Current Affairs

Product Review: Kingsford Cumin Chili Flavored Charcoal

By Mike Thayer

Kingsford Flavored Charcoal Cumin Chili
Does this stuff really add flavor?

Make no mistake, I am a charcoal enthusiast.  In my humble opinion, for a grilled meal, you can't beat charcoal and a Weber Kettle. 

I do like to throw some added flavor through wood in combination with the charcoal, chunks of pecan wood to do up some brats, chunks of a fruit wood for pork or chunks of oak for beef.  It all depends on what you're grilling or smoking.  The key is creating layers of flavor, so when my girlfriend texted me a pic of Kingsford's lineup of flavored charcoal with a caption of "Flavored Smoke?"  I was intrigued.

I have to admit, I've never used the stuff before and my initial reaction to flavored smoke was "Isn't that what spices are for?  Talk about lazy grilling...."

But I have to try it!

The Kingsford lineup comes in three "Flavors," a combination of traditional Kingsford charcoal and the flavored briquettes.  Here are the descriptions pulled from the Kingsford website:

Garlic Onion Paprika:  "Savory, caramelized flavor featuring an earthy base of garlic paired with the mildly sweet notes of onion and warmth of paprika."  The flavored briquettes are hickory based.

Basil Sage Thyme:  "Smooth, balanced flavor that channels a peppery blend of basil harmonized with mellow hits of herbaceous sage and earthy thyme."  These flavored briquettes have an oak infused base.

Kingsford Cumin Chili Charcoal
In the bag, traditional Kingsford briquettes and 'Signature Flavor' briquettes

Cumin Chili:  "Bold, smoky flavor built on a warm and hearty foundation of cumin with a spicy pick-me-up pop of chili heat."  These briquettes have a mesquite wood base.

So, inspired by my girlfriend I went to my local grocery store and picked up a bag of the Cumin Chili flavored charcoal and some chicken thighs to test it out with.

As I previously stated, I questioned whether 'spices' could be infused through smoke into whatever I might be grilling and after all, isn't that what marinades and dry rubs are for?

But, being open minded, boy is this adding another layer of flavor!

I marinaded a little less than two pounds of boneless/skinless chicken thighs as follows:

Ingredients:

  • 1/2 cup olive oil
  • 1 teaspoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 2 teaspoons smoked salt
  • juice from half a lime

After bagging and letting the chicken get all happy in the fridge for three hours, it was time to fire up the grill.

I lost all skepticism I had for 'flavored smoke' when I dumped the chimney.  You can smell all those spice notes, it's like I was already grilling something and I hadn't even put any food on the grill yet!  The aroma of the cumin and chili was enticing!

Kingsford Cumin Chili Flavored Charcoal
Winner, winner, Kingsford Flavored Charcoal Chicken Dinner! This stuff delivers another layer of flavor!

So with the marinaded chicken in mind, as a control measure to see if this smoke can infuse spice flavor in food, I included baked potatoes in this meal.  Potatoes are great for taking on flavor.  On the grill they went, simply prepped with olive oil, salt and pepper.  They went on the grate over indirect heat, no foil.  Rotating those taters every 15 minutes (for a total cook time of one hour), I put the chicken on over the coals in a lid off preparation to avoid any flare ups.  Once I got the grill marks I wanted, I transferred the chicken over to indirect heat to finish cooking, lid on.

Let me tell you, I am a FAN of this spice infused charcoal!  The marinaded chicken was outstanding, but the potatoes were actually the star of the show!  They really picked up the spice notes.  I served them up "loaded" with butter, cheese, sour cream, bacon and green onion.  But that was all complimented by the cumin, chili and mesquite notes in that flavored charcoal.  PHENOMENAL!

5 starsCosting me $10.99 for an 8 pound bag, I'm giving Kingsford Cumin Chili Flavored Charcoal 5 out of 5 stars.  It's reasonably priced and most definitely delivers another layer of flavor on whatever you're grilling!

