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Any Time is Grillin Time

I'm doing beer can chicken, my way. Get it on the rack, pull the skin away from the meat about 3/4 the way down. Shove a stick of butter cut into 1/4 in thick slabs between the skin and the meat with some (a lot) of spices. That's on the grill now. Then we are working on twice baked potatoes and a slaw made from brussell sprouts, granny smith apples, olive oil, and apple cider vinegar. All prep, cooking, etc. happens in 90 minutes, so this is a team job. :)

And, I bought a large enough chicken to make chicken pot pie tomorrow. :D
 
Resting, then carving. Oh does she look beautiful.
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That does look wonderful. My beef ribs have about a quarter an hour to go. They are wrapped so I'll pull them and put them in a hot box while I fix some fresh green beans and new potatoes I scored at Costco yesterday. I'm ready to feast!
 
olbriar said:
That does look wonderful. My beef ribs have about a quarter an hour to go. They are wrapped so I'll pull them and put them in a hot box while I fix some fresh green beans and new potatoes I scored at Costco yesterday. I'm ready to feast!
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Holy crap. I started carving into that beautiful bird and started finding green streaks. The damn thing was loaded with cancer. I bagged it all up and am bringing it back to the store tomorrow to get my money back. Good thing my wife hit a home run with the potatoes because that was what we had for supper.
 
Unforgiven said:
Holy crap. I started carving into that beautiful bird and started finding green streaks. The damn thing was loaded with cancer. I bagged it all up and am bringing it back to the store tomorrow to get my money back. Good thing my wife hit a home run with the potatoes because that was what we had for supper.
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I have heard of that but have never seen it. Just WoW! It sure was a pretty bird. Sorry...

My dinner turned out great. The ribs were delicious and the fresh green beans were simply wonderful. I get so hungry for fresh garden veggies this time of year.

On a side note, I smoked today without my thermal blanket on my smoker. Though it finally reached a balmy 13° with wind chills averaging -10°, I didn't notice any extra pellet usage. My thermal blanket is composed of insulated panels that must be wired together. It's not a great hassle to build or to remove but takes a bit of time. It has to be removed to put the OEM cover on. I decided to leave the cover on yesterday because of the predicted snow and it was way too cold this morning to take the time to put on the thermal blanket. A big surprise there was no significant difference without the insulation.

Again, sorry your chicken was funk.
 
dontpanicbobby said:
Can i do that with a Hibatchi? (No pun intended).
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Hibachi grills are designed to cook with direct heat. They are great for grilling. I've even thrown a cast iron skillet on mine and cooked bacon and eggs. Smoking meats would be tough. If you were hard pressed and had an old grill cover that would fit over the hibachi, and a brick or something similar to put under one edge of the cover.... you might be able to pull it off. Cook the coals down and introduce some dry sticks of a fruit wood. The hibachi should be hot enough to smolder the sticks and produce enough smoke to put a smoke taste on your meat. You would have to regulate the burn rate by the amount of air given the grill. Once the hibachi cooled to the extent it no longer caused the sticks to smolder, you would have to remove the meat and add new coals. I would likely try to bring the meat to temp on the second cook. I think it would be doable but it wouldn't come easy.

Smoking meats is a slow process. Bringing the meat to temp at a slow rate not only lays on some great flavor but helps keep the meat from tightening up and being a bit tough. I tried googling up smoking with a hibachi and didn't find anything helpful. Nothing is impossible but the hibachi is excellent for direct heat cooking and portability. Smoking with one is not it's design intent.
 
olbriar said:
Are you going to smoke your corned brisket this weekend? I bought one from the store. It will slow cook in a crock pot with some cabbage Sunday. I'm anxious to see how yours turns out and how you are cooking it.
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Yep, I have to get a bead on what time dinner is expected and back up ten hours from there, maybe a bit more so I can FTC it for an hour or two. It's been in brine since last weekend. I had to bust the ice on top to turn it a couple times (it's in my spare fridge in my shed due to the size of the brine tote) but the meat hasn't frozen.
 
