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Any Time is Grillin Time

I'm in the mood for some smoked pork Sunday. Pork butt sounds good and will likely be my choice. Smoked pork blade steaks sound just as good. I haven't either in the freezer so I'll buy whatever pork cut that grabs my attention.

@Unforgiven have you griddled any fish? I have a package of fresh caught Atlantic cod fillets in the freezer and I'm seriously considering the Blackstone for the cook. The wife will want her fillets seasoned and some citric juice and butter added. I'm sure they will cook great. I want mine cooked in my traditional seasoned batter with panko crumbs. I think they will fry up and keep the breading but hoping you have done a similar cook for advice.
 
I'm in the mood for some smoked pork Sunday. Pork butt sounds good and will likely be my choice. Smoked pork blade steaks sound just as good. I haven't either in the freezer so I'll buy whatever pork cut that grabs my attention.

@Unforgiven have you griddled any fish? I have a package of fresh caught Atlantic cod fillets in the freezer and I'm seriously considering the Blackstone for the cook. The wife will want her fillets seasoned and some citric juice and butter added. I'm sure they will cook great. I want mine cooked in my traditional seasoned batter with panko crumbs. I think they will fry up and keep the breading but hoping you have done a similar cook for advice.
whenever Costco has cod i get them. i basically dip the cod in flour, do an egg wash, coat them in the panko bread crumbs and deep fry them. comes out nice and crunchy and delicious. never cooked them on a griddle before....don't know how well they will fry. you need a layer of oil so that at least half of the fish will fry so i don't think a griddle will work unless you use a pan on the griddle.
 
I haven't cooked fish on the griddle yet, though I'm more than happy to learn from your experience. I'd think the wife's would probably be easy. Not sure how the breading will stick though.

You make me think. When I make homemade chicken parm I usually pound the breasts, bread them, then cook them in batches in a cast iron skillet. I could probably cook the whole lot of them at once on the hot griddle.

I hope to finally use my pizza oven this weekend. I'll griddle up some chicken breasts and bacon. I'll make chicken bacon ranch pizzas, BBQ chicken pizzas, probably a Hawaiian, in addition to plain and pepperoni.
 
I've always pan fried my fish with ample oil. I just have to give it a go on the griddle. My go to fish batter is simple but it's what I like. I mix up a bowl of just add water pancake mix seasoned with Old Bay. I dip the fish portions in the batter then into panko crumbs. The trick is to water down the pancake mix more than you would like for pancakes but not runny.

I would think that the chicken parm would be great on the griddle.

I hope you get to use that new pizza oven. The chicken breast bacon toppings sound great. I've never had a BBQ anything pizza... interesting. I use to make a Mexican pizza. Hamburger or shredded pork with both seasoned with a taco sort of seasoning, salsa instead of marinara, cheddar instead of parmesan, onions and peppers, then after baking topped with shredded lettuce and finely diced tomatoes.
 
That sounds like a great way to batter fish and I'll have to try it. I got a great deep fryer a bit ago and it would be great to make my own fish & chips.
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I've never had a BBQ anything pizza... interesting.
Generally replace marinara with a light layer of you favorite BBQ sauce. Then chicken and cheese. CBR is essentially the same. Replace marinara with ranch, top with chicken and bacon and cheese. I'll enhance the Hawaiian by adding bacon crumbs with the ham and pineapple.
 
whenever Costco has cod i get them. i basically dip the cod in flour, do an egg wash, coat them in the panko bread crumbs and deep fry them. comes out nice and crunchy and delicious. never cooked them on a griddle before....don't know how well they will fry. you need a layer of oil so that at least half of the fish will fry so i don't think a griddle will work unless you use a pan on the griddle.

My Grandmother would always cook that dried and salted Cod. You could smell it as soon as you pulled in the driveway. She must have thought we all loved it. 🤣

Dried and salted cod - Wikipedia
 
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That sounds like a great way to batter fish and I'll have to try it. I got a great deep fryer a bit ago and it would be great to make my own fish & chips.
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Generally replace marinara with a light layer of you favorite BBQ sauce. Then chicken and cheese. CBR is essentially the same. Replace marinara with ranch, top with chicken and bacon and cheese. I'll enhance the Hawaiian by adding bacon crumbs with the ham and pineapple.
I just know you will love the fish batter. Back in the day the watered down pancake mix was seasoned with Harold Ensley's fish seasoning. I can't find it and I like the Old Bay better. It's not my recipe. My cousin married a guy that came from a family of flathead fisherman. That was their go to recipe. Once I had some of their flathead... I seriously took up flathead fishing and never deviated from their take on batter. It's amazing how good of a crust that cheap pancake mix makes when fried. It would have to be some kind of wonderful in your deep fat fryer. Many years ago.. too many to admit to.. I would host a fish fry party at a lease I had on a lake. I used the tried and true fish batter and fried the fish in a dutch oven full of oil hung over a torch that my gramps made for me. Between the fish and a keg of beer it was an yearly event that nobody missed.
 
Too much fish talk going on... My package of cod is in the refrigerator thawing for a Blackstone fry tomorrow. From what I've read, medium high or hotter griddle and ample oil is the key to keeping the breading on the fish. Three to four minutes per side keeping them in oil. The pics I saw looked legit. If it turns to fried fish mush I'll patty it up on a couple of hamburger buns. :)
 
I griddled my cod tonight. I wasn't disappointed but it could have been better. In fear of losing the breading I got the blackstone hotter than I should have. My crust was more crispy than I care for by the time the fillets were cooked through. It wasn't exactly blacked but it was way crunchy. Next time I'll fry them at a lower temp to give a chance for the heat to penetrate the fish. My wife's non breaded filets were perfect. I fried them in butter with garlic, lemon pepper, paprika, and a splash of lemon juice. They cooked at the high heat without a problem and were far better than my normal baking her fish.