Marinade and/or dry rub + Kingsford Flavored Charcoal = Another Dose of YUM!

This charcoal is certainly a repeat buy and I can't wait to try the other flavors!

I take great pleasure in grilling good eats!

~ Mike Thayer


How long can you keep meat in the freezer? - Bachelor on the Cheap

By Mike  Thayer

Frozen SteakA lot of people are stocking up on freezer items these days, with a focus on meats.  Some folks are doing so to fight inflation, prices of all meats are way up and will continue to do nothing but climb.  Other folks are buying up meats as a result of world events and supply chain concerns, out of fear some items will become scarce or unavailable.

Having some ground beef and boneless/skinless chicken breasts stashed in the freezer is pretty standard for a lot of us.  But how long can you keep meat in the freezer before it goes bad? 

According to FoodSafety.gov, frozen meat that's kept at a temperature of zero degrees Fahrenheit or lower will actually be safe to eat indefinitely.  But there are tangibles, like how the meat is wrapped and even how your freezer is packed that can make a difference in the meat quality down the road.  So the question isn't really if the meat is safe to eat or not (given your freezer never quit at any point), the real question is, "Will the meat be good to eat?"

Freezer burn is the #1 culprit in making meat from the freezer not so good, as in tasty, to eat.  Freezer burn is when air circulating in the freezer to keep things cold hits the meat, drying out a spot and making it leathery.  A rip in the packaging and/or poor wrapping will result in freezer burn and you can't pan sear, roast or grill freezer burn out of a piece of meat.  You can cut the freezer burn out of that burger patty or steak, but who wants to do that and eat 3/4 of a burger?  Nonsense.  Freezer burn is totally preventable.

Below is a list of meats and the recommended maximum time it should stay in your freezer.   Going beyond the recommended time doesn't mean the meat will go bad, it just means the flavor and tenderness is in decline.  Included with the recommended freezer times below are some tips and other guidelines so you won't have to ask yourself whether that steak you pulled out of the freezer is good to eat or not...  Keep in mind that with most meats, the flavor factor hits its peak at the four month mark.  Sure, you can freeze it longer than that, but that four month mark is key, when the flavor profile starts the decline. 

Beef - Roasts, Steaks:  Up to six months

Chicken - Whole:  Up to one year

Chicken - Parts, skin on, bone in:  Up to nine months

Chicken - Boneless/skinless breasts or thighs:  Up to six months

Pork- Shoulder:  Up to one year

Pork - Steaks, Ribs, Chops:  Up to six months

Bacon:  Up to six months...  Um, I've NEVER had bacon stay in my freezer that long, it's TOO TASTY!

Sausages, raw - Brats, Breakfast Links/Patties/Chubs, Italian Sausage, Mexican Chorizo and the like:  Up to four months

Sausages, pre-cooked, smoked - Andouille, Kielbasa, Hot Links and the like:  Up to eight months

Hot Dogs:  Up to eight months

Ground Meats - all types:  Up to four months

Lamb - Rack, Shanks, Chops:  Up to six months

Fish - Fatty types like Tuna and Salmon:  Up to three months

Fish - Leaner types like Cod or Tilapia:  Up to six months

*Vacuum sealing meats will extend freezer life another three to six months, but that is a story for another day.

Freezing chicken
Don't just throw it in the freezer like this...

Tip #1:  Make sure your freezer is free of frost, clean and the temperature set at zero degrees Fahrenheit or lower.   And did you know an empty freezer is not a very efficient one?  The only thing that keeps an empty or nearly empty freezer at the proper temperature is the electricity needed to run it.  When stocked properly, a freezer does not need to run as often to maintain the proper temperature, the frozen food inside is helping it do that.  But an overstuffed freezer isn't so efficient either.  Without proper air circulation a freezer has to work harder to maintain temperature and overstuffing can lead to blocking vents and sensors.  Ideally, your freezer should be 75 - 80% full for optimum performance.

