A Weekend Escape: From Kansas City Adventures to Backyard Grilling Bliss

Here I sit writing about the weekend on a Sunday morning. Last week was a short work week but as is usually the case it seemed like a very long week. It was very busy at work, but it was a productive work week. 

I was glad when Friday arrive as we had plans to travel to Legends in Kansas City to go to Yard House to celebrate Greg's birthday from a few weeks prior. Always a good spot and this time did not disappoint. From the beers and appetizers to diner, everything was delicious. Would you believe I did not get any pictures from the Friday trip? I need to do better at taking pictures to help liven up my weekly posts but that is for another day.

Saturday morning was low key with a trip to Higher Grounds for breakfast, coffee, and a little reading. This was our second visit to Higher Grounds and it continues to be a consistent spot with good food. We discussed while we were there that we want to go back sometime to have lunch. We were able to sit on the patio and the fire was going on the patio as it was a little chilly out Saturday morning here in Topeka.

Following Higher Grounds we went to pick up groceries at Aldi's for the weekend and week. We had plans to grill Saturday night and again on Sunday. We picked up some salmon which along with a salad Carrie was going to make would be our dinner for Saturday night. What a great meal for a beautiful Saturday night.

Salmon Meater Cook

I enjoy using Meater to say when it is time to remove from the grill. Grilling on the Big Green Egg that I have had for a few years I got the Meater a few years ago and I have used it for doing everything from salmon to steaks, turkey, and pork. It works great and would recommend one if you are in the need for a meat thermometer. Works not only on the grill but also in the oven and the newer models will even go into liquids to provide readings. I have the older model, so it can only go up to around 600 degrees and cannot go into anything liquid. Still, it has worked great for me. 

Sunday should be relaxing for us with a lot of NFL games on today which I am looking forward to watching. I have NFL Sunday Ticket through YouTube TV which is my second. year to have and I enjoy the ability to watch any games on Sundays. It helps me to track my fantasy football players and watch them instead of relying on stats to update. It makes it fun to watch them when they are playing and also the ability to switch over to a game if I get a notice they are about to score. I thought about getting NFL RedZone, but decided not to add it this year.

A short meandering Sunday morning post. Now it is time to get ready to watch some football. Have a great day and I will talk with you next week.

Cooked Beef Stir Fry in the Rain on Saturday Night on Big Green Egg Using a Wok ... Turned Out Great!

Peppers and Onions Ready

Saturday night was time to do stir fry in the Big Green Egg (BGE). I believe this was the fourth time we have used the wok on the BGE. It had been raining most of the day, but that did not stop me from firing of the BGE and getting the wok ready. It did take a while to the fire going with the rain. I was finally able to close the lid to the BGE and leave the top open which helped and got the temperature up to around 400 degrees. I wanted the temperature to be between 450 and 500 but with the rain during preparation and then when I was finally cooking the stir fry, the temperature was consistently around 400 degrees.

Marinated Beef Ready for Wok

The beef was done in a sauce that Carrie had put together. Some spice, soy, and a little more spice. The beef smelled so good as it marinated and I got the BGE ready. With how long it took to get the BGE going in the rain, the beef marinated for about 45 - 60 minutes. Carrie knows that I like to have a lot of sauce, so it was nice a saucy ready for the wok. No, you cannot tell from the picture to the right that it is saucy, but it was very nice and smelled so good.

We had the veggies and meat ready to go and the fire was right. I put the wok on the BGE to let it warm up for about five minutes. The temperature was still right around 400 degrees. Added some oil and then the meat. Immediately started sizzling and a lot of smoke with the coldness outside. Carrie came out to help me and held an umbrella over us while I cooked. I cooked the meet for about five minutes and then spread it out to the edges of the wok. Now it was time to add in the veggies that I put right in the middle. Still a lot of liquid from the sauce, but it worked out great as the veggies kind of boiled in the liquid. 

Finished Stir Fry from BGE

I cooked the veggies in the middle of the meat for three or four minutes. It was then time to mix everything together and continue starring in the meat to the veggies. For another minutes or two and then it was time for more sauce. We used a packet for the stir fry sauce that needed to thicken up a little after it was added. After about two minutes, I could see the sauce had thickened and it was time to take it inside. 

Another success as it was delicious! Carrie did some rice in our rice cooker and we have enough for leftovers for us both tomorrow for lunch. We had some kimchi in our fridge that went along great with the stir fry. 

Following dinner, I went out to put the BGE back together and prepare it for the night. I noticed that it had cooled down very quickly with the chill in the air and rain. Normally, it takes a few hours for the grill to cool off, but tonight it had cooled down quickly.

Another successful night of grilling with the BGE using a wok. We loved it and I cannot wait to cook again with the wok. Our plan is to do multiple wok cooks this summer so we can have leftovers of various options through the week. Rice works great, but we also want to try doing noddles with with one of these cooks.

Have a great week and I will talk to you next week for Super Bowl Sunday.

Spare Ribs on the Big Green Egg with Recipe and Pictures from My Experience

Spare Ribs Prepped and Ready

To continue what I was cooking last weekend (see last weeks post), I did spare ribs on Sunday. My first time doing spare ribs and probably my fifth or sixth time trying ribs in general. The past attempts had provided tough, dry, and dry ribs. I was not sure how this would go, but I used a recipe I found on Big Green Egg Forum and combined with another recipe I found on The BBQ Buddha. 

