What are you grilling today?

I am pre gaming. Made a Pineapple-Mango-Ghost Pepper-Chocolate Trinidad Scorpion(x2)-Habenero(lots) sauce. Still trying to figure out what to put it on/in. It is fucking hot.

 

Chip dip!

 

Just some burgers & shrimp wrapped in bacon and stuffed with jalapeños cheese.

 

The smoked zucchini rocked!
Zucchini
Extra Virgin Olive Oil
Salt
Pepper
Garlic and parmesan
Smoke at 225° for about an hour or until soft no she did not say that!

 

Surf and turf night. Started the T-bones on the pellet smoker, then finished a reverse sear on a hot griddle.

 

Pleased excuse the table as were hard core organizing and cleaning today......

I buy whole beef tenderloins when they go on sale. They are usually $19.99/lb. or more, but go on sale for $9.99/lb. once every few months. I bought 5 of these tenderloins last Weekend at Kroger. Anywhere from 7 to 10 lbs. I trim and clean these up. The strap I cut off and use in the grinder to make burgers. It is the absolutely best burgers you will ever have!!! I take my time and really trim the actual tenderloin. This was about 9 lbs. I got 10 1.5 inch tenderloins, and 12 burgers out of it.

I cooked 4 filets, and got 2 lbs. of fresh huge Gulf Shrimp so we had surf n turf tonight. Forgot to take pictures on the Yoder.

I spent a couple hours today cutting up the 5 tenderloins and vacuum sealed them. I got about 50 filets and 60 burgers out of it. We are set for a couple months until they go on sale again!!! The burgers are straight hurt your feelings good!!!!

 

Oh also forgot to mention that Kroger has their whole briskets on sale for $1.99 a pound this week which is really good!!!!

 

I'm smoking a chuck roast next weekend. How long did you smoke it? Did you do a marinade then a rub?
This will be my first big smoke project, any advice would be greatly appreciated. Thanks!

Sorry wrong thread.

 

Doesn't matter what thread. You can marinate or rub first, doesn't matter. Most of the "experts" I've consulted say that a dry brine with kosher salt is best, followed by whatever you want for flavor is best. I've never done a chuck roast, but internal temperature is what you want. In my experience, about 1 to 1.5 hours per pound is what to expect for most larger chunks of meat. Chuck is about 180 for sliced and 205 for pulled. Check out amazingribs.com. good info.

 

Thanks John. I was just scrolling through that site a few minutes ago.

 

I use it as a launch point for flavors. He seems to be right on with the temps. Also, thermoworks has good temperature and food safety information. Post pics and send some to the east coast packed in dry ice if it's good.

 

Thanks again. I have a growing boy that still lives here, so I cant promise anything.

 

Pork chops & fresh corn on the Traeger. It was delicious!

 

This roast wasn't very thick, so it did not take too long. I use home made rub with salt, brown sugar, garlic, pepper, cayenne, maybe a few other things - I change it up every time. I rub the meat with mustard before sprinkling with the rub - it helps the rub to stick to the meat. Sometimes I marinade the meat in a mix of red wine vinegar, worchestershire, and olive oil, but not always. I don't think I have ever done the same recipe twice - I like to play and try new things so I am not good to give advice.
I would say just keep an eye on the temperature. If you want to slice it and like medium rare, pull at 140. Otherwise going to 190 softens up the connective tissue and at 200 you can pull it apart - but that's not my thing for beef. I like pulled pork though.

 

Thanks, I'll give one of those a try this weekend.

 

Tonight was pork belly, brats, corn, and green beans.

 

I grilled some beef liver to have the kids taste it; they have never had it. I wish I had a video camera to record their faces!! They thought it was disgusting. I love liver. Who else are with me?
There are many ways to prepare it. These were marinaded and then seared on a griddle plate and little bit on the grill grates for direct flames.

 

You're on your own with this one

 

I love beef liver. I used to marinate it, bread it and fry it; but now I just give it a soak in milk for a while to mellow it out and fry it in some butter on the flat top. So good!

 

Grilled some burgers last night on the pellet grill. Mixed in some bacon meat with the ground beef, poked a lot of holes in the patty, added a thin layer of brown sugar on one side, poured some whiskey over them and refrigerated for 30 minutes. Topped them off with bacon strips before grilling.

 

Must be the pic, but look like the size for sliders LOL

 

it is the photo angle, that was 1.2lbs of ground beef for the 2 burgers, plus the bacon.

 

That's what she said.

 

chicken breasts butterflied, spread with garlic parmesan, cheese and rolled up. Grilled and served with loaded baked potato and black beans.

 

Dinner tonight: Started Porterhouse steaks on the smoker to about 100 degrees, and finish on hot grill to 135. Scallops started out on smoker and finished in garlic butter.
Chicken breast is for tomorrow's lunch salads.

 

Makes it taste less like a period.

 

Love some liver and onions. Thin sliced. I ordered it in a high end DC area steakhouse and they served cooked like a steak. 1.5 inches thick, rare. Didn't care for that too much. 1/4 inch thick with onions and gravy, awesome.