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shameless dude 
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 Topic: yep...must be spring time...
Posted: 18 Mar 2019 at 1:31am |
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cooked out on the grill past 2 nights...sure tasted good!
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Dave in PA
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Joined: 13 Sep 2009
Location: Mars/Wexford PA
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Posted: 18 Mar 2019 at 5:04am |
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Thanks for the invite!!
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truckerfarmer
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Joined: 26 Jan 2013
Location: Watertown, SD
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Posted: 18 Mar 2019 at 8:03am |
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Ouch!!! Your poking stick is sharp today.
My smoker/grill is frozen in a 2' drift. To top it all off, I'm out of wood here at home. My stockpile of dry wood is out at the farm. I would have to wade through a 1/4 mile of 3' drifts to get to it.
Hey give me that poking stick, and I'll use it for kindling to get my smoker started!😝
Edited by truckerfarmer - 18 Mar 2019 at 8:04am
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Looking at the past to see the future.
'53 WD, '53 WD45, WD snap coupler field cultivator, #53 plow,'53 HD5B dozer
Duct tape.... Can't fix stupidity. But will muffle the sound of it!
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desertjoe
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Joined: 23 Sep 2013
Location: New mexico
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Posted: 18 Mar 2019 at 9:35am |
Well,,,By Golly,,and fact of the matter,,,,that hellascious wind finally died down,,and it in the mid 70's,,,SO,,,I sure enough smoked up 10# of chickie leg quarters this past weekend ,,,,UMMm,,UMmmm,,was they great tastin,,!! and,,,and,,,they is all gone 'cept one little piece that musta come from the runt of the bag,,,,,  AND,,,,and,,,,,unlike somebody I know,,,,,,I didn't post it as I feel for all youse folks that is still landlocked from your smokers due to all thet DANG SNOW ole "you know who" sent everybody,,,and I KNOW Ya'll woulda felt bad and thinkin I was standin up the collar,,,,,so I kept it to my own self,,,(calmly lickin my fingers),,,,, 
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chaskaduo
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Joined: 26 Nov 2016
Location: Twin Cities
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Posted: 18 Mar 2019 at 10:52am |
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Did up a 5lb bag of chicken livers with lots of bacon and plenty of onions served over chopped up whole nuked taters, also a side of salad with buttermilk ranch. $0.79 lb for the livers, I bought 20 lbs. Got the Black Label thick cut bacon for $2.59lb limit 4. Made a few in and outs for that. I know I know easy on the iron (liver).
Edited by chaskaduo - 18 Mar 2019 at 10:54am
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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tadams(OH)
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Joined: 17 Sep 2009
Location: Jeromesville, O
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Posted: 18 Mar 2019 at 1:42pm |
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Now that chicken liver sure sound good to my taste buds. Wife does a fine job of frying up chicken livers & onions.
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HD6GTOM
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Posted: 18 Mar 2019 at 9:17pm |
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Bought a whole bunch of sausage and other things today. Now I Guess I gotta buy that new grill.
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Ray54
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Joined: 22 Nov 2009
Location: Paso Robles, Ca
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Posted: 18 Mar 2019 at 9:27pm |
Gee I am spraying thistles and trying to work a garden patch and your all off picnicking  . Oh well have fun, because tomorrow you may be down the river closer to the gulf breezes.
Edited by Ray54 - 18 Mar 2019 at 9:30pm
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shameless dude
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Location: east NE
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Posted: 19 Mar 2019 at 12:24am |
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LOL...man...me gonna go eat at Chaz's! I asked the butcher here for chicky livers and he just laughed at me! Cubby's gas stations put out good livers! Joe...what kinda pallet wood is you using for smoking? Ray...someone down south...won't mention any names...they said you needed the exercise after that long vacation you had!
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HD6GTOM
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Posted: 19 Mar 2019 at 12:40am |
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Darn I was in ol shameless country over the weekend. I can't understand people trying to destroy a good grill by cooking chicken on it. After the green chicken and green eggs we had in the Army I haven't been able to touch the stuff since. That was clear back in 69-73. I do mean it was actually Green. Anyway hope you guys enjoy it.
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shameless dude
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Posted: 19 Mar 2019 at 2:30am |
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I can eat chicky...every day! so many dif ways to cook,bake,smoke it. always a cheap dif taste!
