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Any Time is Grillin Time

Unforgiven said:
That looks fantastic. I'll have to give that a go. What temp and how long did it take? I want to figure out if it is a weekday or weekend cook.
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I had the smoker set on 225°. I didn't wrap at all which would speed up the cook. It reached 185° in bit less than 4 hours. I let it rest an hour which a bit of rest would have likely been just fine. In all honesty, it was very good and cheaper than baby backs by a dollar a pound and no bone to boot. I would have liked to glaze them but my wife can't do the sugars. They were plenty good exactly as I cooked them but I'd pull them a bit before they reached 185° and I'll glaze mine next time.
 
I had a bit of luck tonight. I was just starting my bike ride and less than two blocks from home when I rode past a house that had a stack of Styrofoam coolers at the curb. I turned around and gave them a look. They were all styrofoam insulin boxes. That is what I have used for years when I speak of putting my cook in the hot box to rest. They are just like a cheap styrofoam cooler except the bottom top and sides are all around four inches thick. There was a note taped to them saying FREE. I rode home and got my truck and returned. A lady came out as I was loading one and I told her how grateful and how I planned to use it. She said they were insulin shipping boxes and please take as many as I wanted. I ended up taking three. I'll give one to my son, take one to the cabin, and toss my old box and use a new one.
 
What a great idea! The Darling Bride gets a monthly injection (not insulin) that comes in one of those little coolers AND with two reusable freezer packs. I hate tossing those packs, but there are only so many I can keep in surplus. But I'll hold back a couple of these for resting the steaks... great thinking, @olbriar!
 
The_Chief said:
What a great idea! The Darling Bride gets a monthly injection (not insulin) that comes in one of those little coolers AND with two reusable freezer packs. I hate tossing those packs, but there are only so many I can keep in surplus. But I'll hold back a couple of these for resting the steaks... great thinking, @olbriar!
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I've had cook interrupted by unforeseen circumstances and returned to my meat after four plus hours of resting in my hot box to find the meat super hot. The only warning is a towel or some sort of insulator between the meat and styrofoam is advised. I've found that the hot meat will eventually disform the cooler.
 
Today is Mother's Day as well as my wife's birthday. We often dine out to celebrate B-days but not on a national holiday. Instead of fighting the crowd, I'm cooking some ribeye steaks and baking some potatoes. I plan to marinate the steaks in Allegro, beer, and some seasonings. I'll then slow smoke them until I see 107° internal temp and then put a quick sear on them with the Weber. I hope they are some kind of wonderful.
 
Enjoy and happy HUGE DAY to your Darling Bride! My Darling Bride requested rotisserie chicken, saffron rice and Brussels sprouts this evening, and that's what she'll have. I coat the whole chicken with olive oil and dust it with Cavender's seasoning: pop it into the Showtime Rotisserie at 15 min/pound; then let it rotate for 5 minutes on no heat (to distribute the juices in the meat); then carve & serve. Super easy.
 
I'm cooking some bacon on the grill. Light dinner of BLT's after Mother's day lunch. I was at the store getting some fresh tomatoes and bread and they had whole brisket packers for $3.99/lb. I couldn't resist since I haven't seen them for less than $9.99 in a while. I separated the flat and point and put them in the freezer. I may cook one next weekend, but we'll see. I really wanted to grab two, but there were only three on the shelf and two guys behind me eyeing them as well. I'll check back in later in the week to see if they have more.
 
Tonight is our DAV & VFW meetings, so we'll have two choices for dinner... take it or leave it...

Tomorrow, I believe the Darling Bride will use the leftover chicken to make something with the cheese tortellini she had me buy. Wednesday, I'll probably make Caprese Salad for two.
 
Marinate over night, then 4 or so hours on the smoker, and we will have jerky
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I'm smoking country style spareribs tomorrow. I liked them so much the last time I smoked them that I was specifically in the market for another package to smoke tomorrow. I'll duplicate the last time I smoked them but I plan to glaze a few this time. I also think 180° will be my target temp instead of 185° I'm going to bake some beans to go with the ribs.
 
