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

Any Time is Grillin Time

I made a Costco run yesterday and stocked up on some items including meat. Hamburger and chicken was at a good price so I bought quite a bit. I passed on the steaks, I still have some and nothing caught my eye. I almost pulled the trigger on some sea bass steaks. They looked wonderful but I've never tried them before and I have a number of packages of channel cat that I need to cook up. I did buy a couple of racks of beef short ribs that I plan on smoking Sunday. It always fun to shop the big stores meat.
 
We had 25-30 mph winds today. I'm hoping the wind is not ripping tomorrow. I'm smoking out a brisket point. It's a small point but looks great. Should be just right for a meal for two with just a bit left over. It's hard to beat a point for some good eats.
 
I grilled out some Costco boneless skinless chicken thighs tonight. Some of the largest thighs known to man. :) I rubbed the thighs with fresh garlic and seasoned them with a coarse ground onion salt and coarse ground black pepper. I seared them well on both sides and then turned down the temp to around 375° and coated them with a mixture of bbq sauce, honey, and butter. I let the mop set and then turned the heat up again and let them get a bit crispy on the outside. Once a 165° internal temp was reached I brought them in. They were wonderful! I'm loving my Weber.
 
went Costco with ribeye caps on my mind to grill. went inside and found them. however, they were $89 for 3 steaks!!!!!!!! i said HELL NO!!!!! that's crazy expensive.....so i found some nice looking new york steaks.....gonna be grilling those up later today.
 
I get it. If your weather is anything like here you are in for a perfect day to cook out. It was pretty cold here this morning and I had tee time at 9:40 With zero wind and full blue sky it was perfect and temps have continued to rise. It's currently 70.5° out with zero wind and I'm thinking chicken fried steak doesn't sound nearly as good as anything I might cook out. I might have a change of plans and run to the market. :) I hope your yorkers turn out as good as they sound.
 
olbriar said:
I get it. If your weather is anything like here you are in for a perfect day to cook out. It was pretty cold here this morning and I had tee time at 9:40 With zero wind and full blue sky it was perfect and temps have continued to rise. It's currently 70.5° out with zero wind and I'm thinking chicken fried steak doesn't sound nearly as good as anything I might cook out. I might have a change of plans and run to the market. :) I hope your yorkers turn out as good as they sound.
Click to expand...
well here in LALA land it is 85...sunny and hot....with little to no wind. i'm also addicted to these sweet peppers that Costco has been selling. they are about the size and shape of a jalapeno, but not hot and super sweet. they are amazing when you grill them.
 
I've smoked some Anaheim peppers before. They are very tasty and not hot. I've also grilled jalapenos to make my salsa. I don't think I've ever grilled a sweet pepper. It sounds good.

Non LaLa land weather... It was 37.2° when I got up this morning. I was way looking forward to a round of golf but almost backed out. :) It warmed up great and proved to be a great day to be outside.

I'm sticking with my original plans of chicken fried steak tonight. I bought the steak a couple of days ago from the must sell area at the market. I could have froze the package but as I kept it in the fridge, it needs to be cooked. I did get out the last package of ribeye steaks from the freezer to smoke and grill tomorrow. :) They are some beauties from Costco and I'm counting on them to be as good as the others I purchased a while back.
 
Cooking doesn't always go as planned. :) I had my steaks bagged up in marinade for a few hours before smoking them. They were room temp when I put them on. I anticipated about an hour smoke then a quick sear on the grill before serving. I was baking potatoes and I started them before the steaks guessing all would be ready to eat at the same time. I checked my steaks at a half hour in and was going to put my BT probes in them. They were already at the sear temp I was looking for, 107°! I turned off the smoker and let the steaks rest right there while I fired up the grill. I gave the grill time to get to max temp and retuned to the patio to find that I was out of propane. Once again I started the smoker and continued to smoke the steaks until they were done. The steaks lacked that seared exterior but in spite of everything they were wonderful. And as luck would have it, my baked potatoes were done the same time as the steaks. :)
 
WTF!!!!! why is my grilling meats so damn expensive now? ribeye at costco is almost $60-$80 for 3-4 pieces of steak!!!!!!

was going to grill this weekend, nope not with that prices.

might grill tonight despite it being rainy outside. i bought some boneless and skinless chicken thighs......now chicken is still cheap. i wonder why the difference in prices?
 
ocnbrze said:
WTF!!!!! why is my grilling meats so damn expensive now? ribeye at costco is almost $60-$80 for 3-4 pieces of steak!!!!!!

was going to grill this weekend, nope not with that prices.

might grill tonight despite it being rainy outside. i bought some boneless and skinless chicken thighs......now chicken is still cheap. i wonder why the difference in prices?
Click to expand...
When we shopped Costco last the beef prices were up maybe a little but it really didn't catch my attention. They had very little prime in the counter as I recall so we mostly bought chicken and fish. That was a couple of weeks ago. I'm not ready for beef prices to hit the ceiling.

When I was growing up, this was the time of year when beef was at its low. Ranchers would butcher vs wintering the cattle with added costs.
 
olbriar said:
Ranchers would butcher vs wintering the cattle with added costs.
Click to expand...
I know a lot of guys that do this with pigs. It takes a lot to keep them fat over the winter.

