Fun on the Weber
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I smoked out a chuck roast today. It was not a bargain purchase but it made up for it by being super good. I seasoned it with just coarse salt and pepper. I don't like adding flavors to mask the great taste of good beef. I let it rest an hour before carving. It was very tender and juicy.
I made a Costco run today. I bought some pink butcher paper to try. Cooks swear it's a far superior wrap than aluminum foil. I've never tried it before but will give it a go. It's claim to fame is it lets the meat steam but also breath. Air transfer will allow more smoke during a crunch cook. It is supposed to keep the bark on a cook where foil steams it away. I'm anxious to try the product.
I almost came home with a whole packer. They were on sale and I was tempted. They were priced under four dollars a pound which is not a fantastic deal but decent. I came home with some fresh caught cod and salmon. The last few times I was at Costco, all they had was farm raised. I did not need any ground beef or chicken so I left the store spending considerably less than normal.
I'm cooking a cod fillet tonight. I will bake my wife's portion with butter and lemon and I'm going to bread and fry mine. Dipped in seasoned pancake batter and rolled in Panko crumbs is my go to breading. I'll be frying my fish on the Blackstone. It will be a new griddle cook for me. It sounds easy enough and I don't like the fried anything odor in my home. Wish me luck... I may need it.
I almost came home with a whole packer. They were on sale and I was tempted. They were priced under four dollars a pound which is not a fantastic deal but decent. I came home with some fresh caught cod and salmon. The last few times I was at Costco, all they had was farm raised. I did not need any ground beef or chicken so I left the store spending considerably less than normal.
I'm cooking a cod fillet tonight. I will bake my wife's portion with butter and lemon and I'm going to bread and fry mine. Dipped in seasoned pancake batter and rolled in Panko crumbs is my go to breading. I'll be frying my fish on the Blackstone. It will be a new griddle cook for me. It sounds easy enough and I don't like the fried anything odor in my home. Wish me luck... I may need it.
If you can get tempura mix, it's far better than pancake batter......imho
The Blackstone fish was quite good but I'll improve on the cook next time. Cod is naturally flaky and I had cut the cod into finger portions. I had two fingers that fell apart while turning them over and most all of them were too easy to break. The recommended cook was low medium heat. I think a bit hotter fire would have made a more sturdy finger. Or I might have made my dipping batter a bit thicker to help hold them together. I'll have to experiment in the future. They browned up nicely and were far less greasy than pan fried. I wasn't unhappy with my cook. The taste and texture I wanted was there but the presentation lacked a bit. I ate too much. 
I have never seen or tried tempura mix. I'll look for it.
try finger length and then cut them in half so its more like a chicken nuggets. smaller thicker pieces are less likely to fall apart.......just a thought.The Blackstone fish was quite good but I'll improve on the cook next time. Cod is naturally flaky and I had cut the cod into finger portions. I had two fingers that fell apart while turning them over and most all of them were too easy to break. The recommended cook was low medium heat. I think a bit hotter fire would have made a more sturdy finger. Or I might have made my dipping batter a bit thicker to help hold them together. I'll have to experiment in the future. They browned up nicely and were far less greasy than pan fried. I wasn't unhappy with my cook. The taste and texture I wanted was there but the presentation lacked a bit. I ate too much.
I have never seen or tried tempura mix. I'll look for it.
today i am doing another batch of cold smoked salmon. i cured them over night...maybe 8 hours. i then rinsed and put them in the fridge for 4 to form the pellicle. i just put them in the smoked and will smoke them for 2 hours. also the cure was more sugar than salt. i found this salt at Wholefoods that had some citrus and other herbs mixed in with the salt. i used that instead of normal salt. we shall see how the results come out.
and lastly i am brining some porkchops that i will throw on my Charbroiler grill later today. i used the same salt to make the brine. i and for my veggies, i am going to make smashed cucumber salad with grape tomatoes, watermelon raddish, and carrots. not sure on the dressing. i might just go simple and juice charred lemon, olive oil, some garlic and shallots, and a bit of honey.
I was going to play golf tomorrow but that fell through. I'll have to run to the market to get something to smoke. I'm in the mood to do a pork butt but I'll let prices dictate my cook.
Sometimes the stars align. It's raining off and on so I'm glad I'm not trying to play golf today. I ran to Dillons this morning to buy something to smoke. They had pork shoulders marked down as well as whole packers. One each followed me home and the shoulder is now gathering smoke.