Tip #2:  You can leave that steak you just bought in the Styrofoam bottom and plastic wrapped top if you want to, but doing so is the leading cause of freezer burn.  Don't get lazy in thinking, "I'll be eating this next week, it'll be fine," and just toss it in.  That packaging is designed for a fresh presentation, marketing you to buy it.  It's not made for the freezer.  Thin plastic wrap is also easy to tear when it gets placed in the freezer and bumps up against other products.  Perhaps you didn't get around to having that steak the next week and you finally pull it out to grill three months later.  Guess what?  Freezer burn!  Always have freezer bags on hand when stocking the freezer.  Foil and freezer paper are fine too but if none of that is possible, repurpose the plastic grocery store bags and double wrap your meats.

Tip #3:  Always label and date the meat your are freezing, i.e., Pork Chop, 02/26/2022 and keep a copy of this blog post in your kitchen or by the freezer somewhere.  Properly labeling and dating your meats takes any guesswork out of the picture.  Some people will just throw something in a bag and toss it in the freezer, then four months later pull it out and the bag is all frosty/icey and they ask themselves, "What the "F" is this?"  Kind of makes meal prep a little harder, don't you think?

Tip #4:  Organize your freezer and rotate your meats.  Try to arrange your freezer by meat type and then date, with your oldest meats towards the front or top of your freezer.  A beef section by date, a chicken section by date, a sausage section by date and so on...  Don't just toss items in the freezer, that too, leads to freezer burn.  It may sound time consuming to organize and rotate, but it actually saves you a lot of time in the long run.  Look at all the bonuses:  Bonus #1 - an organized freezer that is 75 - 80% full is a happy, efficient, air circulating right freezer, running at proper temperature.  Bonus #2 - Items are much easier to find, no rummaging, no digging and pulling the older cuts of meat for a meal aides in the rotating process.  I've read countless Facebook posts where a guy asks if the twice frosted over steak he found at the bottom of his freezer dated two years ago under a bag of chicken wings is OK to eat.  Bonus #3 -   When making a list for the grocery store or butcher shop, take a quick peak in your organized and properly product rotated freezer, it makes shopping easier and you won't spend as much.

Now that you know how to keep frozen meats at their optimum flavor profile, go stock up!  You'll save money over future higher prices, you won't waste money by becoming a victim of freezer burn and you'll spend money more efficiently at the grocery store.

$pend Wisely My Friends...

Related: Bachelor on the Cheap: Essential must haves for stocking your pantry and fridge

Related:Grilling Tips & Essential Tools


Grilled Chicken Cordon Bleu on a Stick

By Mike Thayer

Grilled Chicken Cordon Bleu on the Stick prep
2 pounds ground chicken, rotisserie spice, one egg

I love Chicken Cordon Bleu, it's a classic French dish of chicken that is pounded out thin, which is then wrapped around ham and Swiss cheese.  The whole thing is then breaded and fried or baked until golden, brown and delicious.

Chicken Cordon Bleu packs SO much flavor and why it's so high on my list of all time favorite eats, but it's also a labor intensive dish to make in the classic preparation.  It's not exactly a meal one can prepare in under 30 minutes.  

Enter the grill...

Grilled Chicken Cordon Bleu
Deli sliced ham preparation

I also love just about anything grilled, so it hit me, why not try to incorporate Chicken Cordon Bleu flavors in a grilled preparation and to be specific, a meat on a stick preparation.  Who doesn't LOVE meat on a stick!?

So today, I'm developing a new recipe for Grilled Chicken Cordon Bleu on a Stick, which you get to witness at the experimental/entry level.

I'm going to use two pounds of ground chicken, mixed with a chicken rotisserie spice made by a local spice merchant and incorporate an egg to bind it with.  Ground chicken is lean, so some extra fat will be needed to help prevent dryness and any falling apart on the skewers.

For the ham and cheese portions, I'm going to do this three different ways to find out which works out best, evaluating ease of preparation and taste.

