City shelves are getting short. Finding a good steak (more fat the better) at Stop and Shop (Tremont @ Huntington Avenue) is getting hard and I usually get there at 7:15 AM.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I cooked out frozen chicken breasts tonight. Not by choice but by bad planning. They were boneless skinless breasts that we forgot to get out of the freezer in a timely fashion. I spiced them after they cooked for a while with some chicken rub and some bbq rub. I smoked the breasts for an hour and a half or so at 225°. I then turned up the smoker to 450° and grilled them until they were done. To avoid the outside of the breasts drying out on the outside I drizzled melted butter over them a few time. They turned out great. I may cook them frozen more often. 
is that your setup at the cabin?
and those meats are not very socially distant
and those meats are not very socially distant
I cooked out frozen chicken breasts tonight. Not by choice but by bad planning. They were boneless skinless breasts that we forgot to get out of the freezer in a timely fashion. I spiced them after they cooked for a while with some chicken rub and some bbq rub. I smoked the breasts for an hour and a half or so at 225°. I then turned up the smoker to 450° and grilled them until they were done. To avoid the outside of the breasts drying out on the outside I drizzled melted butter over them a few time. They turned out great. I may cook them frozen more often.
When, dammit, When?
Artificial Chicken Skin. Love it. It will seal in the moisture. Did it work?
I only wish... I have the Traeger smoker I started with at the cabin and a cheap five burner LP grill. It would be fun to cook on that pit smoker just once. Can you imagine how difficult it would be to clean the grate?is that your setup at the cabin?
and those meats are not very socially distant
The chicken turned out very good indeed. Just a bit o crisp on the outside and juicy on the inside. I turned the leftover breasts into chicken salad last night. The chicken was still good.
My son borrowed my newly purchased segmented baking dish and did a chicken wrap dish in it yesterday. It was seasoned boneless skinless chicken thighs stuffed with jalapeno and cream cheese then wrapped in peppered bacon.
The best part of the cook was he had me and the Mrs over to enjoy the cook. The pan proved to be a tool and the chicken was delicious. My oldest granddaughter and husband were there so I got to play with my great grandchildren.
Good food, good company, and a few beers made for a stellar day.
I had planned to do something on the smoker today. After over eating yesterday, nothing sounds that great today. It may be a burger and salad night or something of that nature. I hope everyone is enjoying the holiday and had or is having some special eats with family and friends.
The best part of the cook was he had me and the Mrs over to enjoy the cook. The pan proved to be a tool and the chicken was delicious. My oldest granddaughter and husband were there so I got to play with my great grandchildren.
Good food, good company, and a few beers made for a stellar day.
I had planned to do something on the smoker today. After over eating yesterday, nothing sounds that great today. It may be a burger and salad night or something of that nature. I hope everyone is enjoying the holiday and had or is having some special eats with family and friends.
YEEEEEEHAAAAAAAAA!!!!!!!!!
i just found some ribeye steaks at Costco......guess what i will am doing right now???????
on the menu is grilled eggplant and bellpeppers to go with some garlic, yuzu ribeyes.
i found this great condiment called Yuzu It at my local asian market. and when i'm at that market i always get the s&b crunchy garlic and chili oil. if you mix the two, you get a really good sauce that can be used as a dipping sauce for all kinds of things. right now i'm using it as a marinade. keep in mind that the yuzu has citrus and if you leave it marinating too long, it can cook your protein ceviche style before you get to even cook it.
edit: Costco did jack the price up a bit. they even posted a sign saying as much. its mainly because of what is going on at the meat processing plants and how they are jacking up the price. it is literally paying the price for this pandemic. i hope those who are still working there get a salary increase as well.......they deserve it.
i just found some ribeye steaks at Costco......guess what i will am doing right now???????
on the menu is grilled eggplant and bellpeppers to go with some garlic, yuzu ribeyes.
i found this great condiment called Yuzu It at my local asian market. and when i'm at that market i always get the s&b crunchy garlic and chili oil. if you mix the two, you get a really good sauce that can be used as a dipping sauce for all kinds of things. right now i'm using it as a marinade. keep in mind that the yuzu has citrus and if you leave it marinating too long, it can cook your protein ceviche style before you get to even cook it.
edit: Costco did jack the price up a bit. they even posted a sign saying as much. its mainly because of what is going on at the meat processing plants and how they are jacking up the price. it is literally paying the price for this pandemic. i hope those who are still working there get a salary increase as well.......they deserve it.
