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Any Time is Grillin Time

Boil the little dab of meat off of them and cook the marrow out. Makes for great soup. I have a fried that collects all of the beef bones from the cabin. He boils them down for the broth. There is an entire science to cooking with bones. My chief exposure to bone cooking was using the ham bone in a pot of beans. It adds a tremendous amount of flavor. Pig knuckles in navy peas is a great example.
 
olbriar said:
Boil the little dab of meat off of them and cook the marrow out. Makes for great soup. I have a fried that collects all of the beef bones from the cabin. He boils them down for the broth. There is an entire science to cooking with bones. My chief exposure to bone cooking was using the ham bone in a pot of beans. It adds a tremendous amount of flavor. Pig knuckles in navy peas is a great example.
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ahhhh yes, that makes more sense.....LOL

i also keep all of my rib bones. i freeze them until i can make broth out of them. i learned this in culinary school. its one of the basics you learn in French cooking.........how to make proper broth....and bones are essential.

i do the same thing to chicken and turkey bones. if you cook a whole chicken, save the bones for a really good chicken broth.

with any broth i add carrots, celery and onions. i then add a bouquet garni which is a French term for a spice packet where you use a leek leaf to wrap up a sprig of thyme, rosemary, peppercorn, parsley and other spices or herbs you want. you tie that packet and stick it in your broth. i usually do this more in the winter though.

edit: what is navy peas?
 
Are bones healthy to eat?


Bones are in fact living tissues, much like the meat that we eat, and are therefore rich in vital micronutrients for our bodies. Bone is full of minerals, mostly calcium and phosphorus, along with sodium, magnesium, and other trace important minerals.
 

​


Navy (Pea) Beans are white and hold their oval shape even when fully cooked to tenderness.
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I've not been posting lately, just too much else going on. :( I've done a lot of grilling, but didn't take any pics.

Anyway, I did some Jamaican Jerk chicken tonight. It's one of my favorite flavors for chicken, prawns, seafood, etc.
Screenshot 2023-06-04 6.57.33 PM.png
 
Unforgiven said:
This is store bought, though I want to learn to make my own. I had a jerk stir fry on the beach in Jamaica and nothing I've found on a shelf is as good.
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this is the recipe that i have been using for jerk chicken.
www.foodnetwork.com

Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce

Get Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce Recipe from Food Network
www.foodnetwork.com www.foodnetwork.com

bobby flay has been my idol for a very long time. i actually got to meet him. i met him in Las Vegas at the Ceasar's Palace. he just opened up the Mesa Grill there......i was lucky enough to be there for the grand opening. and he made the rounds and visited everyone that was seated. and i told him that this recipe was my favorite.
 
The only time I use water on my Blackstone is to steam veggies under a hood, and to lift sugar based marinades and sauces from the surface. Letting the Blackstone get ripping hot and scrape the surface then apply oil on a paper towel makes for a very clean cooking surface. I wouldn't call that a long term cleaning but it's plenty good for a few days.

I cooked a stir fry tonight. I used diced chicken breasts for the meat. My veggie medley was broccoli, snow peas, carrots, water chestnuts, bamboo shoots, and bean sprouts. It was served over fried rice. The wife and I agreed that it was the best stir fry yet.
 
Okay, I gotta tell you about a magical combination that's almost as good as my marriage to the Darling Bride...

I grilled a couple of 1-pound USDA Prime ribeye steaks while she worked on the sides (sautéed mushrooms, fresh cut fries in the oven and vegetable). I used a gadget called a TempSpike to monitor both the ambient grill temp and the meat's internal temp, right on my phone. Got the grill up to about 550 degrees F and started working my magic. Once that ribeye was 157 degrees F, I took them off and let them rest (the ideal temp is 120F to allow the meat to relax and absorb the juices while still being hot enough to serve). Folks, we thought we heard angels singing. I look forward to the next round of high temp, high quality grillin'.
 
I think cooking by temp is the key to every cook. I like to slow smoke my steaks and remove them once I see 107° internal temp. I then either griddle them in butter on the Blackstone or let them kiss some flame on a maxed out Weber grill. Either way, I love the reverse sear cook. I wouldn't dream of cooking meat without knowing the temp. There are too many variables to go by time and I'm no good at judging by look or touch. Temp does not lie. I'm glad you have a tool to keep you alerted about your cook Chief.
 
The_Chief said:
Okay, I gotta tell you about a magical combination that's almost as good as my marriage to the Darling Bride...

