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Any Time is Grillin Time

Brats sound good. My steaks turned out great. No particular reason. I prepped them the same. The meat came from my local market like most all of my steaks. I cooked them the same.... but.. man they were tender. I kid you not, they were easily cut with a fork and simply melted in the mouth. No doubt they rank in the top five of all time great steaks I've had in my life. I wish it was something I did so I could do it again.
 
Did I mention how much I dislike Johnsonville Brats? "On Sale", she said. Cheesy Brats, she said. Being on sale didn't keep them from spraying fat all over the grill and flaming up. Then we both agreed they had little flavor.
 
I've been on a pizza kick, both at home and the beach. Wife made chicken tikka masala the other day, so I made chicken Tikka pizza. Awesome! Grilled Chile lime shrimp for the beach this weekend, along with some Mexican grilled corn.
 
I tried the smoker once, it wasn't a very good pizza oven. I guess it would work for a deep dish, but it was too cool for good pizza crust. I grill my pies.... High heat. Throw the dough on the grill till it's all bubbly and has good grill marks, flip it add toppings and the thing is done in about 6 min total time.
 
Near as I can tell... cooking a pizza on the Traeger is much like grilling it. Turning it on high to do the cooking. That's cooking the pizza at around the 400-450 range.
 
!@#$ CHICKEN!!!

Made jerk chicken, Mexican corn with a brown butter and lemon aioli ;) and a black bean and corn salsa at the beach last night. Absolutely nailed it taste wise and I'm pretty tough on rating my own food. So, today I start feeling a little off, then a lot off. My wife starts complaining about the same thing. How could I have food poisoned both and maybe several others? I'm always careful with chicken to avoid cross contamination. Then while attending to my affliction, I remembered that after I dropped the chicken on the grill, I headed towards the bathroom to wash my hands when I was intercepted by a fellow griller asking for assistance (there's areas at the cabana for grills an ours with ~40 is affectionately nicknamed grill hell). After trying to explain why his ribs cooked from a raw state with no seasoning on a way too hot grill would never be anything like the slow smoked dry rubbed ribs I make and due to the several adult beverages consumed during the day, I never did make it to that bathroom. Instead, I went back to my grill and cross contaminated every tool and platter I had! Dummy!!!! Gotta go...seriously!
 
For next weekend, the last big one at the beach? It's full on BBQ. Low and slow cook the @#$% out of it no chance for Montezuma's revenge BBQ!!! All pork theme, ribs, pulled pork, bbq beans, my new style atomic buffalo turds (smoked candy glazed bacon wrapped jalapeno stuffed with pulled pork and a little cheddar). We'll throw in coleslaw for the veggie cred and because a good pulled pork sandwich needs slaw. No chicken, no cross contamination, no evening at the john!!!!!!
 
Enjoy :)
 

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pastafarian said:
For next weekend, the last big one at the beach? It's full on BBQ. Low and slow cook the @#$% out of it no chance for Montezuma's revenge BBQ!!! All pork theme, ribs, pulled pork, bbq beans, my new style atomic buffalo turds (smoked candy glazed bacon wrapped jalapeno stuffed with pulled pork and a little cheddar). We'll throw in coleslaw for the veggie cred and because a good pulled pork sandwich needs slaw. No chicken, no cross contamination, no evening at the john!!!!!!
Click to expand...

A pork fest sounds great!!! I'll likely pull some pork for our family gathering. Ribs.. Ribs sound so good. I haven't smoked ribs for a couple of months.
I want to know more about your atomic buffalo turds... they sound great!
 
For grilling I have a custom aluminum pit, somebody my grandpa use to work with built years ago. I use it for burgers, hot dogs, steaks and such. And I've also got a custom smoker, that a friend had given me years ago. I use it for bbqing & smoking. It's got the firebox off to the side, so with it you never have a direct heat under your meat.

To build my fire (on both pits) I use mostly dried pecan logs from the pecan trees in my yard with just a little bit of charcoal scattered on top and in between the logs. And the only reason I use the charcoal at all is just to get the pecan burning.

For Labor Day I'm going to be cooking a dozen racks of baby back ribs, burgers, chicken breasts, sausage & boudin.
 
I can't wait for Monday to have some grilling, so this is what I prepped for dinner tonight.

IMG_20140830_170323328_HDR.jpg
 
So plans may need to be adjusted. I checked my FIL's fridge and saw this. I'm going to try and score a steak for me for tomorrow.;)

2014-08-30%2021.40.11.jpg
 
I thought about smoking some ribs tomorrow but it looks like burgers and dogs instead. That's fine. As long as I have something going on out on the patio.. I'm good with it.
 
Ah that's too bad jbenham. Or... perhaps it is a good thing. We need some rain here. There have been significant rainfall North of here two days running. It's getting pretty dry here. But hey... makes for good grilling.
 
I quit long enough to have friends over for pizza burgers for Labor Day, but it is back it raining again.
 
The weather here has changed dramatically. Upper 90's for a high one day and low 70's the next... you gotta love Kansas. With the cooler weather came a huge desire to smoke some ribs. I have two racks rubbed down in the fridge. I'll throw them on the smoker in the morning before I go to work. I'll let them smoke nice and slow for three or four hours.... however long it takes me to get back home :) I'll then wrap them in some foil with apple juice and honey, turn up the heat, and let them steam for a couple of hours. I'll then unwrap them, mop them with some spicy bbq sauce, and put them back on the smoker. An hour or so later.. mmmmmmmm. I'll make some potato salad to compliment the ribs.
 
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