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Any Time is Grillin Time

A while back, I smoked a huge whole packer that was I bought on sale. We ate the point in three settings and I cut the flat in half and vac sealed and froze them. We later ate one half of the flat and tomorrow we'll be eating the second half. I'll warm it up in the oven with some beef broth and we'll have brisket and a baked potato for dinner. The half flat that we will be eating weighs 36oz so there will be meat for another meal. Beef n noodles, beef fajitas, or bbq beef sandwiches top my leftover ideas. I'm really looking forward to the last of this brisket. It was an exceptionally good prime whole packer.
 
I was not impressed with my brisket flat. We must have consumed the better half of it last time. This was very typical brisket flat. It was dense and lacked the flavor of some fat. I'm not saying it was bad. It simply was not nearly as good as the other half of the flat. I don't know just yet what I'll do with the meat that's left over. It will definitely be a dish that adds some flavor and moisture.
 
Once it cools down, maybe mid-September, I look forward to removing the grill grates from our Weber Genesis and dropping in the Weber Griddle insert, which is designed for this grill and fits perfectly... turning our gas grill into a Blackstone griddle in seconds. We'll extend our motorized awning over the deck and enjoy a nice brunch of bacon (maybe a little sausage too), eggs, pancakes and homefries - cooked right next to our deck table. I'll have some relaxing music playing and we can enjoy breakfast with some fine Navy-strength coffee and orange juice mimosas.

AHHHHHHHHHH.....
 
AugieTN said:
While looking at grilling on the net I found an article about grilling fruit, something I never thought of

How to Grill Fruit (2 different ways!) | Ambitious Kitchen
Click to expand...
I never considered grilling fruit. Interesting....

The_Chief said:
Once it cools down, maybe mid-September, I look forward to removing the grill grates from our Weber Genesis and dropping in the Weber Griddle insert, which is designed for this grill and fits perfectly... turning our gas grill into a Blackstone griddle in seconds. We'll extend our motorized awning over the deck and enjoy a nice brunch of bacon (maybe a little sausage too), eggs, pancakes and homefries - cooked right next to our deck table. I'll have some relaxing music playing and we can enjoy breakfast with some fine Navy-strength coffee and orange juice mimosas.

AHHHHHHHHHH.....
Click to expand...
I bet you love the griddle Chief. I don't know why that insert won't work every bit as good as a Blackstone while taking up less patio space. Don't limit your cooking to knock your socks off breakfast. I have found the Blackstone is a great tool for frying lots of meals with far less oil and leaving no residual odors in the home. The griddle is THE tool for breakfast. You are in for some fun!
 
Speaking of Blackstone, I'm using mine tonight. I'm frying hamburgers which I've done many times. I'm going to try frying some cottage fries for the first time. I tried frozen hashbrowns once and they turned out great. I think french fries would need to be microwaved a bit before griddling to insure the inside was done when the outside of the fries were browned. Cottage fries I think should work well. I'll know more after tonight. :) Wish me luck...
 
MaryLamb.jpg
 
I wasn't that proud of my fried potatoes. They browned up nice and looked pretty but they needed a little more cook time. A couple of minutes in the MW before frying, griddling at a lower temp, or frying them under a hood should make the slices better.
They were edible and weren't hard but still contained enough moisture that when served they were a bit limp and soggy. Lesson learned. Burgers were good. I've become a big fan of griddled burgers on butter toasted buns with some fried onions.
 
My son was over tonight to share pic of his lake trip and his bbq competition. He said the four entries were pork butt, beef brisket, baby back ribs, and other. His team took first in ribs, butt, and other. His team won the grand championship by winning three of the four entries. He now has a huge desire to compete. Taking first place his first competition gave him the fever. :)

His team mate winning in the other category left the rest of their team questioning his cook... but it was great and won first.
I'd call it a meat loaf of sorts. The guy laid out a layer of ground beef and then crumpled up a layer of blueberry muffins. He seasoned that with cinnamon and maple syrup and then rolled it into a log. He made a bacon weave around the log and smoked it. My son said it lacked any visual appeal but it was something special. My son is not a fan of blueberries but was amazed at the flavor of the log. The judges agreed.
 
AugieTN said:
👍 Which fruit seems to grill best?
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You can grill most anything. With fruit you need to exercise caution. Play around and see what you like. I've found I like grilled pineapple with red meats, berries with fish and apples and the like with most birds. Experiment with temp, distance from the heart source and time. You'll find what you like. I used stainless screens for the berries.
 
AugieTN said:
While looking at grilling on the net I found an article about grilling fruit, something I never thought of

How to Grill Fruit (2 different ways!) | Ambitious Kitchen
Click to expand...
grilled peaches with vanilla ice-cream is the bomb. when Wholefoods opened in Santa Barbara( i went to UCSB) the pizza department made a watermelon pizza. it was a slice of watermelon topped with some fresh mozzarella that they heated in the pizza oven. it was really good.

i also like to grill pineapple. you can make it as a desert. or instead of tomatoes, you can substitute grilled pineapple in your burger........so good.

grilled lemons are also a good way to spice up your grilled chicken or steak. you grill the lemon and then squeeze it on your choice of meats.
 
