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Any Time is Grillin Time

I just wrapped the brisket. It was 165° when I wrapped it in foil. I have butcher paper I could have used for wrapping but I'm way old school and foil is just fine for most of my cooks. Perhaps I should be afraid of wrapping with aluminum foil but at 72 years of foil wraps... it might be just a tad late to be concerned about it. I do like wrapping a greasy pork butt and pork ribs in butcher paper. It still crunches the cook but it also wicks off a lot of the unwanted grease. Brisket will cook out some juices after wrapping that seems a shame to waste. After I slice the roast I'll dribble the foil captured juices over my slices.

I was tardy posting the above. My brisket just reached my target temp and it is now resting in my hot box. A two hour rest is just exactly what I was hoping for. Dinner at five.
 
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I do most of my cooking outdoors. It helps to justify the investments, I love the taste of meats cooked out, and the meals are much healthier than frying meats. Last night I fried breaded chicken and made mashed potatoes and gravy. We had a veggie as well. It was super tasty for something different.
However, I now have another reason to add to my list of reasons to cook out.
My house smells like grease. It smelled like hell last night and it still stinks today. I used to bread and fry many meats and never thought the lingering odor was offensive. Now that I rarely fry anything inside... I am shocked at the results.
 
Tonight I'm fixing smash burgers on the Blackstone. Fried hot and thin with the edges of the burger having just a hint of crisp. They have become our favorite burger. A slice of cheese.. a bit of onion and pickle... jalapeno slices for me... mmmmm.
 
The smash burgers were good. Tomorrow I'm smoking my last bargain flatiron. I'm guessing it will take a full four hours at 225° to cook being as it's a thicker cut than most and weighs 2.5 pounds. Just oil and salt and pepper is the way we like the meat. We'll have the smoked meat with a veggie tomorrow. I'm thinking about beef n noodles or beef fajitas with the remainder.
While the flatiron is smoking at 225°, I plan on smoking some eggs. I don't know how smokey they will get but I'm giving them a go. I love a boiled egg or two but don't have them often anymore because I love them salty. I hope that some smoke and pepper or smoked paprika or something besides salt will be good... or at least different. Suggested cook... two hours on the grate at 225°. Perfect with my flatiron.
 
I started my cook at 10:30 with the smoker set at 225°. I think it's safe to say that I'm the only guy in town with this combo smoking.
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I removed the eggs from the smoker at the 2 hour mark. They took on a nice brown color on the shell and the eggs have a slight tan look. I peeled and ate two and the wife had one. The egg texture was just the same as boiled and they had a hint of smoke but not an amount to brag about. There is a chance that they take on more flavor as they rest in the shell. I'm doubting it's significant but time will tell. There is nothing wrong with smoking eggs if you have another cook going on. I would consider it a waste of pellets just to cook eggs.
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We consumed the last of the smoked eggs a few days back. If you are fond of boiled eggs you would like them smoked. The shells took on color and the egg white took on a slight color. They had a very slight hint of smoke taste but I'll not bother smoking them again. It was a fun experiment but the eggs gained precious little flavor in the process.

And with all that said... I'll probably smoke some eggs tomorrow. :) Not for the smoke but I'm making a potato salad which I always add boiled eggs. I'm smoking some baby back ribs tomorrow so I'll cook my eggs in the smoker vs dirtying a pan just to cook them. I'll remove the membrane from the back of the ribs and generously rub the rack with Spice Merchant's Toker Rub that I'm so fond of. I will deviate a bit from the traditional 3-2-1 cook but that's basically the cook time at 225°. I will use pink butcher paper for the two hour wrap time. I find it wicks off a lot of grease from the ribs, making them more to my liking.
 
Wow, not sure about smoke but it's really easy to "boil" eggs in the air fryer. Just put them in, a few minutes later they're hard-cooked.

Yesterday was WORK DAY in the yard: while the arbor we were trying to assemble kicked our tails and I have to rethink my strategy of protecting our young fruit trees from the encroaching wilderness, we worked nonetheless. Last night: Porterhouse steaks. I stood by and instructed former tax deduction son on my technique of preparation and grilling; he did the work. Admittedly, his first steaks turned out quite tasty with sauteed mushrooms and steamed broccoli.
 
