Sounds good. How do you prep and cook your eggplant? I've never had eggplant but fried.. Sounds good grilled!
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Any Time is Grillin Time
- Thread starter olbriar
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two ways you can do it. you can just slice them in one inch thick cuts and grill it that way
or
you put them whole on the grill. just char them kind of like when you whole roasting a pepper. i prefer this method as the char adds some really nice smoky and nutty flavor. i then peel the charred skin away add some soy sauce or italian dressing to it and eat away.
ummmmm just do not put them in a super hot grill like i did. i just put them on and closed the lid not realizing how hot the coals were still......i come back 5 minutes later and two of my whole eggplant exploded. its guts were all over the grill (apparently the grill shot up to 600 degress!!!!!!!).....LOL.....i just left it that way with the lid open and until they were cooked thru. not sure why but the third eggplant held up nicely.....weird.
That sounds good. It's been likely forty years since I last had eggplant. Though I salted my slices and let sit before breading and frying they were very bitter.
I was hoping there was some magical trick to eliminate the bitterness.
Now that google is my best friend, I went looking for some ideas to eliminate the bitterness. Reading that the bitterness is caused by the produce being old and that they are now genetically engineered to prevent bitterness... I will definitely have to give them a go. Back in the day it was a hit and miss proposition. and I had no idea why some were bitter and some were not.
interesting.......never had a bitter one. if you can find the japanese eggplants......those are really good to grill. they are longer and thinner then the usual eggplant you normally find.........i like them cuz they cook faster. the taste is about the same.
I've never grown eggplant and bought from grocery stores. Perhaps farmer's market or fresh grown would have been the answer. Seriously, back in the day it was a hit and miss deal. The last couple of times we had eggplant they were just terribly bitter justifying the four decades of doing without. The idea of smoking them and reading about how old produce was the likely culprit, I'm ready to fix me some. I'll be shopping for the Japanese variety you mentioned but whatever I can find at a produce stand will be what I buy. Thanks for renewing my interest.
I ran by both local produce stands after mowing my Sunday lawns. Neither had eggplant. 
They were both busy so I didn't ask if they expected some in the future. Not ever growing the veggie, I don't know when you harvest eggplant. I may be shopping too soon or too late. No clue.
Added: I did a search and eggplant matures in August and early September in Kansas. Perhaps I'm just a bit early for fresh eggplant.
They were both busy so I didn't ask if they expected some in the future. Not ever growing the veggie, I don't know when you harvest eggplant. I may be shopping too soon or too late. No clue.Added: I did a search and eggplant matures in August and early September in Kansas. Perhaps I'm just a bit early for fresh eggplant.
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i wish we had a good farmer's market near where i live. i have to drive to Pasadena to find anything decent.....that's about 30-40 minutes depending on traffic. we have a farmer's market in West Covina, but it is small compared to Pasadena.
on a side note i did find something kind of rare. i went to a Whole Foods and found out they had lobster mushrooms!!!!!! if you have not tried them they have the texture and taste of lobster......they are so good. i'm thinking of grilling them along with some ribeye steaks......so basically a surf and turf dinner.....yum!!!!!
on a side note i did find something kind of rare. i went to a Whole Foods and found out they had lobster mushrooms!!!!!! if you have not tried them they have the texture and taste of lobster......they are so good. i'm thinking of grilling them along with some ribeye steaks......so basically a surf and turf dinner.....yum!!!!!
$116 for 2 pounds!!!!!!!!
I'll stick to real lobsters. I only did a quick google.Anyway, robs ready to go in.
After the 3 in 3-2-1.
I bagged them up in foil, topped them with dark brown sugar, honey, and about a cup of apple juice. Now the 2 part of 3-2-1.
oh hells no!!!!!!!!i think at whole foods, it was $4.99/lb which is still a lot. but it is fairly rare to find so it is worth it.$116 for 2 pounds!!!!!!!!
that farmer's market in pasadena i mentioned earlier has a mushroom stand and the mushroom guy occasionally have the mushroom as well......i would check your farmer's market to find it. if you do find it, my suggestion is to get it no matter if you have plans for it or not.
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I guess they don't make cast iron Hibachis anymore.
I'll use my nephew's grill instead.
Not now. I need to buy some meat.
I'll use my nephew's grill instead.
Not now. I need to buy some meat.
A half an hour until rib heaven. 
Super meaty racks that I have cooked more like 3-2-2 at 225° vs my traditional 3-2-1 at 250°. I started them earlier than necessary because I wanted to mow before it was hellish hot outside. So I cooked them at a lower temp and added some time. If they are as good as they smell I have a winner.