I started out planning to do the recipe from the forum which is referred to on the forum as Micky's Turbo Ribs. This recipe consists of the following:

• 350 indirect for 1hr 40 min. 
• Before cooking: Pull membrane, mustard, and add rub. 
• Put on at 350 and leave the alone for about that time. 

Although as I was getting started, I found another recipe that I thought would work better for the large slabs of meat I had to cook for the day.

I completely changed over to using The BBQ Buddha recipe which calls for grill to be at 350 degrees on indirect cooking. Preheated the BGE to 350 degrees while I prepared the meat, rub, and the spritz.

1. Trim fat, pull membrane, remove flap meat, and prepare for mustard and rub.
2. Slather with mustard as a binder for the rub.
3. The rub consists of salt, pepper, and paprika
4. Leave the ribs untouched on the BGE for one hour without opening the lid. After one hour, start spritzing. Springs consists of the following.
• 1 cup of apple juice
• 1/2 cup of apple cider vinegar
• A few dashes of hot sauce
• A few dashes of Worcestershire sauce
5. Begin spritzing with the spray every 30 minutes until done.
6. I set a timer and checked the ribs every 30 minutes spraying with the above spritz.
7. At the 3 hour mark, I checked to see if I could see the bones sticking out or how the meat would bend when I picked up with the tongs. Good indication the meat is done. I did leave on for another 30 - 40 minutes continuing the spritz.
8. Pull the ribs when they are done. Let rest before cutting them up. I applied BBQ sauce after I cut them up and while I ate the ribs.

Ribs After One Hour

While I had planned to do Micky's Turbo Ribs when I started, I think changing over to the The BBQ Buddha worked out well for me. I do not think the large spare rib racks would have cooked as needed with Micky's Turbo Ribs recipe, so I am glad I changed over to the other recipe just as I was starting to prep. It was a game time decision to change over to the other recipe.

The spare ribs were so large that they did not really fit on the grill. You might not be able to tell, but the ribs are laying on top of one another in the picture to the left. Meat hanging off of the edge of the grill on all four corners, but it seemed to work. After an hour I was spritzing the meat lifting the top layer and getting moisture to the second rack. 

Spare Ribs Split Up to Levels

After about 90 minutes of cooking, I was able to add a second level and put each rack of ribs on their own level. I thought this would help to evenly cook both racks of meat. The rack that was on the bottom the first 90 minutes of cooking, I put on the top rack. After the first hour, i was spritzing as I mentioned and then after 90 minutes, I split up the two racks and continued the spritz on both racks.

After about two hours, I started checking the ribs by picking them up with the tongs to see how they felt. Continued the spritz, but kept them on for another hour and half or so going by touch of how they looked and felt with the tongs.

Ribs are Done!

Pulled them when I could see bend in the ribs and bones were exposed. Let them rest for 15 - 20 minutes before I started to cut them up. Sampled some of the meat as I cut them up and tasted good. I realized after the fact I did not take any pictures of the cut up meat, but that will be for next time when I try this again.

The meat tasted good. Depending on the meat, I had some that the meat fell off of the bone and others that were a little tough. I think this could have to do with whether it was the meat on the top or bottom to start the cook. I did have someone recommend in the r/biggreenegg post I did about my cook that they recommend using skewer to fit more on to the grill. Of course others recommended using racks to fit more on to the grill, but others, including The BBQ Buddha, do not like to use racks. I certainly had an issue where the meat was too large to fit on the grill for two of them. It created a lot of food to eat, but it was a little difficult to work with the meat on the grill. I think I will try the skewer the next time I try ribs.

I had a fun time throughout the weekend doing different cooks. I really enjoyed the wings that I did and had those for leftovers for days. I want to do wings again and I plan to do ribs again too with some of the adjustments I listed above for the next time I do ribs. I had a fun time doing all of my cooks while Carrie was out of town and now to do some cooking while she is back home and can help me to enjoy what I cook.

Until next time, have a great week and I will talk to you next week.

Cooking on Big Green Egg, Carrie in Houston, and Looking Forward to Smoking Ribs Sunday Night

Flank Steak and Fried Potatoes

Carrie is in Houston for the weekend so it is my time to grill as much as I can. Unlike last year when she was gone, I did not plan out all kinds of things to cook. Instead, I am using things I find in the freezer although I did go to the store on Saturday to pick up some things. More on that later.

To start, I did a flank steak with fried potatoes. The flank steak was in our freezer and I took it out of the freezer Friday at noon to thaw out. Turned out good slightly pink. The potatoes were some that we had on a shelf in our kitchen and we must have had them for a while as there were a few rotten ones in bag that about made me lose my appetite. Overall, it turned out great! I did this on Friday night for dinner and I did not eat it all. I meant to eat leftovers on Saturday, but that did not happen.

Saturday morning I had a haircut in the morning, so I went to Circle Coffee afterwards where I spent an hour or so reading and planning out what I would be cooking Saturday night. I decided on wings as I had not done those on the Big Green Egg. 

Wings on the Grill

The recipe I found for wings worked out well. Fairly easy consisted of patting the wings dry, salt, and baking powder for a brine that I let sit for a few hours through the afternoon in the fridge. I set the Big Green Egg at 350 - 400 degrees and put the wings on the grill with indirect heat. They cooked for about 40 minutes before I removed from the grill and put them in a bowl where I added Louisiana Hot Sauce coating the wings entirely before putting the wings back on the grill for another 10 - 15 minutes at 400 degrees.

Wings Ready to Eat

Yes, I made a lot of wings. They come in packs to feed a family, so I bought almost 4 lbs of wings. Luckily, they turned out good and I ate about half. I plan to have them for lunch today.