I'm heading to the cabin for an overnight boys night out tomorrow. I'll mow while my buds air out the cabin and get the water running and generally clean the place up. I'm grilling pork chops and baking some potatoes for dinner. I'm taking some of my smoked nuts and cheeses for snacks. One guy said he's making some hot guacamole and bringing chips. We might drink a beer or two. :)
 
I got home too late to smoke anything today. I made some burritos on the Blackstone. I ran to the market to get a few things and planned to buy a pork shoulder but they had none. They had some whole packers well worth the money but we just ate brisket point and I put multiple vac sealed meals ready to go of the flat we didn't touch. They did have some Kroger branded bacon wrapped tenderloin fillets on sale. They are 6oz medallions but looked good. My son tried some a week ago and said they were excellent. I plan to smoke them at 200° until I see 107°-110° internal temp and then sear them on the Blackstone.
 
There was nothing wrong with the tenderloins but they weren't excellent. They were marked down from $7.99 to $5.99 a package.
That's a dollar an ounce. I believe I could have shopped for an equal or better steak at that price. I won't be a buyer again unless they are are in the clearance cooler.
 
USDA Prime ribeye bundle is arriving today - just in time for Mother's Day this Sunday! I have the entire meal planned out... including sautéed mushrooms, vegetable, potatoes, a homemade bread baked in our solar cooker and home-churned butter. Maybe dessert, but I doubt it. That's a lot of food already! Maybe I'll prepare some chocolate-covered strawberries in advance so she can enjoy them with her morning cappuccino.
 
I fired up the Weber tonight. First time I've heated it up since I got the Blackstone. I grilled out some hot dogs for the wife and some very good and very hot bratwursts for myself. My son grabbed me a package of these custom made brats from a little butcher shop in a little town North of here where he works. I'll be asking for more. A fantastic flavor that brought sweat to my brow. Just perfect! I'm still a big fan of the Weber. I cooked my brats on medium low as well as the hotdogs. When the dogs were done I cranked up the heat and put a nice char on my brats. Just the way I like them.
 
I've tried the foil trick... it works. I don't always us foil but if I'm cooking with some, it sees additional action on the grates before the trash. Onion, that I have not heard of or tried. I'll admit that I'm a grill brush guy for the most part. I use a masonry brush actually. When it becomes completely gunked up with grease I toss it and buy another.

Tonight I griddled up some burgers, fried onions and butter toasted buns.
 
I've tried the foil trick... it works. I don't always us foil but if I'm cooking with some, it sees additional action on the grates before the trash. Onion, that I have not heard of or tried. I'll admit that I'm a grill brush guy for the most part. I use a masonry brush actually. When it becomes completely gunked up with grease I toss it and buy another.

Tonight I griddled up some burgers, fried onions and butter toasted buns.
Seeing how onions clean up pans after sauteing stuff I can see how that would work. I'm not sure how a bristle sticks to something, then transfers to the food. Seems like the grill would have had to have been less than clean. I'm not sure though, it's a tik-tok thing and may not be the whole story.

Anyway, grilled up some teriyaki salmon and asparagus, and paired it with some cous-cous for dinner. I'm not a salmon fan, so I had the dogs. :p
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That looks very good. I'm sorry you aren't a salmon lover.

I've used a masonry brush for a grill brush for over 50 years and have yet to find a bristle in my food. I'm with you, the grill must be less than clean to have a bristle stuck to it.
 
I'm taking my wife to the casino for her birthday and mother's day. She loves to play the slots so I'm turning her loose. lol
We'll eat whatever they have that looks appetizing for dinner tonight. Tomorrow is smoke day. I found a decent looking pork shoulder at the market the other day and it's seeing smoke tomorrow. It sounds so good... and it's almost always is great. I'll use my traditional rub and cook on the butt and serve it on cracked wheat buns with some macaroni salad and coleslaw.
 
gonna marinade some beef chuck short ribs and will make some korean style short ribs. bought them from Costco and will be cooking those up tomorrow.
How were your beef ribs? I took a look at the racks at Costco last week. There wasn't any meat on them... just connecting meat between the ribs. They are usually far more meaty so I passed them up... but I love beef ribs. I am curious as how your cook went and if they were some kind of wonderful.
 
I trimmed the excess fat off of my pork shoulder prior to smoking. I like my pulled pork moist but I don't like it greasy. I always smoke them fat cap down and trim all off that I can. It's adding nothing but grease in my smoker if left on the shoulder. I smoked it at 235° for three hours and then increased the smoker temp to 250° until the butt reached 165° internal temp.
I then placed it in a disposable tin with the remaining apple juice and apple cider vinegar spritz, tented it with foil, and turned the temperature down to 225°. When it reached 205° internal temp I removed it and let it rest for 30 minutes before pulling. It was a very good butt!

Pork Shoulder.jpg
 
I vac sealed half of the pulled pork for some future meals. We had sandwiches out of the first half twice but still have some remaining. I'm going to make a pork chili with it tomorrow. I'll chop up the pulled pork, add garlic and chili seasoning and simmer in a can of drained Ro-Tel, and a can of tomato sauce. I'll then add some black beans and whole kernel corn. I'll add more spices or sour cream depending on what that concoction tastes like and serve with chili cheese corn chips and shredded cheddar.
Wish me luck... the idea came to me while mowing today. :)
 
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