I bought some ribs last night. Seriously big but not Flintstones.
If you're not a gas or charcoal guy, you're using wood.
I Hate Wood!
If you're not a gas or charcoal guy, you're using wood.
I Hate Wood!
-
After 15+ years, we've made a big change: Android Forums is now Early Bird Club. Learn more here.
Any Time is Grillin Time
- Thread starter olbriar
- Start date
Rico ANDROID
Android Expert
But dontchoo like that Mesquite taste?
NO!
Meatloaf ready for the smoker... ...almost
I snuck a little Sweet Baby Ray's into the mix, so I used that as a topper instead of ketchup.
I'll grab a pic when it's done if the family doesn't gnaw my arm off before I serve them.
P.S. @olbriar, I chacked the calandar and it said February and since still grilling, I renamded the thread "Any Time is Grilling Time"
I snuck a little Sweet Baby Ray's into the mix, so I used that as a topper instead of ketchup.
I'll grab a pic when it's done if the family doesn't gnaw my arm off before I serve them.
P.S. @olbriar, I chacked the calandar and it said February and since still grilling, I renamded the thread "Any Time is Grilling Time"
I like that!Meatloaf ready for the smoker... ...almostView attachment 128429
I snuck a little Sweet Baby Ray's into the mix, so I used that as a topper instead of ketchup.
View attachment 128430
I'll grab a pic when it's done if the family doesn't gnaw my arm off before I serve them.
P.S. @olbriar, I chacked the calandar and it said February and since still grilling, I renamded the thread "Any Time is Grilling Time"
Temps were in the teens yesterday but I grilled out anyway. One of my buds gave me a couple of steaks for Christmas. I cooked the first one yesterday. Each weighing a bit over two pounds.. we are talking two and a half inch prime sirloin. Looked like a dang arm roast
I smoked the steak first then did a reverse sear. The wife and I split the steak and the dogs were happy we couldn't eat it all. Mmmmmm was it good!!!
I really like that reverse sear technique. I can often get thick cut sirloins for $3.99 a pound and it really makes a tasty steak that way. It defies my conventional grill thinking of sear to keep the moisture in, then cook and rest. It's like jam in a bunch of smoke flavor than sear it in with the smokey juices and let it rest to become yummy deliciousness. I buy extra and cube up the extra and use a cheap sandwich / panini press to make quesadilla's with the leftovers, so I get two dinners out of one cook.I like that!
Temps were in the teens yesterday but I grilled out anyway. One of my buds gave me a couple of steaks for Christmas. I cooked the first one yesterday. Each weighing a bit over two pounds.. we are talking two and a half inch prime sirloin. Looked like a dang arm roast
I smoked the steak first then did a reverse sear. The wife and I split the steak and the dogs were happy we couldn't eat it all. Mmmmmm was it good!!!
I use the chimney when I'm doing the charcoal / dutch oven thing. That way I always have a supply of lit coals for cooking. 
Anyway, here is the finished product.
Anyway, here is the finished product.
A chimney is the only way to go. I grew up with my father soaking his charcoal in a bit of gas.
I can still see him tossing matches at the grill. Nothing quite like the taste of 1947 Desoto on your grilled meat.
Fortunately he was a very early adopter of a gas grill. Saved us all from certain death I'm sure. I enjoy the taste of meats cooked over coals. I hate the taste of any sort of fire propellant on my food.
Looks yummy!
Rico ANDROID
Android Expert
I really need to give that a try, grilling / smoking meatloaf
Freezing rain and then snow throughout the night won't spoil my plans to smoke out some flank steaks tomorrow. I'll smoke them much like a roast.. some very tender meat. We'll eat one as a steak and use the other two for fajitas one night and pepper steak for the last steak.
Good stuff!
Good stuff!
Rico ANDROID
Android Expert
Mmm let us know how it turns out! I love grilling in the winter! It puts the aroma of July in the air!
The flank steaks / flatiron steaks turned out great. My market often has this cut on sale and is an excellent choice for smoking. I tried grilling one once and was disappointed. However, smoked they are to die for. Tender and tasty and quite versatile. As I posted prior, I had the first of the three as a steak with mushrooms and a baked sweet potato. The second steak I sliced thin and made pepper steak with it. Last steak I sliced and warmed up in a skillet of grilled onions, yellow red and green bell peppers, and a couple of anaheim peppers that I had browned. Added some fajita seasoning and served with small tortillas. Was some kind of wonderful.
Today, though very windy, I smoked out a pork butt. I spiced it up with my rub last night and placed it on the smoker at 225° this morning. I smoked it for six hours, turning every couple of hours, and spritzing with a mix of beer and apple cider vinegar. I then placed it in a disposable tin pan and covered it with foil increasing the temp to 250°. A couple of hours later it reached my target temp of 195° so I removed it and placed it in a cooler to rest. Served it with buns, home made potato salad, and some baked beans. Can't fail dinner. Mmmmmm
Rico ANDROID
Android Expert
That is the ultimate grilling experience! i can literally taste each dish and all three ways the steaks were served! I know the air was filled with the best aromas too! ah ive never tried a beer/vinegarlike mixture. would beer/malt vinegar work? I like this Tony's Cajun seasoning in the rub too. Do they have it in your stores? i also need to try steak with a grilled sweet potato! ive not done that yet. I have learned several neat ideas from your post that i am definitely going to try
I haven't grilled at all this winter. I lost my Hibachi somewhere...
Getting my brisket today. I'll start my 10 day brining heading towards St. Patrick's day corned beef dinner. I'll document it here as I go.
Rico ANDROID
Android Expert
Way cool. I will learn steps how to do it from your blogposts here!
Today will pretty much be trimming the fat, using a mortar and pestil to mash up a bunch of pickling spices, and throwing the 16-18lb brisket in the brine and putting it in the fridge. Then its a week of turning it every other day.
Any Hibachi buying tips? I don't want to spend more than $50 USD. My porch and stoop are too small for a grill with long legs. I'd burn down the whole dang house getting it going.
Rico ANDROID
Android Expert
how much liquid makes up the brine and are you putting it in ablarge ziplock? Do you pierce the meat?
I don't know enough about hibachi's.
I don't pierce it. I just let it soak, the advantage of having a spare refrigerator. I put it in a rubbermaid tote. It probably takes 3-4 gallons of water to cover it.
BTW, my FIL was cutting these up yesterday. I wonder what they taste like. The meat was much darker than normal pork.
Is that snow around the meat? @Unforgiven
Cement. It's in a walk in cooler.
18lb brisket. Doing an inventory check on my spices and heading to the store.
OK, getting into the nuts and bolts. I don't want anyone thinking I am the source for this. I followed this recipe last year for the Traeger grill and am doing the same this year. 
OK, started by measuring and toasting my pickling spices.
Put them in a mortar and pestil.
Ground them up
And added crushed bay leaves and ginger.
Added all that to a stock pot with:
I'm now waiting for that to boil. Once it does I'll let it cool to room temperature and start working with the meat.
OK, started by measuring and toasting my pickling spices.
- Allspice
- Yellow Mustard Seeds
- Coriander Seeds
- Red Pepper
- Cloves
- Black Peppercorns
- Cardamom Pods
- 1 gallon of water
- Himalayan (pink) salt
- kosher / jacobson / sea salt
- brown sugar