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Any Time is Grillin Time
- Thread starter olbriar
- Start date
It's 56f right now. I'm definitely grilling out tonight. Looks like bacon cheeseburgers with grilled onions. The grill is uncovered, patties are made, sliced onions are buttered and foil tented, bacon has been microwaved, and I'm hungry. 
Now if I can only stay out of the bacon until the wife gets home. 
Now if I can only stay out of the bacon until the wife gets home. 
I'm gearing up for prime rib on Monday, or pulled pork.
Oh prime rib dear sir. Prime rib by all means. ...mercy that sounds good!
...mercy that sounds good!
Have you made one on the pellet pooper yet? Couple tablespoons of olive oil over the top, sprinkle on some Montreal seasoning. Sear it at 450 for 30 minutes, then 225 until it reaches your desired temp. I use hickory pellets. Rest for ten minutes and serve. It is amazing.Oh prime rib dear sir. Prime rib by all means.
I could have used that thermal blanket that @Unforgiven mentioned the other day. I grilled out burgers in below freezing temps tonight. At least it wasn't real windy. The burgers were great and well worth my time outside.
In New England it is safe to expect temps from 0-20 for most of the month of February.
I think once you get below zero it's irrelevant.
K
KOLIO
Guest
Summertime=Grillin' time:
Wintertime=Anti-Freeze time:
Wintertime=Anti-Freeze time:
I normally don't have many days in the minus column. Winter averages I'd say lows in the mid twenties and highs in the upper thirties. It's been warmer than that this year... no complaints.
The wind is the killer element here. However.. not too much wind this winter either.
I'm hungry for something grilled!
The wind is the killer element here. However.. not too much wind this winter either.
I'm hungry for something grilled!
I noticed I have an excess of frozen chicken breasts, so I'm going to try this recipe this weekend.I normally don't have many days in the minus column. Winter averages I'd say lows in the mid twenties and highs in the upper thirties. It's been warmer than that this year... no complaints.
The wind is the killer element here. However.. not too much wind this winter either.
I'm hungry for something grilled!
http://www.traegergrills.com/recipe?recipeid=bacon-wrapped-chicken-breast
There is something magical about chicken and bacon... mmmmm. That looks great.
Now I'll be starving all day.
I'm forced to smoke some ribs this weekend. The weather is conducive and I'm suffering major withdrawal. I haven't been to the market yet. Unless they have nothing to offer, I'll be up to my ears in good eating tomorrow night. Oh man, ribs sound so good!
I haven't been to the market yet. Unless they have nothing to offer, I'll be up to my ears in good eating tomorrow night. Oh man, ribs sound so good!
If they don't have any on the shelf, check with the butcher. They will usually have some in the back.I'm forced to smoke some ribs this weekend. The weather is conducive and I'm suffering major withdrawal.
St Louis Style Ribs on sale.... me and the butcher think alike.
Marked down from seventeen something to twelve something. It was meant to be.
Marked down from seventeen something to twelve something. It was meant to be.
Damn nice, even at $3.99 / LB its a good deal.
I like the $2.79 a lb better. My wife works at that store.. bean counting in the cage. Has for many years. I've become personal friends with the meat manager. If he can, he'll mark it down for me. If nothing else, he will tell me when he is going to mark something down. He has even called me to let me know there are just minutes left on items before it is trashed. Naturally, it's drastically reduced at that point. I once bought an entire box of ground beef, all that I could carry, for five bucks. lol
I first went to my butcher shop. They sell Traeger pellets and I was low. I priced their ribs. They had baby backs, very good looking, for $20 or so a rack. Exceptional racks but hey, a bit pricey. They are my go to shop for that great steak cut or that prime rib. They have hand made brats and wieners too. You pay dearly but are never disappointed.
My wife works at that store.. bean counting in the cage. Has for many years. I've become personal friends with the meat manager. If he can, he'll mark it down for me. If nothing else, he will tell me when he is going to mark something down. He has even called me to let me know there are just minutes left on items before it is trashed. Naturally, it's drastically reduced at that point. I once bought an entire box of ground beef, all that I could carry, for five bucks. lolI first went to my butcher shop. They sell Traeger pellets and I was low. I priced their ribs. They had baby backs, very good looking, for $20 or so a rack. Exceptional racks but hey, a bit pricey. They are my go to shop for that great steak cut or that prime rib. They have hand made brats and wieners too. You pay dearly but are never disappointed.
My rib smoking got off to a rocky start this AM. I started my smoker as per normal and then put my ribs on and went back to bed. I got up again around eight and fixed some coffee and such and then checked my ribs. They should have had two hours or so of just smoke but to my dismay... they were just airing out on my patio. My smoker fire had gone out. I don't know what went wrong. The fan was blowing but the agar wasn't feeding the pot. I took everything out of the smoker expecting to find the bottom of the smoker filled with pellets but it wasn't. I started the smoker again and it's been working flawlessly since. I'm clueless.
Being as I had to empty the smoker, it seemed a great time to put a clean on it. I couldn't help but notice that my burn pot has a breech in it's wall.
I started this thread in May of 2012 right after I purchased the smoker. It has been used at least once if not twice a week since my purchase. I guess that's a reference for the longevity of the burn pot. I haven't done any R&D to see what it will take to replace it. I love my smoker and repairing it seems more attractive than replacing it without doing any research. If I have to buy a new smoker it will be a Traeger.
I got up again around eight and fixed some coffee and such and then checked my ribs. They should have had two hours or so of just smoke but to my dismay... they were just airing out on my patio. My smoker fire had gone out. I don't know what went wrong. The fan was blowing but the agar wasn't feeding the pot. I took everything out of the smoker expecting to find the bottom of the smoker filled with pellets but it wasn't. I started the smoker again and it's been working flawlessly since. I'm clueless.Being as I had to empty the smoker, it seemed a great time to put a clean on it. I couldn't help but notice that my burn pot has a breech in it's wall.
I started this thread in May of 2012 right after I purchased the smoker. It has been used at least once if not twice a week since my purchase. I guess that's a reference for the longevity of the burn pot. I haven't done any R&D to see what it will take to replace it. I love my smoker and repairing it seems more attractive than replacing it without doing any research. If I have to buy a new smoker it will be a Traeger.