UPDATE - Alright folks what's on tap (for cookin and imbibing) for tonight, this weekend, or this upcoming holiday? Tell us what you'll be making now, then come back after the cook with bragging pics. Then, if you have time, post all the details of your cook in the Recipes channel.
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Last edited by Meathead; November 10, 2020, 09:30 AM. -
I'm probably inside (it's hot in Baton Rouge, and I did ribs last weekend!), doing chicken with preserved lemons, since I preserved a couple of jars of lemons a couple of months ago.
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I just purchased Grill Grates for my gas grill. I'm going to experiment with grills up and grills upside down.
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You are going to love the grill grates. I use them all the time. Pick up some smoking pellets. you can toss a couple on the grill grates and that will give you a touch of smoke for your burgers and anything else you cook on them. Making my Enchilada sauce, today, I took my ancho peppers and roasted them on the grill grates with pellets on them (and yes, it does make the house smoky so turn off the smoke detectors) I just open the kitchen door to the garage and that helps pull off the smoke. but the peppers and tomatoes were all roasted on the grill grates. they all roasted up beautifully. when I do steak, and for hamburgers, I put two grill grates, one up one down. Sear and start on the rails, then sear off on the flat. for you garlic and onion, if you want them inside your burger, sauté them, then mix them with your meat. that way you don't need to powdered variety. you'll have a sweeter onion flavor and garlic flavor than the powder. I know that makes it a two step cook but for me, the flavor is better (I can't tolerate uncooked onion, it makes me ill, almost to the point of being allergic) You can sauté them either in butter (which will add another flavor to your party) or either the bacon grease from the bacon on the burger or reserved from an earlier cook, or you can keep some rendered beef fat from burger cooking to cook onion & garlic in the future. Just some thoughts on burgers & Grill grates.
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Grills up - try chicken fingers. Cook to 155F then let them rest up to 160F. Truss meOriginally posted by bocefuss View Post
Grills down - reverse sear steakhouse burgers.Comment
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Friday night me and wife will have chicken and Carne Asada on the grill - Hickory grilled Steak marinated in lime and coriander (Cilantro for my American friends) is hard to beat.
Saturday I've got a 93rd birthday which Ill be doing a shoulder of pork and I've just picked up 6 20cm (8") Beef short ribs which I'll smoke too.
Cannot wait for the weekend to begin!Comment
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Friday will be attempt one for steakhouse burgers. Saturday, world's greatest smoked turkey with enough leftovers for two weeks worth of sandwhiches. Sunday, ribs, of course!Comment
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This weekend will be three racks of St. Louis Ribs hickory smoked as a minimum.Last edited by Marauderer; July 17, 2014, 10:17 AM.Comment
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I won't know til the weekend gets here, but probably chicken.Comment
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Saturday i will re-attempt burnt ends. Going to do a 3-5 lb point and see what happens. on the same smoker i will do some smoked corn on the cob, and some smoked twice baked potatoes.Comment
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I'm going to try my first shoulder post the acquisition of the smokenator and maverick thermometer. I might try calibrating tonight so that I'm not learning how to use the thermometer while I'm cooking. Hoping that smokenator is waiting for me when I get home!Comment
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Hey hv - Once you get the smokenator, let me know how it goes, maybe we can share techniques/tips.
One thing I will definitely do next time, is use a bigger water pan above the grate instead of the small pan that comes with the smokenator. I knew that Meathead recommended that, but I wanted to start off with the included pan and then switch. -
The Smokenator works as advertised. I've always used the little water pan that comes with it, as opposed to a bigger pan on top as Meathead suggests. The drawback to Meathead's approach occurs when it's time to add more coals - the water pan has to be removed so that the grate can be flipped up and coals can be added. I have found that at the 4 hour mark is when coals need to be added for longer cooks. Add water once per hour (I set an alarm) and knock the ash off the coals every other hour.
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my work week won't be ending on Friday...instead the plant is not running Friday and running Saturday. Just the shift I am on, who knows what I will feel like doing come Saturday.
I "love" having to book an extra night in a hotel...Comment
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Ive just ordered grill grates on Amazon! Tomorrow I plan 2 st. Louis ribs apple/pecan smoked, 1bison prime rib (about 4 lbs) and last but not least 1 ox steak from Piemonte (it tastes good, but I prefer bison). Some friends at the dinner table to share all of that.Comment
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I picked up a 1.5" 1.5 lb prime CAB ribeye from the fancy local butcher shop last night. I'm dry brining as we speak, gonna reverse sear that deliciousness tonight, split it with my lady and enjoy with grilled sweet potatoes, dirty broc, and one of our favorite Malbecs. Nom nom nom...then sit in a heap until we fall asleep probably.Comment
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Pulled two cryovac racks of baby backs out for the weekend, going to fire up the partyq for the first run. Looking forward to it for sure. Wasnt thinking and made a big batch on MMD but took it all up north. I'll need to whip some up (not that thats a bad thing)Comment
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I think I'm gonna cook a tri-tip tonight, chickens over the weekend. Maybe some burgs.Comment
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