When the wings were ready, I did not time things right as I bought a bag of steak fries to go with the wings. Took a little while for the fries to finish in the oven but finally had them out and I was ready to eat. 

Ready to Eat

Turned out well with a lot of food leftover.  Of course I had to have Ranch to go with the wings. I like how they turned out with a little crunch on the skin in some spots and then the sauce was good as it gave them a kick. I might have let them be on the grill after they were sauced for a bit too long, but grilling is always a learning experience, so next time I will do them only for another 5 - 10 minutes.

Tonight I am planning to do ribs. We have had two slabs of ribs in our freezer for a long time. It was a mistake when we ordered back in 2020 from Wal-Mart where they changed out what we had requested for two slabs or ribs. I have been wanting to try out ribs for a while, so I am excited to try them out tonight. I will leave the cook tonight for another post.

Until next time, have a great Sunday and a wonderful week!

Various rambling on a Sunday afternoon while watching the Chiefs and thinking of what to share...

I sit here on a Sunday afternoon watching pre-season Chiefs football and wondering what happened to the summer. Seriously, it feels like I blinked and the summer is over. Students move in next week on campus, classes start soon, and before we know it the year will be over. The post today is going to be more of a rambling post on a Sunday afternoon, so bare with me as I jump around on various thoughts.

Carrie leaves for Houston this week for about a week. I will hold down the fort and probably do some grilling. I need to start planning what I will cook while she is away. You may recall that last year Carrie went out-of-town and I did some grilling while she was away (see post) and I plan to do the same this time too. Last year I did grilling every day while she was gone. She will be gone about a week this time, so I might only grill on the weekend when she is gone... I have not decided yet. You might also recall that the last time she went to Houston on her own, she came back with COVID and I got sick too with COVID. Hoping that does not happen this time as that was horrible!

As we look to the fall season, we are hoping to find some time to do more camping. Ideally, I would like to get at least two more camping trips in before it gets cold. Last year we went out to western Kansas and had a great time, but it was also really cold at the end of October. We have King Biscuit Blues Festival coming up the first part of October, so hoping to get a camping trip in September in and then maybe one more in October. Sad we have only camped twice this year.

We have Washburn football that will be starting up soon too. Tailgating and we are thinking of traveling to watch the Ichabods on the road for at least one game. Fun to have this starting up again and I am looking forward to spending afternoons out watching football at Washburn University. It is always a fun time out on the campus following the game and catching up with friends. I am hopeful to have large gatherings at our tailgate spot this year and we might even break out the Firedisc a time or two.

Changing topics a little, my reading of books has slowed some. I am still reading at least once a day although some days it has only been a page or two. I need to pick up the pace and reading through the day. Right now, I tend to read only when I go to bed which means I am tired and can barely make it through a page before I put down my Kindle and call it a day. I am almost done with a book I have been reading for a few weeks now. It has taken me longer to read this one for some reason, so I plan to go back to some of my book series after I finish this current book.

I continue to fly my drone some days but with the heat we have had the past few weeks, I have not done nearly as much as I was after I first bought my drone. I continue to learn how to fly and how to respond in situations such as when the wind picks up and carries it away from me. I have not take many pictures with it since I initially bought the drone as I am learning how to fly and do so safely. I am also not taking it up high above the trees and instead keeping it at eye level as I learn to fly. Yes, I did lose one drone and quickly purchased a replacement, so it is a learning experience.

As we look at the semester starting, football season starting, and the weather starts to cool, I starting thinking about leaf cleanup for the fall. Thinking ahead, I bought a pack of bags for leaf pickup. The past few years I have called to have someone come out and do our leaves. I am planning to do this myself this year and I have purchased ahead of time the needed bags so I can get an early start once our leaves begin to fall. Not yet fall, but I have noticed some trees are starting to lose their leaves.

Enough rambling for a Sunday afternoon. Look for some posts next weekend about my grilling. Hoping to do some fun things while Carrie is away and it is always a learning process when I grill. Until next time, have a great week and I will talk to you next week.

Poor Mans Burnt Ends with Chuck Roast on Big Green Egg

Grill Ready for Cooking

I found a recipe a while back for Poor Mans Burnt Ends, so I decided to give it a try last weekend. I ordered the rub and BBQ sauce from the Pitboss Grills web site as it sounded pretty good. I had read through a few other poor mans burnt ends recipes and this one sounded the best. We got a little over 3 lb chuck roast. I was excited and got the grill going mid-morning. The recipe said it would take eight hours, but that was on a smoker they were using so it was not going to take as long for my cook.

Followed the recipe to a tee doing the rub all over the chuck roast to start. I set the BGE up for 275 and it stuck on that target temp throughout the cook. The whole cooking process took about four hours.

Chuck Roast Half-way Through Cook

After putting the chuck roast on the grill, I let it sit untouched for a little over two hours when the target temp finally hit 165 degrees. It smelled so good as it was cooking as I could smell the rub that was being cooked and smoking as it went along.

We had a rain storm just as it was supposed to be hitting the target temp which did cause the grill temp to drop a little as I was away from the grill and could not adjust the vents appropriately, but it quickly regained the target temp and finished out to remove the chuck roast from the grill.

After 2 hours and 30 minutes

After two hours and thirty minutes, I removed the chuck roast from the grill.  I wrapped it in aluminum foil and placed it back on the grill for another hour to reach a target of 195 degrees. Again, it smelled heavily as it finished up the last part of the cooking. 

