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Any Time is Grillin Time

AugieTN said:
I have seen the pellets but I thought they were only for those pellet grills.
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They work in the cold smoke tube without an external heat or flame source. Fill the tube full of food grade smoking pellets and ignite the end with a torch. Let it burn for a minute and blow out the flame. A full tube will smolder four plus hours. It produces some heat naturally and the tube becomes very hot. The heat it produces is low temp in an area such as a grill or smoker. Ideal for nuts and cheese and anything similar you want to add a smoke flavor to but not actually cook. Cold smoke.

If I were to use a cold smoke tube in my grill I would place it away from the coals or away from the cooker's heat source and let it smolder as designed.
For just cold smoking, I'd just put it on the grate along with my goodies and not fire up the grill.
 
I cut into my cold smoked pepper jack cheese tonight. I tried a different slant on this cheese and it will be my given smoke on cheese in the future.
I only smoked the cheese for two hours. I then removed it from the smoker and wrapped the cheese in parchment paper and let it rest and breath for twenty four hours. I then unwrapped the cheese and vac sealed it and returned it to the fridge for two week before slicing. This is the ticket! Two hours of smoke is long enough to become quite smoky without being bitter. Letting it breath for only twenty four hours was long enough to wick out the excess moisture but a short enough time that the cheese did not become dry on the outside. Vac sealing it and resting for two weeks let the cheese absorb the smoke vs just having a smoke ring. The finished product is ready for prime time.
 
It's Sunday smoke day am I'm doing another chuck roast. They are extremely hard to beat and this roast was just hanging out in my freezer. I bought it on the cheap a couple of months ago and just found it yesterday. :) I was going to smoke a rack of St Louis ribs before I discovered the chuck.

Speaking of bargain cuts of meat, my local market has corned beef briskets on sale for $3.99 a pound. I bought one yesterday for St Pat's day but plan on buying a few more. I've never smoked a brined brisket flat but it has to be good. Especially when it is priced cheaper than bologna. :)
 
Just sitting here contemplating what I might do with a brined brisket flat... A smoked reuben sandwich with kraut and swiss can't be all bad. Smoked brisket with potatoes, carrots, peas, and onion might make for a great hash. It might make a great flavorful burrito or enchilada. I'm definitely buying a few packages while they are on sale.
 
Since I started brining my own my wife won't let me try a sotre brined corned beef. :p

Speaking of which, I turned mine yesterday. A few more days until I put some smoke to them.

For tonight, I got some t-bones at a decent price. Grilling them up with some baked potatoes and parm-garlic broccoli.
 
I can only imagine the flavor of your home brined brisket. I bet it's some kind of wonderful. I understand that brining is salt based but my store bought corned beef briskets are always a bit on the salty side. I'm not a big salt consumer so perhaps my taste is somewhat skewed. Besides being a superior product, there is something special about creating yourself vs buying. I will always remain jealous of your corned beef.

Have you come up with some clever ways to use your leftover corned beef? It's probably a problem you've never run across. :) I'm thinking about buying a few briskets while they are on sale and turning them into a different meal instead of served with cabbage.
 
I find it much more flavorful and less salty doing it myself. It's something like a 1 1/2 cups of kosher and a few tablespoons of himalayan salt. And you soak it is plain water at the end which really rinses most of it away. Plus, I know every ingredient in the cook. I've moved on from whole packers (16-18lbs) to just getting a couple of 6lb brisket flats. The meat is better and it is easier to fit in the fridge. I can brine them in a shallow dish now instead of needing near a whole fridge.

As far as leftovers, I take whatever meat is left, along with any carrots and potatoes, and make a corned beef hash for breakfast the next day.
 
All of the corned beef briskets I've seen at my market are flats. I'm not a huge fan of smoking brisket flats, preferring the point for their flavor and tenderness. The processes of brining the flat for corned beef however produces a flavorful and tender meat. I have a packer in the freezer that I might try brining the flat and then saving the point for its own cook. I need to make two cooks out of the packer anyway. There is no way the wife and I can eat our way through a packer otherwise.
 
I had to go to multiple stores today to find a head of cabbage. I'm already tired of stores running short or simply out of products. A product that comes to mind is boxed instant potatoes. Not that we are big consumers of the product but it has a shelf life of forever and is handy on occasion. It has been unavailable in my area since before Thanksgiving. It's not just the brand I like but all brands are gone. I can buy a packet of four servings and use two and try to save the rest I guess. The box was handy for making a little or a lot. And now a shortage of cabbage just prior to a popular time to be eaten... weird.