I got the brisket up to 160, bagged it up, another 3-4 hours until it reached 205, then I'll FTC until its time to serve.
 
Unforgiven said:
I got the brisket up to 160, bagged it up, another 3-4 hours until it reached 205, then I'll FTC until its time to serve.
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I bet it's going to be something special. My wife has my store bought simmering in the crock. I sure would like to try smoking one. Sounds like a pretty traditional beef smoke I might be able to handle. :) Enjoy your efforts.. sounds wonderful!
 
olbriar said:
I bet it's going to be something special. My wife has my store bought simmering in the crock. I sure would like to try smoking one. Sounds like a pretty traditional beef smoke I might be able to handle. :) Enjoy your efforts.. sounds wonderful!
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Yeah, nothing special. And of course, it wouldn't be smoking if I didn't get a curveball. This briskit was a little thinner, and so finished in about 7 1/2 hours instead of 8-10. Added another layer of Foil so I wouldn't get the towels filthy, double wrapped it with Towels, put it in the Cooler, and stuffed the rest of the airspace with more towels. Should keep it hot for up to 5 hours without it drying out.
 
Unforgiven said:
Yeah, nothing special. And of course, it wouldn't be smoking if I didn't get a curveball. This briskit was a little thinner, and so finished in about 7 1/2 hours instead of 8-10. Added another layer of Foil so I wouldn't get the towels filthy, double wrapped it with Towels, put it in the Cooler, and stuffed the rest of the airspace with more towels. Should keep it hot for up to 5 hours without it drying out.
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Shorter than anticipated is so superior to running long. :) I'm a huge advocate to resting meat in a hot box. I don't mind at all it resting for hours. The juices relocate and the meat relaxes when resting.

I scored the best hot box for resting meats a year or so ago. It's a dense styrofoam shipping container for insulin. My buddies wife is dependent and he graced me with one of her shipping containers. I still wrap my cook in a towel to avoid melting the container but it works great for a hot box. When I do multiple cuts and remove just one to consume, I have to remove the future meals before refrigeration. They are still way too hot to hold six to eight hours after resting in the hot box.

Enjoy your brisket.
 
olbriar said:
I scored the best hot box for resting meats a year or so ago. It's a dense styrofoam shipping container for insulin. My buddies wife is dependent and he graced me with one of her shipping containers. I still wrap my cook in a towel to avoid melting the container but it works great for a hot box.
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Yep, thats the FTC premise. :) And a must for smoking.
 
Sometimes grilling and sometimes smoking. There are times when I like to do both to whatever I'm cooking. Cooking outside is the key. No matter what your choice of cooking. Many a fine meal can be prepared with some hot coals and a dutch oven. I've never tried a turkey fryer as such but my grandfather made an outdoor fryer for me back in the seventies. He cut both end of a five gallon metal paint bucket (yes, they were once metal) He fastened three legs to it so it stood off of the ground far enough for a propane torch to be placed in the bucket. One leg extended above the paint can which was bent into a hook over the bucket so a cast kettle could be hung from it. Add oil to the kettle and I had one heck of a fish fryer.

That is outdoor cooking and it fits perfectly into this thread. Campfire cooking fits. You name it. If it's cooked outside, this is a great place to discuss it.
 
I smoked something new to me yesterday. Boneless beef short ribs the package was labeled. I smoked them low and slow with just salt and pepper and apple juice and vinegar spritz. I wrapped them when they reached 135° and took them to 195° before calling them done. They turned out great but were so tender you almost needed a spoon to eat them lol.

Tonight I'm smoking/grilling ribeye cap steak again. It's not a cheap cut but it is to die for tasty and tender. It's become a weekend favorite.
 
I'm smoking a pork butt today. The last time I purchased one they were on sale buy one get one free. It was time to get the free one out of the freezer and on the smoker. It's a huge butt so I'll likely freeze half of the finished cook for pork burritos or something similar in the future.
 
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