Once the target temp of 195 degrees was hit, I removed from the grill again and let it sit for 15 - 20 minutes before cutting it up into cubes. Placing the cut up cubes into an aluminum foil pan where the meat was covered in brown sugar and the BBQ sauce. The whole tray was placed back on the grill at 275 where it sat for another hour.

Partway through final stage

The goal was to cook the cubes meat in the brown sugar and BBQ sauce until the BBQ sauce became thick from being cooked. This did take a little over an hour to occur. When I opened the grill, which was still set at 275, to check the meet after an hour the BBQ sauce was bubbling as it cooked the meat. The meat was tender to the touch and had a nice color as it finished up on the grill.

As I removed the meat from the grill and brought it inside, it was all Carrie and I could do to not sample it hot off of the grill. So, we let it sit for a few minutes, maybe 15 minutes, and then sampled one piece. Tender and tasted good. We decided we were not big fans of the BBQ sauce but then when we had leftovers the next day, it tasted much better. Next time we do this cook, we will use a KC BBQ sauce.

Dinner is Served

Carrie made roasted potatoes and then Brookville Hotel Sweet and Sour Coleslaw which went along really well with the dinner. The meat was prefect and we had leftovers to last us for two or three more meals. 

Overall, I liked the process. As I mentioned, I would change out the BBQ sauce and also the rub would be different. The meat turned out really well and I would do the whole process again. The nice thing is that I could fit probably three chuck roasts on the grill if I needed to make a lot for an event.

Until next time, have a great weekend and a wonderful week...

Grilled Pork Tenderloin and Asparagus on Big Green Egg Last Sunday… It Was So Good!

Decided to do some grilling last Sunday, March 26. It had been a while since I had grilled. Oliver was helping me get everything ready by being the lookout for the back yard as I got the grill ready. As soon as I come through the family room with the bag to do the fire, he leaps off of the couch and is ready to go outside with me. It was a bit chilly on Sunday, but we did not mind, and every time I went in, or out, of the house, Oliver was right there to help.

Carrie had picked up a pork tenderloin at the store, so we did some seasoning so we could marinate the two pork tenderloins in a plastic bag for a few hours before grilling. Prepped some asparagus to go on the grill too. I realized as I am writing that I neglected to get a picture of everything done plated. I always miss out on doing the final picture as excited to get to eating. Oliver and I had a grand time grilling. He patrolled the people walking and made sure I was doing everything properly. Carrie had bought some IPA beers for me when we were in St. Louis, so I was enjoying those while I grilled. It was so good! I want to grill more!

It had also been a while since I had used the Meater Block, so this was a chance to use those for this cook. Carrie likes pork a little more done, so I set both for a little longer on the grill. Once again, Meater did great and the pork was nice and juicy. The asparagus on the grill turned out really good too. A little crunch, but really good flavor. A little oil, salt and pepper, and right on the grill made for a delicious compliment with the pork tenderloin.

The meal was so good, we are planning to grill again today. Getting ready to head to the store to pick up groceries and we plan to get the pork marinating earlier this time. I will try to capture how we do the marinade so I can include that for next weeks update. I also plan to include a picture of the completed meal before I start chowing down. 

Oliver was so sleepy after helping with the cooking, he fell asleep shortly after we finished with dinner. His tongue out and sacked out while we cleaned up and watched television. Poor little guy worked so hard making sure I was doing everything correctly outside, he slept most of the night as we hung out in the family room. I am sure Oliver will hep today when I cook too and good thing I have a full bag of lump for the grill ready to go.

Hoping this weather sticks around as it is so great outside. The grass is greening up and will start to grow soon. I noticed my first mosquito yesterday afternoon while sitting outside on our patio. Good thing we have Mosquito Joe coming this week to start treatment on our yard. If you have not tried Mosquito Joe, I recommend you do so. When we were not using Mosquito Joe to treat our lawn, I could barely go in our back yard without getting eaten up. We have been using Mosquito Joe for three or four years now. 

I hope you have a great day and be sure to cheer on the Royals today at 1 pm. We need a win badly and also need run support. We are 0 - 2 to start the season and have a total of zero runs in those two games. It has been a rough start, but as they say, there are a lot of games to play.

Have a great week!

Weekend of Grilling Went Very Well While Carrie Was Out of Town

Carrie was going to be out of town to visit our friend Corrie in Houston June 8 - 13, so I planned to do a lot of grilling while she was away. I started preparing the menu before she left and had most everything picked out prior to her departure. Although, I had to make some changes as some of the items I wanted were not available at the local grocery store (i.e. mahi-mahi), but made an adjustment and I think overall, it was a successful time grilling. 

The first night, I did a simple pork tenderloin on the grill. I did not get any pictures of the night, but the picture to the left was my basic set up for the other nights I grilled. I decided on a pork tenderloin as it would give leftovers for dinner Thursday and lunch Friday. I did corn on the cob on the grill along with the pork. It turned out really well. Using the Meater and it was cooked to a perfect temperature. It did last me through Friday lunch, so it worked out as planned. I decided on this as I wanted to workout Thursday night after I got off of work and did not want to worry about cooking or going late around the grill. Oliver and I spent time outside even though I was not grilling listening to music and drinking some good beer.

I got off of work at noon on Friday and started running errands getting ready for cooking Friday night. I stopped by Blind Tiger to pick up some growlers of beer, went to the grocery store, and then to Herman’s Meat Market to pick up a porterhouse bone-in steak along with a twice baked potato. Nothing fancy, but simple and done on the grill for the porterhouse. Put the potato in the oven and let it go for about 40 minutes before putting the steak on the grill. I also started some mushrooms on the stove to sauté to go along with the steak and of course I opened a bottle of wine to add to the mushrooms. I then also had the rest of the bottle while I ate and relaxed for the evening.  