My wife made a Costco run today while I finished mowing the cabin property.
We were short on many of the staples but now we are stocked up. She bought me a couple of big bags of cashews that I plan on smoking tomorrow.
I'll use the same recipe as last time.. if I can find where I wrote it down. :) As I recall, I made notes of increasing the hot spices some. I'm addicted to my smoked cashews and have been out for a couple of weeks. I'm looking forward to fixing that tomorrow.
 
Tomorrow I'm smoking what I call my Swiss meatloaf. It will consist of two pounds of 85% ground beef, an egg, sliced mushrooms, sliced ripe olives, crushed cheez-it white cheddar crackers, and mushroom gravy. Two hours at 225° will see this ready to serve.
 
My cashews are getting close to being done... close enough to have a few samples. I used the same spices as before but increased the amount by one third. They might calm down given some time but right now they seem over spiced to me. There is a fine line when the spice outweighs the taste of the cashew and I fear I've crossed that line today. They are tasty, spicy hot, and taste smokey. There is very little cashew flavor. They are plenty good to eat but I do hope the flavor ages out a bit.
 
Okay... my cashews are just too heavily spiced. I have a small but useful stack of plain cotton kitchen towels. Today one of them became the dust off rag. I dusted the cashews and then dumped them into a screen colander to rid all of the removed spice. I then returned them to their containers. I wasn't tossing away 80 oz of whole cashews. The end result was a far better tasting cashew. They taste smokey and spicey and still retain their cashew flavor. The cashews before the dusting off were dang hot but okay but didn't taste at all like cashews.
 
The meatloaf turned out pretty good. The ripe olives really didn't wow me and I'll omit them next time I do the loaf. The wife creamed some sliced cucumbers and what is Easter without some deviled eggs... Carrot cake for desert after while. I'm happy...
 
When my son was visiting Sunday, he put some wagyu beef tallow in my amazon basket. I ordered it yesterday because he bragged it up so. He said once I fry something on the Blackstone using this tallow vs the oils I normally use that I will never go back. I'll give it a try. He also gifted me a two pound package of bison. His boss gave him a few packages after he was graced with a weekend hunt on a private bison ranch. Must be nice to live in high places. :) I see fried bison burgers in wagyu tallow on my Blackstone in the near future.
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The bison burgers were great. I'll not be shy about having bison burgers again. Tomorrow I'm mixing the remainder pound of bison with a pound of ground beef and smoking a meatloaf. It's going to be a very basic tomato based loaf with just salt and pepper for seasoning. I want to enjoy the rich beef taste of the loaf.
 
olbriar said:
The bison burgers were great. I'll not be shy about having bison burgers again. Tomorrow I'm mixing the remainder pound of bison with a pound of ground beef and smoking a meatloaf. It's going to be a very basic tomato based loaf with just salt and pepper for seasoning. I want to enjoy the rich beef taste of the loaf.
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Ad Elk to that mix and watch your taste buds go wild. The mix I like for a loaf is 1 part Elk - 2 parts Beef- 2 parts Bison.
 
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BrickHouse said:
As Elk to that mix and watch your taste buds go wild. The mix I like for a loaf is 1 part Elk - 2 parts Beef- 2 parts Bison.
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That sounds very good. @Unforgiven turned me onto doing 50/50 venison/beef that immediately became a favorite. Being as I don't have a source for venison I most often do a loaf of pork and beef. I don't know that I've ever eaten elk. I would love to give it a try.
 
olbriar said:
That sounds very good. @Unforgiven turned me onto doing 50/50 venison/beef that immediately became a favorite. Being as I don't have a source for venison I most often do a loaf of pork and beef. I don't know that I've ever eaten elk. I would love to give it a try.
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Elk makes a great sausage as well. Better than pork in my opinion. But if you can get it, mix it with Manny different meats. .......

Especially as a sausage!

Yyyyyyyyuuummmmmyyyyyy
 
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