New York Strip tonight. Will smoke it with Jack Daniel's Whiskey Barrel Wood Chips
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I'll trade you... I'm grilling out some private selection hotdogs made from beef brisket.
Smoking and then a perfect medium rare
Wood fired pizza on the Traeger. Briskett and BBQ on the left, Hawaiian on the right. I also made a plain and pepperoni but I didn't grab pics of those.
I smoked some stuffed bacon wrapped chicken thighs for dinner. Boneless skinless thighs stuffed with a slice of cream cheese, seasoned with garlic smoked paprika and coarse pepper with a slight dusting of chipotle chili then wrapped with bacon. I placed them in a muffin pan and smoked them at 225° until they reached 165° internal temp. I've made them before but today they were magnificent. I baked some fresh asparagus that had a few strips of bacon laying over them. They were pretty good too. I ate too much.
I had intended to buy a whole chicken to spatchcock but came home with a package of drumsticks. I plan to spice them and throw some smoke on them and then toss them on the grill to crisp the skin.
Burgers
I stocked up on baby back ribs today. The local market had them marked down to $2.99 a pound. Not a fantastic deal but decent. I might cook a few racks this weekend.
Smoking baby backs, baby!
Smoking wings soon.
I'm smoking up a rack of beef back ribs tomorrow. They were a Costco purchase and a full seven rib rack with some meat on the bone. It was no bargain at $3.99 a pound but I've been wanting to do a good looking rack for some time. I might dust the rack with a bit of spice but mostly just salt and pepper. I don't want to hide that rich beef flavor of the rib meat.
The beef back ribs turned out super good. They cooked in six hours without wrapping them. No glaze and just salt and pepper for seasoning.
I'm smoking a pork loin tomorrow. The loins were on sale so I bought a small one. I'm not that fond of the cut but I'll try to get it off of the smoker before it gets too dry. I was looking on the net for recipes. It has been so long since I cooked a loin that I don't remember how I cooked it and my cooking logs died with the associated app a number of years ago. My theory is I over cooked the loin which made the meat dry and tight. All that I read was Do Not Over Cook. I'll do my best. 
BrickHouse
Android Expert
Sometimes the most basic seasoning works out like a charm. Fresh caught trout, a bit of wild sage, a (tiny) sprig of fennel wrapped in wild lettuce tucked into the belly and cooked in a mud pack buried in the coals of my fire. Wow ..... that was an amazing delight.
Thanks for bringing out the memory.
Loin or tenderloin? Sounds like a tenderloin. I make a marinade like this for those: Delicious Sweet Bourbon Marinade RecipeI'm smoking a pork loin tomorrow. The loins were on sale so I bought a small one. I'm not that fond of the cut but I'll try to get it off of the smoker before it gets too dry. I was looking on the net for recipes. It has been so long since I cooked a loin that I don't remember how I cooked it and my cooking logs died with the associated app a number of years ago. My theory is I over cooked the loin which made the meat dry and tight. All that I read was Do Not Over Cook. I'll do my best.
Yes tenderloin. The marinade sounds good. Today I'm going to use a sweet peach rub on the cut. I saved your link for a future cook. Thanks for sharing.
The pork tenderloin was a hit. I must have over cooked it the last time for tonight the meat was very tender and moist. I used a peach rub that was a xmas gift that I haven't tried until today. It worked really well with the pork and I'll be using it again.
I'll be right over.
On my daily bike ride I ride up a hill and cross a bridge over a railway. I can look down at the properties that back up to that hill and I spotted not one but two pellet smokers on a patio. They are different from each other but both are full size. Though I love smoking, I've never needed more than one smoker's cooking surface to cook. The owner must be pretty serious.
I was at a lawn equipment store today that also is a Green Mountain pellet grill dealer. While I was waiting to get a tire mounted I spotted a little table top GM smoker. It weighs 67 pounds empty and the cook surface might be big enough for a rack of St Louis style ribs. They wanted $449 for it. It was cute and built like a little tank. I can't imagine paying that for a baby smoker.
I'm smoking a chuck roast tomorrow. It's a pretty roast that was on sale. I'll rub it with avocado oil and season with coarse salt and pepper. I can't bring myself to add flavors to such a tasty beef cut. I think I'll bake some potatoes to go with the roast.
The chuckie turned out great. It reached temp in around five hours and then rested in my hot box for a couple of hours. I have enough left over to make bbq beef sandwiches tomorrow. My wife didn't want a baked potato so I fixed one for me and some baked broccoli florets.
Tomorrow I'm smoking the last of my bargain flatirons I bought and froze a while back. A baked potato and some frozen corn will complete the meal.
The flatiron was very good. I'm sorry to see my cheap stock depleted. It's a great smoker choice on days when you have other things going on. A flatiron will cook in less than four hours at 225°
I'm smoking the last bargain BB rack I had in the freezer. It's a good looking $9 rack. I pulled the bone membrane, rubbed it up and doing my traditional 3-2-1.5 cook on. I just wrapped it and it's looking good! I'm going to bake some beans to go with the rack.