The goal for all of the planned cooking for the weekend involved wanting to use the Meater to see how well it worked. Maybe perfect how I use it so I can impress Carrie the next time I cook. Once again, the Meater worked great on the steak alerting me to take it off from the grill, letting it rest, and knowing when it was the perfect time to start eating. Not the greatest picture, but it sure tasted good. I picked up the onion and peppers at the store that afternoon. The pepper was too hot for me to eat. I had a few bites and could not taste a thing, so I kept it until the leftovers on Saturday for lunch to go with the leftover steak. It was still too much for me. Very hot! I was very happy with how everything turned out.

Saturday was a busy day for me while Carrie was a way. I had a lot planned for the day around the house and to cook. I mowed the lawn, trimmed, and got the exterior looking good. I had errands to run for cooking that night which included picking up swordfish and I wanted to clean up to get it ready for Carrie returning on Monday night. I also wanted to try a recipe for a rum cake on the Big Green Egg. My first time trying it and Carrie and I had talked about it, but had not tried it. I figured it was the perfect time to give it a try. The recipe which I found on the BGE web site (here) was pretty easy. I could not find the correct pan, so I found one that would work. It took about 50 minutes for it to finish cooking so that a toothpick inserted came out clean. I let it cool and started cooking dinner for the night.

When I was at the store earlier in the day to get the swordfish and other items, while I was at the seafood counter, the HyVee associate suggested as I was grabbing the swordfish from her that I should get some Australian Jumbo Shrimp they had in their cooler. I almost did not get any as I was leaving and I am so glad that I did. they were delicious! Huge pieces of shrimp that I ended up eating by dipping in butter. They tasted just like lobster. So good! 

The swordfish I got two of them so I could have one for Sunday at lunch. This was only my second attempt at swordfish. I did a simple oil over them to coat, salt, and pepper which then went on the grill. My first bite tasted very fishy of the swordfish. I used the Meater to monitor the swordfish which did a good job, but I think I will try a different recipe for swordfish in the future. The rest of it was very good. Leftovers on Sunday, it was much better too. When I told Carrie about it, she thought it might have been the difference between the kind of meat in the swordfish which might be right. I will try them again as it was delicious once I got past the initial bite.

Sunday I changed my plans from doing mahi-mahi (which I could not find at the store) to doing a pork shoulder. I wanted something that was going to take a while to cook. I put it on the grill a little later than I had planned. The total amount of time it took to start to finish for the pork shoulder was about six hours. I once again used the Meater to monitor the cook. While it cooked, I tried to do some limb cleanup in our backyard, but the weather was a little odd on Sunday with what appeared to be a large storm heading our direction. As it turned out, the storm split right around Topeka and we did not even get any drops. I had two ears of corn on the cob that I had left over from the Wednesday night cook. I bought some buns at the store along with Joe’s BBQ sauce. Pulled the pork once it was done and had BBQ pulled pork sandwiches. I wanted enough to have leftovers on Monday and for Carrie to have some when she got home Monday night or Tuesday.

I was pleased with all of the cooks. I did keep some of the rum cake for Carrie to have when she returned and she had some BBQ too. I think we finally finished off the rum cake on Tuesday. I was happy with everything I cooked. I was proud that I was able to cook everything for my meal on the grill for Saturday even though the swordfish turned me off a little on the first bite, I thought it was good and I would try it again.

I will do the pork should again as well as the rum cake. Steak on the grill is a given. So, I cannot wait to grill again and hopefully it will be soon. Carrie thought it was funny how excited I was that she was going to be out of town when I started planning all of my nights of cooking. I think it was a successful time of cooking and hanging out with my boy, Oliver. 

Until next time, have a great week!

Cooked Salmon on BGE Using Meater Thermometer to Measure Doneness and When to Remove from the Grill

A few weeks ago while browsing social media, I had an display for me about a new meat thermometer called Meater. One of those ads where I saw it a few times, looked interesting, and then started seeing it on YouTube, FaceBook, etc. as I was browsing other sites as it was detected I was interested in the product. I eventually ended up buying Meater as it looked really cool!

 

I have now used Meater twice and love it! I have a meat thermometer that I have had for a few years which I use frequently for cooking larger cooks such as turkey, chicken, etc., but my old thermometer uses wires. Meater is wireless and has an option to connect to a block that extends wirelss to be able to use all over the house and still keep track of a cook.

 

I first used Meater to cook steaks. Straight forward enough but I was excited to use Meater, so I used it with two t-bones we purchased. They turned out great! I likely would have left the meat on past when Meater told me to remove them from heat. The steaks were cooked perfectly and Meater even allows for post cooking time as the meat continues to cook.

 

On Sunday, May 22 I used Meater to cook salmon filets. Prepared them straight forward enough with salt, pepper, and some seasoning we had in the cabinet. Inserted the two Meater probes and got the grill ready for cooking. I did the salmon on wood planks we have had for a few years but never used. Set temp for 400 degrees and let it do its thing. All told, it took about 26 minutes for the full cook and food to be ready to eat. Turned out great!

 

The Meater monitors wirelessly which is nice so I can be anywhere in the house and see the temps, alerts, or status of the cook. The picture to the right shows the salmon on the grill with the Meater monitoring the cook. The Meater works not only on charcoal grills, but also on gas, oven, or even air friers. We have only used it so far on the grill. Very happy with the new purchase and the results have been fantastic in terms of the meat being cooked to perfect.

