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.

Thursday, August 17, 2017

Pulled Beef Sandwiches

Aug 17 2017

Sometimes when you try a different cooking method it works but this time it wasn’t the best. Usually when I do a beef chuck roast to pull I take it to 160 deg. IT and then in a pan with liquid up halfway on the meat, cover with foil and braise it until the IT is 195 to 205 deg.

This time I decided to wrap with butcher paper for the final cooking. I wanted the beef with just salt, pepper, garlic and onion; this would make it nice to freeze and save for other recipes.

I had a nice 4 pound chuck from my butcher. I trimmed some of the fat and then added Kosher salt to dry brine overnight in the fridge. When ready to cook I added some fresh ground pepper and then on my Traeger heated to 250 deg. Grill level. I got it on a little after 7 AM.

I made some broth with better than bullion. At 11:15 it was staying at 160 deg. I placed it in two layers of butcher paper added some dried garlic, 3 slices of onions for flavor and moisture and I mopped it with some of the broth. It went back on the smoker and upped the temp to about 300 deg. Grill level.

At 1:45 it was up to 196 deg. IT. I removed it to a pan and then in my oven to rest for an hour.
When I tried to pull it I could see it wasn’t going to work so I sliced it up. It had a nice smoke ring and good flavor, pretty tender but not overly moist. I added some of the broth and in the fridge until supper time.

A good neighbor had given me some nice tomatoes and cucumbers. I made some vinegar and oil marinated cukes, tomatoes, sweet onion and garlic. I just by ear and add about ⅓ cup of vinegar and 2 or 3 swirls of olive oil. I used white wine vinegar and like it heavy over the oil.

For supper I had some potato sandwich thins and toasted for sandwiches. We heated the beef in the microwave. My wife had mustard and dill pickles on hers, I didn’t think the dill pickles would go with the sour tomato cuke salad so I had some of the pickled onions on mine. We had some leftover potato salad we finished up too.

In spite of having pulled beef like I wanted the sandwiches were pretty good.

Beef ready to smoke













Ready to wrap













Added onions, garlic and broth













Wrapped on the smoker













After resting













Sliced













For my salad













All mixed













My salad














My supper

Wednesday, August 16, 2017

Sweet Italian Sausage & Squash

08 16 2017

This meal is about as quick and easy as you can make. To me it’s as tasty as if you spent all afternoon preparing it. It is all done in one skillet.

All you need is some Italian sausage, sweet or hot, a sweet onion, some garlic, zucchini and yellow squash, salt and pepper. A skillet full can easily feed four.

I found some fresh sweet Italian Johnsonville sausage and just used 3 links for the wife and me. I removed it from the casings and browned it well leaving medium size chunks. I removed it from the skillet and set aside. I poured off the fat, wiped the skillet and deglazed with a little water. I had sliced about a half medium onion thinly, added it to the skillet and then some chopped garlic.

I sliced a small zucchini and about ¾ of a yellow squash and added it to the skillet. Looked like plenty for the wife and me. I added the sausage back in and cooked until hot through and the squash was starting to soften.

I split a piece of Naan bread with the wife and served. That tasted great and I had about one serving leftover.

Ingredients













Sausage browned then removed













Onions added













Garlic added













Squash added













Sausage added back in













My supper

Tuesday, August 15, 2017

Center Cut Chops and Potato Salad

08 15 2017

Sundays supper was pretty easy, all I had to cook was the chops. My sides were bought potato salad and some sliced fresh tomatoes.

I had some chops a while back that were called rib end chops; they were kinda small and a darker color than loin chops. I salt cured them and added my favorite rib rub then on my smoker at about 250 deg. grill level while I cooked something else. Later the next day when the wife and I ate those chops we thought they were extra tender. I had them on the grill about 2 hours or so and they were at 160 deg. IT.

For chops usually I brown in a skillet and then finish in a 350 deg. oven while I finish cooking or smoke for an hour or so on my Traeger and reverse sear on my gas grill.

For these boneless center cut chops I dry salt cured them for 2 hours, wiped them off and added the rib rub for two hours. It’s best to use a rub or seasoning that does not have much salt in it. You can always rinse the chops too to get more salt off.

I heated my smoker at 225 deg. and was getting 250 deg. grill level to cook the chops. I figured on 2 hrs 15 min. but they were done, 160 deg. IT, in an hour 45 minutes. I didn’t have anything else to cook so I pulled them and after a 5 min. rest served.


The chops were good, tender and moist. The potato salad and tomatoes went well with them.

The chops
















Ready on the smoker
















Resting
















My supper