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.

Wednesday, July 19, 2017

Some New Spices

Jul 19 2017

I just got a package from amazon, 3 jars of Jack Stacks seasonings, Trader Joe's Chili Lime seasoning and some HP sauce.

The HP sauce is a favorite in England and called a brown sauce, tasting it, it is sweet and sour. It's a little like AI only sweet and sour.

I used to use Coulula's chili lime seasoning for chicken but can no longer find it so wanted to try some of the Trader Joe's.


I have a recipe for Jack Stacks wings and the son and I agree the best I ever made so wanted to try their seasoning rubs. A taste test they have great flavor but might be too salty for me. I will try to update this as I use them all.

















Jul 20 2017

I had leftover chicken and corn to make tacos. That would be perfect for trying Trader Joe's Chili lime seasoning. I heated up the chicken with a little Maxene chili powder and heated the corn.

I heated up some soft flour tortillas and made one for me with the chicken, corn, chili lime seasoning and shredded taco cheese. The chili lime was good! My wife had one without the chili lime and had salsa and sour cream with hers.

We both had seconds and the wife tried the chili lime and liked it. I had some sour cream on my second one. I think the chili lime will be great for chicken.















Jul 20 2017
I had a brat and some corn for my lunch today. I tried the HP sauce on the brat. I liked it better than I though I would. I think it would be good on sandwiches too.


Cheese Brats and Leftovers

ul 19 2017

Brats are fairly quick to cook for an easy meal. I like simmer them in beer for 10 to 15 minutes first. Then I usually throw them on my pellet smoker set at 250 deg. They will be done in 45 minutes to an hour, above 160 deg. I like them this way if we are just eating them on a plate, for sandwiches I like them browned up on my gas grill. I got the brats from my butcher who makes 17 different fresh brats.

For sides I had some Greek salad leftover and some corn I had cut off the cob. I fried the corn in a skillet with some butter and a little half and half cream.


The brats were done on my Traeger and were all above 160 deg. in 45 minutes. I had some of my Eli's BBQ sauce for my brat my wife had sauerkraut with hers. All tasted great and it was good to have some good corn cut from fresh local corn.

  The cheese brats















Brats are done















Frying the corn















Brats are ready to serve















My salad













My supper

Tuesday, July 18, 2017

Smoked Chicken, New Potatoes & Greek Salad

ul 18 2017

This was my Sunday supper, after supper I had to fast for a test at the hospital Monday. Everything came out well. My dog is also sick and needs his teeth cleaned, I took him to the vet today, they started him on antibiotics and he gets them cleaned Friday.

Spatchcocking chicken and doing on my pellet smoker is my favorite way to do chicken. I usually brine them overnight in a half gallon of water, 1/3 cup of coarse Kosher salt and about a 1/3 cup of sugar, white or brown.

After brining overnight I let ir air dry in the fridge about 2 hours. I then cut two slits in each breast and one in each leg. I wet down some with red wine vinegar, added smoked paprika and Penzey's Galena St. rub and rubbed it all in. It went in the fridge a couple hours before smoking.

My Greek salad was a red pepper, large garden tomato, a half an English cucumber, med. Sweet onion, dried garlic flakes, Italian blend seasoning, a little dried parsley, salt, pepper 4 or 5 turns of olive oil and a few chugs of red wine vinegar. I had feta cheese to serve on top.

The chicken went on my Traeger for 45 minutes of smoke, 250 deg. Grill level then went to 300 deg. Grill level and took just over and hour to get to 165 deg.

I trimmed some new red potatoes and steamed in my instant pot for 10 minutes. I added 4 pats of butter and coarse salt and tossed to coat. They went in a grill basket and on the smoker the last half hour.

I toasted some of the Asiago Ciabata buns to have with my supper. It all tasted great, chicken was very moist and tender.


For the Greek Salad















The salad















Chicken ready to smoke















Chicken & Potatoes done















Chicken resting















My salad















My supper

Saturday, July 15, 2017

BLT's on Asiago Ciabata Buns

 BLTs on Asiago Ciabata Buns

Jul 15 2017

In my opinion there is no better way to fry bacon than on a pellet smoker. No mess on your stove top and probably better for you since a lot of the fat drains off and it's not frying in it's own fat. I do mine at about 300 deg. grill level and usually takes from an hour to an hour and a half. You also get double smoke dbacon

I had some Asiago Ciabata buns, fresh garden tomatoes and iceberg lettuce to use. My
wife just has mayo on hers. I am more particular, I want mustard on the bottom, 3 layers of bacon, the tomato, the lettuce and mayo on the top.


That sure tasted good and I managed to get a second sandwich down!

Bacon on my Traeger















My supper

Thursday, July 13, 2017

Bourdains Pork Cutlet

Jul 13 2017

I would porobably passed this over but it was one of Anthony Bourdains favorite foods.
He is one of my cooking heroes. It all sounded good except for the five spice powder
I don't care for it at all.
I got 3 pork boneless center cut pork chops from my butcher and pounded them out to
near a ¼ inch. I mixed up the marinade leaving out the five spice powder. I placed it in
a plastic bag and in the fridge 5 hours. I turned it several times.

When it was time to cook I drained and wiped the cutlets. I dredged in flour, eggs, andPanko bread crumbs.I heated two CS skillets with enough olive oil to cover the bottom on med heat for 5 minutes. I did them for about 5 minutes per side. 

They were too large for buns and hehad said to serve on bread. All I had was some cinnamon bread I toasted. Since the 5 spice powder had cinnamon in it I thought it might be good and it was!

We had a mixed Romaine salad with fresh tomatoes and parmesan wafers. The wafers are something new and great in a salad. When my wife took a bite of her sandwich she said wow that's good! It was a good supper and will be fixing them again.     

Click Here for printable recipe

For the marinade
        














Don't forget the garlic!















In the marinade















For the breading















Frying















My salad















My supper