The pork butt turned out great. It's difficult to mess up a pork butt cook. My normal cook is at 225° until I see 165° internal temp, wrap and then remove when the meat hits 200° or so. I let it rest for an hour or so then pull it apart and serve. Today I smoked it at 240°. Naturally it cooked faster and might have been a little less greasy. Pork shoulders vary so that it's difficult the say that the result was due to the temp. In any event, I was very happy with the results and will be smoking future butts at 240°.
just smoked some of my nuts.....well not MY nuts LMAO!!!!!!!!! but some mixed nuts that i bought at Vons. it turned out pretty good.....though the peanuts ended up tasting slightly odd. but none the less i am enjoying them. might try just doing some pistachios and maybe cashews.
do you think the honey glazed nuts might be good as well?
do you think the honey glazed nuts might be good as well?
Did you spice your nuts? I've always spiced mine and have been curious. Does smoke gather on dry nuts or is it my spice and butter bonding agent that gathers smoke?
I've never tried any honey glazed nuts. We don't really care for them.
no spice, they were already roasted and salted. i bought some thai curry flavored cashews from wholefoods. gonna try and smoke those.
i like the honey glazed nuts mixed in with other nuts. it gives that salty and sweet combo that i love.
The nuts I've been smoking are also roasted and salted. I've been adding a tablespoon of melted butter and spices per pie tin of nuts. The butter is to bond the spices to the nuts. It would also collect smoke. My smoked nuts are very smoky which I love but would not suit everyone. I was curious how smoky the nuts would be without the butter?
Grilling pork chops tonight on my state of the art RV grill
I hooked up an LP grill to my camper. I have only cooked on it twice. It's a small grill but perfect for two. I just tapped into the LP line of the camper with a quick disconnect. Being as the camper has not been moved in five years, I could have plumbed it in as a permanent fixture. It seemed like a great idea at the time but we almost always stay in the cabin, even when we are the only ones there. More space and cooking and bathroom conveniences at the cabin are hard to ignore. I see by your added cam that you have river access. Do you do any fishing or is the river just eye candy?
I fried hotdogs on the Blackstone for dinner. Such a simple dinner made special by cooking differently than normal.
It seemed like a great idea at the time but we almost always stay in the cabin, even when we are the only ones there. More space and cooking and bathroom conveniences at the cabin are hard to ignore. I see by your added cam that you have river access. Do you do any fishing or is the river just eye candy?I fried hotdogs on the Blackstone for dinner. Such a simple dinner made special by cooking differently than normal.
curious have you tailgated at Soldier Field with your rv?
I go fishing - a lot Here's my Tennessee Fishing License
I tailgated once a long time ago with a friend, but not with my RV
My son and I tailgated at a Chiefs game once. With the unexpected gift of a couple of great seats we made a mad dash to KC, sat in the parking lot like the big boys, and ate our brown bag sandwiches while everyone around us was smoking or grilling something. It was still fun.. and cost us nothing.
I fried hamburgers on the Blackstone tonight. I almost grilled them but they are better fried.
how so? i love the char you get from grilling. plus the drippings from the burger drips down to the coals on my Charbroiler than creates that fat smoke that is so delicious. you do not get that on a blackstone or griddle.
Better was not a good choice of words. A great tasting change from grilled burgers would have been better verbiage. I agree that grilled burgers are great and I've grilled them on a long line of grills through the years with wonderful results. Frying burgers on the Blackstone are tasty as well. I call them smash burgers. I mash them flat and often on diced onions. They aren't greasy like pan fried and develop a fun crisp on the edges. There is a Kansas based burger franchise that sells a similar burger. I gave my wife the options grilled of griddled before cooking last night and her answer was griddled. I haven't grilled a burger since the Blackstone purchase. A better burger... no but something different that we both like.
I'm thinking about slow cooking something tomorrow. The high tomorrow is to be between 104° and 106°. Whatever I slow cook, I won't need any fuel.
I'm smoking a meatloaf tomorrow. Half ground beef and half ground pork with onion and bell pepper. It will be a tomato based loaf with just salt and pepper as seasoning. It's a pretty simple loaf but it is oh so tasty smoked. It will be served with some mashed potatoes and a broccoli cauliflower medley.
I smoked my loaf today. I did add some celery being as I had some. It took just a bit over two hours to smoke at 225° for two pounds of meat and the veggies. For such a cheap and easy dish, it sure is good. I've always liked a meat loaf now and then but smoking a combo of pork and beef takes a loaf to a new level.