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Any Time is Grillin Time

thanx guys. to be honest it still needs a little work. not the island that i built, but the whole area. it needs to be cleaned and some other things needs to be moved around. but for now it works. i am also still considering the MasterBuilt gravity charcoal grill. my Charbroil grill has seen better days. it still cooks like a charm, but the vents are getting harder to move making it harder to control the heat.
 
So @olbriar bacon wrapped asparagus got me thinking about making some prosciutto wrapped asparagus. So I go to the Deli at my local grocery store. There's a new woman working in the Deli. I asked her for a half pound of prosciutto. She gets the prosciutto and i can see she's having trouble with the slicer. Big trouble with the slicer, like the she can't get the prosciutto to go through. She finally completes the slicing, weighs it and hand it to me. Instead of nice long thin slices of prosciutto, I have very small slices of prosciutto. I shouldn't have accepted it, but it was busy. Someone else will complain and then the Deli Dept will show her how to use the slicer.
 
AugieTN said:
So @olbriar bacon wrapped asparagus got me thinking about making some prosciutto wrapped asparagus. So I go to the Deli at my local grocery store. There's a new woman working in the Deli. I asked her for a half pound of prosciutto. She gets the prosciutto and i can see she's having trouble with the slicer. Big trouble with the slicer, like the she can't get the prosciutto to go through. She finally completes the slicing, weighs it and hand it to me. Instead of nice long thin slices of prosciutto, I have very small slices of prosciutto. I shouldn't have accepted it, but it was busy. Someone else will complain and then the Deli Dept will show her how to use the slicer.
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that just sucks that it had to be you. i would have complained busy or not. you can't man the deli, if you do not know how to use the slicer properly. and if she can't slice properly, she should have asked for help. coming from managing retail, i know what it is like behind the counter. but you need to be trained and know your equipment. if you do not know, ask for help.
 
olbriar said:
I watched a YT cook the other night on a gravity fed coal burner. It's an interesting concept and twist on grilling.
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i like them cuz they are different than pellet grills like the Treager. they also can run hotter than pellet grills. and i do not have to always smoke my food when i use it.

....and the Master Built is much cheaper than a Treager.
 
ocnbrze said:
i like them cuz they are different than pellet grills like the Treager. they also can run hotter than pellet grills. and i do not have to always smoke my food when i use it.

....and the Master Built is much cheaper than a Treager.
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The problem with smokers is they can exceed the flash temp of grease. With a number of low and slow cooks you have grease in the smoker. Then you decide to grill something and crank up the heat. Bingo, you have a fire in a cooker that was designed to smolder. The work-a-round is to insure the cooker is relatively grease buildup free when you anticipate a high temp cook.
The gravity fed coaler you are looking at is designed to cook at high heat and it's grease control is the drippings are burnt off. You can still cook at a low temp if desired. Even if you mostly low and slow cooked, once you turned the heat up, the grease flashes, and no harm... just keep a lid on it. :) The cooker can handle it.
I keep hoping you'll make the investment so I can hear first hand just how well it manages the low to high heat and grease.
 
I just brought my chuckie in to rest. Exactly 6 hours at 225° I wrapped it at 160° and removed it to rest at 200°. I went back to my apple juice. I spritzed it every now and then and when I put it in a tented tin I poured the remaining apple juice over the roast. I'm expecting some kind of wonderful.
 
olbriar said:
I just brought my chuckie in to rest. Exactly 6 hours at 225° I wrapped it at 160° and removed it to rest at 200°. I went back to my apple juice. I spritzed it every now and then and when I put it in a tented tin I poured the remaining apple juice over the roast. I'm expecting some kind of wonderful.
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i did my chuckie in half that time.....about 3 hrs. i did 1.5 hrs of smoke and then foiled them for the other 1.5 hrs. i did not even need any juice when i foiled it. it almost confit itself while it was in the foil. it had a nice bark and was nice and juicy with a lot of smoke flavor. it did not have much of a smoke ring. i was going to take photos, but i was hungry that i finished before i realized it. i made tacos with the meat. it was one of the best tacos i made in a very long time.
 
I finished my patio work this morning. My Chuckie turned out great. My chuck roast was almost three pound ocn. Might have been the difference in cook time. Not knowing what temp you cooked at, I might have been cooking at a lower temp. My entire cook was at 225°. The end result is all that matters... right?
Below is a pic of the finished patio and my Chuckie at 3.5 hours.
Patio1.jpg

3.5 Chuckie.jpg
 
ocnbrze said:
my chuckie came it a pack of 2 from costco so i'm not sure how big mine actually weighed. it definitely looked smaller than yours. i cooked it at 225 for 1.5 hours when the temp came to 169 and then finished at little over 200 degrees F in the foil.
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No matter the difference between the two cooks, if you were happy with yours, I was certainly pleased with mine. All good! Google had this to say about weight and time.