I may start doing the 1/2 cow thing. I may be able to buy quartered and have my FIL butcher it up for me. Prices are getting crazy.
 
I was at my local market last weekend but paid no attention to the meat prices. Thinking back on it now, the meat counter was a bit sparse. I was wanting to smoke a brisket tip, flank steaks, or a nice chuck roast. None were in the counter. I ended up smoking some bb ribs that were nice looking and on sale. I did eye some brisket flats but they had no points or whole packers. Zero flank steaks is rare for my market. They are often pricy but plentiful. They always have chuck roasts... not Saturday. Perhaps there was a run on the beef before I arrived.

I don't have the freezer space for a half cow. I was going to buy another freezer last year but they were scarce and pricy at the time so I punted. I now wish I had bought something less than I wanted.
Something would be superior to nothing if the beef prices climb out of sight.
 
My wife decided she wanted hibachi tonight, so I dragged the Blackstone out of the shed, set up a worklight, and made her happy.
upload_2021-11-1_18-59-44.png

upload_2021-11-1_19-0-1.png

upload_2021-11-1_19-0-24.png

upload_2021-11-1_19-0-45.png
 
I smoked something different today. It wasn't by choice... it was what they had. I ran to my local market early AM with intentions of buying a pork butt. They had an assortment of shoulders to choose from and they were priced right. However, they were boneless. I don't know that I've see the bone butchered out a shoulder before. I can't imagine why it was removed. The bone falls out once a shoulder is cooked. I looked around for something else to smoke but came back to the butts and bought one. I didn't have any butcher twine at home but that's what the mangled roast needed. Instead I smoked it in a foil pan the entire smoke. I thought it might take longer to cook without the bone but I was wrong. It cooked up at a normal pace and was juicy and tender and was easy to pull. I still don't know the point of removing the bone but I'll not be shy about smoking one again sometime.
 
just grilled some teriyaki chicken i marinated last night. at least chicken has not gone up in price as much as beef has. might do some salmon tomorrow.been craving that lately. i'm thinking of doing some grilled salmon tacos!!!!!!!
 
I haven't decided what I'm cooking tomorrow. I normally smoke something on Sundays. I'll run to the market in the morning and let the counter talk to me. I don't want ribs and I just did a butt. I want to do a brisket point but all they had were flats and whole packers the other day. A good looking chuck roast sounds good. Flank steaks sound great but they have been priced way high lately. If push comes to shove I'll do chicken. Perhaps a beer butt chicken.
 
After talking with my son, he bought the good looking chuck before I got to the market.... grrrr :) They had one package of two brisket points. The top point looked fair but it completely covered the bottom point in the package making me a bit shy at $45. I ended up biting the bullet and came home with a good looking flatiron steak. $12.99 a pound is way expensive for flank steak around here but oh well. If beef prices continue to rise I may be forced to become vegan. :)

On another sour note, I keep a record of all of my cooks in an app called Cave Tools. It has a handy journal for recording cooks and I edit each until I have the cook recorded as to my liking. I lost all of my journal entries a few years ago due to an app update. Today I see that my journal once again has zero entries. I'm over using the app and I highly recommend passing up the option to install it. A courteous reply expressing regrets from the developer is less than satisfactory.

Do any of my fellow chefs have an app they recommend for recording cooks? I want to record cook temp.. changes of temp.. rubs.. mops... wrap temps.. and an approximate length of cook.
I might resort to a spiral notebook in this digital era. :)
 
Unforgiven said:
I'm pen and paper myself.
Click to expand...
The safest bet for sure. I've not lost a spiral yet. I have records, notes, and assorted dribble I scribbled down dating from the sixties.
I can look back through this tread and find most of my preferred cooks.
Too bad we can't organize and make what has been contributed here easier to search. It could be a great tool with everyone's shared great cooks!
 
My flatiron steak turned out fantastic! It was way over priced and way good! I managed to get that perfect cook on it. It was nearly a three pound cut and the two of us chowed down knowing it might be a while before we buy another. I will either make beef and broccoli over rice or
fajitas out of the remaining meat.
 
Tonight I'm grilling out bacon wrapped chicken livers. I understand that it doesn't sound good to most but they are delicious. We are liver lovers anyway and there it is a magic between the bacon and chicken livers that is wonderful.

Do keep in mind that I caught my patio cover on fire once with this cook :) The bacon wrapped livers were cooked in a deep dish pizza pan to catch the grease but I had the temp in my smoker high enough that my dirty cooker combusted. Mistake #1 was not having a clean cooker. Mistake #2 was removing the tray and leaving the lid open to burn out.

You live and learn and with some luck you don't burn down the homestead. :) Tonight I'll be cooking the livers in my Weber grill.
Though my smoker is relatively clean, I don't ask grill like temps from it now that I have a grill.
 
anybody grill oysters?

this looks really good:
i like his setup as well

and just bought some new york steaks from Costco.....they had some ribeye caps, but they were going for $80 for two!!!!!!!!
 
You must log in or register to reply here.
Back
Top Bottom