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shameless dude
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Posted: 19 Mar 2019 at 2:31am |
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oh...and Tom, we had omlettes and hash browns off the grill tonight! ham/cheeze/bacon/garlic omlettes
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desertjoe
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Posted: 19 Mar 2019 at 6:10am |
 shameless dude wrote:
oh...and Tom, we had omlettes and hash browns off the grill tonight! ham/cheeze/bacon/garlic omlettes |
Hey Shameless,,,,,I'll have you know,,,I DO NOT use pallet wood for something as important as my smokin groceries,,,,it be mostly Pecan, apricot, Pecan, and some Mesquite for diversity,,,,say,,! I kinda like thet word,,,ole oblama used to use thet word all the time so it must be important,,,,Chit ,,got off subject there again,,,,, I have a big Apricot tree in front yard I been borry'in some branches off of it but think it gonna be all mine this year as the north half of the tree started to dry up 2 years ago,,and now the south half is doin the same,,,chit I never got very much fruit off it as it always bloomed out way too early and frost usually got the blooms,,,,, You just can't hardly go wrong with some good seasoned Pecan for just bout any smokin. I'm like you in that I LOVE chickie fixed just bout any old way,,especially smoked chickie,,,I wait till they throw the 10# bags of chickie quarters for bout .39 /lbs and will stock up till they ask me to not come back and let the other customers get their share,,,,CHIT,,ain't my fault them customers are some slow in seein a good buy,,,,
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truckerfarmer
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Posted: 19 Mar 2019 at 6:49am |
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Hey, Joe, good to know there is another stick burner here! Totally agree about pellets. Smoking with wood is an art!
My go to wood is maple because it is plentiful around here. Had someone give me a pear tree last year. I'm saving that, thinking that might make some good bacon.
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Looking at the past to see the future.
'53 WD, '53 WD45, WD snap coupler field cultivator, #53 plow,'53 HD5B dozer
Duct tape.... Can't fix stupidity. But will muffle the sound of it!
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Tbone95
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Joined: 31 Aug 2012
Location: Michigan
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Posted: 19 Mar 2019 at 7:05am |
Burgers on the grill tonight........but you guys are WUSSES! I grill all year. Bundle up, put the grill outta the wind, and enjoy!
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chaskaduo
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Posted: 19 Mar 2019 at 7:37am |
Tom don't eat chicken, he eats goats.
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Ted J
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Posted: 19 Mar 2019 at 8:44am |
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Chas GOTS a NEW STICK!!! OUCH!!
I agree Tbone, I grill out all year too. BUT,,,,,,I forgot to bring it in ONE TIME in February and it's under snow...... I can see the top of it now as we're finally getting into melt/thawing temps now. We're gonna hit a heat wave pretty quick, gonna be close to 60 on Sunday!!!! WHOPEEEEE It's gonna go from the 30s to the 60s just like,,,,,,,,BING,,,,,,,,here we are...
I like using apple as I have so much of it. I lost a big green apple tree here last fall. High winds, but the worst part was the black ants that had gone into the middle where the tree split into two branches/trunks and rotted it out. They got the gas/fire treatment. Dang ants!
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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desertjoe
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Posted: 19 Mar 2019 at 9:45am |
Yeah,,Ted,,up in the mountains west of us,,there used to be lots of Apple orchards but there ain't too many of em left for some reason,,I knew several of the ranchers up there so I could go get a pickup load for $30 so thas what I used a lot of,,NOW them guys want $125 a pickup load so I use mostly Pecan of which there are a lot of here I'm thinkin this big old Apricot tree is gonna serve me for a long time,,it has two trunks bout 12" each and I'm gonna put the chainsaw to this year,,,, like ole Trucker says,,it gonna be good on some hog meat,,,UMMmmmmm
Edited by desertjoe - 19 Mar 2019 at 9:46am
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chaskaduo
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Posted: 19 Mar 2019 at 12:21pm |
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I've got 2 live cherry trees, 2 apples, and had to cut up and stash a 9-10" base Fuji plum that the wind took out last spring. I've also got a small charcoal/stick cabinet style brinkman, a MES, and a converted with electric plate refrigerator. Yeah I love smoked anything. Sucker run commin up soon.
