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Any Time is Grillin Time

I bet you'll be happy with your ribs. I'm trying to decide how I want to season the turkey I'm smoking Sunday. I'd like to brine the bird but I'm short of time with my bird frozen like a rock. I think I'll just butter it up and rub it down with something. I'm thinking a salt and pepper and brown sugar base with some thyme, garlic, onion, paprika, sage, and rosemary. My small turkey is nearly a seventeen pounder... was the smallest bird they had. I'm guessing a four hour smoke at 225° I plan to torch the skin to finish the cook.
 
I put a batch of nuts on the smoker almost an hour ago. I have three pans of cashews and one pan of macadamia nuts going. They were all spiced with bonding butter, cayenne pepper, garlic, paprika, Hawaiian pink salt, and cajun seasoning. I know the cashews will be great. The macadamia nuts are an experimental batch. I've not spiced and smoked them before so we shall see.
 
olbriar said:
I put a batch of nuts on the smoker almost an hour ago. I have three pans of cashews and one pan of macadamia nuts going. They were all spiced with bonding butter, cayenne pepper, garlic, paprika, Hawaiian pink salt, and cajun seasoning. I know the cashews will be great. The macadamia nuts are an experimental batch. I've not spiced and smoked them before so we shall see.
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do you use raw nuts? or roasted? are they unsalted nuts? i can probably do this on my woodfire grill as well.
 
I use already roasted nuts. Peanuts turned out good. Pistachios were okay but the smoke didn't really improve their flavor. Cashews have been the best nut so far. It is amazing how much smoke accumulates on the nuts. If you don't like smoky, I wouldn't do the cook. I love the added smoke flavor and enjoy the heat of the spices on the nuts. I'm smoking them using a smoke tube. The temp of the smoker never reaches 100°. The tube of pellets last around four hours and that's just how long I let the nuts smoke. I stir them ever half hour or so to insure all of the nuts have some time in the smoke.

The smoke tube is a very cheap investment. I think one can be had from Amazon for around ten bucks. The smoldering pellets in the tub create an amazing amount of smoke. I love the smoky flavor it adds to cheeses and nuts. It would be great to make your own smoked salt and other spices as well. All you need is the cold smoke tub, pellets, and a cooker with a vented lid to be in business. I had to wait for the smoke to clear to take a pic for you. See the cold smoke tube to the left?
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I put the super clean on my Blackstone today. I then fried up a pound of bacon and then fried smash burgers in the bacon grease.
The bacon cheese burgers were some kind of wonderful and the bacon grease is a great way to season the Blackstone. My Weber grill is clean but my smoker is due a deep clean. It will definitely need attention after I smoke my turkey on it tomorrow.

I found an unopened gifted spice jar that will be the base of my turkey rub. It's called chicken and vegetable. It's a Spice Guy product that I've had but not tried. I think it needs a bit of sage or poultry seasoning to be spot on.
 
All this talk about tomahawks, I went to a newly opened butcher shop and they weren't crazy priced. I was going to get three of them 1 1/2" thick, but alas, they were out. Instead, I got some mad prime rib (and not choice or select, actual Prime rated meat). I'll have to take and post some pics. $82 for three steaks. :eek:
 
Wowza! I bet the steaks are beautiful! I'm anxious to see your pics. Asking for a friend, just how do you cook a $27 steak? :) My buddy often buys a Prime rated rib roast from Costco and cuts his own steaks. It's not for the thin wallet guys like me but it has to be fantastic. Have fun with that my friend and do share your cook. I'm ready to drool.
 
Well, a rib roast is the uncut version of a ribeye steak. So prime rib is a prime rated version of a rib roast. I had them cut at 1 1/2", though two are probably closer to 2". I'll rub them with olive oil and sprinkle them with a generous amount of kosher salt and let that do its magic. I'll heat the grill to 500 and drop them on for about 6-8 minutes a side. I'll run a meat thermometer after they are flipped to get them to around 115-118 and let them come to 120-125 on their own while resting. No smoke on this cook, I want to taste the meat.

I know we all throw around the prime rib thing, but you generally aren't getting a "Prime" rib from Costco, Walmart, Sams, BJs, or your local grocer. Most prime rated meat goes to restaurants. Often you are getting a Select or Choice rated chunk of meat. We just all call it cooking a prime rib.
 
My turkey took 5.5 hours to get to temp. I could have turned up the temp on the smoker but I was in no hurry. The bird tasted great and was juicy but a bit on the tough side. It was like an old bird and perhaps it was. No complaints however. I was hungry for turkey and it tasted great. I might not be quite so hungry for turkey in a couple of more days. :)
 
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