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Any Time is Grillin Time

Tonight I fired up the Weber and put some deep grill marks on some tasty pork chops. I went to the market today but found nothing that was calling my name for tomorrow's smoke. I wanted to do a nice chuck roast but all they had looked more like chuck steak... nothing I wanted to smoke. I came home with some country style spare ribs. I plan to season them and smoke them low for a while then toss them on the hot Weber to fry some of the fat marbling. I might glaze a couple for me. I have some great hot bbq sauce that would have to rock.
 
olbriar said:
Tonight I fired up the Weber and put some deep grill marks on some tasty pork chops. I went to the market today but found nothing that was calling my name for tomorrow's smoke. I wanted to do a nice chuck roast but all they had looked more like chuck steak... nothing I wanted to smoke. I came home with some country style spare ribs. I plan to season them and smoke them low for a while then toss them on the hot Weber to fry some of the fat marbling. I might glaze a couple for me. I have some great hot bbq sauce that would have to rock.
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Should have taken the chuck steaks and used them as two halves. You then stuff it with sautéed spinach, mushrooms and carrots. Flatten both halves and then stuff the vegetables and tie everything together with twine......now you can smoke the chuck steaks together.......just a thought.
 
ocnbrze said:
Should have taken the chuck steaks and used them as two halves. You then stuff it with sautéed spinach, mushrooms and carrots. Flatten both halves and then stuff the vegetables and tie everything together with twine......now you can smoke the chuck steaks together.......just a thought.
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I like the way you think. You are right, I should have come home with two and stuffed them.
I haven't done this cook in years but it's quite good. I'd take round steak and cut it into strips about two inches wide. Take a meat mallet and pound them out. I'd then make up a batch of beef stove top stuffing of all things and put a spoon full on the steak and roll it up and tooth pick it together. I'd then bread and fry the stuffed strips. The finish was to make a gravy out of the remaining stuffing, pour over the rolls, and bake until the gravy set. It was rich.. it was good.
 
I just put my country style spare ribs on the smoker. I have the smoker set to 150° and starting pork temp is 39°. I'll give them a half hour and will likely up the temp to 225° at that time. My target temp is 105° and will then toss them on the Weber for a good sear on all four sides. Serving temp is 145°+ for pork.
It's a beautiful day to be outside. I'd just hang out on the patio and enjoy the weather if not for the baseball games on. I need a TV out there lol. No doubt, I'll be forced to take another ride this evening. It's just too nice to be in the house.
 
The_Chief said:
Where are you at that it's 39° in July???
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I'm in the land of Oz where it's in the mid eighties. My seasoned pork ribs were 39° when I put them in the smoker. They were something special when I took them off of the grill. They smoked for almost an hour and took very little time on the grill. I'd guess ten to fifteen minutes max put a great sear on them and cooked some of the fat out. Country style spare ribs and a freshly tossed salad made a grand meal.
 
I've worked all morning on the grill overhaul and... I'm wiped out! But wow it looks like it will cook some good food for another ten years. Great thing, too, because yesterday we received our new shipment of prime beef and I'm thrillin' for a grillin'

(I would share photos of the result, but... Xenforo...)

:p
 
I had to make a run to the market for the ground pork for my meatloaf. It was actually on sale at around a dollar more than the last time I stocked up. My butcher buddy pointed out that the store had pork spareribs on sale for $0.99 a pound. I grabbed the best looking rack in the display and noted that the other racks were pretty fatty. He said if I can come in tomorrow before noon, he would have time to go through the cases he has and cherry pick us some. I told him my son would likely want some as well.
He said I'll make sure we get the best I have set aside. You can't beat a deal like that!

My loaf turned out great. I decide I'd not mess it up with a lot of extra spice and added nothing but diced onion, diced tomatoes, a bit of garlic, and salt and pepper. I was not sorry that I went basic on the loaf.
 
olbriar said:
I had to make a run to the market for the ground pork for my meatloaf. It was actually on sale at around a dollar more than the last time I stocked up. My butcher buddy pointed out that the store had pork spareribs on sale for $0.99 a pound. I grabbed the best looking rack in the display and noted that the other racks were pretty fatty. He said if I can come in tomorrow before noon, he would have time to go through the cases he has and cherry pick us some. I told him my son would likely want some as well.
He said I'll make sure we get the best I have set aside. You can't beat a deal like that!

My loaf turned out great. I decide I'd not mess it up with a lot of extra spice and added nothing but diced onion, diced tomatoes, a bit of garlic, and salt and pepper. I was not sorry that I went basic on the loaf.
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on your loaf do you use a ketchup glaze? or something different? or nothing? did you smoke it?
 
