some use 1/4 cup starch or 1/2 cup. There's way too much sugar in all of them, I reduce by ~1/3. Several versions say it's OK to break the custard. IT'S NOT OK! Melted butter in the crust also makes for a dense hard to cut cookie like experience, I cut in cold butter instead (and leave out the additional sugar called for in the crust entirely). My own little touch is to add a bit of bourbon to the schlag (whipped cream). Of course the most important thing to prep is the bananas. To have a really good pie, they have to be ripe which means you have to buy them several days to a week beforehand.
 
Hey you gotta love that! I grilled out this weekend too. Wasn't much snow on the ground... t-bones were good anyway. :) Winter is prime smokin weather for me. I love the way the smoke hangs in the air. I smoked a couple of racks Sunday. I told the wife... I bet the neighbors hate me.:rolleyes:
 
One of my in law's neighbors were smoking something outside for Christmas. Smelled awesome. If you can suck down the cost of a little extra fuel, I think outdoor cooking in the winter is great. :D
 
I didn't even know it could snow in Oz.:confused: We only have one full time neighbor anyway. Really, the only thing that puts the brakes on grilling in the winter is the wind.
 
jbenham said:
I didn't even know it could snow in Oz.:confused: We only have one full time neighbor anyway. Really, the only thing that puts the brakes on grilling in the winter is the wind.
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Certainly it snows in Oz. We rarely have more than three or four inches at a time however. The norm is likely two inches or less and only a few times a winter lately. There was snow on the ground last weekend. You could still see the grass sticking up through it though.

I agree that wind is a real bummer. It makes it near impossible to maintain a given temperature. I gave up trying to smoke on windy days. I will do some grilling though.. just have to babysit it a bit.
 
I did some grilling this Christmas for the first time. The meat was delicious. I'll be doing it more often during winter months as long as temp is above freezing!

I put on some steaks, chicken, beef ribs and hot dogs for the kids!
 
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