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Any Time is Grillin Time

My pulled pork turned out great. It's pretty difficult to mess up smoking a shoulder.
We had sandwiches and I saved more than enough for dinner tomorrow night. I vac sealed six eight ounce or so packages of pulled pork and put them in the freezer. A package will make me a couple of burgers or I love to turn the pork into a Mexican dish. Burritos, fajitas, or carnitas with leftover pulled pork is difficult to beat.
 
olbriar said:
Burgers sound good!

I cleaned up my pork shoulder, spiced it, and had it on the smoker by a quarter to eight. I'll wrap it when I see one 160° or so and let it rest when I see 205°. I was surprised that the smoke didn't intimidate the new patio kitty. She is perfectly happy to be lazin on the Blackstone cover.
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Pork butts are on sale for $0.99/lb this week. Looks like the freezer gets restocked. 2 for porketta, 2 for sausages, and 2 for pulled pork.
 
I smoked out a couple of flatiron steaks today. Normally, I start the cook and then go riding or mowing or something. The steaks take at least three to four hours and need no attention during that time. Today it was real windy this morning so I was hanging out when the power went off. I guess a branch fell across the power lines and blew a transformer. I was glad I was home to get the smoker going again. The steaks turned out great. We at one with creamed cucumbers tonight. Tomorrow I'll slice up the smaller second steak and add it to a couple of package of onion and peppers blend and some fajita seasoning.
 
olbriar said:
I smoked out a couple of flatiron steaks today. Normally, I start the cook and then go riding or mowing or something. The steaks take at least three to four hours and need no attention during that time. Today it was real windy this morning so I was hanging out when the power went off. I guess a branch fell across the power lines and blew a transformer. I was glad I was home to get the smoker going again. The steaks turned out great. We at one with creamed cucumbers tonight. Tomorrow I'll slice up the smaller second steak and add it to a couple of package of onion and peppers blend and some fajita seasoning.
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That sounds tasty. Maybe add a home made pico t' go with it. (I like to make my own with fresh tomatoes [preferably roma], onion and cilantro. - and let it sit in the fridge for at least a day or two so the flavors have time to blend before eating.)
 
Rico ANDROID said:
Man, have I missed out on some invites! Anybody save me a plate? I'll be right over !!!
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Smoking is weird. I did the same thing I do all the time but this time they were the best ribs I've ever cooked. Texture and flavor were perfect. I'm not dissing my other rib cooks, they are delicious, but these ones just came out great. I'd like to think I did something special, but sometimes it's just how it goes.
 
Unforgiven said:
Smoking is weird. I did the same thing I do all the time but this time they were the best ribs I've ever cooked. Texture and flavor were perfect. I'm not dissing my other rib cooks, they are delicious, but these ones just came out great. I'd like to think I did something special, but sometimes it's just how it goes.
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I had my best friend and his wife over for dinner when I first got a smoker. I smoked baby backs for the first time for them. I swear I haven't smoked a rack that good since. ??? was a lucky ducky deal. My buddy immediately bought a pellet smoker. He has made the comment a couple of times through the years that those ribs were the best he ever ate. Crazy how the magic works sometimes.
 
Not long ago when I was still master of the pit :

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24 hours in a brine of kosher salt, brown sugar, and tabasco sauce, they are dried, drizzed with more tabasco, and coated with sweet BBQ rub and ready for the smoker. I'm going for sweet heat, and still juicy. We'll see. It's an experiment. :p
 
I almost purchased a rack of bb ribs to smoke tomorrow. My wife is just not a big fan though she will tolerate ribs now and then. I saw that my local Kroger store had chuck roasts on sale. Using their digital discount, the chucks were $6.99 a pound. Even though we just ate a chuck roast last weekend, it was cooked in the crockpot instead of smoked. Cheaper that ground beef, I pulled the trigger on another chuck roast. I would have bought a few at that price but I bought the only decent looking one they had. I will be running back to the store tomorrow for whatever we decide to have with the roast. Maybe they will have some better looking ones for sale. I'll put my traditional cook on the Chuckie and it will be a five to six hour cook with a rest before serving.

I saw some beautiful meat last night. We ate at Bonefish Grill and two businesses down from them was The Wichita Wagyu store. It was good that we perused their inventory after we were stuffed. We came home without being a consumer. Beautiful cuts at a tremendous price was what the place was all about. They had eye watering marbling on all of the meats. Flatirons were forty nine dollars a pound that I might sneak up there and buy sometime when I'm feeling stupid. I held the most beautiful ribeye that I have ever seen. $209 a pound :) My son and I were like kids at the candy store with our noses pressed against the cooler doors. I wonder if the rich eat wagyu all of the time and refuse to eat good ol' USDA prime and gag at the choice graded meat.
 
I had my chuck seasoned and in the smoker by ten this morning. I wrapped it to crunch the cook at the five hour mark. The chuckie was at 163° when wrapped. A half hour later it is at 180°. I'm guessing it will reach my target temp of 195° before four pm and it will then rest and relax in my hot box until dinner.
 
I do believe that was the sorriest chuck roast I've smoked. It was the pick of the litter and it was not very good. I won't blame it on the cook because it is a tried and true time and temp under the smoker hood. It just was a sorry piece of meat. It tasted okay but it took a great deal of chewing. It is usually fall a part tender. I told the wife that I'd slice it super thin for sandwiches tomorrow. She told me where the food processor was and suggested I use it. :)
 
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