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Any Time is Grillin Time

olbriar said:
I'm grilling some polish sausages tonight. They'll be smothered in chili and cheese once they are well grilled. It's such a beautiful day that I just had to cook out something. Tomorrow I'm doing a couple of racks of spare ribs. One will be hot and spicy and served dry. The other rack will be nothing but sweet and dripping in a BBQ glaze. I don't mind them being wet and sweet but I have to have my spicy hot rack. It's all good when smoking during football Sunday.
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That does it! i'm on my way, this time before its all eaten up! Hey i found a d;cent gumbo recipe. I don't know how to buy a good smokey sausage. Everytime i do the meat taste like i am biting into ground balogna in a sausage skin. Whats a safe brand/flavor that i can look for?
 
Rico ANDROID said:
That does it! i'm on my way, this time before its all eaten up! Hey i found a d;cent gumbo recipe. I don't know how to buy a good smokey sausage. Everytime i do the meat taste like i am biting into ground balogna in a sausage skin. Whats a safe brand/flavor that i can look for?
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Grocery store sausages I like most all of the Hillshire Farm sausages. Their casings aren't tough and the meat seems seasoned well. Luckily I have a local meat market that makes their own sausages / brats. They aren't cheap but worth the price.
 
olbriar said:
Grocery store sausages I like most all of the Hillshire Farm sausages. Their casings aren't tough and the meat seems seasoned well. Luckily I have a local meat market that makes their own sausages / brats. They aren't cheap but worth the price.
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I smoke some grocery store versions, which is sad since I have some good Polish deli's around. I just have a hard time getting to them.
 
I took off a bit early today for I had a daughter coming for dinner. I grilled out some boneless skinless chicken thighs.
I seasoned them with a bit of Grill Mate Montreal Chicken Seasoning and coarse ground pepper. I cooked them slow at 225° for and hour and then glazed them with a honey / Heinz 57 combo and turned up the temp to 300°. They turned out exceptionally tasty. I will definitely use that glaze again on chicken.
 
Unforgiven said:
As a follow up to my dinner, I can't tell you if it was any good. I didn't get any. :( I do have a picture when it was don though.
View attachment 135746
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I had a nice long talk with owner of my local butcher shop yesterday. He told me that he can still buy beef ribs but his cost is high and his outlet is a 75# minimum order. Then he has to cut, trim and prepare the ribs to sell. By that time he has quite a bit of money in the product. The last three times he tried to sell beef ribs he had to process around 30% of the ribs into ground beef to move the unsold product while still good. It was a hassle and loss product as far as he was concerned. He went on to say that different cuts come and go in popularity. Right now there is not a market for beef ribs. Spare ribs were the thing for a few years and now it's baby backs that fly out of his coolers. I get it... but what a bummer. He will gladly supply me with 75# of beef ribs. :) I'm now on a quest to put together an order. I didn't ask what the consumer price per pound might be.... should have asked. I will when I lobby my fellow local smokers into helping me acquire some. So now I ask... what are you paying per pound? Trying to get some clue to at least get the ball rolling.

I left his shop with a chuck roast that I put on the smoker at 7 this morning. I seasoned it with coarse salt and pepper only. I'm spritzing it with some A-1 and apple cider vinegar. I'll wrap the roast when it reaches an internal temp of 165°
with a finish target temp of 200° and let it rest in hot box for a couple of hours before pulling.
 
jhtalisman said:
If you have a Sam's Club nearby they sell them in smaller quantities. All the meat I have purchased from them has been good quality.

https://www.samsclub.com/sams/case-...es-by-bag/prod17180007.ip?xid=plp_product_1_1
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I actually have two in the metro area and I have a membership. My Sam's sell the ribs on Friday only and they take and cut across the bones in around an inch and a half segments. I'm sure it would taste the same but it sort of spoils the rib deal for me. I was also able to locate them at a Whole Foods outlet but they too are buggered. I want a steak on a stick... not Mickey D's riblets. :) I do appreciate the heads up.
 
olbriar said:
I actually have two in the metro area and I have a membership. My Sam's sell the ribs on Friday only and they take and cut across the bones in around an inch and a half segments. I'm sure it would taste the same but it sort of spoils the rib deal for me. I was also able to locate them at a Whole Foods outlet but they too are buggered. I want a steak on a stick... not Mickey D's riblets. :) I do appreciate the heads up.
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Mickey-D's "MacRib" is a sack-re-lidge i tell ya!
 
I'm grilling out some bork steaks tonight. 80% ground beef and 20% ground pork. I added cracker crumbs, 1 egg, Heinz 57 sauce, spicy catsup, diced onion, diced bell pepper, garlic salt, and coarse ground pepper to the mix. Formed patties and they smell great grilling. Cheap and easy tonight.
 
olbriar said:
I'm grilling out some bork steaks tonight. 80% ground beef and 20% ground pork. I added cracker crumbs, 1 egg, Heinz 57 sauce, spicy catsup, diced onion, diced bell pepper, garlic salt, and coarse ground pepper to the mix. Formed patties and they smell great grilling. Cheap and easy tonight.
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Sounds delicious. I've got nuthin' going on right now with grilling as I've been too busy the last couple weeks. Still doing normal burgers and steaks, but nothing post worthy.
 
olbriar said:
I'm grilling out some bork steaks tonight. 80% ground beef and 20% ground pork. I added cracker crumbs, 1 egg, Heinz 57 sauce, spicy catsup, diced onion, diced bell pepper, garlic salt, and coarse ground pepper to the mix. Formed patties and they smell great grilling. Cheap and easy tonight.
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Sounds like the patties were bursting with juicy-flavor!!!
 
dontpanicbobby said:
Damn @olbriar. Are you saying I was vegan before Vegans?
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No Sir :) But the dish can be changed a lot. Jalapenos instead of bell peppers for example. Supplement the Heinz for some hot salsa. A little chili powder and some cheddar and you have yourself a burrito burger. :)

I would like to say that the beef/pork combo I'm using has a different taste to it. It isn't sausage... it's ground pork and adds an entire different flavor to the dish than just standard ground beef. It's a fairly new product to my local market and sells for less than lean ground beef. It's not the go to meat for me but it's tasty, different, and cheap.
 
Had a little time this weekend, so I tossed a whole chicken in a pan of water, brown sugar and kosher salt and let it soak over night last night. I just stuffed it with lemons, onions, and whole garlic cloves, rubbed it down with minced garlic and some odd chicken rub (smells just like bells poultry seasoning so it is probably just a knockoff :p), and put it on the smoker at 225 for a couple hours. We'll see how it comes out. I wanted to try something different from beer can chicken.
 
Do post a pic of the bird when its toasty brown and a plate serving on the side with MYYY name in it! Mmmmm-mmm! I had to work this weekend and couldn't get anything on the pit! I've been craving pork ribs and seasoned corn grilled inside its husk. Last week made some vinegar/sugar marinated cole slaw with some grilled/smoked fish… i shooda took some pics!
 
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