I grilled a couple of 1-pound USDA Prime ribeye steaks while she worked on the sides (sautéed mushrooms, fresh cut fries in the oven and vegetable). I used a gadget called a TempSpike to monitor both the ambient grill temp and the meat's internal temp, right on my phone. Got the grill up to about 550 degrees F and started working my magic. Once that ribeye was 157 degrees F, I took them off and let them rest (the ideal temp is 120F to allow the meat to relax and absorb the juices while still being hot enough to serve). Folks, we thought we heard angels singing. I look forward to the next round of high temp, high quality grillin'.
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I have one of those, though I don't use it much for steaks. Eyeball and smell for me. I hope you didn't cook your ribeyes to 157!! :oops::maddroid::goofydroid: That is a crime against humanity!!! The cow had a family, you know. :p
 
I grilled out hotdogs. I didn't use my smart bbq probes or app. :) I bought some jalapeno relish for my dogs that was a lot hotter than anticipated. I ate one loaded with the relish and then scraped most of the relish off of the second dog. Either I wasn't in the mood for it being that hot or it was just some very hot relish. I just went and looked at the jar. It is Mt. Olive brand and contains diced jalapenos, onion, and garlic in a vinegar base. I highly recommend it if you are into hot relish.
 
Unforgiven said:
I have one of those, though I don't use it much for steaks. Eyeball and smell for me. I hope you didn't cook your ribeyes to 157!! :oops::maddroid::goofydroid: That is a crime against humanity!!! The cow had a family, you know. :p
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yeah i like my steaks medium rare (130-140 degrees F). 157 is too medium......but different strokes for different folks.

i got lazy and bought some already marinaded thick cut beef shortribs (korean style short ribs) from Wholefoods. they just to good to pass up. it is marinated in a bourbon and honey glaze. gonna grill those up tomorrow.

my friend told me that they went to a steakhouse in Montana and they ordered ribeyes....bloodied. it is literally a 5 sec sear on both side.....not sure how i feel about that.
 
I'm a fan of beef on the rare side. I want it hot all the way through but it can be more red than pink on the inside and I'm good.
I grew up eating beef that was way over cooked IMO. It was the way my mother liked her beef and I knew no better. I was an adult before I enjoyed a steak that didn't have all of the flavor burned out of it. But, it is as you say, different strokes....

I ran to the market today to purchase something to smoke out tomorrow. I still have some pulled pork and part of a smoked brisket flat vac sealed in the freezer. I smoked bb ribs last weekend. I was looking for a good looking chuck roast to smoke for something a bit different. They had some chucks but they were more like thick cut chuck steaks... nothing that I wanted to smoke. I came home with a package of pork medallions. They aren't thick cut so they won't smoke for hours. When they reach 130° or so I'll toss them on the Blackstone to put a quick sear on them or I might put a spicy glaze on them instead and let them finish on the smoker. I plan to fix some scalloped potatoes and maybe a small tossed salad to round out the meal.

My son was telling me that he revisited a vac sealed package of pulled pork just last week. He tossed it on the Blackstone and put a quick fry on the meat. Easy carnitas! I will have to give that a try. He said I'll love it with some crispy edges on the meat. He went so far as to say that the next butt he smokes, when he pulls it from the smoker, he'll pull the bone out and immediately pull it and chop it on his hot Blackstone.
 
I smoked out my center cut chops yesterday. There were 9 medallions in the pack. I smoked them low and slow and put a glaze on five of them. I made scalloped potatoes and some green beans to compliment the chops. They were very good but we only ate four of them. Tonight I sliced the remaining chops and put a little crisp on them and stirred them into a mix of stir fry veggies.
Both meals were good eats for ten bucks of meat.

My son was over tonight and he said he smoked a pork butt and let it rest for an hour or so and then tossed and copped it on his
Blackstone. He said that he will always put a little crisp on his pulled pork moving forward. I have some pulled pork frozen. I'll give the cook a try before I toss an entire butt on the Blackstone. It sounds good and maybe less greasy.
 
It was incredibly good. I put the pulled pork on the blackstone and put some chili seasoning, hot salsa, and some diced jalapenos and fried it until some of the meat had some crisp and the rest of it was piping hot. I had pinto beans on the stove simmering that was also seasoned the same. I removed some of the beans and mashed the rest of them up to make a thick bean chili. I then added the meat to the beans and rolled them in tortillas with shredded cheddar and sour cream. I poured some of the chili over the top, sprinkled with additional shredded cheddar and served. It turned out great!
Carnitas burritos.jpeg
 
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