Super Bowl Sunday Cook on a Snowy Sunday in Topeka

Snowy Day for Grilling

Sunday night we grilled out again after what was supposed to be flurries fell earlier in the day on Sunday. Cleared the snow off the back patio so could get to the grill without tracking snow in and out of the house. We did boneless turkey breast again (see Cooking in Late January Boneless Chicken and Turkey Breasts) and then also a pork tenderloin. Yes, it was cold, but it was enjoyable grilling. I took a few pictures before, during, and then the final product. Too cold to spend much time out by the grill. Oliver was having fun running around the back yard as I started, so you can see him in the picture to the left.

Fire is Ready!

We used a seasoning that Carrie got for me for Christmas. Once again, I used the thermometer that I can check remotely with my iPhone. Turned out very nicely!

After the cleanup of the BGE for the cook last week, it started quickly. The temperature got up to about 600 degrees before I started closing vents to bring the temperature down. I cooked right at 350 degrees for both the chicken and pork tenderloin. The chicken breast estimated it will be about fifteen minutes to cook and the tenderloin was about 20. Both took about 30 minutes total to cook. It was not bad though as I was able to watch the Super Bowl during most of the first half. I think I finished about the time half-time was starting, so worked out great!

Finished Pork Tenderloin and Chicken

Enjoying a glass of Johnny Walker, I managed to stay warm and cook what turned out to be a great meal. The temp was perfect with the meat being juicy and tender. I was happy with the outcome of the meal. The rub we put on also worked out great too. Once again, we made enough to have leftovers throughout the week. I think we will have enough leftovers for three or four additional meals during the week. I am hopeful that Carrie and I can continue to plan and prep so I can continue to grill on the weekends. Looking forward to doing whole turkey, pork butt, or smoke on a mild spring day with the Royals playing on the radio. I cannot wait!

Dinner is Served

The meal was good with sweet potato, zucchini and onions, and then sliced pork tenderloin. It was a good evening! Even better later after we finished eating, the Patriots lost. So that was fun and good evening of grilling so we can eat at home and have leftovers for a few nights too.

Have a  great night and I look forward to cooking something new soon!

Cooking in Late January Boneless Chicken and Turkey Breasts

A little late with the update from cook that I completed on January 28. It had been about a month since the previous grill which was in late December. We decided to grill a few boneless chicken breasts and then a few turkey breasts. It would be our dinner for Sunday evening and then for two more nights later in the week.

Boneless Chicken Breasts Following
January 28 Cook

I had not cleaned the BGE since I purchased it back in August, so I decided to clean it out. When I cooked back in December, I had difficulty getting the temperature high and following that cook I accounted it to be because it needed to clean it out. Sunday, January 28 was a cold day and my hands were feeling the temperature. I managed to get all of the old lump removed from the BGE so it could be loaded and prepare for the evening cook.

Turkey Breasts Done Following
January 28 Cook

I only took two pictures of the cook on January 28 of the final product. I did use a new thermometer I got for Christmas. It worked great! It syncs bluetooth to my iPhone and then with my new Apple Watch, I am able to see the temperature for up two two separate cuts of meat. Easy to use and worked out great!

Letting the grill get to high heat to start to cook off previous cooks, I brought the temperature back down to around 300 - 350 degrees. Keeping it around that mark throughout the cook. Turning the meet regularly, it took longer than I had anticipated for the meet to finish and reach being cooked. I was using a menu that I found on a Google search that said about eight minutes each side, but I would say it took probably closer to thirty minutes to cook both cuts of meat. I was afraid it was going to burn, but had no issues with the burn marks.

The meat was extremely moist and cooked nicely. There was not any smokey flavor as the temperature was higher than what would allow the smokey flavor to get into the meat. Overall, it was a very enjoyable process and we enjoyed the meal the cooked meat provided for three additional meals.

I will be cooking this evening after a snow storm came through this morning. Tonight will be a pork tenderloin and more chicken breasts, so I will once again be able to utilize the new thermometer and monitor it from inside.

Happy grilling and I will be back on here soon....