  1. Wrap a slice of Swiss cheese and deli sliced ham on the skewers then wrap with the ground chicken mixture
  2. Lay out a portion of the chicken mixture, flatten on plastic wrap, add diced ham and diced Swiss cheese, then roll it and skewer
  3. Wrap skewers with ham loaf from my local butcher, add strips of Swiss cheese, then wrap the ham & Swiss with the ground chicken
Grilled Chicken Cordon Bleu
The deli sliced ham version turned out the best

Going in, I'm going to predict option 3 tastes the best.  But it will also need the most grilling time since it's not a pre-cooked ham product.

To make it as "Cordon Bleu" as possible, I'll be hitting the skewers with a garlic butter and bread crumb mixture just before pulling from the grill, letting the flame kiss the meat on a stick a little bit to crisp the topping. 

In staying as classic as possible with the first preparation, the deli sliced ham was easy enough to wrap on the skewers, the Swiss cheese, not so much.  I was tempted to half the cheese slices and layer them, but I finally was able to get everything all under control and properly wrapped under the seasoned ground chicken layer on the skewer.  Once that was done, they went back in the fridge to chill.  Remember Grilling Tip #1 from Chapter 2:  Ground meats should be cold when putting on the grill. If they’re at room temperature, ground meats tend to fall apart or droop through the cooking grate.

In working with the second version, the diced ham and diced Swiss cheese, what I thought would be the easiest wrap and skewer was actually the most difficult.  I'll admit to putting too much ham and cheese on initially, but the dice of the ham was too large, it ended up poking through the ground chicken and maneuvering the plastic wrap in a sushi roll type preparation was a bit of a challenge.

The third version - using the ham loaf - was easy to put on skewers and I did slice the Swiss cheese into strips before wrapping things up with the ground chicken.  Points here for the easiest prep.

Grilled Chicken Cordon Bleu with sauce
Sauced with a Dijon Cream

After getting some chill time in the fridge, it was time to grill.  I started things off by grilling versions 1 and 2 and the skewers over indirect heat, a reverse sear.  The ham in these versions is already cooked, so all I had to worry about was ensuring the ground chicken was cooked through, with the ham warmed through and the cheese melted.  Grill marks would come later when applying the garlic butter and bread crumb mixture over direct heat.  I kept the skewers away from the flame, turning a quarter turn about every 10 minutes.  Then using my handy dandy grill safe butter dish, brushed on some garlic butter and Italian seasoned Panko bread crumbs over the flame.  The ham loaf version needed a little more cooking time over indirect heat, to ensure the ham loaf on the interior was cooked through.

Developing this recipe was a lot of fun to prep, take notes, grill and eat!  My prediction however, that the ham loaf version would taste the best, was wrong.  It was second best.  The more classic preparation, using the sliced deli ham won the day in both flavor and presentation.  You get layers of flavor with the slices of ham and a different texture element along with the consistent and wrapped slice of melted Swiss cheese within.  The ham loaf version while tasty, lacked the texture element - all meats being ground - and the cheese flavor wasn't as robust using the Swiss in strips.  Coming in third out of three, the diced ham version.  Diced just doesn't measure up to sliced or loaf, in fact one of the diced skewers fell apart on the grill, there was too much moisture in the ham dice, it steamed the inside of this preparation resulting in flavors that just came out flat.

With the deli sliced ham version being the champ, I'll be posting the full recipe in the Poultry section of Grilling Good Eats, to include the Dijon Cream Sauce.

Enjoy everybody!

I take great pleasure in grilling good eats!

~ Mike Thayer

Grilled Chicken Cordon Bleu
Deli sliced ham version fresh off the grill
Cordon Bleu
Diced version sauced, not a good presentation
Grilled Cordon Bleu
Ham loaf version ready for sauce, check out the cheese ozzing out the side... 

