What's Hittin' the Grill or Smoker?
- Thread starter USMC615
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neighbor brought us couple pcs of smoked pork shoulder other day. bit of a surprise, but yum! tender and tasty. ate it, dipped it, and made a sammy with it, too. one packet left. shrink wrapped. did some grilling other evening for dinner. NY strip, ckn tenders and pork center cut loin chops; boneless ~
mighty fine fare! ~
Well with the kids all home from school, I’m trying to make things go a bit farther. So I smoked a nice big eye of round for sandwich meat. These things are great, for about $15 I got enough roast beef to fill a 1 gallon ziplock bag.
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Beef short ribs are going on the hickory smoke today
Working remotely is great!
Working remotely is great!
Scratch the Hickory....went Oak instead.
found these on sale Sat at grocery. grilled some up. Angus on sale. strips on cilantro, spinach from garden on Portobello, cali n cheese and some fried sweet new potatoes all the way. yum!
A few days ago the wife came home w 4 chicken thighs.I wanted to smoke them on the webber but not for 4 thighs. Dug in the freezer and found a wild turkey tenderloin I forgot from last year. I seasoned the chicken w traeger chicken rub,under the skin and the cut side and left them in the fridge for 24hrs while the turkey thawed.I cut the loin in 3 pieces and seasoned the turk. loin w the same rub and let it sit. Few hours later I put them on the webber indirect.I put the loin meat on the lower grate on foil and put the thighs,skin side up over the turky so the fat would drip on then..... the chikin and turky were
awesome!
The Satch
ArboristSite Lurker
Got an itch for pastrami yesterday:
hit the grill yesterday...
the little rounds are cookin' wood. mesquite from the farm. I need to get that mesquite good and red hot... and under some nice cut steaks. strips n ribeyes... more in the freezer likes these...
Cooking a nice thick wagu portahouse over red gum coals, I'm happy.
got that mesquite cookin' wood cut up the other day...
then grilled some strips and ribeyes over the searing heat... 'over the top!'
also some chicken and port on the Broil-Master...
and did some Gulf fresh the day before out in the Gulf scallops. with some Gulf fresh shrimp, too. both right off the boat! on steel fajita plate, slow cooked on grill with garlic sauce I made, butter and olive oil and some spices. awesome! (pork just set there as it was done)
Forgive me for being bored and reading old threads. I had to comment on the $1.97 ground chuck. At the grocery yesterday and hamburger is $6.98lb. Makes me want to cry.I do like this thread... numerous different styles of cooking. I may not cook as per se some, but still I do find the various styles and preferences to be of interest...
I don't have to worry, for example... about my burgers getting 'touched' both sides... I do my nearly world-famous 'no flip' burgers...
in fact, going to have some over the weekend... with hand cut fries... got a super weekend deal at fav grocery... 80% ground chuck burger - $1.97/#and some big buns, too.
