What's on the grill, folks?

[fishwidow]

Nice enough to fire up the kamado today. Was in a smaller market in Virginia yesterday and came across some good looking porkettas. The rub looks a lot different than the typical grocery store type. Includes some fresh fennel. It’s usually a summer thing for us, but we’re ready to do one now.

[glenn57]

Nice enough to fire up the kamado today. Was in a smaller market in Virginia yesterday and came across some good looking porkettas. The rub looks a lot different than the typical grocery store type. Includes some fresh fennel. It’s usually a summer thing for us, but we’re ready to do one now.

yep grill's getting fired up tonight too!!!!!! got us a hunk of cow and some chicken boobies to grill.

cookin up the chicken boobies for chow mien i've having a hankerin for!!!!!

[glenn57]

so got a question for all you food junkies............how long if ya do, take your food out to "warm up" to room temp before you throw it on the stove or grill???? i may set mine out maybe 1/2 hour 40 minutes max. and not always. iffin it was froze that's one thing, but.......

my mom and dad were notoriously bad at doing this. well dad because mom did it.  they would take certain things out in the morning, especially premade dishes, that were intended for supper.

until my brother put a stop to it when he was with mom at the cabin. think she still did it at home.   

just curious!!!!!!

[roony]

I think with steak it's good to let it get close to room Temperature.

[mike89]

I have set them out while preheating the grill or smoker.. 15 minutes or so…

[glenn57]

 

[Bobberineyes]

Looks good Glenn!

[tangle tooth]

      Do you put frozen burgers on a charcoal grill?
      My wife will find a deal sometimes on pre-made, frozen burger patties. I don't mind that but when I put them on it REALLY drops the temperature inside my Weber kettle. Might not be too bad but if I'm grilling other meats or taters, I have heat issues.
      How do you handle this?

[roony]

Let them thaw out first

[LPS]

My Dad and his buddies years ago said to get the perfect steak or burger put them on frozen.  Then the middle is pink when the rest is done.  ?????    I just put my pork belly on the smoker.  Should be bacon in a few hours.   

[Gunner55]

Most everything sits in the fridge to thaw & then sets out for ~ 20-30 minutes, before it sees the grill here.

[glenn57]

      Do you put frozen burgers on a charcoal grill?
      My wife will find a deal sometimes on pre-made, frozen burger patties. I don't mind that but when I put them on it REALLY drops the temperature inside my Weber kettle. Might not be too bad but if I'm grilling other meats or taters, I have heat issues.
      How do you handle this?

i have never found a premade frozen burger i liked!!! now chicken patties or a select few pizza burgers are ok....i generally put them on frozen but they have been out for a bit as a season them!!!

for beef burgers i always go the ground route. not premade.

[Dotch]

Same here glenn. I've bought the pre-made frozen burger patties at the meat market thinking it would save me time. Taste nowhere near as good as buying a lb. or two of their fresh ground burger there and making the patties myself. And it really doesn't save me any time when using charcoal. The pre-made burgers still need to be thawed beforehand & seasoned while the coals are getting ready. I can vary the patty size too since that's a point of contention, especially when part of it comes to doneness.

We have a decent burger supply presently so between hamburger and lamburger, not buying much. I'll thaw it on the counter top in the sleeves for ~6 hrs., checking and turning it occasionally so it thaws evenly. I'm much more concerned about contamination from handling than any airborne pathogens. I wash my hands every last time they come in contact with whatever I'm thawing and wipe my hands with a clean towel or if one is not available, I use paper towels. I know where my hands have been and I'm obsessive about that. Before I even start, the kitchen counter surfaces & sink must be spotlessly cleaned with the plates having been run through the dishwasher, not to be reused at any point once the meat is thawed on them. The grill table must be clean as well before I set anything on it. The very last thing I want to do is make someone sick. When I buy fresh stuff, it's only out on the counter for the amount of time it takes for the coals to get ready & to season it. Probably warms it to near room temperature that way. Gives me time to have a cocktail as well. In the immortal words of Bob Dole, America wins!           

[glenn57]

I still really like the way my parents and grandparents made there burgers. They added oatmeal,  an egg and salt and pepper.  Guess back then it was a way to stretch the meat. Still really like it that way.

Now though I add a good dose on the Montreal steak seasoning.

[roony]

When I made that 7 1/2 lb prime rib the directions I followed  said to leave it sit at room temp before applying the rub. I think refrigeration is over-rated. My Grandma said she would cut off the green part when she cut a piece off the hanging beef to prepare.

[mike89]

dry aging

[Dotch]

I like glenn's advice: If it smells bad, don't eat it...

[glenn57]

I like glenn's advice: If it smells bad, don't eat it...

the world would be a much better place if more people took Glenn's advice!!!!!!1

[roony]

Once you get past the smell you got er licked!

[tangle tooth]

I like glenn's advice: If it smells bad, don't eat it...

the world would be a much better place if more people took Glenn's advice!!!!!!1

. You mean there are people who DON'T take Glenn's advice?

[Dotch]

Snuck this one in under the radar. Wife took off for Albert's Leaf Hobby Lobby so I sprang into action. Lamborgers on the Weber a perfect medium, homegrown string beans, onion rings & cottage cheese. No Pioneer knives were harmed in the making of this meal...