Bourbon Review: Knob Creek Smoked Maple - Bachelor on the Cheap

By Mike Thayer

Knob Creek Smoked Maple
Straight Shot

Blended and flavored whiskeys continue to be red hot in popularity, consumer demand for brown spirits remains on the rise with American Whiskey in particular seeing some phenomenal sales growth.

Regular readers know that I am a fan of flavored whiskey, I've always got a bottle of something in my freezer for a chilled shot or flavored specialty in the liquor cabinet to enjoy on the rocks.  My favorite in all this tasting fun so far, has been Ole Smoky Peanut Butter flavored whiskey.  It's BETTER than Skrewball!

Today's review is a taste of maple!  I was gifted a bottle for Christmas, a very pleasant surprise.

Here's the short description from the Knob Creek website:  We blend this bourbon with natural smoked maple flavors for a unique, smoky sweetness. 

I sampled this whiskey in a straight shot and on the rocks.  In pulling the stopper, you get a nice whiff of maple with a hint of smoke.  At 90 proof, this bourbon is full-bodied, you get the maple at the front but it's not overly sweet and is followed by the smoke and complimentary notes of vanilla and caramel.  It's an excellent, warm, bourbon finish.  I enjoyed it best on the rocks, the ice elevating all the flavor notes in a cleaner sip if you will.

Retailing for about $30, Knob Creek Smoked Maple is a higher quality whiskey than say Jim Beam.  It's slightly sweet but not too maple forward, it's smokey smooth and deserves a spot in your liquor cabinet.  I'm giving it 4 out of 5 Bachelor on the Cheap stars. A great fall/winter sipping whiskey, I'm reserving this for special occasions and it's most definitely a repeat buy.

4 stars

$pend Wisely My Friends...

Related: Drink Review: Jim Beam Maple Whiskey


Peanut Butter Flavored Whiskey Challenge: Bird Dog vs. Skrewball

By Mike Thayer

Blended and flavored whiskeys are red hot right now, consumer demand for brown spirits continues to rise with American Whiskey in particular seeing some phenomenal sales growth.

20201118_112339Regular readers know that I am a fan of flavored whiskey, I've always got a bottle of something in my freezer for a chilled shot or a flavored specialty in the liquor cabinet to enjoy on the rocks.  My favorite in all this tasting fun until recently, has been Skrewball Peanut Butter Flavored Whiskey .  But replacing that was a new flavor offering from Bird Dog and their Chocolate Flavored Whiskey - what a great pairing!  Bird Dog has also released a Peanut Butter Flavored variety, which I've been anxious to compare to Skrewball and it's what I'm reviewing today.

The description from the Bird Dog website: 

Creamy or crunchy?
Whatever your preference, our Peanut Butter Bird Dog goes down smooth. Aromatic vanilla and caramel undertones round out the nutty flavor for a slow, warm finish. Pair with our Strawberry Bird Dog for a PB&J shot straight from the lunchbox.

Potency
80 PROOF / 40% Alc/Vol

Color
Golden-Reddish Amber

Nose
Warm peanuts with a hint of wood char

Body
Uniquely smooth peanut butter flavors are presented with traditional caramel and vanilla notes

Finish
A slow, warm, whiskey fades with sweet caramel

Once again, Bird Dog nails it!

At 80 proof, the Bird Dog has a bit more kick than the typical flavored whiskeys which usually come at 70 proof.  That extra alcohol means this whiskey doesn't taste too sweet, nor is it harsh.  I'm a HUGE fan of Skrewball Peanut Butter Flavored Whiskey but Bird Dog is on par with Skrewball, with my former favorite getting just an ever so slight edge in flavor. Skrewball is a bit sweeter, but both the Skrewball and Bird dog whiskeys whether in a chilled shot, served on the rocks or neat, have a nice peanut butter nose, you get notes of vanilla and caramel and the finish is very pleasant and warm. 

