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Any Time is Grillin Time

I'm grilling out a couple of ribeye steaks today. I have them marinating in the fridge and will let them come to room temp before I put them in my smoker. I'll smoke them at 150° until I see an internal temp of 107° and then put a cross hatch sear on the steaks with my Weber grill. I'm baking a couple of sweet potatoes to accompany the steaks.
 
olbriar said:
I'm grilling out a couple of ribeye steaks today. I have them marinating in the fridge and will let them come to room temp before I put them in my smoker. I'll smoke them at 150° until I see an internal temp of 107° and then put a cross hatch sear on the steaks with my Weber grill. I'm baking a couple of sweet potatoes to accompany the steaks.
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I bought a 22lb rib roast for Christmas, and I took a half dozen ribeyes off the ends of the roast. Tonight, two are going on the grill alongside twice baked potatoes.
 
It was fantastic, the wife made the Lasagna and I made the salad.

1 pkg of Romain all salad mix
1 pkg of large Romain pieces
1 tub of cherry tomato's - cut in half
2 large Cucumber - sliced and cut into quarters
1 thinly sliced onion - rings and slices
1 pkg of seasoned croutons
5 different dressings to choose from.

Did I say the Lasagna was good too ?
 
Grits and Football.

Inna past life I was on a race car team that traveled every weekend to make the races.

Early one morning (before sunrise) we left for the Dallas track so we could be first in line . One of the guys on the team had brought along his young son.

As the sun came up we were on a road lined with trucks with trailers like us waiting to get in the track. There were huge fields of cotton plants in bloom on both sides of the road.

Homeboys son was looking them over and asks his dad what they were.

Allen told him, "those are grit patches son!"

We all almost fell out of the truck !
 
I grilled out some boneless skinless chicken thighs for dinner. I used my go to seasoning for it but cut back on the amount. I added a bit more salt and coarse pepper. It was much to my liking though right out of the shaker the McCormick blend is great on poultry.

shopping
 
Tomorrow I'm smoking a pork sirloin roast. I had to google what it was. It looked like a short pork loin. And, that's what it is. I guess the loin has three sections, the blade, center, and sirloin. The blade is up at the shoulder and the sirloin is at the hip with the center between the two. Anyway, two roasts per package at seven bucks tripped my trigger. I'll smoke one and freeze the other. I understand it's a lean cut like the loin but with a bit richer taste. We shall see. I plan on smoking it in a disposable pan after generously seasoning it. 145° internal temp is my target and an hour and a half to two hours is the nets best guess as to time. I'm serving it with some baked sweet potatoes that came from my sister's garden.
 
olbriar said:
Tomorrow I'm smoking a pork sirloin roast. I had to google what it was. It looked like a short pork loin. And, that's what it is. I guess the loin has three sections, the blade, center, and sirloin. The blade is up at the shoulder and the sirloin is at the hip with the center between the two. Anyway, two roasts per package at seven bucks tripped my trigger. I'll smoke one and freeze the other. I understand it's a lean cut like the loin but with a bit richer taste. We shall see. I plan on smoking it in a disposable pan after generously seasoning it. 145° internal temp is my target and an hour and a half to two hours is the nets best guess as to time. I'm serving it with some baked sweet potatoes that came from my sister's garden.
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Try a chicory rub sometime, ya might like it.
 
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