 

A nice cold bevarage was sipped while the salmon cooked. Having the range of being able to be in another room and know how the meat is cooking is amazing. The Meater monitors not only the internal temperature of the meat but the ambient temp surrouding the meat too which means it can monitor and tell you when to remove the meat from the grill as well as when the meat is ready to eat as it monitors the meat that continues to cook as it is removed from the heat. Again, I have been impressed so far with my use of the Meater.

 

The finished product turned out nicely. Flaky salmon and not overdone at all. Unlike past grilling sessions where I have tried to cook salmon, this turned out done but almost buttery because of the temp of the fish. Both Carrie and I were pleased with the result and I cannot wait to try again with a different cut of meat. I plan to do swordfish at some point and look forward to doing larger items using the Meater to see how those turn out.

 

On Saturday, we ran errands to various places and one stop was in Holton, Kansas where we visited Willcott Brewing Company. If you have a chance, I recommend stopping by Holton, KS to visit Willcott Brewing Company. I had a wheat and IPA while I was there and ended up taking home a growler of their beer which is what I was drinking on Sunday when I did the salmon. Great weekend!

 

Until next time, have a great rest of your weekend and I hope to start posting again about my cooks using Meater and drinking some of my favorite beers.

 

Follow up on Thanksgiving Day Turkey Breast Cooking Plus Oliver Not Feeling Great During the Holiday

For Thanksgiving this year, we did turkey breasts on the grill. We decided not to do fully turkey, but only the breasts. We did salt, pepper, some other seasoning, and then butter over the top. We were debating on whether to put them breast up or down. We thought we had them breast up as we thought they would cook better that way, but then after I posted the picture to the left on Twitter, a friend commented how they were breast down. Possibly thinking they were whole turkeys, but I am sure they were breast up. 

I cooked them on indirect heat using the convEGGtor at 325 degrees sitting on a rack. The turkey breasts were around 7 lbs, so we figured it would be about two hours to cook. Got the rest of it set up and going without too much trouble and let them sit in the BGE cooking away while we got ready for the day.

After a little over two hours, they were looking really good. I rotated them a few times to get even cook throughout. Using thermometer that I monitor remotely with my Apple Watch and iPhone, I was able to watch their progression to completion while watching parades and getting ready for the day. I have to say, these two turkey breasts probably turned out the best I have ever done in terms of appearance for how they look. Nice golden brown overall which I have not had happen with previous turkey cooks regardless of whether they were whole turkeys or just the turkey breasts. I believe this is the second year in a row where we did turkey breasts and these turned out really good in appearance.

I did have some issues having them cook evenly which is why I was rotating them to move the one in front to the back and then later reversed. The internal temp was high for one bird or in one part, but not to the target temp of 165 in another portion. So, I probably left them on a bit long which meant they were a little dry, but that is what gravy is for to help with dryness. 

We have one turkey breast remaining which we will do one weekend as a treat. It is back in the freezer waiting for the next time we cook and do some favorites of Thanksgiving Day food.

I did have my little dog, Oliver, out helping me with the cooking. He was not feeling well the days leading up to Thanksgiving and then he got a little worse going into the weekend from that Thursday. In fact, we were planning to take him to the vet first thing Monday morning to have him checked over. In the picture to the right, this is Oliver enjoying the sun, but you can see he is not feeling the best. I think on Thanksgiving Day he was not eating and not a lot of energy.

As we went into Saturday and Sunday, he went over 24 hours without eating anything. We had tried doing this to him the Tuesday or Wednesday of that week, but he did this on his own. It helped and by Saturday/Sunday he was back to himself. He was eating, running around the house, and not having any issues. We were so happy to have our Oliver back to "normal". We decided we would play it by ear for the vet Monday morning and he was doing great, so we did not take him into see the vet. He has been good ever since which we are grateful happened.

Overall, we had a fantastic Thanksgiving. The weather was beautiful, ate a lot of wonderful food, and we had a good day talking with family. Plus there was sports, so that was fun too!

New Firedisc Grill Purchased, Tested, and Ready for Camping or Tailgating

Carrie and I bought a new purchase for our camping trips and we can also use it for tailgating. We are excited to use the new product. We did seasoning to prepare the equipment and did our first grill with it Thursday night. The new product is called Firedisc. It retails for $499 although if you get it from Ace Hardware, it is $349. We went with the tall version (36").

Just like a cast iron skillet, it takes a few times to season the grill. So, Thursday night, we did a process three times to get the grill hot, put in cooking oil, rub it into the grill, and then let it cool down removing excess oil from the grill. The grill got a nice char going and will only get more prominent as we use the Firedisc.

For our first grill, we did pork chops. It was somewhat trial and error and they turned out alright. We plan to use the grill for cooking breakfast (eggs, bacon, etc.) when we are camping. Probably also do steaks or chicken in the grill too. The best thing is that not only is it perfect for camping, but I am excited to be able to use it for Washburn football tailgates. Doing burgers and hotdogs on this thing will be easy and easy clean up.

We heard about the Firedic through a video blog (vlog) Carrie told me about and I have been hooked on ever since. The name of the vlog is DOME LIFE. They come out with new videos every Thursday. I went through and watched all of their videos and happened to be watching one when they interviewed another camper using the Firedisc. I immediately thought it looked cool, sent it to Carrie, she reviewed customer evaluations, and we bought it a few days later. DOME LIFE has certainly sparked the camping interest in Carrie and I while also sharing tips and hints on camping. I think the Firedisc will be a great addition to our camping experience.