Why Bird Dog wins the day:  It costs less, quite a bit less!  We're talking about $30 for a bottle of Skrewball vs. about $19 for the Bird Dog.  That's a no brainer for me, saving $11 for a very good peanut butter whiskey that's going to give you everything you're looking for in one whether enjoyed by itself or in mixology. 

Mixology suggestions:  Pairing the combo of the chocolate and peanut butter flavors for a Reece's Peanut Butter Cup shot!   You could pair the peanut butter with the strawberry flavored whiskey as suggested by Bird Dog, but I'm not a fan of the strawberry.  Bird Dog has released a new Black Cherry flavor, I might give that a try for a PB&J shot.

Next Up (after the Black Cherry review):  Bird Dog has released yet another flavor, Jalapeno flavored whiskey!  Oh my!

The Bird Dog line up of flavored whiskeys is pretty impressive and with their Peanut Butter flavored whiskey comparing so favorably to Skrewball's version - which set the bar for that flavor - I'm giving Bird Dog Peanut Butter Flavored Whiskey 5 out of 5 Bachelor on the Cheap stars.  It tastes just about as good as Skrewball for a lot less money!

5 stars

For more food, drink and other reviews, go to www.bacheloronthecheap.com

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Drink Review: Bird Dog Chocolate Flavored Whiskey - Bachelor on the Cheap

By Mike Thayer

Blended and flavored whiskeys are red hot right now, consumer demand for brown spirits continues to rise with American Whiskey in particular seeing some phenomenal sales growth.

Regular readers know that I am a fan of flavored whiskey, I've always got a bottle of something in my freezer for a chilled shot or a flavored specialty in the liquor cabinet to enjoy on the rocks.  My favorite in all this tasting fun so far, has been Skrewball Peanut Butter Flavored Whiskey with Yukon Jack Jacapple coming in a close second.

After today's tasting, that may have changed....

Bird Dog Chocolate Flavored WhiskeyEnter, Bird Dog Chocolate Flavored Whiskey.

Shared with my Lady Friend, this was the best on the rocks flavored whiskey I've ever had....  We sampled it doing shots as well, VERY smooth!

Good whiskey and chocolate is an OUTSTANDING pairing! 

The description from the Bird Dog website: 

Chocoholics rejoice. A comforting fragrance of smooth milk chocolate awakens the senses at first encounter. Notes of rich cocoa highlight the quintessential notes of vanilla and caramel without overpowering the classic bourbon flavor. Swap out dessert for our signature Chocolate Martini, and you’ll wonder why you haven’t been ending your meals this way all along.

Potency: 80 PROOF / 40% Alc/Vol

Color: Golden Amber

Nose: Rich chocolate scents with the hint of bourbon

Body: Smooth, velvety chocolate flavors infuse with natural bourbon notes of vanilla and caramel

Finish: Light chocolate touches layer into a gentle cocoa and warm finish

That is absolutely, 100% correct!

At 80 proof, the Bird Dog has a bit more kick than the typical flavored whiskeys which usually come at 70 proof.  That extra alcohol means this whiskey doesn't taste too sweet, nor is it harsh.  Bird Dog did it right, a nice balance of the chocolate followed by a nice, warm, bourbon finish.   Bird Dog has introduced a number of new flavored whiskeys, to include a peanut butter flavored version which I'm anxious to try and compare to Skrewball.  And then there's the combo of the chocolate and peanut butter flavors for a Reece's Peanut Butter Cup shot! 

Priced at about $22 for a 750ml bottle, it costs a little more than your average flavored whiskey, but it's WELL worth it.  I'm giving Bird Dog Chocolate Flavored Whiskey 5 out of 5 Bachelor on the Cheap stars.  It's my new favorite!  What a fantastic flavor pairing!

5 stars

$pend Wisely My Friends.....

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A burger so flavorful, you don't need a bun

By Mike Thayer

A bun doesn't make or break a great burger, the meat does.

Here's a recipe that makes for a great burger, a patty so full of flavor, not only is the bun not required, neither is lettuce, tomato or other toppings.....

