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Any Time is Grillin Time

The butcher at my local market, a Kroger company, told me last week that chicken was going to go on sale today. I ran to the store this morning and bought five packages of bone in skin on thighs at $0.88 a pound. I saved over 30 dollars across the five packages. I don't know if this is a Kroger wide sale or just a Dillons sale but wanted to let everyone know. I'll be grilling chicken for a while. :)
 
i am also considering getting a vertical one, so that i can do shawarma. a place just opened up near me that makes some bomb chicken shawarma........its been my craving the last week or so.....lol
Darth Vader Food GIF
 
My previous grill was a Jenn-Air. It was a beautiful grill and came with all of the goodies. A rotisserie was naturally included. The grill surface was long enough that it would accommodate two chickens on the spit. By design, when using the rotisserie, you turned on the infrared burners that lined the back of the grill. I did chickens a number of times and they were a real hit. The problem with the setup was you couldn't use the infrared burners and the lower burners at the same time. It warned that it would create too much heat. The infrared did a bang up job grilling the chicken but the drippings just made a tremendous mess in the grill with none of that grease fat being burnt off as it dripped. I did a few hams that I was very proud of but I gave up on doing chickens. I saved the rotisserie when I finally tossed my $$$ grill. I hope to use it again some day.
 
There a wide range of pricing for those Vertical Grills Here's one at Amazon that is pretty cheap ($268.50) URL is too long but here's the name:

Zz Pro Shawarma Grill Machine Propane Doner Kebab Machine Vertical Broiler with 2 Burner​

 
Tomorrow I'm trying my hand at cold smoking some nuts. I love nuts but I want them spicy which is often difficult to find. I'm going to melt a bit of butter and add garlic, paprika, and cayenne pepper to toss the nuts in. I will then cold smoke them for four or five hours (however long my cold smoke tube lasts)
I have hopes of making some hot and smoky peanuts, cashews, and pecans. I'm satisfied that I won't ruin the nuts and might have something wonderful to snack on.
 
I have been voluntold that I'm in charge of St. Patricks day dinner, so next week I'll pick up a couple brisket flats and dunk them in brine for a few weeks. I know you have seen it a few times, but @AugieTN hasn't seen it yet. :p

Here's a quick look back, I probably won't go into this detail this time.
Unforgiven said:
OK, getting into the nuts and bolts. I don't want anyone thinking I am the source for this. I followed this recipe last year for the Traeger grill and am doing the same this year. ;)

OK, started by measuring and toasting my pickling spices.
  • Allspice
  • Yellow Mustard Seeds
  • Coriander Seeds
  • Red Pepper
  • Cloves
  • Black Peppercorns
  • Cardamom Pods
View attachment 129662
Put them in a mortar and pestil.
View attachment 129663
Ground them up
View attachment 129664
And added crushed bay leaves and ginger.
View attachment 129665
Added all that to a stock pot with:
  • 1 gallon of water
  • Himalayan (pink) salt
  • kosher / jacobson / sea salt
  • brown sugar
View attachment 129666
I'm now waiting for that to boil. Once it does I'll let it cool to room temperature and start working with the meat.
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Unforgiven said:
So, 99% of the work is done, and we go to the part where 98% of the waiting happens. Here is the brisket and unwrapped.
View attachment 129668 View attachment 129667
Instructions are to trim the fat to witin 1/4". Here it is after trimming.
View attachment 129669 View attachment 129670
So, I put it in the tote and added the pickling spices that are now at room temperature.
View attachment 129671
Then I covered it with tap (well) water.
View attachment 129672

Now, I wait several days. I probably won't post because all I do now is turn the meat from time to time.
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Unforgiven said:
The grocery store here sells bags of spices, so that's what I use.

Well, here it is. It doesn't look any different in this picture from when I put it in, but it smells great.
View attachment 130045
Rinsed it off, dispose of the picking brine (hint: if you are dumping it down the drain, dump it through a seive so you aren't digging the spices out of your clogged drain in freezing cold salt water like an idiot :oops: ).

Here you can see what the brining has done. All rinsed off.
View attachment 130044
Cover it with fresh water and let it soak for three hours. I have to replace the water every hour though.
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Unforgiven said:
So, getting near the end. Out of the fresh water baths to meat looks great.
View attachment 130049
Get the rub on
View attachment 130048
and onto the smoke until the internal temp is 160
View attachment 130047

BTW, if my wife is reading this, I need a bigger grill. :p
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I've never tried boiled peanuts to my knowledge. Dry roasted. My father was a huge fan of spanish peanuts. His were hot and spicy. I can't seem to find any local so I'm going to try and make my own. A little added smoke can't hurt anything.... right?

I am always jealous of Unforgiven's home made corned beef cook. The prep time and cook is a real testament of the love affair of cooking and sharing. I bet his St Pat's dinner will wow his guests once again.
 
My science experiment is under way. I decided to smoke a block of cheese while I was cold smoking. The cheese is pepper jack. The nuts I'm smoking are roasted peanuts and cashews. The nuts were tossed in a mixture of butter, cayenne, garlic, and paprika before put into the smoker. Here is a pic after an hour of cold smoke.
Nuts.jpg
 
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