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Any Time is Grillin Time

I found a nice looking chuck roast on sale today. Priced at $22 and purchased for $15. I'm putting some smoke on it tomorrow. We are having baked potato chunks with the roast. There isn't any way we will consume all of the roast tomorrow so the big question is what will we do with the leftover meat. Vegetable soup sounds really good. Beef and noodles sounds good too. BBQ beef sandwiches hmmm. Beef stir fry perhaps. The meat works for so many different dishes.

I'll smoke the roast in my normal way. Smoker temp will be 225° and I'll let the roast reach 165° internally before I wrap it. I'll call it done when the internal reaches 195° and let it rest an hour or more before serving.
 
The chuck roast turned out great. I wrapped it with pink butcher paper instead of aluminum foil. I keep seeing all of the youtubers using the product so I bought some at Costco the last time there. I couldn't tell much difference in the crunch time or the end product. It was cheaper than foil and easy to use. They say that it gives the wrapped meat a chance to breath and take on more smoke. I've always liked using foil for my wraps. After a rest there is always a nice pool of juice that I like to pour over my meat.
I missed that with the butcher paper. I'll likely go back to foil once I reach the end of my butcher paper.
 
For some reason AF doesn't want me to stay subscribed to this thread. :(

I've finally settled on how to smoke my wings and not have chewy skin. This works well for drumsticks too. ;)

I section them and brine them in a mixture of salt, onion powder, & garlic powder. I go with 2 tsp each of the onion and garlic and a 1/4 cup of kosher salt in about 8-10 cups of water. I don't really measure the water, just enough to cover the chicken. I did 10 lbs of wings yesterday, and needed two bowls (batches) of the brine. I use tepid water so it is warm enough to dissolve the salt but not so warm that it starts to cook the chicken. I let them soak in the brine all day, but I've done it for as little as 4 hours and had good results.

I take them out of the brine and pat them dry (smoke adheres better to dry meat) and put them in a single layer on a cookie sheet and smoke them for 90 minutes. I did ten pounds yesterday, so I needed both racks in my smoked, so I rotated the upper shelf / lower shelf after 45 minutes so everything was smoked evenly.

From there I put them in the air fryer (my kitchen oven doubles as an air fryer, so I have some capacity) for roughly 8-10 minutes and flip them and go another 8-10 minutes. Instant read thermometer readings were from 175 to 195 so more than done, but still plenty juicy from the brine.

From there I just load them in a bowl to serve. I put out sauces and bowls to toss the wings in and they are perfect. All the smokey goodness with restaurant quality crispy skin.

As I mentioned above, this works with drumsticks as well with one note. I've done both putting them in the air fryer and cranking the pellet grill to 375 and brushing them with BBQ while cooking for 10-15 on each side. They seem to finish better on the grill than the wings do.
 
A couple of weeks ago I found a package of four eight oz jalapeno cheddar patties marked down to $5.49. At two seventy five a pound I decided to give them a chance. I'll put some grill marks on them for dinner. I'm cooking early so if they taste lousy I have time to do something else. :)
 
Vegan Vegetables GIF
 
I'm grilling country style spare ribs. They are actually sliced pork shoulder. I had originally planned to smoke them and then put a sear on them. My son, who has the NFL ticket, invited me over to watch the Steelers' game tomorrow since I'm a fan and refuse to pay the price to view. I might get home in time to put some smoke on them before grilling. If I'm short on time I'll just grill them. I like them either way. I'll glaze mine with some Sweet 'N Spicy Baby Rays and my wife's will be without. I'll likely make some potato salad to go with the boneless ribs.
 
Last time I smoked a pork shoulder I pulled it and vac sealed half and we ate on the other half. Today I decided it was time to thaw and eat that vac sealed pulled pork. For something different, I warmed it up on the Blackstone. I let the griddle top get smoking hot then tossed my pulled pork on it. I flipped the meat a few times and let just a kiss of crisp form on the meat. Game changer! That added texture and frying out a bit of grease made my sandwich something special. Being as I had the Blackstone hot, I went ahead and butter toasted the buns. It made for a great meal that I'll repeat tomorrow. I'm guessing there will be one more meal of pulled pork after tomorrow and it will become deluxe burritos.
 