Sweet Heat Burgers

Ingredients:

  • One pound of Sweet Italian sausage
  • One pound of 80/20 ground beef
  • 1/2 Tablespoon of seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 cup shredded Buffalo Wing cheddar cheese

Directions:

In a large bowl, combine all ingredients.  If you can't find shredded Buffalo Wing cheddar cheese at your favorite grocery store, regular sharp shredded cheddar and some Louisiana Hot Sauce is a nice substitute.  Form meat mixture into patties.  When your grill is ready to receive, place the patties over the hot spot to get those great grill marks and a good sear. Keep the lid off and watch for any flare ups. When you see red juices flowing to the top of the patties, flip those burgers over to the lower heat side of the grill and get ready to put the lid on. Before ‘lidding‘, place some butter and garlic in a grill safe dish to melt down on the low heat side of the grill next to those great smelling burgers. Check after about five minutes. The garlic butter should be melted and the burgers should be about ready. For well done burgers, wait to see the juices run clear.  Top burgers with the garlic butter just before plating.

It's another dose of YUM!

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Being your own butcher

By Mike Thayer

So you are grocery shopping, you're looking at that package of 4 boneless pork chops going for around $2.50 a pound.....   Don't buy them.

Buy a pork loin instead.  It may cost more out-of-pocket at the time, but I bought a 10 pound pork loin at Costco the other night for just under $17.  Now I've got a freezer full of chops, not just four.

Pork loinBe your own butcher for this kind of thing.  The convenience of buying something all ready for the frying pan is great, but it comes with a cost.  Cutting your own chops from a pork loin - THE most under-rated cut of meat on the planet - saves you a lot of money and really doesn't cost much in terms of time at all.  Just weigh the financial comparison - 4 grocery store butchered chops @ $2.49 a pound (2 meals?), vs. about 16-20 chops (depending on how thick or thin you want them - 10, 12 meals?) @ $1.69 a pound. 

Cutting the loin down into chops and some stew meat didn't take much time at all, maybe 10 minutes and now I've got everything portioned out for meals and in the freezer.

TIP:  Don't trim the fat when cutting the loin and creating the chops!  Fat means flavor during the cooking process.  Trim it before serving.

For some great pork recipes go to my grilling blog:  www.grillinggoodeats.com


Welcome to GrillingGoodEats.com!

Grilling Good Eats 3How much charcoal should I use? How long does charcoal stay hot? What kind of grill should I buy? Which is better, gas or charcoal? Do I put the lid on or leave it off? Are those wood pellets any good?

These are all great questions. Whether you’re new to grilling or are looking to expand on your grilling expertise, you’re reading the right source. The answers are here.

This is a grilling 'how to' website for beginners, weekenders and experienced hands alike.  There's something for everyone here, consider this a source  as a blueprint for backyard grilling.

I take great pleasure in grilling good eats!

~ Mike Thayer


Keeping the grill clean

By Mike Thayer

Wiping down the WeberYes, the outside of the grill needs cleaning too.

Today I'm taking advantage of a light rain, there's not a better time to wipe down the Weber with some warm, soapy water and let the light rain do the rinsing!

After last night's grilling adventure - which ended around midnight - the grill was still too warm to cover.  And this morning, it was already starting to sprinkle by the time I got outside and since covering a wet grill is a big NO NO (hello premature rust!), I broke out the sponge and a bit of soap.

This will help maintain the exterior of the grill, removing any greasy residue, dust, etc., all those things that would contribute to a faded or tarnished finish if allowed to remain on the grill.

And if you and your grill are located in an area that's a harsher than normal environment like exposure to salt water, acid rain, high soot or chemicals... You'll want to do the soap down and rinse more often.  Don't use any abrasive chemicals or things like brillo pads to clean the exterior of your grill, that will do more harm than good.

Regular wipe downs of your grill will keep that finish looking shiny good for years and it only takes about 5 minutes of your time to do.

Grill on!

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