Ah, I vaguely remember that.
In Canada, BBQ 'is grilling. We don’t have the concept of smoking meat and whatever else goes on to make BBQ. We’d just call that smoked. But the grill on the deck? It’s called a BBQ and when we use it, we are bbqing.
Weird.
I trust you are right about this about Canadians in general, but some Montreal folks know how to smoke some brisket.
I threw the carcass and leftover smoked turkey in the freezer. Pulled them out yesterday. Soaked some dried white beans overnight. Making a stock with the carcass now, which will become a turkey, white bean, and kale soup tonight.
I grilled burgers for dinner. Going to smoke a pork butt tomorrow. It is a bit over 10#, I think I might cut it in half to get more bark and smoke into it. I have a Traeger pellet smoker - set it and forget it, but I’ll add a pellet tube as I find that the smoker itself does not give off quite enough smoke for my preference.
It was a beautiful day, but I had an agenda so I did the lazy man’s grill today. Pulled into Whole Foods, grabbed 2 different kinds of marinated chicken, and a couple of eggplants. Five minutes of prep on the eggplant. It was a good turnout for almost zero work, and we have tasty leftovers available.
That was the best pulled pork I have made. Cut in half, trimmed off most of the cap, dry rub, smoked for 6-7 hours, and finished it out wrapped in foil in the oven. Pulled out the bone, tossed it all in the stand mixer, 15 seconds later, done.
I’ll never be a purist, but this hits the right result to effort ratio.
I’ve said it before here, but cutting a butt in half or even 4ths is the way. Cooks much faster, more bark, less work.
Yeah, scrolling up, that was your recommendation back in 2023. I don’t recall trying it back then, or maybe I did and the results were meh. The smoke tube is newer, so I think the combo really hit the mark.
I have been smoking a lot of the boneless skinless chicken thighs from Costco and turning that into a number of different meals throughout the week. Fajitas, stir fry, protein for a salad, chicken salad.
I’ve been craving chicken shawarma lately so that is likely my next cook.
Vidalia onion season will be starting middle of next month, and I always love some onion bombs. Probably another grill session or 2 before that happens.
This is my top option for a quick and easy grill, and was what I did today.
Making Tenderloin Alton’s Way: roll in pepper, salt, and cumin; baste with oil; sear; cool; bake at 250; cool. Will try to remember to take a pic.
Pretty nice 13lb brisket I smoked yesterday. My wife likes it tender so I pushed a little past where I’d normally pull it. Came out really nice, a mix of meat with a little tooth for me, and I found some really soft bits and separated those for my wife. Win win.