I expect to be posting future updates about our new Firedisc. How it works camping and how it works in the fall when we return to tailgating.

Until next time, have a great rest of the day!

Beer Can Chicken Cook on a Saturday Night and I will Try Again to Improve My Process

Smoke Rising from Grill on a Saturday Night

It has been a while since I have posted about a cook on the grill. We tried beer can chicken this evening. I have struggled somewhat with chicken on the BGE where I follow advice using indirect heat and end up with skin on the chicken that is not very good. Today, I searched around for different advice and recipes. I found one that had a good rub which included:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1⁄4 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon sweet paprika
• 1 tablespoon sea salt or kosher salt

The rub smelled and looked good. I applied it directly to the chicken inside and out. I then used a Boulevard beer as it was the only beer we had in the house that was actually a can. Cooked from 6:06 pm to about 7:30 getting the temperature to target temp of 165. I used two different probes to get an accurate temperature. The probe in the breast reached the target temperature before the second probe, so the probe in the breast got up as high as 177 before it was complete.

Whole Chicken Early in the Cook

Spent time on the patio listening to the Royals who started losing in the first inning with a grand slam by the Indians. Great! I continued to listen as the chicken cooked and monitored the probes. Even though the Royals were getting beat, it was an enjoyable evening on the patio. A few mosquitoes but a nice evening, so was battling those away while tending to the grill.

Left the lid closed for the first 30 minutes before opening to see what it was doing. Had a nice color happening on the skin and it was dripping a great deal into the lump. This would be the only reason that I would think about doing indirect and have a drip pan to try and catch some of that before it gets into the lump. But, I made the decision to cook without using indirect heat. I think the next time we try beer can chicken, I will do indirect as I had a few comments on BGE Forum and on the Reddit BGE sub that indirect is best and high in the dome works wonders for a crispy skin. Obviously, I did not do either of these as cooked direct and not high in the dome. So, ended up with skin that was not ideal but the meat was moist and good flavor.

Finished and Off of the Grill

Final product did not look bad. It had good color and smelled so good coming off of the grill. I think it does need to be attempted again using indirect heat. I like the flavor of the rub I used as the skin that we could eat we liked how it tasted. I just need to work on the process further and give it another attempt.

If you have a technique you like to use on your grill, BGE, or other, I would be interested to hear your technique. Feel free to post a comment.

Oliver Protecting the Yard and Grill

Best part of the night was how much fun our dog has while I am grilling. He wears himself out as he patrols the back yard. Once Oliver sees me getting the tools for grilling, the lump, pulling off the cover, and generally walking in and out to prepare, he can hardly sit still. Runs to and from the door and knows exactly what is happening. He specially likes it when a drip or two falls off of a tool used for grilling. Not tonight little guy, but I know it will happen again and hopefully soon.

Until next time, have a wonderful rest of your weekend and hopefully I will post more cooks that I do in the future.

Long Over Due for Post, Grilling, and Summer is Flying

It is sad to look back at my blog and see that I have only posted twice during 2019. One was first NCAA March Madness and the second was to displays the top three winners of the bracket for the NCAA bracket. My summer class ended and spring was rather busy with another class, so I decided it was time to try and get my site going again with some regular posts from yours truly.

Grilling on a Summer Night

I have been grilling frequently the past few months although I got out of the habit of writing about it or posting pictures. I did snap a picture on a beautiful night a week ago before it started getting hot. Grilled burgers and they turned out great!

Hard to believe that the summer is almost over. It seems the days go by faster and faster. I remember as a kid thinking the day was so boring and moved so slow. Not anymore as the days fly by not to mention the weeks, months, and years. Reminds me of my grandpa when I was young and I would tell him I was bored and the day was going so slow, he would tell me just wait until you are older. I had not idea what he meant. I think I know now but time seems to fly by at warp speed.

I hope your summer is going well and not flying by. Enjoy your summer and I hope to post on a regular basis at least until my fall class starts up again in October.

Two Turkey Cook for Thanksgiving and then Lots of Leftovers

Hard to believe it has been so many months since my last update. So much has happened. Grilled a few times and got out of the habit of taking pictures, posting, etc. I am still having a lot of fun with my Big Green Egg. Still have not cooked a lot of items I was hoping to cook by this time, but we have done a lot of cooks. Still have plans for doing pizza, wings, and some of type of stew, but hopefully that will come this next year.

We decided to do turkey on the grill this year. First time we had done turkey although I had been talking about wanting to do so since we got our grill. Carrie and I decided to get turkey breasts without the extras for this cook. Overall, I was happy with how it turned out.

Grill Prepped and Ready to Cook

I got up early Thanksgiving Day to get started. We discussed cooking Wednesday night, but I think it worked out better to do so Thursday morning. I will get into how long it took a little later, but this was the start of the process. I cleaned out all the old lump that had been used previously. It was pretty well broken up as I had done a few cooks since last cleaning it out. I wanted to make sure that I had fresh lump for this cook. I used an old cooler to clean out from inside the BGE and then scoop out ash from the bottom. Using the old cooler worked much better than trying to use plastic bags to get the old lump and ash into. Although, I still need to get some plastic gloves or something as my hands get filthy removing the old lump by hand. I have a shovel, but I found that using my hands works better.

