Friday, January 2, 2015

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



Thursday, January 1, 2015

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.

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.

Thursday, April 24, 2014

Ham Bone Yellow Eyed Beans

My Mother fixed a lot of ham and beans when I was growing up; my Dad’s favorite meal. She always had some cornbread with them and Dad liked navy beans. I didn’t really care for them then but I ate some because that is what we had. Now I love beans fixed about any way.

I like to use northern beans but for this time I had a pound of yellow eyed beans to use. They are about the same size as northerns but to me are a little more tender and sweeter.

I took three days soaking the beans, cooking the ham bone and finally assembling all for the ham and beans with some skillet cornbread.

Monday I put the beans in water to soak overnight. My ham bone from a picnic ham had plenty of meat left on so I covered with water, added two stalks of celery, two carrots, a med. sweet onion, salt and pepper. I brought it to a boil and then turned to a slow boil for 1 ½ hours. I removed the bone and removed the meat after cooling. I discarded the veggies, well I ate the carrots, and strained the broth then it went in the fridge overnight.

Picnic ham bone














Making the broth














Meat from the bone














Tuesday I skimmed all the fat from the broth. I drained the beans and rinsed after saving out a cup of the water for making a roux later. I chopped two carrots, two stalks of celery, and a medium sweet onion into a 1/4 inch dice. I minced two garlic cloves. I added the carrots, celery and onions to a stock pot with 2 tablespoons of bacon grease and sautéed until soft. I added the minced garlic and cooked a few minutes longer then added in the beans and enough of the stock to cover well. I added some salt and pepper brought it to a boil and then slow simmered for 1 ½ hours. I chopped the ham saved from the bone and added to the pot. I cooked it another ½ hour and then cooled and in the fridge overnight.

The veggies














Veggies sauteeing














Broth and beans added














Ham chopped and added in














Wednesday I baked a skillet cornbread using my favorite mix, Miracle Maize Sweet. At supper time I heated up the ham and beans to a boil. I made a blond roux using a tablespoon of bacon grease, about two tablespoons of aspic I saved from the ham, two tablespoons of flour and some of the saved bean soaking water. I added it to the pot along with a teaspoon of Penzey’s Cajun seasoning and a few drops of Cholula hot sauce. I let simmer about a half hour. I served a good helping of the ham and beans over cornbread, topped with some chopped sweet onion, Cholula hot sauce and fresh ground pepper. I had a piece of buttered cornbread and a Liny’s Hoppin Helles with it. It sure tasted good!

The cornbread














Bacon grease and ham aspic for the roux














Making the roux














Roux stirred in














My supper

Saturday, April 19, 2014

My Easter Ham Dinner, early

Apr 19 2014

Easter dinner in the past used to be getting out the good tablecloth and dishes and have a big meal for family. This year it was just the wife, me and the dog so we didn’t get real fancy. Our kids and grandson went to Chicago to see Cincinnati play the Cubs Friday afternoon. Our daughter who lives near there went to their hotel and kept the grandson Friday night while mom & dad went to a concert. They will be with her parents in Toledo tomorrow on Easter.

I had a 6 ½ pound smoked picnic ham from my butcher that would be just right. I did it up on Friday on my Traeger using Cookin Pellets 100% hickory pellets. I smeared it with some black strap molasses and did it 45 minutes at 200 deg. grill level and then eased up to 325 deg. When it hit 100 deg. IT it went into a foil pan with some water and a couple tablespoons apple cider vinegar, covered the pan with foil and went to 350 deg. until an IT of 147 deg. It took a little over 2 ½ hours total. I let it set for about a half hour then took the foil off and saved the pan juices and let cool. I wrapped and in the fridge overnight.

This morning I fixed some cheesy scalloped potatoes and a jiffy mix corn casserole with asiago cheese.
After lunch we went to my Moms and took her enough for a couple of meals and some other food I had saved for her. We would have eaten with her but anymore at 92 she gets too nervous with anything out of her normal routine so we came home to eat our Easter dinner. Well the early Easter dinner I fixed; we are going to an Easter dinner buffet in Lima tomorrow at one of my wife’s favorite places.

I heated some of the ham in a skillet with some of the pan juices and nuked the potatoes and corn and served some Kink’s Hawaiian rolls with dinner. The ham was just right, tender enough to cut with a fork but had firmness to it. The potatoes were extra good since I used heavy cream in them instead of my usual milk or half and half. The asiago cheese gave the corn casserole a nice flavor. The ham bone is going to make some good ham and beans.

May all who celebrate Easter have a great Day
The Ham














Unwrapped














Smeared with molasses














On the smoker at 100 deg. IT














Resting














Cheesy cheddar potatoes














Jiffy corn casserole














My dinner

Friday, April 18, 2014

Bacon Cheeseburger and Scalloped Hasselbacks

Apr 17 2014

I got my new Weber gas grill yesterday so I sure had to try it out tonight! Some bacon cheeseburgers and scalloped hasselback potatoes should do the trick.