My ribs will only take four hours or so to smoke. I think I'll put the deep clean on my Green Mountain smoker before the cook. It has to be in dire need of some attention because I can't even remember when I last cleaned it. I'm normally more disciplined but not this time around. Shame on me.
 
It has been windy today. I'm only guessing that was the reason the ribs took longer to cook than last time. What I really thought was odd is that the two ribs I glazed took longer to reach my desired temp than the non glazed ribs. They were good all the same but took right at an hour longer to reach temp.
 
I bought some beef short ribs at the market yesterday and just put them on the smoker. I had hopes for a chuck roast but they had zero for sale. The ribs I bought were no bargain and once I opened the package I am very disappointed in my purchase. It's going to take a lot of something else to make a meal out of my high dollar ribs. I have some cleaned raw shrimp in the freezer. I might smoke some so we have something to eat besides sucking on a beef rib bone. :)
 
I've cooked them about the same. Garlic butter bath and grill. They cook great on the blackstone. It's not my wife's favorite but I love to fix a shrimp stir fry.

My ribs turned out great but there just wasn't enough meat for two. There were three short ribs in the package. Two had an ample amount of meat on the bone and one was lacking. My wife had a frozen dinner she decided to do and had the lack luster rib. I at the two meaty ribs and a baked potato. The only thing wrong with the ribs was they were over priced for the meat that was there.
 
I ran to the market today and bought a small package of boneless skinless chicken breasts that I turned into garlic chicken sandwiches. I sliced the breasts into half thicknesses and worked them over with a meat hammer. I then buttered them and seasoned them with garlic and coarse pepper and fried them on the Blackstone. I melted a slice of swiss cheese on the portions and served them. They were pretty good.
I never visit the meat isle without looking for bargains. Today I came home with a package of two beef strip steaks. Call them KC or NY strips or whatever... they are nice looking bone in steaks marked down from $34 to $14 for two steaks just over a pound each. I'll marinate them tomorrow, smoke them, and then put a reverse sear on them.
 
Last night I threw some seasoned chicken on the grill for a really quick & easy dinner. We have a cruise in three weeks and the Darling Bride is on a "chicken, chicken, chicken" thing so we can both lose down to our desired weights before leaving. That's kinda sad because I can't eat steak until we're on the ship - and we have another shipment of Prime beef on the way! Ah well, more for Independence Day weekend, I guess...
 
I did not get to cook my strip steaks the way I wanted. It rained most of the day and then cleared off forcing me to mow. I wasn't home to babysit the slow smoke part of my preferred steak cook. Instead I put the traditional sear and and slow finish on them with the Weber. They were still good steaks, especially for the money. I missed the smoke and the slow warm up that aids in tenderizing the steaks.
 
I'm smoking my bargain pork shoulder tomorrow. I'm going to use a sweet smoky rub for a change. I'll smoke it at 225° and wrap it when I see 165° internal temp and continue smoking until it hits 205° and let it rest for at least a half hour before I pull it. Pulled pork sandwiches and creamed cucumbers for dinner!
 
I trimmed the majority of the fat cap from the shoulder and the connective tissue that's between the muscles then applied a generous amount of rub. It was on the 225° smoker at seven. I didn't weigh the trimmed shoulder but it's a large and solid roast. I'm guessing nine to ten hours of smoke before it's done. If I feel it's going to take longer, I'll turn the temp up to 250° after while.
 
My father in law butchered a cow a few months ago, so now I have some bones for the dog. I just grilled one up for him and am about to give it to him. After that, we are having kabobs, one of my favorite grill foods.
 
Kabobs sound great. We haven't had them in forever.

My pulled pork turned out great. It's pretty difficult to mess up the cook. :) I wrapped the shoulder when It reached 163° and removed it to rest in the hot box when it reached 204° It took exactly nine hours at 225° to cook and I let it rest and hour. I vac sealed half of the shoulder for future meals. We had sandwiches tonight and will repeat the meal tomorrow. Tuesday I'll make a mexican casserole or deluxe burritos with the meat that's left. Six meals of meat for eleven bucks is right in my wheel house.
 
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