So, up here in the People's Republic of Massachusetts they have decided that the eggs from cage free chickens was such a hit that they passed a law that now pork needs to be cage free. So now not only is pork stupid expensive, but unavailable because unlike eggs, the supply chain cannot easily adapt to this. Thankfully I live within 3 miles of two state lines, but I can't believe I ahve to go Smokey and the Bandit and smuggle across state lines just to get a couple of pork butts.
 
Unforgiven said:
So, up here in the People's Republic of Massachusetts they have decided that the eggs from cage free chickens was such a hit that they passed a law that now pork needs to be cage free. So now not only is pork stupid expensive, but unavailable because unlike eggs, the supply chain cannot easily adapt to this. Thankfully I live within 3 miles of two state lines, but I can't believe I ahve to go Smokey and the Bandit and smuggle across state lines just to get a couple of pork butts.
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That's crazy!! I've tried the cage free eggs and I'm sorry but they still aren't anything like the eggs I had while growing up. They may be free to roam but either they have genetically changed the chickens or it's supplemental hormones that have changed their eggs... not cages. I would assume it's the same for the pork industry.

You will be known as the butt smuggler of AF from now on. 🤣
 
Fat marble gives meat flavor. It's sad that it bothers you. I've never had acid indigestion but I understand it's not pleasant. I've only had Japanese A5 Wagyu twice. My first cook I put a good sear on each side and ate it. It was pretty rare with just a warm center. The second time, and I thought the best, I smoked it until it reached 105° then put a quick reverse sear on it. It was still on the rare side but not as rare as the first. It was much more to my liking and I enjoyed the smoke that the steak absorbed. Wagyu is a special treat!
 
olbriar said:
Fat marble gives meat flavor. It's sad that it bothers you. I've never had acid indigestion but I understand it's not pleasant. I've only had Japanese A5 Wagyu twice. My first cook I put a good sear on each side and ate it. It was pretty rare with just a warm center. The second time, and I thought the best, I smoked it until it reached 105° then put a quick reverse sear on it. It was still on the rare side but not as rare as the first. It was much more to my liking and I enjoyed the smoke that the steak absorbed. Wagyu is a special treat!
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I have heard, "Fat marble gives meat flavor....", many times. Every time I have tasted a piece of fat on meat, it has no flavor. So how fat adds flavor to meat is beyond me.

I think a butcher somewhere had a customer complain that the meat had too much fat, and the Butcher said, "Fat adds flavor to the meat".
 
AugieTN said:
I have heard, "Fat marble gives meat flavor....", many times. Every time I have tasted a piece of fat on meat, it has no flavor. So how fat adds flavor to meat is beyond me.

I think a butcher somewhere had a customer complain that the meat had too much fat, and the Butcher said, "Fat adds flavor to the meat".
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Try this, buy a filet mignon. It has hardly any fat. Then buy a ribeye steak with good marbling. Cook them with only salt and pepper to your level of doneness. And do a blind taste test. I guarantee you will like the ribeye more.
 
Is Japanese Wagyu the cows people spit wine on? Seriously, I saw a Japanese flick where cows were having wine spit on them by people.

Getty Images Searching I found this: farm worker in Japan using his mouth to spray sake wine over a Japanese Black cow being raised for Wagyu beef;
 
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I could post this in the Last Purchase thread, bu I figured you folks would appreciate it more here. I was at the Big E, large fair around here, and I pulled the trigger on a Traeger Ironwood XL. My OG Traeger had been in retirement for a couple of years, and my freebee Weber is only OK. I'm excited to be back in the Traeger family and can't wait until it is delivered.
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