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Any Time is Grillin Time

finally cooked me up some grilled ribeye cap steaks yesterday......just salt and pepper and man were they good. i found this cool raspberry vinegar at wholefoods. it made a pretty mean salad dressing. its a day later and i'm still thinking about the meal.
 
ocnbrze said:
finally cooked me up some grilled ribeye cap steaks yesterday.
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I'm glad you got to try them. They are something quite special most every time. My wife and I are both big fans of the ribeye flavor. It's always our choice of cut when eating out. Then factor in that extra buttery fat of the ribeye loin cap all neatly rolled, tied, and sliced.... oh man!

Speaking of ribeye steaks... that's what I grilled down at the cabin last night. I let them marinate while I mowed the place then I put some serious grill marks on them. Wife backed up some sweet potatoes that we had with just butter, salt, and pepper. She tossed a fresh salad
and she sauteed some mushrooms in butter and garlic that topped the steaks. They weren't cap steaks but they were pretty darn good.

I'm off tomorrow so I'm doing a slow cook on a brisket flat. I've got all day to throw at it so I'll smoke it at 215° all day. I'll rub it down with avocado oil and coarse salt and pepper. I plan to slice it thin and put slices on dinner rolls and dip them in an onion au jus. Left overs will either be beef and noodles or beef fajitas.
 
olbriar said:
I'm glad you got to try them. They are something quite special most every time. My wife and I are both big fans of the ribeye flavor. It's always our choice of cut when eating out. Then factor in that extra buttery fat of the ribeye loin cap all neatly rolled, tied, and sliced.... oh man!

Speaking of ribeye steaks... that's what I grilled down at the cabin last night. I let them marinate while I mowed the place then I put some serious grill marks on them. Wife backed up some sweet potatoes that we had with just butter, salt, and pepper. She tossed a fresh salad
and she sauteed some mushrooms in butter and garlic that topped the steaks. They weren't cap steaks but they were pretty darn good.

I'm off tomorrow so I'm doing a slow cook on a brisket flat. I've got all day to throw at it so I'll smoke it at 215° all day. I'll rub it down with avocado oil and coarse salt and pepper. I plan to slice it thin and put slices on dinner rolls and dip them in an onion au jus. Left overs will either be beef and noodles or beef fajitas.
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onion au jus? isn't that just a fancy french name for french onion soup? LOL
 
Haha.. yep, basically. I'll cook up some beef broth with minced onion. Nothing fancy about it. I might just do some horseradish and forget the "onion soup" My wife likes it better... me, not so.
 
I smoked out a half pork loin today. I have it resting now. I was surprised at how fast it cooked. I smoked it at 225° for 4.5 hours with no wrap. I have it resting in my hot box now and will post again once I put the eat on it. I tired this cook once before and thought it was way dry. I have no idea what temp I considered done back in the day but today I did a slow cook and rested it once I saw 165° internal temp. We shall see. How can you go wrong at this price?

Pork Loin.jpg
 
just grilled me a surf and turf meal for dinner today. marinated some short ribs over night with a teriyaki marinade of sorts. also was at costco and bought me some lobster tails for a really good price. i haven't grilled lobster in a long time. basted in a garlic butter sauce......sooooo good!!!!!
 
This whole thread rests on a faulty premise. How could you grill outside with charcoal on a drizzly, windy, blustery day? It comes right under any covering. I am left to assume that Grillin' can take place indoors but wouldn't that set off smoke detectors?
 
I've grilled in snow on my stoop. Snow is usually easy. Are you telling me your porch is drizzle free? Drizzle gets everywhere if it's windy. K k If you have a funnel, some charcoal and a newspaper you might blazeup.a good one but how long could it last? Drizzle is the enemy of Grillin'.
 
olbriar said:
Okay... it was excellent. Tender and juicy and I ate too much. :) Now to figure out what to do with the other two + pounds of $.99 meat. :)
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Depends on which end you have left. The center can be made into center cut pork chops, the blade end can be made into boneless country ribs. It's very lean, so you have to be careful with your cook, but like you noted, a good, cheep way to put some meals in the freezer.

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dontpanicbobby said:
I've grilled in snow on my stoop. Snow is usually easy. Are you telling me your porch is drizzle free? Drizzle gets everywhere if it's windy. K k If you have a funnel, some charcoal and a newspaper you might blazeup.a good one but how long could it last? Drizzle is the enemy of Grillin'.
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drizzle???well ok....yes it does get drizzled on. but i can close the cover and all is good;););)
 
I have grilled many a meal in the rain or snow. It has never stopped me from doing my thing. It's almost entertaining to watch rain drops turn to steam when they hit the grill lid. It definitely takes some of the fun out of cooking out doors when the weather is lousy. The food always tastes great however and was worth the effort. I dreamed and schemed on how I might fix the weather cooking problem.
About thirty years ago I built a cover over my back patio. I did it on the cheap and it is in poor shape now. I built it primarily to protect my cookers. We ate out there a few times and even partied a time or two but for three decades it has kept the weather off of my stuff. It has to be a wind blown rain to get me wet when cooking. The cover is far from a thing of beauty but I sure have enjoyed many a cook in inclement weather.
 
ok just grilled my last two pieces of ribeye cap. this time i marinated the meat in my homemade teriyaki sauce for about an hour. damn that was some good eating. i just woke up from my food coma....LOL
 
I'm making a Costco run Friday if all works out as planned. I'll be giving the ribeye caps a serious look. They are always good and more often than not, fantastic. I don't know what all I'll get. Depends on what looks good and calls my name. :) I'm hungry for some fresh caught Atlantic cod. Bulk hamburger is always under consideration. I want to check out their lamb chops. Beef ribs if they are on sale....
Who knows what I'll bring home. I think my son is going to run with me. He let his membership expire and has been wanting to shop their meat counters ever since. :)

I'm glad you enjoyed your ribeye cap steaks.
 
Tomorrow I'm smoking out some BB ribs. The neighbor kid next door asked if I could smoke him some. He's eighteen and lives with his mother just North of my property. I'm sure the South wind and my smoking stuff has strongly influenced his deep desire to have something from the smoker. I told him I'd do ribs.. two racks for him and two for me tomorrow. All I wanted in return was for him to pay the cost for the two racks. It costs so little to smoke four instead of two racks I didn't want to charge him for my efforts. Besides... he's a good kid and has helped my wife out a number of times. It promises to be a fun cook. It's always fun to cook for someone.
 
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