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Ken in Texas
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Posted: 19 Mar 2019 at 12:44pm |
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All this back and forth about cookin out is makin me hungry . My sign of spring is my Irish Potatoes were up and showing green for St Patrick's Day. Won't be long for a mess of New Taters and English Peas with Diced Carrots
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john(MI)
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Posted: 19 Mar 2019 at 4:00pm |
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I'm glad I read this post. I still have a good sized chunk of venison steak wrapped in bacon in the fridge. I cooked it up last week and been feeding on it ever since! Thanks for the poke!
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D14, D17, 5020, 612H, CASE 446
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shameless dude
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Posted: 20 Mar 2019 at 4:18am |
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made sliders last night on the grill. and T-Bone, we also grill out all winter long too, cept this winter when my pretty covered up everything and my back wouldn't let me clean around them, my old lady....oooops….I mean the loving wife said she'd do the sidewalks, but the decks were mine! can't wait for my outdoor kitchen to get set
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Tbone95
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Posted: 20 Mar 2019 at 7:55am |
Burgers on the grill last night.....mmm.... I'd like a smoker some day. Maybe if/when I retire. I don't have the time right now. I do use charcoal, not gas! Sometimes, I'll soak some wood in water and throw it off to the side in the charcoal. Apple or hickory is great on pork chops!
Edited by Tbone95 - 20 Mar 2019 at 8:35am
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Thad in AR.
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Posted: 20 Mar 2019 at 8:10am |
Tbone95 wrote:
Burgers on the grill last night.....mmm.... I'd like a smoker some day. Maybe if/when I retire. I don't have the time right now. I do used charcoal, not gas! Sometimes, I'll soak some wood in water and throw it off to the side in the charcoal. Apple or hickory is great on pork chops! |
I agree. One or two small chunks will give it that awesome flavor. 👍
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chaskaduo
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Posted: 20 Mar 2019 at 8:13am |
Works for me. 
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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truckerfarmer
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Posted: 20 Mar 2019 at 8:48pm |
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Actually Tbone, that's how I got started smoking. Just build a smaller fire with charcoal and start adding wood to get smoke. The key is lower temperature and longer time. Think of it like a crockpot. Fire on one side of grill, meat on the other. Indirect heat. Think of it like simmering a pot of water, not boiling it.
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Looking at the past to see the future.
'53 WD, '53 WD45, WD snap coupler field cultivator, #53 plow,'53 HD5B dozer
Duct tape.... Can't fix stupidity. But will muffle the sound of it!
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HD6GTOM
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Posted: 20 Mar 2019 at 9:59pm |
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Its coming, worked outside in my short sleeve shirt today. 5 hours pulling parts off a antique skid loader just so I could get to a small tie rod end that controls turning on the right side. Found the parts at our local hardware store. Now I gotta figure how to get my hands down under a steel plate and up on top of a shift lever.
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desertjoe
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Posted: 20 Mar 2019 at 11:51pm |
Yes Sir Trucker,,,that's my method for smokin meats,, I fill one of those charcoal starter thingies and get that charcoal going then dump it into the fire chamber and put the wood I'm gonna use right on top of the charcoal. With chickie or pork that is usually enough for the whole cookin time. Now,,brisket takes bout another half a load of charcoal to get er done,,,,
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shameless dude
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Posted: 21 Mar 2019 at 12:27am |
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menards sells a cast iron smoke box just for the other type grills. I have one and use it on my gas grill. the wood lasts longer and there is a lot more smoke. would work on any type grill, even the camp ground grills.
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Ken in Texas
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Posted: 21 Mar 2019 at 8:11am |
A while back I had the good fortune of watching a old West Texas Rancher roast Beef and Lamb in his simple homemade cooker using Mesquite for heat. His cooker for a large crowd was a steel plate box about 4x4 and 3 foot tall with a hinged lid and no bottom . The meat laid on a expanded metal grill about 2 foot above the ground. His Mesquite was well seasoned . He did a dry rub. Same on both Beef and Lamb To start he would build a hot fire in the box to get the pit hot and another on the ground next to the box. When there was nothing but red hot coals in the box the meat went on. He keep the heat where you couldn't lay your hand on the lid and keep it there more than a second or two. If it got to cool he just added more coals only from the outside fire using a shovel. He kept the fire outside going for a good supply of coals. Cooking time was 5 or 6 hours turning about once a hour. You talk about TENDER especially the lamb. Taste of meat roasted with seasoned Mesquite using Coals Only was not overpowering at all. Cooking with coals only is the secret using any wood. I prefer Post Oak coals to do my Brisket mostly because I have tons of it.
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