"Tonights Supper on the grill"

[fiver]

heh Ian.
we used to have a couple dozen of those cemented along the walk way to the front stairs down to the salt lake house.
some of the visitors we had would get all worked up about them being historical treasures or some such...
i was like they're just rocks with the middle ground down,,,, they ain't all that hard to make.

over to the Indian pick piles we'd find arrow heads and grinders all around there, they worked pretty good to grind dried wheat down into a rough flour.

 

[JonB]

I use one to grind fennel seed for my Italian sausage, spaghetti and other dishes. Have to be careful about eating seeds or nuts because of diverticulosis.

I have a small ceramic one I use for herbs/seeds. I've always wanted a molcajete, maybe someday.

 

[Tom]

Could just be me. I like a subtle smoke flavor. With my grill, it's challenging to get a small amount of smoke without using Charcoal for a majority of heat. Mostly, I cook with 100% wood on the smoker grill, mostly, I use Sugar Maple. I've adapted techniques to over come the too much smoke issue with smaller chunks of meat, but with a Turkey, that's just too big for those techniques ...except that tactic that the skin is a sacrificial guard to keep too much smoke getting in the meat, which did work the one time I did that, but no crispy skin

What about using foil for part of the cooking time?

 

[JonB]

What about using foil for part of the cooking time?

I have some seasonal friends, that stay with next door neighbor. They come from south TX in the summertime to work at the sweetcorn plant. One year, another fellow spent a lot of time with them. He liked grillin' more so than any person I've ever seen. While he roomed at the Migrant housing, they can't drink there, so that's why he'd come to visit my neighborhood, besides drinking, he was always grillin in the alley between the garages. I spent some time with him, talkin, drinkin, grillin. Mostly, he was using one of those super cheap charcoal grills that looks like a hubcap with 12" coat hanger legs and no lid/cover. One day he grilled a full rack of pork Ribs, plain mustard for marinade, wrapped in foil. The Ribs were about 6" longer than the grill was wide. He was movin and flippin that Rack often. He called it the "Texas Cheat" method. I'm not sure if I had one more beer than I should have had? or what? But those Ribs were tastier than most.
.
Since then, I have worked foil into my grillin, here and there, partial or full time, and another similar technique that uses a pot instead of foil...BUT I can't see doing that with a Spatchcocked Turkey.

 

[JWFilips]

I just have 2 Mortar and Pestles: One is Ceramic ( used to use that one for grinding & blending explosive powders when I was young ...."Basement Bomber"! that has ben scrubbed and cleaned in later life, for spices and such) and the other larger one is hard marble; Use that for most of my cooking needs that needs grinding!

Cooked up some Lamb Chops today in the slow cooker. 6 hrs on low.... no liquid, only seasonings! Absolutely love this method, all the fat grease stays in the pot and the meat is flavorful and tender with the proper amount of moisture. My favorite way of cooking Lamb.

 

[Winelover]

We use a Krup's small electric coffee grinder, dedicated to grinding spices.

 

[dale2242]

I`m putting a 7# prime rib on the pellet grill at noon today.
My son and his wife are coming for dinner.

 

[RBHarter]

Thawing a whole pork loin roast for the smoker tomorrow. I'll let it soak overnight in a rather unimaginative soup of lemon juice , beer , Lea and Perrin's , and seasoned pepper. I think I'll put the top rack in and put some potatoes in there for the duration , I've never baked potatoes that cold before .

 

[smokeywolf]

Thawing a whole pork loin roast for the smoker tomorrow. I'll let it soak overnight in a rather unimaginative soup of lemon juice , beer , Lea and Perrin's , and seasoned pepper. I think I'll put the top rack in and put some potatoes in there for the duration , I've never baked potatoes that cold before .

Anxious to learn how that turns out.

 

[smokeywolf]

Marinated a large ziploc full of mushrooms, zucchini, sweet baby bell pepper and onion overnight. Spatchcocked a chicken. Lightly flame charred the veggies, placed them in the bottom of a roasting pan under the heavily seasoned chicken and roasted (indirect heat) in the Kamado Joe @275 for about 1 hour and 40 minutes.
Mrs. smokeywolf said, "best vegetables she's ever eaten". Did it this way to allow her to eat as much as she liked without having to worry about blood-glucose levels from starches/carbs.

Haven't seen her enjoy a meal that much in months.

 

[JWFilips]

Smokey,
What was in your marinade?

 

[smokeywolf]

I rarely write down recipes, but here goes...

We buy Moroccan olive oil (higher in polyphenols) in 10 liter (two 5 liter tins at a time) quantities. It's my go-to base for marinades. Good olive oil makes all the difference in the world.

8 oz. olive oil
1 oz. sesame oil
1-1/2 tbsp low sodium soy sauce
4 or 5 shakes of liquid smoke
1 tbsp balsamic vinegar
1-1/2 tsp agave syrup
8 to 10 cloves of garlic
2 tsp black pepper
2 tbsp of "Italian Seasoning" (I use that for Chicken Provencal)
1/4 tsp ground cayenne pepper
1/2 tsp ground fennel seed

I think that's all I put in it.

 

[JWFilips]

I have been trying to get a "Liquid Smoke" that is not filled with a bunch of ingredients......I don't want sugars, soy, salts or other crap.
Just "moisture laden smoke flavor" !
Is there such a thing?

 

[JonB]

I have a bottle of Wrights (older yellow label) in my pantry.
Ingrediants: Water, Natural Hickory Smoke Concentrate.

I also googled it, and google tells me it's got a bunch for junk in it.
BUT, Wright's website confirms what my old bottle says.

Hickory Liquid Smoke

Create that authentic slow smoked flavor in minutes –no smoker required. Wright’s® Hickory Liquid Smoke is the original liquid smoke and highly concentrated so a little goes a long way. Made from the actual condensed smoke from hickory wood, Wright’s® is gluten-free and Non-GMO Project Verified...

wrightsliquidsmoke.com

 

[RicinYakima]

I also googled it, and google tells me it's got a bunch for junk in it.
BUT, Wright's website confirms what my old bottle says.


I looked it up also. Will trust the USDA label more the what google says!!!!

 

[Mitty38]

I have been trying to get a "Liquid Smoke" that is not filled with a bunch of ingredients......I don't want sugars, soy, salts or other crap.
Just "moisture laden smoke flavor" !
Is there such a thing?

I use Wrights hickory.
Ingredients list. Concentrated hickory smoke and water.
Period.

Wright's 1 Gallon Hickory Liquid Smoke

Add that barbecue touch to your dishes with ease thanks to this Wright's hickory liquid smoke. Just a little bit of this liquid smoke brings an authentic char-grilled taste to your tender and juicy meats. Best of all, there's no need for time-consuming outdoor grilling. The slow-roasted hickory...

www.webstaurantstore.com

 

[Mitty38]

 

[Winelover]

Manicotti made with ground venison and sundried tomato/olive skillet bread.

 

[RBHarter]

The loin roast plan changed some and became a sirloin roast . Better really there's only half as much and that's still enough for 2 sandwiches and dinner twice .
As to the foiled spuds 4 hr at 195° would have been enough without the 1:45 at 225-45° . Not bad just over done .

 

[JonB]

I swapped for 2 deer roasts last summer. I cooked them both (I don't remember how?) last November and they were dry and tough...couldn't eat 'em (rare for me), so I threw them in the freezer. Today, seeing them in the freezer, I figure I better re-cook them or throw them away. So I got some homemade chicken stock, I'm gonna put the meat in the pressure cooker and see what happens. Trashman comes at noon, LOL.