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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I helped my brother-in-law throw away a number of these when he cleaned out his father's estate. They were all four drawer and I'm guessing WWII vintage. They were built like a tank and weighed accordingly. Perhaps they were fireproof. I never considered I was tossing a garage wall full of smokers in the commercial dumpster. 
Oh the waste
Oh the waste
Rico ANDROID
Android Expert
i am hungry !!!
Do Hibachis come in boxes.
SantaBobby wants to know.
If not. How would you wrap all that metal? I want one under my tree.
SantaBobby wants to know.
If not. How would you wrap all that metal? I want one under my tree.
Rico ANDROID
Android Expert
OT: On the nosey Monkeyboy!
Hmmm.... ....my prime rib roast is trimmed, tied, seasoned, wrapped, and ready to grill tomorrow... ...but it seems I need a bigger broiling pan to catch the drippings and make au jus sauce.
Rico ANDROID
Android Expert
MMM that looks perfect and seasoned just right!!! How long will you have it on the grill. ?
What a terrible problem to have.
That, Sir, is a beautiful cut of meat! Good luck with your smoke.
I'll go 450 for 30-45 minutes to give it a sear then 325 until it reaches 130 (or a tick under as it will continue to warm while it rests). Cooking with cherry wood and all told will probably be 3 1/2 - 4 hours.
My local grocery store had them on sale for $5.99 a pound but they wouldn't allow anyone to buy a whole roast in the cryopak because it is cheaper than the restaurants can buy them wholesale. Luckily I know the meat cutter and the store manager so they knew I was legit buying the whole thing for me.What a terrible problem to have.
Dinner tonight is bone in country ribs cooked for 3 hours in a dutch oven over a bead of white rice.
It must be rib day.
I've got a nice little rack of baby backs going for the Mrs. and me for dinner. Of course i buy the whole rack, and slow cook the trimming so we can have barbecue for leftovers. (There's never any leftover ribs 
).
It must be rib day.
I'm smoking beef short ribs today. I guess it really is rib day.
Rico ANDROID
Android Expert
I am on my way!!!i
Rico ANDROID
Android Expert
When's the next batch of pulled pork? mmmmm-mmm!
Having my son's Mexican pulled pork tomorrow for carnitas and tacos. Mmmmm
That's sounds fantastic. I'm looking for something different to smoke for our New Years Eve get together. Do you mind sharing any details?
Rico ANDROID
Android Expert
Yes it does sound fantastic! Must share recipe and steps
I forgot the damn Hibachi! To late now. I'm in bed.
When's the next gift giving holiday?
When's the next gift giving holiday?
I will have to run an intel on his cook. I know he is starting with a traditional butt that he has cut in half prior to smoking. It spent the night in citrus juices and he was rubbing it with home made adobo sauce and peppered spices.
He plans on smoking it fast putting a crisp on the outside of the butt portions. His mother-in-law is full blooded Hispanic so I'm sure he's following her advice. She will be making the tortillas, corn salsa, and her chili sauce and such as well.
I'll try to gather the particulars today. I would love to spend a day with his MIL and jot down some of her recipes. She is a fantastic cook and it's become a holiday tradition for her to take over the kitchen and prepare some fantastic meals for the masses.
Will any stores that sell Hibachis be open in Boston MA tommorow at 7AM?
Nevermind. I couldn't cook until the day after Christmas anyway.
And I'd need a grocery store too.
Nevermind. I couldn't cook until the day after Christmas anyway.
And I'd need a grocery store too.
I would think that trying to shop tomorrow AM would be tough. And you can't blame retailers being closed so that their employees have some Xmas time with family and friends. I hope that you are able to acquire a Hibachi and you enjoy it and all the wonderful meals the two of you produce.
I'm still short of information as to exactly how the pulled pork was spiced.... sorry. The normal spices you like for Mexican dishes would do I'm sure. One half of his pork butt was sliced and then rolled up in fresh home made tortillas with home made chipotle pepper sour cream or chipolte adobo sauce or both. Super good! The other half butt was pulled and was the meat for fried flour tacos. Again sauced up however hot you wanted and shredded lettuce, onions, and tomatoes for stuffing. Two different dishes of Spanish rice were served as a side. One was hot and the other very hot.
Sliced avocados were served as well as guacamole. Two things I took away from speaking with the MIL... first, peppers are never served in any dish raw. No matter the pepper, they must be blackened. Second, cheese is a filler and masks flavors. No cheese in her dishes.
Well, I know pulled pork is old hat in here, but it still makes the neighborhood smell great. Almost exactly 10 hours, ready to FTC it and I'll pull it in three or four hours. My favorite grocery store has butts for sale for $0.89 / lb so I grabbed four. One for tonight, a 12lb one to make into sausage, and another 2 8lb ones that will be made into porchettas (sp?). I may go back and get another few to toss in the freezer
Rico ANDROID
Android Expert
Mmmm-mm! Pulled Pork is N-E-V-E-R old news sir! We can not get enough of the delicacy! I am on my way over!