I bought 1 ¼ pounds of ground chuck from my butcher. I threw a good tablespoon each of Penzey’s dried garlic flakes and onion flakes. I mixed that in well and made 3 patties from it and in the fridge for a few hours.

There has been a lot of good hasselback potatoes fixed and posted here. The scalloped version recipe is all over the net and this is my version. I sliced 3 yellow potatoes and did a thin slice of butter and alternated a thin slice of asiago cheese in each slit. These went into a foil pan and I drizzled some olive oil over them and some Penzey’s sandwich sprinkle. I preheated the grill to 400 deg. and the potatoes went on at 5:00.

I seasoned the burger patties with some Tatonka Dust on each side and back in the fridge. I placed a grill grate in my grill and fried 3 slices of good bacon for the burgers. Too fast for me I almost burnt it.

At 5:40 I poured some heavy cream over the potatoes and added some shredded cheddar then put the burgers on; 6 minutes and I turned them for another 5 minutes. I topped the burgers each with a slice of bacon and a slice of baby Swiss cheese after 2 minutes I added the buttered Italian seasoned ciabatta buns to toast. All was ready to serve at 6:00

Our daughter in law and grandson was here she had some of my chicken bog I had thawed out and a potato. My wife and grandson split a sandwich and a potato. The sandwiches were pretty large. I added some good mustard to my sandwich and had a potato and some of my Kimchi on the side.

My burgers were almost overdone but were delicious. It had been awhile since I cooked much on a gas grill. It might be back to my smoker the next time; more suited to this slow ole man!

The Tatonka Dusted burgers, onion, garlic, bacon and cheese go together well for a great tasting burger!

Potatoes ready to Bake
 


Doing the bacon














Topping the burgers, ready to toast the buns














My supper


Thursday, April 17, 2014

My New Weber E210

Apr 15 2014

I just bought a Weber Spirit E210 two burner gas grill. Our son and wife are buying the house they now rent so for a house warming gift I am giving them my Weber Q100 gas grill. It’s only about 3 years old and has served me well and still in new condition.

Before I bought my Traeger smoker I had a Weber Spirit 3 burner and gave that one to my oldest daughter and husband. I didn’t think I needed a gas grill but then found it was nice for some quick BBQ so I bought a little Weber Q100.

Even though I can do some good steaks and burgers on my smoker using grill grates a gas grill is handy to have when I decide I want steaks or burgers at the last minute. When you love to cook BBQ outdoors you need all the equipment you can afford!

I bought the grill from Lowe’s and it was already assembled. I sprayed all the inside with Pam and got it seasoned this afternoon and now it has a new home next to my smoking deck.

I think I am pretty well set now with my Traeger 07E pellet smoker, Weber 210 and the Weber Jumbo Joe when I get hungry for some charcoal BBQ. I am now a happy barbecuer!
















My new cover I got today


Wednesday, April 16, 2014

Tatonka Grilled Sirloin Salad for Two

Apr 15 2014

It did get above freezing enough to melt most of the snow today. It was windy and felt a bitter cold since we had some nice spring weather. I wanted a steak salad for supper tonight.

I got two small pieces of sirloin from my butcher that was just a pound. I didn’t look close enough and the larger piece was tapered to on the thin side but it would work. I went to the grocery and got some Italian mix salad, asparagus; extra sharp white cheddar and some take home and bake garlic knots.

After lunch I made some Italian dressing for the salad. I cleaned the asparagus and nuked for 2 ½ minutes to get crispy done. About 2 hours before cooking I seasoned the sirloin with some porcini mushroom powder and Tatonka dust then covered and in the fridge. I sliced a large sweet onion thin and caramelized in a little butter, olive oil, a pinch of sugar and sea salt. I left them in the skillet and reheated some while the steaks were resting.

I made up the salads with the Italian mixed greens, asparagus and some thin sliced extra sharp cheddar. I baked the garlic knots and made a side of canned pear halves with a little organic coarse brown sugar sprinkled on.

I had the Traeger at 380 to 390 deg. grill level and did the steaks on grill grates 7 minutes on each side. I had placed the thinner one on the colder side. I trimmed some of the fat and sliced the sirloin thin on a bias and placed about half on each salad, I poured some of my Italian dressing over and topped with some caramelized onions.

My wife and I both loved this dish; the steak was tasty and melt in your mouth tender. My wife said the pears are good what did you do to them, I said sprinkle on a little brown sugar! Sometimes it doesn’t take much to impress her!
Seasoning the steaks














Asparagus for the salad














Onions














Steaks were just turned here














Resting for 5 minutes














Sliced














My supper