• After 15+ years, we've made a big change: Android Forums is now Early Bird Club. Learn more here.

Any Time is Grillin Time

When in doubt, honey bbq glaze. :)

I just put my ribs on. I spiced them up with my favorite Midnight Toker rub and will do the 3-2-1 cook on them. I plan to finish with a honey bbq glaze.

Ribs.jpg
 
ok so ended up using my go to when in doubt. for poultry, i use any italian dressing as my marinade and glaze. i marinated my cornish game hens in it for a few hours and man were they delicious!!!!
 
Yesterday I smoked some chicken thighs. They were bone in skin on thighs that I put in a tin so I wouldn't muck up my smoker. I smoked them for an hour then I turned up the temp and fried them in their own grease. They were tasty but the skin was still chewy. Tonight I took the left over smoked thighs and made chicken burritos out of them. Honestly, the burritos were the better meal.
 
anybody grill really expensive meat like Wagyu or Kobe before? my local Asian market sells them and man do they look good. they look beautiful with there marbling, but $45 to $50 bucks for one piece of steak is a bit much for me. But sometimes i'm tempted and wonder if they are really worth the price or not.
 
ocnbrze said:
anybody grill really expensive meat like Wagyu or Kobe before? my local Asian market sells them and man do they look good. they look beautiful with there marbling, but $45 to $50 bucks for one piece of steak is a bit much for me. But sometimes i'm tempted and wonder if they are really worth the price or not.
Click to expand...

I've never done either. I share the same desire as you but the price scares me away. It would so hurt my feeling to not put the perfect cook on such an expensive cut. Fortunately I've never seen such pampered beef at any market I frequent. I might get tempted. :)
Looking at pictures of Wagyu beef makes me drool. :)

IMG_5644_2048x.jpg
 
In my youth, my father bought a half beef at a time from a cherry picked cow raised for the family by his brother's in laws. That beef was likely be as close to Wagyu that I ever get. My father did not like roasts of any kind so he had the all the roasts processed into ground beef! That might seem a waste but oh my... what a burger that would make.
 
Watching YouTube I saw a guy doing a cook with the pan pictured below. He stuffed boneless skinless chicken thighs with a jalapeno stuffed with cream cheese, then wrapped the thigh with bacon and put a thigh in each section of the pan and smoked them. There was more to his cook than that but I thought the pan was a clever idea. I've done multiple similar stuffed dishes and the cheese always manages to melt out onto my grill or a baking pan I was using. This pan should keep everything in it's place. I ordered one from Amazon and should receive it tomorrow. I hope to do a stuffed dish of some sort next week and will report back if the pan was a useful tool.



2105-3972_ProdMI.jpg
 
chuck_steak.jpg


so this is a US style Wagyu chuck steak, that i bought at my local asian market. i never cooked or grilled chuck steak before. i hear that it can be very tough especially if over cooked. i plan on grilling it to med rare....so we shall see how it comes out.

anybody else grilled chuck steak before?
 
olbriar said:
I've grilled chuck steak before. It was tasty but certainly not the most tender cut. Let me know how it turns out.
Click to expand...
it was actually just that. there were parts of the steak that was pretty tender. but the majority of the steak was a bit tough to chew. but it had tons of flavor.....i do not think i will buy chuck steak again, unless i intend to braise it or slow cook them....definitely not gonna be using i high heat on them that's for sure.
 
So there are fifty needles in this thing. Put on your spices first. Puncture, repeat. Flip once more... Put on your spices. Puncture, repeat.

It even has a lock to keep your toddlers from puncturing themselves.
 
ocnbrze said:
it was actually just that. there were parts of the steak that was pretty tender. but the majority of the steak was a bit tough to chew. but it had tons of flavor.....i do not think i will buy chuck steak again, unless i intend to braise it or slow cook them....definitely not gonna be using i high heat on them that's for sure.
Click to expand...

The last time I cooked a chuck steak I smoked it slow, wrapped it for a while and let it rest an hour or so after smoking.
It was pretty good. Texture was much like a brisket.... or slow cooked chuck roast. :) I'm afraid I have far too few teeth to take on a tough steak. I have to slow cook and wrap in juice to make it tender enough for me these days.

One of my son's favorite cooks is a chuck roast. He is a big fan of what he calls his Chuckie. A nice thick chuck steak turns out the same.... moist, tender. and flavorful.

I grilled out some ribeys the other night for my wife.. Mother's Day cook. I gave her the better of the two steaks. My choices were slim when I bought and one I thought looked sorry... was just that. It had lots of fat but it was near impossible to eat the majority of the steak. Now if I had cooked it slow and let it stew in its juices it would have been very good. My wife wanted grilled and that's what I prepared. Her steak was good... mine needed a few hours at 225° :)
 
Anyone have big plans for grilling / smoking over the Memorial Day weekend? If I can find some flank steaks next week, that's what I plan on smoking Sunday. I'd like to smoke a chuck roast or a tri-tip Monday but it will depend on what I can find. Meat in the counter here is a bit sparse at best. The forced closure of the local meat processing plants has created a shortage of sorts and inflated pricing.

Whatever you have planned for the holiday, I hope you enjoy the time with some good grilling.
 
olbriar said:
Last night I grilled up some brats for the crowd at the cabin. Tonight I'm grilling some bacon cheeseburgers at home for the wife and I. For the ease of it all, I plan to bake some sweet potato fries as a side.
Click to expand...
crowd? i hope they were socially distant......LOL
olbriar said:
Anyone have big plans for grilling / smoking over the Memorial Day weekend? If I can find some flank steaks next week, that's what I plan on smoking Sunday. I'd like to smoke a chuck roast or a tri-tip Monday but it will depend on what I can find. Meat in the counter here is a bit sparse at best. The forced closure of the local meat processing plants has created a shortage of sorts and inflated pricing.

Whatever you have planned for the holiday, I hope you enjoy the time with some good grilling.
Click to expand...
meat is pretty scarce everywhere right now. i have some brats and other sauges that i bought at costco. i bought some pineapple bacon aideli sausages that i'm grilling today. but no plans as of yet. i will hit up costco later in the week and see what they have.
 
ocnbrze said:
crowd? i hope they were socially distant......LOL
Click to expand...

One man at the cooler at a time. Social distancing respected at all times. :)

ocnbrze said:
meat is pretty scarce everywhere right now. i have some brats and other sauges that i bought at costco. i bought some pineapple bacon aideli sausages that i'm grilling today. but no plans as of yet. i will hit up costco later in the week and see what they have.
Click to expand...

I haven't shopped for meat lately. My son however reported the chuck roast he is smoking today was just about double in cost from his normal purchase. I'm out of flank steaks and beef roasts so I'll be forced to shop next week or do something I have frozen. I have some chicken, pork loins, pork butt and lots of burger and dogs stocked up. Naturally I'm hungry for stuff I don't have. :)
 
You must log in or register to reply here.
Back
Top Bottom