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Any Time is Grillin Time

uh oh i might be in trouble:
they made a woodfire oven that has a pizza function.

www.ninjakitchen.com

Ninja Woodfire™ 8-in-1 Outdoor Oven New - Ninja

Reimagine what you can cook outdoors with the Ninja Woodfire™ Outdoor Oven. Unlock 8-in-1 versatility with temps from 105-700°F to achieve premium textures and flavors with ease. Add woodfire flavor to anything you make with only 1/2 cup of pellets.
www.ninjakitchen.com www.ninjakitchen.com
 
olbriar said:
That's very pretty, Sir!
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T'were delicious, too!

After owning our Weber Genesis for nearly a decade, it was finally time to order new parts for the guts. I splurged and also ordered a griddle insert that turns our grill into a huge gas griddle! Now I can cook anything and everything (I already have the rotisserie attachment)... and I look forward to doing so.

Meanwhile, Independence Day is coming up (it happens to be on July 4th) and I have a couple of vacuum-sealed, USDA Prime ribeyes that are gonna make my Liberty Bells ring when I cook 'em

:D
 
I saw that Weber now offered a half or whole surface griddle. I recently bought a Blackstone griddle. I love it!! You will have to elaborate just how the Weber griddle insert works. I have a Weber grill and the griddle insert was enticing. I'm not sorry I purchased a stand alone griddle but I can see how an insert would be a great alternative.

Griddling is so much fun. I now use the Blackstone more than the Weber. We love stir fry meals and fajitas, not to mention the fun in frying burgers and the like. Breakfast is so much fun it should be a sin. Keep us posted @The_Chief on how you like the Weber accessory.
 
Tonight we finally ate the last of the turkey I smoked Sunday. We had a couple of complete turkey dinners with assorted sides. Then I made turkey fajitas that turned out fantastic. The remaining turkey was diced into a salad with mayo, diced pickles, diced celery, and chopped boiled eggs. It will be a while before we are again hungry for turkey but that smoked bird sure was good.

Tomorrow I'm smoking some baby back ribs. They were on sale and sounded good. Sunday I'm smoking a big flatiron steak. They were once so cheap and now expensive so it's been a while since I've smoked one. I caught them on sale the other day so I bought the pick of the litter. I would have bought a few more but the other steaks had zero marbling. I have always found them to be sub par so I passed them up.

With the 4th holiday falling in the middle of the week, I'm doing my cooking this weekend. I'll have to work across the holiday. I'll probably grill some dogs or burgers. My buddies all have family plans or having medical issues this holiday. I'll miss the big party we normally have at the cabin.
 
so i bought some meaty beef short ribs(not the Korean BBQ kind) at Wholefoods........gonna be grilling those up tomorrow. probably just slow cook those with no smoke on the woodfire grill......probably 3-4 hours worth of slow cooking. just gonna salt and pepper them then glaze them with a soy ginger glaze.
 
I made the mistake of taking a really good look at the guts of my Weber Genesis. Seeing as it's nearly a decade old, it's about time to start ripping it apart, scraping it clean, and changing out some parts. I ordered new heat deflectors, flavorizer bars... pretty much everything except the burners and stainless steel grates (which are still like new). I'll give it a good overhaul before throwing down a couple of USDA Prime ribeyes for Independence Day.

Since I was spending money anyway, I ordered a Weber griddle insert, some cast iron presses and spatulas/scraper set. Time to cook some bacon, eggs and pancakes on the deck!
 
ocnbrze said:
so i bought some meaty beef short ribs(not the Korean BBQ kind) at Wholefoods........gonna be grilling those up tomorrow. probably just slow cook those with no smoke on the woodfire grill......probably 3-4 hours worth of slow cooking. just gonna salt and pepper them then glaze them with a soy ginger glaze.
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That sounds really good! I'm a huge fan of just salt and pepper on beef ribs. I have no desire to mask the wonderful natural yum.
Have fun...

The_Chief said:
I made the mistake of taking a really good look at the guts of my Weber Genesis. Seeing as it's nearly a decade old, it's about time to start ripping it apart, scraping it clean, and changing out some parts. I ordered new heat deflectors, flavorizer bars... pretty much everything except the burners and stainless steel grates (which are still like new). I'll give it a good overhaul before throwing down a couple of USDA Prime ribeyes for Independence Day.