I did buy two more corned beef briskets today. They were still on sale for $3.99 a pound. And, I stand corrected on my post above. The briskets I purchased today claim to be brisket points.
 
I went to the market today to buy some ingredients to try and duplicate the Texas Roadhouse dipping sauce. My wife loves their sauce and I like it myself. What I found on the net was 1 cup mayo and sour cream, 1/4 cup chili sauce, 1/4 tsp cayenne, and 2 tbsp horseradish sauce blended together. It's close to the real deal but is a little sweeter than the Roadhouse sauce. It might be the sugars in the chili sauce or the horseradish sauce that sweetened my sauce.
I will try again another time.
While at the market I noticed the corned beef briskets were marked down to $2.99 per pound. Naturally I stocked up yesterday. :(
 
I didn't inherit many recipes from my mother. She wasn't a bad cook but far from adventurous. It wasn't all her fault because my father liked some cut of beef and potatoes and could eat some version of that meal every evening. She did make a sauce for sloppy joes. Nothing fancy but I use it still. It was just ketchup, mustard, apple cider vinegar, sugar, and bit of garlic. She was a great baker however. She worked through high school at her town's local bakery. She had that white thumb. We never had store bought bread or pastries.

I have to smile when I think back to the narrow menu I grew up with. We ate bacon and eggs every morning. Lunch was a bacon sandwich. The evening meal was either fried or grilled and never baked. I had no idea that casseroles existed. Every meat or poultry was fried in bacon drippings. We ate zero pasta. Once in a great while we would have ham and beans that was nearly more ham than beans. We never ate fish. Home made bread was served with every meal. Farm fresh milk to drink with every meal. Pie or cake was daily dessert. If my father didn't love grilling meats and poultry, I wouldn't have a single open artery. :)
 
Spices are everything! Consider the old saying "worth his weight in salt" for instances. I didn't grow up with a great variety of spices but have tried to expand my horizon. I will admit to using mostly preblended spices for my smoking and grilling. Salt and pepper, perhaps rubbed with garlic, was the spices on meat I grew up eating. Sage and oregano salt and pepper on poultry. I've tried to make a killer rub but never hit on something as good as I can buy. I have compiled trial bottles of various purchases that were better than each individual purchase. :) I'm learning but I have a long way to go to know my spices. I consider a perfect blend of spices a work of art.
 
Naming & labeling can play a very important part in seasoning one buys. McCormick is probably the most popular and well known.

One day I was reading a rib recipe and this woman was ranting about how good Jane's Krazy seasoning was and how well it was on so many other items. I then found it in the grocery store and decided to give it a try. It's an excellent seasoning. If it wasn't for that woman ranting about it I would have never bought it due to the name and the labeling.
 

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I'm certain it's not carried by my local market. I do buy my tea and coffee from a place called the spice merchant. Their name was well chosen for the place has spices everywhere and of lesser known brands as well as locally produced products like honey, jams and jellies, and sauces. I will look for spice next time I'm there.
 
I make about 60% of my rubs, and buy the remainder. Sometimes with the rest of the work, homemade rubs aren't worth the extra effort as it doesn't show up in the cook. A lot of times, I want to know what is going into my cook. A good set I carry in my camper is Chicken Sh!t, Bull Sh!t, and Other Sh!t brand. More or less self explanatory, but good, generic rubs when you have limited space.

FWIW, this is my spice drawer. I have some larger spice containers, as well as my homemade pork rubs in another location as they are in mason jars.
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treb1797 said:

Home - Dan-O's Seasoning

Dan-O’s Seasoning is made with our secret blend of mouth-watering herbs and spices. It's a versatile seasoning that’s good on everything!
danosseasoning.com danosseasoning.com

This stuff rocks. As you were.

Edit : I've only had the original and spicy.
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I checked and it's available at Jewel-Osco stores which are near me so I'm going to try it.
 
I'm a fan of the Shit line of rubs. The Bull and the Aw being my favorites. My daughter bought me some spices for Christmas a number of years ago and I've been a customer of this online site since. The Spice Guy has a wide selection of spices and everything I've tried is fresh and robust. Midnight Toker is my favorite pork rub and very rarely use something different. The ingredients: Kosher Salt, Spice, Brownulated Sugar, Smoked Paprika, Aleppo Pepper, Garlic Powder, Onion Powder, Cayenne Pepper, Natural Hickory Smoke Powder.
 
I bought one more corned beef brisket while they were marked down. I hope they smoke well and if not, I love the meat cooked in the crock.
Tomorrow I'm cold smoking some more cheese. I'll definitely do another pepper jack, maybe two, and I want to do a mild cheddar. If something else catches my eye, it will be on the smoker as well.
 
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