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Any Time is Grillin Time

Now that should never happen. Grill on.. I grilled tonight.. kind of. I was home alone and had a package of frozen breaded chicken breasts meant to deep fry or bake. I tossed a couple on the grill. They had just a hint of smoke on them.. they were good. Far better than baked in the oven and I shudder to think about frying anything. ...If I can, I grill it.
 
My wife's plan was to fry the pork steaks. Couldn't let that happen. We were only two days removed from -18 degree temps.
 
I worked in an over night stay at the cabin last night. The weather was fantastic! I didn't do anything fancy for dinner. I grilled out some burgers and baked some beans. Chips and dips rounded out the bbq. It sure was fun to grill for the masses again. I think the masses were glad to be down at the river eating grilled burgers too. ...A feel of spring in the air.
 
It's a full bodied brew with just the right taste.. for me that is. I've been a beer consumer most of my life though I'm no connoisseur. I find something I like and I drink it. I don't drink a lot but I certainly enjoy a beverage when I'm grilling. Something about the cabin atmosphere calls out for a brew or two as well. I especially enjoy a brew or two knowing I'm not driving home.
 
I bought a pork loin today. It was way on sale. It was marked down to a buck sixty nine a pound. Hell, that's cheaper than bologna. :D I cut the loin into real thick chops and rubbed them down. I have them on the smoker now. I think a couple of hours of smoke then I'll wrap them up with a honey/brown sugar glaze. I'm guessing another hour or so at 225F. I started them plenty early just in case it take more cook time to reach 150-155 internal temp. I'll let them rest a bit before serving. I sliced up some potatoes and have them cooking too. Here is a pic from when I just put meat to smoke.
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I need to get the specifics on how you roast the spuds. I keep cooking them separately in the oven. I'd like to toss them on the grill with the rest of the meat. Your prep looks similar to mine, oil and spices. How long to they take on the grill?
 
It depends on the temp for cook time. I always put them on when I start smoking. Smoke will gather on the spuds giving them a heavenly taste. I bag them up when if they start looking dry. Today I bagged them after an hour smoke. I'm getting ready to bag up my chops and will check/stir the potatoes.

Just glazed and bagged up. Potatoes have cooked for 2.5 hours at 185 f and aren't done. They will ride though my 45-60 glaze at 225 f. I hope this helps.
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Just turned my glaze wrap over. Potatoes are all but done.

My son is doing a tri tip today. It's his fault I'm smoking today. Breakfast burritos for dinner was on the menu before he came over with his cut of brisket. He stopped by here on his way home from the market to discuss smoking it. We watched some videos and then I HAD to smoke something.:) Man those videos can make a man hungry. He was going to rub it with some garlic, coarse pepper, and coarse salt and inject it with some beef broth. The he was going to smoke it at 250 f with a target temp of 180-195. He planned on wrapping it and let it rest for 30 minutes before serving. Carving it and serving it on french bread with au jus. I'm anxious to see how his cook went.
 
I just heard from my son. He has his tri tip resting. Said it reached his target 3.5 hours in. He's likely carving now. I'm betting it's great. It had a beautiful marble. I've never cooked brisket that fast. It will be interesting to see if it's tender.

Just heard from the kid. Said it was better than it looks. Very happy with the results!
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olbriar said:
I just heard from my son. He has his tri tip resting. Said it reached his target 3.5 hours in. He's likely carving now. I'm betting it's great. It had a beautiful marble. I've never cooked brisket that fast. It will be interesting to see if it's tender.

Just heard from the kid. Said it was better than it looks. Very happy with the results!
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Click to expand...

Looks just fine from here,nice smoke ring. :thumbsupdroid:
 
I didn't hear from him post dinner. I assume it was wonderful and he ate too much and went into a coma :D It sure looks good.
He told me that he went all over town trying to find his tri tip. First wally world and then to our super duper market and they had nothing. In desperation he went to the little grocer where I like to shop.
There he found his tri tip. They only had one and it was marked down to three bucks a pound. :)
Not just cheap but it was beautifully marbled. I bet he starts buying more meat from my butcher.
That pork loin I smoked yesterday was marked down too. I saved almost nine bucks from it's original price.:D
 
I bought some super hot dogs today and plan on putting some grill marks on them for dinner. I'm going to try smoking some kraut to go with them. I'll butter and toast my buns so they don't get soggy. Some macaroni, velveeta cheese, touch of milk and butter, and some finely diced onions and jalapenos will make my mac n cheese to go with the dogs. I'm already hungry. :) Oh, did I mention that it's almost sixty degrees out with zero wind?
 
Grilled some burgers last night in the snow, now it's pouring rain, so no grilling tonight. I think my wife got stuff to grill pizzas though. I may be convince to put it in the shed with the door open.:D
 
Now that's something I haven't tried but heard/read that it makes a great pizza. We have a place that sells pizzas to order but you cook them. I've been very tempted to try one on the smoker. Good luck.
 
I'm going to try your spud tip today @olbriar. I'm going to the butcher to grab either a sirloin roast or prime rib depending on my mood and what looks good when I get there. :p I like to cook the roast at 450 for ~30 minutes, then smoke at 225 until it reaches temp. Usually 1 1/2 - 3 hours depending on the size of the cut. Should put the spuds right in the wheelhouse.
 
Very pretty! I hope your spuds turned out great. I love them cooked out.

I grilled out only one time over the weekend. I just cooked burgers and brats. I boiled my brats first in beer. That way the grill time was the same for both meats. I had a grill full and then some and it was very windy. I had all the heat on one side of the grill. It made juggling a fun adventure. I didn't burn anything. We had a couple of kinds of potato salads, chips, sweet potato fries, fresh salads, baked beans, and who knows what... everyone brought something to the cabin and we ate it. :)

I did have something new to me this morning. One of the ladies down to the cabin made biscuits and sausage gravy for the masses. I thought I made a mean biscuits and gravy but I was put to shame. She used unsweetened evaporated milk cut with water instead of whole milk. Her gravy was rich but had such a wonderful flavor. I'll be trying that myself next time. It's fun to learn tricks from different cooks.
 
Making my rounds this morning included a visit to my local grocer. The weather is so incredible here today that it cried out for something with grill marks for dinner. I had considered a ribeye or perhaps just burgers but when I found the pork shoulders were marked way down I snapped one up. $1.29 a pound just couldn't be passed up. I'm a low and slow sorta smoke dude but I'm trying a hot and fast smoke on the pork. My wife works tonight and I'd like to include her in my dinner plans. I did purchase a package of hot dogs just in case. :rolleyes:

My normal pulled pork smoke is to put the shoulder roast on and smoke at 185 F for a couple of hours. Then I turn up the temp to 225 for a couple of hours.. spritzing with apple juice every hour. Then I pan it up and turn the temp to 250 and roast until done. Usually somewhere between 10 and 12 hours total cook time.

Today I started out at 225 F for a couple of hours. I now have it in a tin at 275. I'll give it a couple of hours and then will likely cake the roast in brown sugar and wrap it. Target them of 195 and I hope to reach that with six and a half hours total cook time. We'll see.....

Three hours in....
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Funny, I have one in the fridge doing the 24 hour rest with rub to go on the smoker tomorrow. :D What temp to you put it in the pan, or do you just make a call after a few hours?
 
That rest with rub is my normal procedure as well. Today it got rubbed while my smoker was getting to temp lol.

I just make a call. I don't like the outside of the roast to get much bark... if any. When it starts looking like it's drying, out even though I'm spritzing it, I bag it up. I have no idea if this is the best way... it's the way I always do it.
 
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