Super meaty racks that I have cooked more like 3-2-2 at 225° vs my traditional 3-2-1 at 250°. I started them earlier than necessary because I wanted to mow before it was hellish hot outside. So I cooked them at a lower temp and added some time. If they are as good as they smell I have a winner.
do you smoke your ribs? or just low and slow?
I smoke at 180 for 3 hours, bag 'em with honey, brown sugar, and apple juice at 225 for two hours, the unwrap them and brush on BBQ sauce for an hour also at 225. All on a pellet smoker,
Farmer's markets are pretty common around here. I do live in a fairly small city and can be in the country five miles in any direction from my home. There are two large stands in town. Both have a great array of produce of all kinds with plenty of stock. Smaller stands here and there on the major roads out of town have less to offer and are often out of this or that. It's fun to buy from the guy that grew the stuff and it's always better than what is sold in the stores.
My baby backs turned out super! The best I've ever smoked. It must have been the ribs were stellar for I"ve cooked them similarly with lesser results. Not that they were bad... but these were over the top! I smoke with a pellet smoker like Unforgiven. The above racks were smoked at 225° the entire cook. Three hours bone down with no spritz... just rubbed. Wrapped and turned meat down for 2.5 hours then two hours glazed with meat up. Glazed with honey and Sweet Baby Ray's BBQ sauce.
I wonder if the larger (newer) grill has less temperature variation.
'Green Mountain grills are very good about holding a temp. My Traeger will temp drift twenty five degrees each way from the setting.
The GM might vary one degree once in a great while. They are amazing in that respect. I was expecting a bit more pellet consumption with the larger area but not a noticeable amount if any. The GM burns a lot less pellets per smoke than the Traeger. I think it's because the Traeger gets below temp and then stokes the fire and gets above temp over and over.... at least that's the way of mine. The Traeger produces more smoke for the very same reason I'm guessing. I've not noticed a lack of smoke in my meat with the GM but visually it doesn't smoke like my Traeger.
I think my ribs were just one of those things where the stars aligned.
Perhaps a better rib than I've bought in the past... who knows. They were super good though.
I have my weekend smokes planned. Tomorrow I'm smoking some beef flank steaks. I'm still looking for eggplant. Sunday I'm smoking out some beef ribs. I have some fresh jalapenos my sister gave me. I'm thinking about making some hot baked beans to go with them.
whats the difference in cook time for beef ribs vs pork ribs. i have always cooked pork ribs. they just seem more tender. but i guess if you long cook the beef ribs they would be just as tender as the pork ribs....maybe just cook them longer?
i think the beef ribs i have cooked in the past have been tough and hard to eat....guessing they were just not cooked long enough.
i think the beef ribs i have cooked in the past have been tough and hard to eat....guessing they were just not cooked long enough.
°I cook my low and slow. I keep them at 225° the entire cook. When they reach the 155° - 160° mark I wrap them and place them meat down and let them baste in their own juices. I pull them at the 195-200 mark and let them rest in a hot box for an hour or so to relax. Nothing tough about a beef short rib.
They are melt in your mouth tender and juicy. A big thanks to @Unforgiven for turning me onto them.
They are melt in your mouth tender and juicy. A big thanks to @Unforgiven for turning me onto them.
It's a real fatty piece of meat so you need to render all that out. I don't bother with food temps when I smoke them. I do beef ribs at 225 for ten hours.
I smoked my flank steaks today. I just finished devouring the delicious tender steak actually. They are my go to wonderful especially when I have a short smoke window. They easily cook in four hours. I went everywhere today looking for eggplant with zero luck. I couldn't even find it in the grocery store. I gave up and cooked zucchini slices instead. Peeled and sliced and placed in a shallow pan with a bit of salt, pepper, and butter saw the slices become tender in forty five minutes. Not eggplant but was tasty and something different.
Four hours on the smoker at 225°. The ribs are at 155°. It'is still early so I think I'll let them go a while before I wrap them.
have you looked at costco? i got me a bag of baby eggplants there the other day.........gonna be grilling some ribeye steaks and butterflied shrimp with a grilled eggplant side dish.
Your cook sounds good! My Costco is not very handy from my location. It's not that far from me as a crow flies but the highway it is on is under major reconstruction. It will be a hop skip and jump once that's completed. Maybe another year or so.
I love shopping Costco and the ribs I'm cooking came from them. It's basically a monthly shopping spot for me now. I'll be certain to look for eggplant when I'm out there next. Their produce is located right next to the meat section and is outstanding. Thanks