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Any Time is Grillin Time

Rico ANDROID said:
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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Sorry, no leftovers. Pre-rest pic. I paired it with grilled broccoli that was tossed with lemon juice, olive oil, and fresh parmesan cheese, and baked sweet potatoes.
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I left myself without anything to smoke tomorrow. I tried my best to catch up on my mowing after the monsoons and cold weather I've had this past week. Was all day at it and I'm still way behind. That much rain in that short of time without any sunshine or wind... mix in temps in the mid fifties and factor in the flat lands of Kansas and I'm having a heck of a time. I'll likely run to the market early AM and get some flank steaks to smoke. An easy short smoke that I can accomplish while mowing. It won't be pulled pork and it certainly won't be short ribs.. good eating all the same.
 
I'm all kinds of excited about tomorrow's smoke. I finally scored some beef short ribs from my local butcher. They were just sitting there in the meat counter.... I nearly missed them. My butcher buddy wasn't there or I'm sure he'd have pointed them out to me. I have no idea if he has more or what he had to do to get them. Keep in mind that this is the grocery store, not the meat market connection. I'm sure there is a story behind him having them. I'm hoping there is a great story to pass along once I smoke and put the eat on them. :)
 
The Sunday smoke of the beef short ribs turned out fantastic! Thanks to @Unforgiven for turning me onto them. I wasn't able to locate a rack of beef ribs... I've looked long and hard. What my butcher was able to find was labeled segmented beef short ribs. Each cryovac package contained one rib cut into thirds. Not at all what I was looking for but hey, at least I got to taste the delicious beef rib. The pieces cooked a lot faster than Unforgiven's ribs. I smoked them at 225° the entire smoke. I foiled up the segments in a couple of bread tins when the temp reached 165° and removed them when they reached 205° about eight hours on the smoker. I placed them in my hot box to rest about an hour before serving. The end effort was just melt in your mouth beef heaven. I'll definitely do them again.

Pic about an hour or two in. Sorry.. we snarfed them up without a finish pic.
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@Unforgiven I have a question for you. How much a pound are your rack of beef short ribs running? I'm onto a lead to buy a 75# box and was curious what I should expect to pay. Who knows if this opportunity will materialize but I want to have a clue if it does. I will split the box three ways but I still want the price to be in the ballpark.

Last night I smoked/grilled a thick cut ham steak. I smoked it for an hour at 225° spritzing with apple juice.
I then glazed it with honey and brown sugar and grilled it at 450° about ten minutes a side. Was pretty yummy with some scalloped potatoes and green beans.
 
olbriar said:
@Unforgiven I have a question for you. How much a pound are your rack of beef short ribs running? I'm onto a lead to buy a 75# box and was curious what I should expect to pay. Who knows if this opportunity will materialize but I want to have a clue if it does. I will split the box three ways but I still want the price to be in the ballpark.
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With a little variation, I've been getting ~20# packs for $3.99 - $4.49 / lb.
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olbriar said:
Last night I smoked/grilled a thick cut ham steak. I smoked it for an hour at 225° spritzing with apple juice.
I then glazed it with honey and brown sugar and grilled it at 450° about ten minutes a side. Was pretty yummy with some scalloped potatoes and green beans.
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This reminds me I have a ham in the freezer. I think I have a recipe for smoking it with peppercorns and a honey bourbon glaze. I may have to try cook that this weekend.
 
olbriar said:
Thanks my friend. The segmented ribs were $6.49 per pound... certainly no bargain. I have high hopes that the racks will be cheaper with less butcher effort. The first hurdle is actually having a chance to buy some.
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That's why I sent a picture. The ones I get are untouched by the butcher beyond taking them out of the box, weighing them and putting a price sticker on them.
 
Unforgiven said:
That's why I sent a picture. The ones I get are untouched by the butcher beyond taking them out of the box, weighing them and putting a price sticker on them.
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That would be my preference. The segmented ribs were sliced and diced and well trimmed. It was just a matter or rubbing and smoking the product. The price wasn't a killer for they were very good but I don't mind doing my trimming and cutting for a couple of bucks a pound. That and the fact that I want an entire rib to serve and eat.
 
olbriar said:
The Sunday smoke of the beef short ribs turned out fantastic! Thanks to @Unforgiven for turning me onto them. I wasn't able to locate a rack of beef ribs... I've looked long and hard. What my butcher was able to find was labeled segmented beef short ribs. Each cryovac package contained one rib cut into thirds. Not at all what I was looking for but hey, at least I got to taste the delicious beef rib. The pieces cooked a lot faster than Unforgiven's ribs. I smoked them at 225° the entire smoke. I foiled up the segments in a couple of bread tins when the temp reached 165° and removed them when they reached 205° about eight hours on the smoker. I placed them in my hot box to rest about an hour before serving. The end effort was just melt in your mouth beef heaven. I'll definitely do them again.

Pic about an hour or two in. Sorry.. we snarfed them up without a finish pic.
View attachment 137032
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OOOH man and to think I didn't get "narry" a bite! :D
 
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