The Yuzu sauce sounds interesting. I'll have to look for it.
Last night I was at the cabin and grilled up some cheddar burgers and potato chunks. Tonight I was back home and smoked up some pork blade steaks. Neither meal was fancy but quite tasty. I'll be happy when the price of meat cuts become normal once again. It hurts my feeling to pay $10+ a pound for beef.
Last night I was at the cabin and grilled up some cheddar burgers and potato chunks. Tonight I was back home and smoked up some pork blade steaks. Neither meal was fancy but quite tasty. I'll be happy when the price of meat cuts become normal once again. It hurts my feeling to pay $10+ a pound for beef.
My wife grabbed a cryopac of the largest short ribs I've ever seen. They were too large to fit into 11" vacuum bags. 
This extra rib on the side is because I ran of out bags to freeze the rest. Yes, that is a full size cookie sheet.
This extra rib on the side is because I ran of out bags to freeze the rest. Yes, that is a full size cookie sheet.
My wife grabbed a cryopac of the largest short ribs I've ever seen. They were too large to fit into 11" vacuum bags.
View attachment 151082
Wowza! That looks amazing! That should make for some fine eating. I'm suffering from lack of beef. It's hit and miss finding good cuts at a normal price. So far I've been on the miss side. I may have to get into my freezer.
I've been shopping by opportunity during the plague, and as of now my chest freezer is filled to the brim, and it's all meat. Kitchen freezer has open things, and my outside freezer is just veggies, frozen potatoes like fries and tater tots, and a few frozen pies made from scratch. I have plenty of opportunity to "get into my freezer" in the months ahead.Wowza! That looks amazing! That should make for some fine eating. I'm suffering from lack of beef. It's hit and miss finding good cuts at a normal price. So far I've been on the miss side. I may have to get into my freezer.
Yes, I have a generator that will preserve all that meat in an emergency and I now have an electrician coming to wire the house for a generator that will power my whole house.
Oh my. So my massive cow short ribs. Well, normally when I do a rack it is four ribs. These were cut into only three ribs. I used a competition blend of pellet (hickory, apple, cherry) this time and the flavor was through the roof. I have so much left over I'm going to make it into a shepherds pie or something else. I think of the four ribs I cooked (one rack and one extra) we were only able to eat just under two ribs.
My pooches are gnawing on the bones now.
My pooches are gnawing on the bones now.
Oh my. So my massive cow short ribs. Well, normally when I do a rack it is four ribs. These were cut into only three ribs. I used a competition blend of pellet (hickory, apple, cherry) this time and the flavor was through the roof. I have so much left over I'm going to make it into a shepherds pie or something else. I think of the four ribs I cooked (one rack and one extra) we were only able to eat just under two ribs.
My pooches are gnawing on the bones now.
Oh man that looks wonderful! I'm having leftover pork steaks baked over scalloped potatoes that I'll trade ya.
I've done a full short rib rack before but it would neatly fit in a 8X11 baking dish. Nothing quite like what you just smoked.I've been wanting to do a full house generator for a number of years now. I'm envious! I don't even have a generator for the cabin or my trailer. If times went South, it's down there that I would weather the storm. At least I wouldn't be residing in a city in a house on a city block with everyone desperate. Bad on me for not being better prepared. No generator and only a refrigerator freezer worth of eats at the cabin.
These were like Fred Flintstone over the top huge.