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so my 1st attempt at cold smoking salmon was a success.....sort of. the basic technique is to 1st cure the salmon with salt and sugar. after that you rinse all the cure off under the sink. wash the cure completely off. then you leave it in the fridge for at least 4 hours uncovered. this step sets up the fish to form what is called the pellicle. it basically forms this sticky layer. this layer helps the smoke to adhere to the fish when you smoke it.

you can do the cure either wet or dry. wet is with a brine of salt and sugar. dry is just that....cover the salmon with a mound of salt and sugar. you can mess around by adding other spices and herbs, if you want to get creative. i decided to try the dry version using a combo of Montreal seasoning and sugar. you should cure it anywhere from 4 hours to 24 hours. anything longer will just make the fish too salty.

my mistake was that i cured it for 20 hours and it came out a bit too dry. i also let the fish dry in the fridge too longs as well. it was over 8 hours. i think the combo really dried the fish out. it came out ok and if you use it with cream cheese, it was good.

i think my next attempt will be using the wet cure.....essentially a brine.
 
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ocnbrze said:
so my 1st attempt at cold smoking salmon was a success.....sort of. the basic technique is to 1st cure the salmon with salt and sugar. after that you rinse all the cure off under the sink. wash the cure completely off. then you leave it in the fridge for at least 4 hours uncovered. this step sets up the fish to form what is called the pellicle. it basically forms this sticky layer. this layer helps the smoke to adhere to the fish when you smoke it.

you can do the cure either wet or dry. wet is with a brine of salt and sugar. dry is just that....cover the salmon with a mound of salt and sugar. you can mess around by adding other spices and herbs, if you want to get creative. i decided to try the dry version using a combo of Montreal seasoning and sugar. you should cure it anywhere from 4 hours to 24 hours. anything longer will just make the fish too salty.

my mistake was that i cured it for 20 hours and it came out a bit too dry. i also let the fish dry in the fridge too longs as well. it was over 8 hours. i think the combo really dried the fish out. it came out ok and if you use it with cream cheese, it was good.

i think my next attempt will be using the wet cure.....essentially a brine.
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I assume that your cooker lets you set the cold smoke temp. What temp is recommended for the salmon? My cold smoke tub lacks any temp controls. :) I've only used the tube for cheeses and nuts and found that it kept the cooker around 90° but that was when the ambient temps were a lot cooler than the100+ I'm experiencing now. I don't how hot it might get the cooker in August.
I was also curious on how long is recommended cook? I'd like to try my hand a smoking salmon some time.
 
olbriar said:
I assume that your cooker lets you set the cold smoke temp. What temp is recommended for the salmon? My cold smoke tub lacks any temp controls. :) I've only used the tube for cheeses and nuts and found that it kept the cooker around 90° but that was when the ambient temps were a lot cooler than the100+ I'm experiencing now. I don't how hot it might get the cooker in August.
I was also curious on how long is recommended cook? I'd like to try my hand a smoking salmon some time.
Click to expand...
not sure on temp, but it has a cold smoke setting. you just turn the knob to smoke and then lower the temp until it says cold smoke.

as far as how long to keep the fish on? that will depend on how smokey you want it and how much smoke is produced from your smoker? on my Ninja Woodfire Grill, i smoked the fish for 2 hours and it turned out great as far as smoke goes.
 
ocnbrze said:
not sure on temp, but it has a cold smoke setting. you just turn the knob to smoke and then lower the temp until it says cold smoke.

as far as how long to keep the fish on? that will depend on how smokey you want it and how much smoke is produced from your smoker? on my Ninja Woodfire Grill, i smoked the fish for 2 hours and it turned out great as far as smoke goes.
Click to expand...
Cold smoke is likely less than 100°. I'd guess that to be the case if it's a preset on you cooker. I'm just about ready to do another run of smoked nuts. I think it will be doable even though with no heat source my cooker will be over 100° with all of the ambient heat. I'd like to smoke some cheese as well but I'm afraid it will start to melt. I'll wait until fall for the cheese but I can't wait that long to replenish my hot smoked cashews and macadamia nuts.

Your salmon cook sounds good. Maybe I could smoke both nuts and some salmon at the same time. It's a shame not to have the smoker full while cold smoking. The smoke is there for whatever I have room for.
 
yummy so good!!!!!!!!!!!!
smoked_salmon.jpg


smoked salmon on top of a bialy bagel with cream cheese, dill, and thinly sliced cuccumbers. my smoked salmon is perfect. its not as salty as some of the smoked salmon i have tried. it is just right. the texture could be a little more soft. the longer cure made it a bit dry. but with the cream cheese, it evens it out in terms of dryness. its really good......going to be cold smoking salmon from now on.

i wonder if i can freeze the smoked salmon......hmmmmm
 
I'm putting some smoke on some season salt and coarse peppered pork steaks. I plan on putting a good sear on them with the weber when I see 125° or so. We haven't had pork steak in some time so it sounds yummy.

I bought a chuck roast to smoke Sunday. It's a pretty looking cut but is like a very thick cut chuck steak. I wasn't in the mood to go elsewhere so it will have to do. I'll smoke it at 225° and wrap it when I see an internal temp of 145-150° and remove it to rest when it reaches 195° to rest for an hour before carving and serving. I think I'll bake a potato and blackstone griddle some freshly picked okra to round out the meal.
 
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