Wednesday, January 3, 2018

My Traeger & cook area

Below you see my cooking equipment, my Traeger 07E, to the left is a gas cooker w/cast iron skillet & to the right is a fish friar on the cabinet.
Since this photo I have added a Weber Q100 gas grill. Below that you see a photo of me & my faithful companion. Click on any photo to view larger size it opens in a slide viewer with all the photos in the post.

My Smokin Deck,I can cook rain or shine.

Set up for winter weather

Summer Kitchen 2015
My new Camp Chef single gas burner, a Weber
 Jumbo Joe that I got last year, a Weber Spirit 
2 burner gas grill and my Traeger pellet smoker 
on the deck

All covered up

Tuesday, January 2, 2018

Let's Talk BBQ, One Great Forum

Let’s Talk BBQ; no matter what you cook on this is one great forum for discussing BBQ and learning about BBQ. Whether you use a grill, smoker, or other type of cooker, using gas, wood, charcoal, or electric for fuel there is a place for you there.

Their rules are pretty simple; just treat others the way you want to be treated. Leave your ego at home and have fun learning and discussing cooking and food in a family way.

Most members are from the USA but they are slowly getting some international members. I know of two from Australia and one each from Germany and S. Africa. There may be some from England. I like this since we can learn about other recipes and ways to do BBQ than in our own country.

The forum is laid out well; there are different sections for each style cooker, a recipe section, a general section, a place for sausage making and a place for other hobbies. There are a lot of knowledgeable members there now.

If you are interested in Sous Vide cooking there is a section on it with some knowledgeable members using the method.

I do most all my BBQ on my Traeger wood pellet smoker; but can adapt most recipes from other types of cookers. I use it year around and do most all of the cooking for my wife and I.

So; if you want to talk BBQ get over there sign up and join in the fun of cooking and eating some good BBQ.

Friday, October 13, 2017

Smoked Polish Sausage & Kraut over Mash

Oct 10 2017

Pork and Kraut is one of my wife’s favorite meals and she likes it sour. Some kind of pork and kraut is my good luck New Year’s Day meal. I don’t fix it as often as I should. My favorite are some smoked ribs cooked in the kraut all day in a Crockpot.

I had almost a pound of kraut left from making sausage rubens to use up. I bought some Polish sausages from my butcher. I smoked them for 1 ½ hours in my Traeger then they went over some sliced sweet onions in a Crockpot covered with the kraut, about a half a beer and water, salt and pepper. It was on high for 3 + hours and then down to low. I left all the juice on the kraut so it was pretty sour.

I served it over some Bob Evan’s buttermilk redskin potatoes and had some organic bread and butter with it. I had Maille mustard with my sausage and it all tasted great!


Getting some smoke

In the Crockpot over some onions

Kraut, salt & pepper over

My supper

Saturday, October 7, 2017

Sausage Reuben

Oct 06 2017

I was sure glad I popped over to Mary’s cooking blog The Deep South Dish and checked out her sausage reuben, it’s delicious! She said she got the idea from the Brick Tavern in Decatur, Alabama and the sandwich they call  a Five Fingered Banjo Picker.

Mary is my favorite southern cook and has a lot of good recipes, she is from about as far south as you can get in Mississippi. Her cooking is pure southern with Mississippi, Cajun and Creole influence.

The wife loves reubens but I use pastrami instead of corned beef. I used a pound of Bob Evans sausage and made 3 patties from it. I did them in my Traeger pellet grill for 45 minutes and then browned them up in my gas Weber at 400 deg. on flat grill grates 3 minutes each side and melted 2 slices of swiss cheese on top. I toasted the Kaiser buns.

I had some sauerkraut, sliced onion and tomato with Maille mustard on mine. The wife didn’t have onion on hers. We both thought they were pretty darned good. It was a good thing I didn’t fix and sides but had some chips with the sandwich. The sandwich was a whole meal, thanks for the idea Mary!

Click Here for Mary's recipe


Getting some smoke

Getting browned



Onion & tomato

My supper

Wednesday, October 4, 2017

Minute Steaks & Mushrooms W/ Demi Glace Gravy

Oct 04 2017

I had heard of Demi Glace before but never really knew what it was. I found it was made from mixing a veal sauce and a brown sauce 1:1 and cooking it down half. There are other variations of it. I found some Minor’s Beef Base and Beef Demi Glace on Amazon that came in pints so I got some of it.

Looks like it is used mostly commercial since the mixing directions say the beef base makes 5 gallons and the demi glace makes 2 quarts.

I wanted to do some minute steaks and saute some mushrooms in a gravy so I had a little guessing on how to mix it. I mixed about a TBS of the beef base to 2 cups water for the steaks and another 2 cups for the mushrooms.

I browned the steaks in a little olive oil then removed and wiped out the oil and added two cups of the broth I had mixed. Steaks went back in and in a 350 degree oven for an hour while I sliced up 8 oz. of cremini mushroom and thin sliced some sweet onions. I cleaned a bunch of asparagus too.

I melted 3 TBS. butter and added in the mushrooms & onions, when they cooked down some I added in most of the 2 cups broth and turned to a simmer for about 25 minutes. I added about a good teaspoon of the demi glace and stirred it in. Then I sprinkled some Wonder Flour over the top and stirred. It thickened up about the way I wanted.

I had sprinkled some olive oil and balsamic vinegar over the asparagus and did it in the microwave for 3 minutes to serve. I toasted an English muffin and buttered. I heated some leftover mashed potatoes and served the mushrooms and gravy over them and the steak for the wife and me. That sure did taste good. I was happy with my gravy but overcooked the minute steak some by not covering while in the oven.

For the gravy & mushrooms

Gravy thickening


My supper

Tuesday, October 3, 2017

Chili Lime Chicken & Sweet Potatoes

Oct 03 2017

I had a chicken bought for Sunday’s meal then the wife said she was going to the grandson’s soccer game so that left me alone to eat. I fixed it anyway along with some sweet potatoes. I usually do a fryer but all they had was a stewing chicken so I did it.

I brined the chicken overnight, spatchcocked it and in the fridge to dry several hours. I coated with a light coat of mayo and seasoned with some Trader Joe’s Chili Lime seasoning. I smoked it at 250 deg. For a half hour then went to about 300 deg. grill level, it took about 2 ½ hours.

I cut two sweet potatoes in half, a little olive oil and on a sheet pan at 350 deg. for an hour. I had butter and maple syrup on my potato with salt. I like a sweet and salt on them.

The chicken came out great! Love the chili lime seasoning, it will make some good wings.

Ready to smoke

Done at 170 deg. IT

My supper