Since I was spending money anyway, I ordered a Weber griddle insert, some cast iron presses and spatulas/scraper set. Time to cook some bacon, eggs and pancakes on the deck!
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A decade of service speaks volumes for the quality of the Weber grill. And then to have the ability to replace failing parts makes it an outstanding grill choice IMO. I'm sure happy that my friends talked me into buying one after hauling many used up cookers to the dump.
I'm really anxious to get your opinion of the griddle insert. I bet it's a great addition and you will enjoy many a fine meal cooked on it.
One of my best buds has a Weber and a smoker. They take up all of the space that he cares to sacrifice for cookers but would love to have a Blackstone or similar griddle. I think the insert would be perfect for him if it is the product I think it will be. Coming from Weber, I can't imagine it being anything but perfect.
 
This will be a grilling/smoking weekend as well. We have a family cookout on the 4th, and I've been asked to bring my family famous pulled pork and slaw, so I have two 11lb butts thawing now. And like @olbriar, baby backs are on sale for $1.99 / lb so I can't pass that up for dinner tonight. I saw another method for cooking that I'm going to try tonight, it's basically a 3 hour cook (instead of 3-2-1) and it has some pretty good reviews. If it works out I'll post some links.
 
just found this interesting youtube video about how often you should flip your steaks and the science behind it:

chris young is one fo the authors of Modernist Cuisine which is like the cooking Bible for chefs. it has one of the best photography of any cook book and it gets into the science of cooking.....so this guy is legit.
 
Unforgiven said:
This will be a grilling/smoking weekend as well. We have a family cookout on the 4th, and I've been asked to bring my family famous pulled pork and slaw, so I have two 11lb butts thawing now. And like @olbriar, baby backs are on sale for $1.99 / lb so I can't pass that up for dinner tonight. I saw another method for cooking that I'm going to try tonight, it's basically a 3 hour cook (instead of 3-2-1) and it has some pretty good reviews. If it works out I'll post some links.
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My ribs are in the two wrapped stage right now. I went bike riding and was having such a good ride I was a bit tardy on getting my ribs wrapped. It's not an exact science anyway but 3-2-1 or similar produces some great baby backs. I'll do a two hour wrap and flex the one hour finish to achieve the doneness I'm after.

I'm very interested in your 3 hour rib cook. I hope it's a great alternative. Often I go to the cabin Saturday and have guests Saturday night. Ribs for dinner Saturday evening would be an option if the 3 hour cook works out.
The_Chief said:
Not a problem... I'll give you a review with pics! Looks like an absolute gem. I also have the rotisserie attachment, but I've only used it one time (Our Showtime Platinum "set it and forget it" does an incredible job and that's a LOT of propane to use).
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Looking forward to it Chief! I retained my rotisserie from my defuncted Jen Air grill but I've yet to try it on my Weber. Though I like to cook (especially fowl) on a spit, it makes such a mess in the cooker that I don't do it often. And as you say.. propane expense too. It might not be as big of a grease problem with the Weber as it was with the Jen Air. The Jen Air had infrared burners on the back designed exclusively to use with the rotisserie. However, you could not run the burners below and the infrared panels at the same time. All of the grease dripped through the grill into the grease pan without any of it being burned off. Needless to say, it created quite a mess that had to be addressed prior to using the grill burners. Just imagine a huge fire under a covered patio.....
 
ocnbrze said:
just found this interesting youtube video about how often you should flip your steaks and the science behind it:

chris young is one fo the authors of Modernist Cuisine which is like the cooking Bible for chefs. it has one of the best photography of any cook book and it gets into the science of cooking.....so this guy is legit.
Click to expand...
Interesting video and likely undisputable science. For decades, my go to steak cook was a hot grill and flipped four times creating the cross hatch pattern that @The_Chief is fond of. After I bought a smoker, that cooked changed and I personally think for a better tasting steak. I put my cold and seasoned steaks on a 225° smoker. Being cold, more smoke accumulates on the surface. I smoke them until I see an internal temp of 107°. At that time I remove them and put a reverse sear on them. Prior to the Weber, my best sear was achieved in a skillet on the stove fried in butter with a pinch of garlic. After the Weber purchase, I would get it as hot as it would get and toss the steaks on after being brushed with butter and a pinch of garlic. Now that I have the Blackstone, I'm back to searing them in a butter garlic bath. To achieve a medium rare steak, a sear over two minutes per side is too much.