How Long To Smoke A Chuck Roast Per Pound. Smoked Chuck Roast is smoked at 225° for 2 hours per pound, or 250° for 1 ½ hours per pound. This does not include time for resting the meat, usually 1-2 hours for best results.

Not that google has a clue. :)

My wife and I ate less than half of our Chuckie with some fresh green beans. I think I'll slice the rest of it up and add it to some griddled peppers and onions and such with some fajita sauce for tomorrow's dinner.

Isn't it fun to cook on a new cooker?
 
this is the one i am interested in
Masterbuilt_1050_Closed_1024x.jpg

www.masterbuilt.com

Masterbuilt Gravity Series® 1050 Digital Charcoal Grill + Smoker

With the Gravity Series® 1050 Digital Charcoal Grill + Smoker by Masterbuilt, you can smoke, grill, sear, bake, roast and more. Set the temperature and the DigitalFan™ maintains the desired cooking temperature. The GravityFed™ hopper holds up to 8 hours of charcoal, gravity ensures you have...
www.masterbuilt.com www.masterbuilt.com
 
That is a neat cooker! I'm not a big fan of the taste that charcoal leaves or I'd have bought that instead of the Weber when I was replacing my defunct grill. I like the idea and I like the working concept. I'm one of the rare birds that taste charcoal and burp charcoal. I can't do hamburger packaged with nitrogen to keep the meat red for the same reason. It doesn't bother very many people and I'm one of the unfortunate few.

Being able to fill the hopper and set a temp that the cooker is smart enough to maintain is brilliant! No fighting with the air flow and guessing at the grill temp is just an outstanding aspect. I hope that you see your way into investing in one. I bet it is a great grill that should serve you many years of fun cooking.
 
The way prosciutto is suppose to be cut and separated at the Deli for prosciutto wrapped asparagus. I used indirect heat on my grill and cook them for 15 minutes. I should have done 12 minutes. They were a little overdone at 15 minutes

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I sliced up the remaining Chuckie from yesterday's cook, fried up two thin sliced chicken breasts, and griddled it with two packages of frozen fiesta style Mexican vegetables tonight. I added some fajita seasoning and some hot salsa and we rolled it up in slightly toasted tortillas. My wife picked out the veggie mix and I was skeptical but the dish rocked! Something about that fried corn made it some kind of wonderful.
Fajita.jpg
 
ocnbrze said:
yeah not a fan of frozen veggies, but that does look delicious......good thing i just ate....lol
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Frozen pales in comparison to fresh for sure. The option does afford us mixed veggie options without tossing so much unused produce. The one frozen veggie mix that I consider as good and certainly more handy and less wasteful is the Kroger brand onion and three pepper blend. It's an excellent mix or starter for so many meals.... just rip open a pack and go.
 
i save most of my veggie scraps and make veggie stock. i just throw them in some water and reduce the water by half. i then strain and freeze it until i need some stock in the future. and the same goes for my braising liquids when i braise my meats.
 
AugieTN said:
"....the Kroger brand onion and three pepper blend....." I use those for scrambled eggs.
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I like to bake beans with the mix. It's excellent in a meatloaf. It's my go to for my normal fajitas. Chili.. the list goes on and on. The onions are sweet and the peppers are legit and crisp. Oh, one more dish I always use the mix in... kielbasa sausages sliced and slightly grilled then add a couple of packages of pepper onion mix and a bbq sauce and let that cook down until the mix is sticky. Makes a great side for burgers and the like.
 
AugieTN said:
The way prosciutto is suppose to be cut and separated at the Deli for prosciutto wrapped asparagus. I used indirect heat on my grill and cook them for 15 minutes. I should have done 12 minutes. They were a little overdone at 15 minutes

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While at Costco today, I noticed they had packages of prosciutto in their meat and cheese section. It looked legit but a google search tells me the meat name is a general label and can be used for various meats and ageing processes. I don't know that I've ever eaten any prosciutto and would not know if what Costco was selling was legit or not. Being a cured or aged meat, does it produce enough grease to flavor the asparagus? Does the proper cook produce a crisp wrap? It's all new to me but I'm curious.
 
I have seen the packaged prosciutto, but have never tried it. I always check what they have in the deli. You want to see prosciutto like in the picture below. (product of Italy on the label) The Kroger store by me has prosciutto that looks like the picture below. Also the picture I posted above shows long thin strips of authentic prosciutto. There's a lot of Italian delis in Chicago, so it's pretty easy for me to get authentic prosciutto from Italy.

Authentic prosciutto is pretty salty, not as salty as a country ham, but pretty salty. There's enough fat that grease will drip. You can see some of the fat on my picture above. The prosciutto gets very crispy when cooked. You taste mostly prosciutto (75%) and maybe asparagus (25%) when you eat it.

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