I'm finally doing my stuffed chicken thighs tonight. Stuffed with jalapeno pepper and cream cheese then wrapped in peppered bacon. I plan to rub the thighs with a sweet bbq and put a light glaze of honey on them to finish the flavor I'm after. I'm anxious to try the chicken pan I purchased just for this cook.
The chicken pan worked out just great. Once I saw an internal temp of 155° or so I removed them from the pan, lightly glazed them with honey, and let the bacon finish and the glaze to set. Here is a pic when I started the glaze phase.
The thighs were very good. Next time a bit of garlic salt to bring out the flavors perhaps. I'm pleased with my first go in a pan.
The thighs were very good. Next time a bit of garlic salt to bring out the flavors perhaps. I'm pleased with my first go in a pan.
never heard of a chicken pan. is this just a roasting pan?
I call it a chicken pan because the guy I watched cooking chicken thighs similar to that I just cooked called it that.
This is the pan he was using and doing a search on Amazon for a chicken pan I found the same pan.
It really worked well at keeping my wraps together until my bacon tightened. It also saved a lot of grease from fouling my smoker. I'm anxious to make some mini desserts or mini casseroles. Breakfast omelet sort of dishes would be fun as well. I bought it just for the chicken wraps but I see other uses in the near future.
This is the pan he was using and doing a search on Amazon for a chicken pan I found the same pan.
It really worked well at keeping my wraps together until my bacon tightened. It also saved a lot of grease from fouling my smoker. I'm anxious to make some mini desserts or mini casseroles. Breakfast omelet sort of dishes would be fun as well. I bought it just for the chicken wraps but I see other uses in the near future.
I smoked out a pair of brisket points today. One point was considerably smaller than the other. The larger I wrapped when the internal temp reached 160° and continued cooking until it reached 205°. I left the smaller point cook uncovered the entire time. When it reached 190° I diced it up into burnt ends. I smothered them in sweet bbq and honey and tossed them back on the smoker until they were just barely tacky. Burnt ends, sliced brisket, and fried okra.
Tomorrow I'll be forced to eat the leftovers. I'll have the sliced brisket on french bread... a bit of horseradish and a quick dip in beef and onion broth should work.
Tomorrow I'll be forced to eat the leftovers. I'll have the sliced brisket on french bread... a bit of horseradish and a quick dip in beef and onion broth should work.
this thing looks amazing!!!!!! it is a very unique way of cooking and smoking. i like it!!!!!
above is for the 560, i'm more thinking the 1050 would be better suited for me:
https://www.masterbuilt.com/collect...ity-series-1050-digital-charcoal-grill-smoker
for $799 for the 1050, that is not bad.
above is for the 560, i'm more thinking the 1050 would be better suited for me:
https://www.masterbuilt.com/collect...ity-series-1050-digital-charcoal-grill-smoker
for $799 for the 1050, that is not bad.
That's some specialized stuff there.I call it a chicken pan because the guy I watched cooking chicken thighs similar to that I just cooked called it that.
This is the pan he was using and doing a search on Amazon for a chicken pan I found the same pan.
It really worked well at keeping my wraps together until my bacon tightened. It also saved a lot of grease from fouling my smoker. I'm anxious to make some mini desserts or mini casseroles. Breakfast omelet sort of dishes would be fun as well. I bought it just for the chicken wraps but I see other uses in the near future.
I'm impressed! I sure would like some honest hands on reviews. What a simple idea if it works.
Tell me how you like it after a few cooks.
well i'm contemplating it. the 1050 is the first generation. it is their updated version of the 560 from what i have been reading on it. so far the complaints i have seen is the meat probe that comes included and some have seen the temp gauge on the control panel not be very accurate. some have shown anywhere from a few degrees to as far as 50 degrees off! so i might wait and see if they have one out for 2021 that is a tad more accurate. but i'm sure the warranty will cover that.I'm impressed! I sure would like some honest hands on reviews. What a simple idea if it works.
Tell me how you like it after a few cooks.
it is such a cool and unique idea that i very much like. i like the fact that i can smoke at low temps and then jump to a sear at high temps all in one cook.