I do like the science of the video you posted. I will go one step further. I've not invested but I think the perfect steak every time would be best achieved with a Sous vide water bath and then a reverse sear. You season and vac seal your steaks and cook them in a controlled temp water bath (sous vide) They can set in the bath hours before searing because the steak temp never exceeds the set temp of the water bath. When you are ready to serve, you put your desired method of sear on the steaks. The only variable is the time and temp of sear. I know I would miss the smoke kiss of my normal steak cook using the sous vide method. Having different thickness, weights, fat content, or different amount of bone in your steak would be totally removed from the cooking variables using a sous vide cooker. My wife is an eight oz steak eater and I'm a 12-16 oz eater. No more getting hers too done or mine under cooked. Both steaks come out of the bath at the same temp and ready to sear.
 
Wow, that's a lot of science for some future 💩 !

We're more in the range of doneness. I want my steak medium, whilst the Darling Bride likes hers medium well. We've compromised with the addition of the steak thermometer because I can monitor the temperature and pull both off when they hit medium. It will cook JUST A LITTLE past medium, but not quite medium well. They come off to rest until they're at 120 degrees: at which the muscle fibers have relaxed and absorbed back much of the juices I seared in. Perfect serving temp. My steak technique took over 20 years to develop (for steaks 1.25" or thinner), so I hope you enjoy your delicious chemistry. @olbriar

:)
 
The bottom line is getting the steaks cooked to the point you desire. With your meat thermometer, you have all of the science you need IMO. How you get that steak to the desired temp is a matter of preference as well as added flavors and presentation appearance.
 
Three beautiful Tennessee pork chops on the RV grill tonight

TNPorkChop.jpg
 
The different rib cook went well, though true to form, I didn't follow it exactly. The idea was to put them on at 300 until they reached an internal temp of 202'ish, which should take 2.5-3 hours. Well, I put them on to smoke at 180 for 45 minutes first, then bumped it up to 300. They probably took about 3 hours total doing it that way, and they had the perfect amount of cling to the bone, and were just as juicy. The big difference is I didn't put any sauce on at the end. We dipped them in whatever we liked while we ate instead. It's certainly worth it to be able to have ribs in more or less half the time.
 
Unforgiven said:
The different rib cook went well, though true to form, I didn't follow it exactly. The idea was to put them on at 300 until they reached an internal temp of 202'ish, which should take 2.5-3 hours. Well, I put them on to smoke at 180 for 45 minutes first, then bumped it up to 300. They probably took about 3 hours total doing it that way, and they had the perfect amount of cling to the bone, and were just as juicy. The big difference is I didn't put any sauce on at the end. We dipped them in whatever we liked while we ate instead. It's certainly worth it to be able to have ribs in more or less half the time.
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Outstanding information. I'm sure it will come into play at some point. I don't sauce or glaze my ribs so it won't be a factor for me. My wife doesn't want the added sugars of a glaze and after serving them dry, I like them glaze free just fine. It makes for less sticky fingers. :) Thanks for sharing the cook. I would have never considered cooking them that fast but will give it a go.
 
olbriar said:
Outstanding information. I'm sure it will come into play at some point. I don't sauce or glaze my ribs so it won't be a factor for me. My wife doesn't want the added sugars of a glaze and after serving them dry, I like them glaze free just fine. It makes for less sticky fingers. :) Thanks for sharing the cook. I would have never considered cooking them that fast but will give it a go.
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Yeah, this puts ribs on the weekday menu for the non retired folks like me. :p
 
So, I've been a looooong time beer can chicken guy, but I am now a full spatchcock chicken buy. It cooks quick, it tastes great, it's juicy, and all the other things. Pic's below from a 45 minute cook.
How it started...
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How it was going...
1688336271670.png

How it ended...
1688336318679.png
 
I loved beer can chicken too but I haven't had my wok out since I got onto spatchcocking the bird. It's the perfect way to cook a bird.... and yours looks fantastic!

I smoked out a flatiron today. It was on sale and I love the flavor. Just salt and pepper and smoke. No pics.... we devoured it in short order. :)
 
I fried smash burgers and fried hotdogs on the Blackstone the 4th. Frying the dogs turned the normal dog into something special. I will definitely be doing that again. I went to the market today to buy a few things and look for something yummy to smoke Sunday. I ran into a high school classmate and we spent nearly an hour catching up. I checked out and was home before I realized that I didn't even check the meat isle. I guess I'll be shopping tomorrow.
 
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