Any Time is Grillin Time

[olbriar]

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.

 

[olbriar]

I've got to try this...

 

[olbriar]

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.

 

[olbriar]

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.

 

[olbriar]

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.

 

[olbriar]

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.

 

[olbriar]

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.