Turkey Breasts Almost Done

We did a salt and pepper on the two turkey breasts. We let them thaw for about two days prior. They were 8.5 lbs each and I set the grill for 400 and put the birds on the grill. I used my Weber iGrill temp meter to monitor the birds while they cooked.

I placed the birds on the grill front to back. I think that was a mistake in terms of grilling as the back bird cooked really fast. I estimated it was going to take about 3 - 4 hours to cook, but the turkey toward the back of the grill cooked in about two hours. Target temperature of 165 degrees and the back turkey came off the grill almost two hours exactly. The turkey toward the front took a full three hours to cook. The next time we do turkey, I will put them on side to side instead of toward the back. I know that it burns hotter toward the back of the BGE so I will make sure to not do that again in the future.

Turkey is Done and Ready to Eat

The first turkey came off and we let it rest for 15 - 30 minutes before craving. Taking a few nibbles, it was nice and juicy. I was really happy with how it turned out and very juicy meat. The second turkey cooked another hour and finally removed it from the grill, let it rest, and then carved it up. It too was moist and good flavor. I was concerned that cooking another hour it was going to be dry, but it turned out great.

We wanted to cook enough turkey to have leftovers long after Thanksgiving Day and we accomplished that task. We had turkey with dressing, mashed potatoes, and gravy. Oh so good! For lunch a few days, we had turkey sandwiches which were also very good.

Happy with the cook and the process. I look forward to cooking turkey again next year.

I trust you had a wonderful Thanksgiving and time with your family. We had an extra day off here in Topeka with a winter storm that came through causing blizzard conditions. Tomorrow, it is back to work and back to eating food other than turkey meat. I do hope to start posting more often and not have a long gap between this and my next post. I know Eunice will be happy to see I am finally posting after a long time off. Or, at least she will stop giving my brief in our fantasy football league about not posting.

Pork Shoulder (Butt) Six and Half Hour Cook Turned Out Great!

Prepping the Grill

I have been looking forward to this day since we bought the grill last August. A day of cooking all day long. OK, I am also excited that it is March Madness and college basketball is on all day long.

Up to this point with the grill, I have only done cooking that takes a few minutes or tops an hour. I have done a few of those (see grilling) and those are fun and good, but I have wanted to do an all day cook from the start.

A short video below to show lighting of the grill. My technique which while it takes a little longer works well. Basically, I let the wood fire starters burn which then lights the rest of it on fire too. Take about 30 minutes for it to become completely lit. When I first got the BGE, I was trying to figure out how to make this light time go faster, but now I realize that is not necessary... I just have to make sure if we need to eat at a certain time, I need to start lighting the fire earlier.

Fire Lit and Wood Chips Added

Cleaned up the leftover lump from previous cooks. Removed ash and then added more lump to the fill line. I did not let the fire get really hot as I did not want to have to battle getting it back down to target temperature of 250 for the days cook. I let it get up to about 350 - 400 before I started closing vents and taking it back down. Once the fire caught, I added wood chips that had been soaking in water for about thirty minutes. Finally, added on the ConvEGGtor along with drip pan.

I let the fire go for a while before adding the meat. This was mainly done as I was trying to keep the temp right around 250. Adjusting the vents the temp went up to 300 and had issues getting it back down. Finally shut all vents and finally got it back down to 250. Once vents were opened and the temp stabilized at 250, I cleaned the grill grate and we were ready to put on the meat.

Pork Butt 5.67 lb with Mustard
and Rub Ready for the Grill

The meat is a 5.67 lb Pork Shoulder (Butt) that we purchased at Hy-Vee back in December. It had spent the past few months in our freezer until last night we decided we would cook all day today.

We started thawing it yesterday afternoon and by this morning it was ready to start preparation. We did a covering of mustard and then applied two different seasonings that we had in the cupboard. While we were preparing the meat, the grill was getting ready. Finally put the meat on the grill about noon.

A few pictures early in the cook and then one at about two hours into the cook.

Almost Two Hours into the Cook

Almost Four Hours into the Cook

We continue to wait at this point. As of 5:26 pm, the internal temp of the pork butt is 185. The temperature of the grill is about 340 degrees.... about 40 degrees higher than I want it to be, but the temperature of the meat started moving again. For the fourth hour, it was stuck at about 180. It just started to move again as we approach 5 hours and 30 minutes of cooking.

Removal from BGE

Finally took it off the grill after 6 hours and 27 minutes. Now, we let it rest for an hour before we start pulling it apart. It smells so good!

I am happy to report that it turned out great! The bone came right out with a little wiggle. Meat fell off of the bone just as I read it should after a good cook. Turned out perfect!

Very happy with the whole day. At the end when I was taking final temperature readings of the meat, I had the thermometer in at one spot where the temp got to 202... I took out the probe and put into a different location and the reading was about 185. So, I let it cook for a while longer until the temperature in that location got back up to about 195. By that time, Carrie and I were checking forums to see if multiple locations should be read; we found a discussion saying to take the average of different locations. In the end, we pulled it off, wrapped it in foil, and let  it sit for an hour.

Dinner is Served

We ate the pulled pork with sweet potato fries and green beans. It was perfection! We have a  lot leftover, but happy to report that the first try and an all day cook went very well!

Enjoyable day of grilling. I could not be happier with how it turned out. Granted, I did have to cook a little past the start of the Seton Hall vs. Kansas game, but that too turned out OK as Kansas moved on to the Sweet 16... so it was a great day!

Until next time, have a great week and happy BBQing...

I forgot to add a closeup picture of the final cook off of the grill, so, here you go....

Pork Butt From the Grill with Nice Bark