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Any Time is Grillin Time

Why yes it is greens, one of my favorites, the wife not so much, she is a strictly spinach type.

Box mashed taters with the cooking grease from the chops ontop.

Lots of butter in the taters too.

Please do not tell my PCP I am eating this stuff ! ! !

sneer
 
I love greens!!!! I LOVE GREENS!!! Canned greens are a poor substitute for fresh but oh well.. canned greens are better than no greens. I'm in the minority around these part and even the canned goods are not on the store shelves often. My favorite greens are turnip and collard. I'm a huge fan of wilted leaf lettuce and swiss chards. I grew up on greens. That's what gardens are for!
 
I agree, they must be whole from a garden to cut and chop ; i like placing two large SMOKED turkey legs in a pot of chicken stock, with chopped onions, Lowry seasoning, accent and garlic, let it boiled down to make a stock ; blanch the chopped greens just a little
in a skillet of fried bacon; put greens in the pot till done then sprinkle the bacon bits cooked earlier on top
 
Our local mom & pop grocery store celebrated their 50th birthday a couple of weeks ago and had a daily drawing for a gift card. I filled out 6 entry forms and left. Never heard a thing. The next week I walked back in there and Kelly the boss threw her arms out and yelled, "Mr. Wilkie!"

Heck, I was stunned and asked if I was in trouble or my card declined after I'd left with the groceries! She said no, she'd been trying to contact me but my number was disconnected (she was reading a "7" as a "9"). She told me I'd won a $100 gift card!

So as summer winds down and the grilling season comes to a close, beef prices should come down. I'll buy an entire short loin and have it cut into New York Strip steaks, which I'll vacuum seal individually and put in the deep freezer. Hooray, Chief and Mrs. Chief!
 
I'm smoking a couple of flatiron steaks tomorrow. They are both little guys. Between the two there is close to 2.5 pounds of meat. We won't eat much more than one steak but I want to make something out of the leftover meat. I'll rub them with avocado oil and season them with coarse salt and coarse pepper. I think I'll smoke them at 215° or so. If they stall, I'll wrap them. Otherwise I'll just let them hang out until they reach 195° and then put them in my hot box to rest for a half hour or more.
 
The_Chief said:
How does the flatiron steak compare to something like a hanger steak or New York strip? I'm thinking about trying new steak cuts.
Click to expand...
Taken from the net: The flatiron steak is a cut of beef from the cow's shoulder (the chuck). Known for its exceptional tenderness, marbling, and bold beefy flavor, it is cut from the infraspinatus muscle. It gets its name from its uniform rectangular shape, which resembles an old-fashioned metal flat iron.

I like to smoke the cut. Google is telling me that it is a great hot and fast grill cook.
I smoke it until it reaches 195° and then let it rest around a half hour or so in a hot box. I slice it across the grain in half to three quarter thick slices. The slices can then be cut with a fork. It is a rich flavored cut. It ranks right up there with a smoked chuck roast for flavor. The hot and fast cook has the cut served at a medium rare 130°. I season it with just salt and pepper for it has such a wonderful flavor that I don't want to cover up. Your mileage may vary.
 
Well... while in my youth I enjoyed very rare steak (almost a French bleu rare), I can barely tolerate medium rare now and prefer medium. Darling Bride can barely tolerate medium and prefers medium well... which I consider killing the poor cow a second time. I'll have to research the hanger steak. I don't have a smoker: just a wood chip box on my gas grill. For steaks, I like a handful or two of mesquite chips, which I'll drizzle with about a tablespoon of bourbon and let that soak into the wood.
 
As a ute I worked in a Seafood restaurant for several years, stated out as a busboy, worked my way up to dishwasher, and finlly was taught how to cook (their way).

We had a customer who came in once a week and ordered a ribeye steak and he wanted it cooked on one side for 2 minutes, flip it over, and do the same on the other side and then serve it. (back then the ribeyes were a couple of inches thick for less than 15 dollars) We had a huge metal grill table that was awesome to cook on.

I was made to stop filling another request, a very pregnant female came in a couple of times a week and want half cooked french fries. When the boss caught wind of this I had to decline her order unless she wanted them fully cooked, which she did not.

I like my steaks rare, not cold in the middle but red ! (yes bleeding is ok)

freakazoid1
 
It proved to be windier than I wanted to ride this afternoon so I put the deep clean on both the Weber and my Green Mountain smoker. Both were in need of attention and I had zero excuses why I could ignore them. The smoker wasn't desperate but it had a layer of ash and some grease build up in the hood and smoke stack. The worst thing I discovered was some critter (likely racoon) had knocked over the grease bucket and the melted grease had pooled under the cooker. It hadn't been emptied since the last cleaning and the spillage made one hell of a mess on my patio. I went down this same ugly path three or four years ago. You think I would have learned that when it's hot... empty the bucket often. I next attacked the Weber. The cooking grates needed some serious brushing on the bottom side. I pulled the flavor bars from the grill and found they are getting pretty ratty. It's great that Weber grill parts are readily available. I turned the two that were in the middle to the outside and the other three looked like they had plenty of life remaining. I'll order some new ones before I do another deep clean. I was amazed at the debris in the bottom of the grill. I have both cookers ready for action now. I'm cooking a pork shoulder tomorrow and feel good about my clean cookers.
 
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