What's On The Grill Tonight?

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ojaij40 said:
I'm confused about internal temps, apparently, internal temps when smoking, are not as high as when grilling? I thought you needed your meat to reach about 160 IT, but I don't think you would ever reach that holding 200 on the smoker unit :confused:
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125F is rare for beef IIANM and rare is the only way to eat good beef IMHO - although unfortunately my :princess:es insist on shoeleather meat... :frown:
 
ojaij40 said:
I'm confused about internal temps, apparently, internal temps when smoking, are not as high as when grilling? I thought you needed your meat to reach about 160 IT, but I don't think you would ever reach that holding 200 on the smoker unit :confused:
Click to expand...

Internal temps are the same whether smoking, grilling, roasting in an oven, etc. 160 is the recommended IT for ground beef because any bacteria inside the meat will be killed off by that time (any bacteria on the surface of the meat before grinding gets all mixed up into the meat after grinding). Bacteria stays on the surface of solid meats so they can be cooked to a lower IT and still be safe.

Different IT's can be used for the same types of meat: Pork is now considered "done" by 145 IT but a butt cooked to 190 IT will be nice and pullable without being overdone. A pork chop at 190 IT will be a good chew toy for your dog. Smoking can be confusing due to this variance, but it's mostly dictated by the cut of meat, not the cooking system. Just like pot roast - it's beef, and it's technically cooked to an edible "rare" by 125 IT, but it has to continue to about 190+ IT before the fibers are broken down enough to be tender. Most people generally smoke foods that are tougher and require long, slow heat to become tender. The people here are also skilled enough to know that any food can be smoked to perfection but there is no universal rule. It's typically a skill that is acquired along side of convincing your family that "It tastes fine to me" while you make notes about how to change it for next time.

Beef at 125 IT is generally considered "rare" Go up roughly in increments of about 10 to reach the next levels of doneness. And remember that IT will generally rise about 5 degrees as you let the meat rest after removing it from the cooker. Fish does not do that. Boneless chicken breast doesn't, either. Some people say any chicken doesn't.

Get a good remote thermometer to leave in the center of the meat as it cooks and watch the progress regularly. You don't want to open the cooker any more than you have to so this is a great help.

PS - sorry for the wordy reply, I'm on no sleep. I hope I got all this right!
--john
 
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JohnVee said:
PS - sorry for the wordy reply, I'm on no sleep. I hope I got all this right!
--john
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Works for me, nice job.:cheers:

I was counting on that carry over temp, didn't happen, maybe that extra 5 to 8 IT will make a difference.
 
Sorta on the grill

Here's my Grilled Eggplant Timbale from the other day. It was very tasty.

J

IMG_20121224_124335_437.webp


IMG_20121224_132925_981.webp


IMG_20121224_133608_991.webp
 
Hell yes I want the recipe! You know where to send it ;)
 
splitshot said:
Works for me, nice job.:cheers:

I was counting on that carry over temp, didn't happen, maybe that extra 5 to 8 IT will make a difference.
Click to expand...

I think it looks beautiful. No gray, just pink. Perfect. I'd carve my pieces then foil wrap the slices for the family and put them back on to cook more. Or skip the foil if they like the char of the coals.

We made a roast for the wife's family once (2, actually). Took it out at 130 and rested it. They formed a line at the microwave because "it isn't cooked yet". Then they told her that she'd learn how to do it right eventually. That was the last time I wasted money on red meat for them. But they do love my pot roasts and braised lamb done with "cooking" wine. Damn teetotalers. Heeheehee. Now I've switched them to tuna casserole - gotta find a way to use wine or beer in that.

--john
 
reevesci said:
And the final product. Let me know if anyone wants the recipe.

J
Click to expand...

WOW! I'd try that!

JohnVee said:
I think it looks beautiful. No gray, just pink. Perfect. I'd carve my pieces then foil wrap the slices for the family and put them back on to cook more. Or skip the foil if they like the char of the coals.

We made a roast for the wife's family once (2, actually). Took it out at 130 and rested it. They formed a line at the microwave because "it isn't cooked yet". Then they told her that she'd learn how to do it right eventually. That was the last time I wasted money on red meat for them. But they do love my pot roasts and braised lamb done with "cooking" wine. Damn teetotalers. Heeheehee. Now I've switched them to tuna casserole - gotta find a way to use wine or beer in that.

--john
Click to expand...

:lol::lol:
 
tonight was simple. Costco USDA Prime Top Sirloin. Salt, pepper. 2x 6.5 mins on a well-seasoned cast iron grate at 500F.
Mmm, mmm...
Life is good Think about it. In 20 years we won't have meat anymore. Global warming and alll... Enjoy while we can.
 
Ok guys, Here it is as a community recipe, HA!

D, I sent yours to you.p.

Ingredients
  • 2 medium eggplants, sliced 1/4-inch thick
  • 1/3 cup +/- of olive oil for grilling the eggplant, plus 2 tablespoons
  • 1/2 teaspoon salt teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound penne pasta
  • 1 medium onion, diced
  • 1/2 pound ground beef
  • 1/2 pound hot Italian pork sausage
  • 1/3 cup Marsala wine
  • 1 cup frozen peas, thawed
  • 1 cup large diced fresh zucchini
  • 1 cup sliced or chopped mushrooms
  • 2 cups fresh made marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup for topping
  • 1 cup chopped fresh basil leaves
  • 1-2 cloves of chopped garlic
  • 1 cup spinach
  • 9” spring form pan
Directions
· Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a brush, lightly brush the eggplant slices with olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 3-4 minutes per side. Set aside.
· Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm, stirring occasionally, about 8 to 10 minutes. Drain pasta and set aside.
· Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef, pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 3-4 minutes. Add the Marsala wine and cook until the liquid has evaporated, about 5 minutes. Turn off the heat. Lightly sauté the mushrooms, zucchini, garlic, basil and spinach. Add the peas and marinara sauce and stir to combine. Add the cheeses and cooked pasta. Set aside.
· Preheat the oven to 350 degrees F. Line the spring form pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 40 minutes. Let rest on the counter for 10 minutes to firm up.
· To serve, invert the timbale onto a serving plate and remove the spring form pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

I have changed this recipe from the original that was given to me. So, there can be many variations of it. Add extras or take out whatever you wish. I've even made it with ground lamb and turkey before.



J
 
^ done
 
PinWheel steaks, with BACON in the center. Will fix some kind'a beans to go with, and maybe somettin' else or bread.
-Jim
 
Game feed this weekend so we always prep the game birds a couple days in advance of the feed. So I offered to cook tri-tips for the crew for dinner tonight.

Marinated the roasts for about 4 hours in soy, lime juice, lime zest, lots of garlic, oregano, cumin, pepper & olive oil then spit them over some Death Valley Pale Ale with a little peach & cherry wood thrown in for good measure. Normally I wouldn't use $$ beer for this but I wasn't too thrilled with it anyway so the purpose suited the swill :D

I, over about 1-1/2 hours, caramelized 4 large sliced onions...and then finished this with some balsamic glaze that went super with the tri tip samis.

Tasty.

Next time I'd going to forgo the marinating and go with my own dry rub including some fine ground espresso for something different...

Getting started.webp


Tri Tip 1.webp


Tri Tip 2.webp
 
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