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Any Time is Grillin Time

I plan on keeping the grill/smoker busy this weekend. I plan on grilling some hot wings tomorrow night and smoking a brisket Sunday. I will make some HOT baked beans and potato salad to go with the wings and brisket. HOT baked beans: beans, onion, macho nacho and serrano peppers, and brown sugar all slow cooked on the smoker.
 
Beef brisket is a roast cut from the chest area. It has a fat cap and is known for being flavorful but a bit on the tough side unless it's slow cooked or smoked. Makes for great sandwiches with some au jus.

I couldn't find a decent looking brisket so I smoked a boston butt instead. We were to eat at my son's at one today so I started smoking at one AM. I got up around four and put it in a foil roaster and turned up the temp. I had it all pulled and ready to roll before noon. It turned out great and everyone loved my smoked pulled pork sandwiches.
 
It's my favorite item to smoke for a group meal. All you need are some quality buns and you are in business. I like to rub the pork down with all the rub it will hold. Smoke it slow for three or so hours. I then put it in a throw away tin and run the temp up to 250 for six to eight hours with a target temp of 195f. I smoke with apple and mist the roast every hour with apple juice. When it's done I pull off the fat cap and pour off the rendered fat juice. After it's pulled I sprinkle some more rub, apple juice, and a bit of my favorite BBQ sauce in the tub. The combo of hot spicy rub and sweet apple juice and BBQ sauce makes for a tasty sandwich.
 
olbriar said:
It's my favorite item to smoke for a group meal. All you need are some quality buns and you are in business. I like to rub the pork down with all the rub it will hold. Smoke it slow for three or so hours. I then put it in a throw away tin and run the temp up to 250 for six to eight hours with a target temp of 195f. I smoke with apple and mist the roast every hour with apple juice. When it's done I pull off the fat cap and pour off the rendered fat juice. After it's pulled I sprinkle some more rub, apple juice, and a bit of my favorite BBQ sauce in the tub. The combo of hot spicy rub and sweet apple juice and BBQ sauce makes for a tasty sandwich.
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I need all of that in my life
 
I have a beef brisket all rubbed down waiting for it's predawn marriage with my smoker.
I plan on smoking it very slow indeed. I hate rushing beef. We are having the last of our new potatoes and fresh green beans with it. I'm already hungry :)
 
I had the day off due to the weather. I bought a turkey breast over the weekend that was on sale. The stars aligned :) I got up early and smoked the turkey. It was an injected breast so no brine... no rub.. nothing but smoke. I put it on at six this morning.. smoking for six hours. Bird temp was 130 F or so. I then put it in a disposable pan and ran the temps up to 275 for a bit over two hours. Pulled the turkey at 175 F. Made the usual dressing, noodles, and gravy to top things off. I don't know what I'll do for Thanksgiving but it sure was a great cheap meal today.
 
When life gives you lemons, make lemonade. When life gives you a turkey of a day, smoke a turkey. Makes perfect sense!
 
I'm smoking some pork blade steaks tomorrow. I rubbed them down with my normal pork rub and will keep them rapped until tomorrow. I'm guessing a couple of hours of low temp smoke and then crank the heat up for a half hour or so to finish. I've not smoked pork steaks before.. it's an experiment in smoking :) I'll likely fix some au graten potatoes and a veggie.... green beans perhaps.
 
My steaks turned out yummy. I'm still grillin' :) I smoked a turkey across Thanksgiving and will likely do another Christmas. Very good indeed. I'm so spoiled to grilling out that I can't hardly eat meats fried anymore. I grew up eating everything fried. I know it's not that healthy but something about fried steak and fried potatoes... wow. However, I put that meal together a while back and it just about killed me. Way too greasy! Now it's grilled steak and potato wedges cooked in a foil bag with a bit of butter. ...healthier, less messy, and tastier.
 
jbenham said:
Smoked turkey, yes indeed! You must get a lot of people that just happen to drop by.
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The smoker is like a magnet lol. I know the neighbors hate me. :) The smell of the smoker going is a killer. It seems magnified this time of year when that smoke is sitting on that crisp clean air of late fall / early winter.

I ran to "my store" a couple of weekends back to get me some beers. I had been smoking most of the day. The owner of the establishment (who knows me well) says, "man you are smoking again". "That smoke is all over you". I said yup... sorry. He said "me too, now I'm starving".

That smoke on a man is like Chanel #5 on a woman. It's how things should be. :D
 
Neither cold, nor snow, nor gloom of night can keep the griller from the swift completion of his appointed steak.

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Looks good man. I keep on grilling as well. Grilled up some chicken pieces the other night and some country style spare ribs before that. I have a huge boston butt in the freezer just waiting for the winter winds to lay down a bit. It's tough to smoke when the winds are near 30mph lol.
 
I don't mind grilling in the wind. My cooker works ok in such conditions. Smoking on the other hand is a bit tough. I could construct some sort of wind break but... in Kansas, the wind blows from a different direction every day. I may grill out some burgers tonight. Haven't made up my mind yet. There is a new non-chain taco shop here that just opened that I have my eye on. :)
 
I lived in Colby, KS for a couple years. No way to stop the wind. Nothing to stop the snow from drifting either. I remember when Paul Coffman was at K State. I am old. :)
 
I can remember when Jim Ryun was at East High in Wichita lol.... I'm old too. Doesn't stop me from loving all things grilled and smoked. Highs in the low sixties with SE winds 15 mph with gusts up to 25 for Sunday. I might be forced to smoke my Boston Butt. Pulled pork is calling my name. :)
 
olbriar said:
The smoker is like a magnet lol. I know the neighbors hate me. :) The smell of the smoker going is a killer. It seems magnified this time of year when that smoke is sitting on that crisp clean air of late fall / early winter.

I ran to "my store" a couple of weekends back to get me some beers. I had been smoking most of the day. The owner of the establishment (who knows me well) says, "man you are smoking again". "That smoke is all over you". I said yup... sorry. He said "me too, now I'm starving".

That smoke on a man is like Chanel #5 on a woman. It's how things should be. :D
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olbriar said:
Looks good man. I keep on grilling as well. Grilled up some chicken pieces the other night and some country style spare ribs before that. I have a huge boston butt in the freezer just waiting for the winter winds to lay down a bit. It's tough to smoke when the winds are near 30mph lol.
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i'm dying to see your setup.......LOL

i have an old weber that i'm looking to upgrade soon.
 
This is my Traeger Smoker / Grill (grabbed from the net)
It's a pellet smoker. :) Love it!

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I also use a Jenn-Air grill (also grabbed pic)

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I don't use the grill much at all now that I have the Traeger.

I pulled my pork butt from the freezer after my previous post :)
I guess we think alike. After it's thawed I'll rub it down and place it in the fridge Sat night. I'll put it on around daylight and smoke it slow all day.
I like low and slow...
 
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