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

Any Time is Grillin Time

Boy that sounds good. I got four inches of snow over night. I wish I had some ribs on the smoker. I love that heavy apple smoke on a cold calm snowy day. I did fire up the grill yesterday but not for T-bones. I roasted the last of the fresh peppers from the garden and made the last garden fresh salsa for the season. Peppers roasting have such a great aroma... but nothing equals a steak lol.
 
I managed to grill up a couple packages of bratwursts in between snow storms. We have had about 1 1/2 ft of snow so far. We have also had several days in the single digits with below zero windchills.
 
Wow. A normal year around here will bring about that much snow... for the entire winter lol.
I haven't grilled or smoke all week. Did plenty last weekend while camping. I plan to grill some burgers Sunday.
Grill something... sheesh. I'm in the mood.
 
I have likely rooted for GB one time or another. Wishing their opponent a loss was most likely the motive. :)
I love playing fantasy football. Rooting for players makes all of the games fun to watch. You can bet that I'll be doing some football while grilling.
 
Didn't smoke the Thanksgiving turkey this year and fried instead. Time concerns and having to travel to grandma's made the decision. It was OK, but I prefer smoked. We're having some of my wife's family over Tuesday. I'm planning on grabbing some summer. Brisket, ribs, beans, Mac n cheese. My reason for the brisket.? Next day I'm making bbq brisket pho. Made pho at home for the first time last week and it turned out really good, better than most places I've gone out for it. I think topping with real dry rubbed brisket could put it out of bounds.
 
You have that right! The ones we had evoked a profanity or two from our coach. The announcers were terrible too.

Sunny and cold today. -17 windchill.
 
pastafarian said:
Didn't smoke the Thanksgiving turkey this year and fried instead. Time concerns and having to travel to grandma's made the decision. It was OK, but I prefer smoked. We're having some of my wife's family over Tuesday. I'm planning on grabbing some summer. Brisket, ribs, beans, Mac n cheese. My reason for the brisket.? Next day I'm making bbq brisket pho. Made pho at home for the first time last week and it turned out really good, better than most places I've gone out for it. I think topping with real dry rubbed brisket could put it out of bounds.
Click to expand...

I didn't smoke a turkey this holiday either. We did dinner at my son's who brined and baked his turkey. It was good. Last night I pulled a bag of frozen turkey from the freezer. It's the second half of the last turkey I smoked. I didn't get my fill of turkey so it's dinner tonight and leftover leftovers tomorrow. :)

The rubbed brisket pho sounds wonderful!
 
Tomorrow it's BBQ

Wednesday it's BBQ Pho!

I'm looking forward to Wednesday most!

Oh and with Turkey? Brine regardless of cooking method!
 
One of my buddies was doing a dry brine or cure on his turkey. Five days drying in the fridge with a salt based rub. I haven't talked to him since Thursday. I wonder how that turned out.
 
Had some ribeye's tonight. Kroger sent me a $25 coupon for a $25 shopping order, used it wisely.

As for grill type, I use a Brinkmann Ranger propane. Used charcoal for 2+ years, but propane is so much more convenient. Had a propane grill before the charcoal for several years until it eventually rusted out.
 
It's hard to beat the ease of propane. It's so readily available too. It wasn't that handy years ago. I've been known to charcoal with my gas grill for the lack of available propane. :) But that was way back in the stone age.

Good move on the coupon use. A good ribeye is a wonderful thing!

I'm looking at placing a 250 gallon propane tank down at my lease. The old cabin has a propane heater as well as stove and hot water tank. None have been in use for a couple of decades so it will take some diligent testing before I gas up the house. The motive for placing a tank out there is naturally for a cooker. I don't know yet if I'll buy one or try building one. I hauled a decent propane grill down there the summer of 13 but this year I've just used a charcoal cooker or cook over coals from the fire pit. I'm not down there but a couple of times a month so I don't like the idea of leaving a good propane grill just sitting there in the woods. If I build or buy and gas up with the house... it will be a permanent fixture and won't even have a bottle to steal.
 
Tonight I grilled out some chuck eye steaks. I don't know that I've ever cooked these steaks before. Being as it was a day off, I put my steaks in some marinade, beer, and McCormick's Grill Mates steak seasoning early. They likely rested in this mixture at room temp for six hours. I seared them and then lowered the heat and cooked them for twelve minutes at 300 F. They were not only the most tasty steak I've had in a while, they were so tender that I cut them with a fork. I baked some sweet potatoes from my sister's garden to make a wonderful meal.
 
Chuck eye steaks are referred to as the "poor man's ribeye". They come from an area adjacent to the ribeye. Good flavor but if overcooked will get tough. Cooked some this morning when I got off work with just some salt and served with A1.

Have some flat iron steaks that have been marinating for a few days in the fridge. Hope I get to grill them tomorrow.
 
I'm glad I'm poor then lol. Those steaks were great! You know they are tender when they are falling apart when you try to turn them on the grill.
You'll have to let us know how those flat irons work out. I've only cooked them a couple of times. What are you marinating with?
 
olbriar said:
I'm glad I'm poor then lol. Those steaks were great! You know they are tender when they are falling apart when you try to turn them on the grill.
You'll have to let us know how those flat irons work out. I've only cooked them a couple of times. What are you marinating with?
Click to expand...

Will have to wait on that, didn't get the chance. Marinade is A1 marinade, original.
 
I took some sliced peppered pastrami and smoked it for an hour. I then turned up the heat and toasted some buttered stone ground wheat buns. Pastrami, aged swiss cheese, pepper rings and a bit of mayo made for some great sandwiches.
 
Got some porterhouses on manager's special at Food Lion a few days ago for $4.79/lb. Probably going to grill them out tonight.
 
You must log in or register to reply here.
Back
Top Bottom