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ocnbrze said:
on your loaf do you use a ketchup glaze? or something different? or nothing? did you smoke it?
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I usually smoke it at 250° but my son was over just as I was prepping the cook so I smoked it at 225° with the thought he'd leave before it was done. I was watching temp and not time but guess it took a bit more than two hours for a two pound loaf. For a glaze I use tomato sauce. My mother used paste with a bit of water but I always thought it was too sweet. I like to pepper my glaze with coarse ground pepper. Back in the day I enjoyed a hot ketchup called Brooks something or another for my glaze. It was thick and peppery. I think someone bought the brand or they changed their recipe or something. I couldn't find it for a number of years and when I did, I found it wasn't nearly the product I remembered.

I sometime make what I call a swiss mushroom meatloaf that I'm super fond of. As the name suggests, the loaf is loaded with mushrooms and I use crushed white cheddar cheez-it crackers. Partial jar of brown gravy in the loaf and the rest for the glaze. I've never smoked the loaf but I'm tempted to see how good of bad that might be.

Mexican meatloaf with jalapenos and chunks of hard cheddar with crushed dorito nacho cheese chips for breading. Chili seasoning for spice and salsa in and the rest for the glaze.

Meatloaf options are endless :) Always interested in a new meatloaf idea. It was Unforgiven that turned me onto mixing venison with beef for a loaf. It's super good. Without having a supply of venison, ground pork and beef is very good as well. Do you have a favorite loaf?
 
I'm working way way up to a 3.5lb Tomahawk, so my next step is a couple of thick, butcher-cut Delmonico steaks. I'll pick those up to grill fresh after these rains stop. From there I'll move to a 2lb Cowboy before tackling the Tomahawk. My technique needs to be perfected first, because that's an awfully expensive chunk of cow to screw up.
 
@AugieTN you & me both! Our former tax deduction son is moving back to Tennessee from Austin, Texas (thank you Lord) at the end of September... so I hope to be skilled enough with a good reverse sear to serve a platter of perfection we can slice up at the table. It'll be epic once I can pull it off, and I have a couple of delicious months to practice. That's a good enough reason to stuff my guts!
 
so a tomahawk steak is just a bone-in ribeye steak. it just has a larger bare bone before the meat. wholefoods sells 2-5 bone in prime rib.....which is just a row of bone-in ribeye steaks......so if you can't find a tomahawk steak, just go for a bone-in ribeye steak or roast. i have never grilled prime rib before. might try that for Xmas this year.

just picked up some tri-tip at Costco. might cook that using my new meat thermometer. its been awhile since i did tri-tip.
 
ocnbrze said:
so a tomahawk steak is just a bone-in ribeye steak. it just has a larger bare bone before the meat. wholefoods sells 2-5 bone in prime rib.....which is just a row of bone-in ribeye steaks......so if you can't find a tomahawk steak, just go for a bone-in ribeye steak or roast. i have never grilled prime rib before. might try that for Xmas this year.

just picked up some tri-tip at Costco. might cook that using my new meat thermometer. its been awhile since i did tri-tip.
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The tomahawk is just about presentation. It's usually thick cut which I like. There is nothing about a ribeye that I don't like. It's usually tender and the flavor is special. The exotic aspect is that rib bone beyond the meat. It's not like I'm going to eat it. It's just eye candy. I've just never cooked one. It's never cheap... I just don't want to mess one up.

Have fun with your tri-tip. How do you plan to cook it?
 
Rack on at 9 my time. I was pretty impressed with the rack. I trimmed the fat and pulled the membrane off of the back side of the rack. It's a meaty rack so I'm glad I started it early. I spiced the rack with my go-to pork rub (Midnight Toker) from The Spice Guy. My daughter turned me onto this company by gifting me some for birthday and Christmas a few years back. I'm a big fan of their products. I'm not trying to sell their stuff but if you are bored, here is a link to their inventory.

My plan today is to smoke the rack at 225° 3-2-1+ I'm thinking up to two hours on the finish time. We like our ribs dry and with the thicker meat and fat marble I think it will do well extending the time. Increasing the temp would produce the same results but I'm in no hurry.

One hour in
Spare.jpg
 
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I'm doing some monsoon drumsticks today. We're getting 3-5 inches of rain, but I still have a bunch of chicken drumsticks in brine that I'll throw on to smoke around 4PM. Sides to be determined right now.
 
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