Tuesday, January 3, 2017

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

Monday, January 2, 2017

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.

Sunday, January 1, 2017

"The Wood Pellet Smoker & Grill Cookbook"

A new Pellet Smoker cookbook, “The Wood Pellet Smoker & Grill Cookbook” , will be out soon by friend Smokin Pete. Pete has been a fellow member of the Lets Talk BBQ forum and friend for a while. There is a link to his blog here under Favorite sites. I would recommend his cookbook; he turns out some fine looking BBQ and is very knowledgeable using a pellet smoker. I have his cookbook pre-ordered from Amazon.

Coming May 10, 2016, the cookbook is now available for Pre-Orders from Amazon or Barnes & Noble. Personally autographed copies of the cookbook are also available for Pre-Orders from this autographed cookbook link.


The ultimate barbecuing tool, wood pellet smokers feature a precisely controlled cooking system that allows you to slow roast, smoke, and grill meats to perfection. Packed with bold recipes, 100 color photos, and techniques unique to a wood pellet cooker, this essential guide will turn you into a master of home barbecue. the Wood Pellet Smoker and Grill Cookbook guides you step by step through the process of slow cooking roasts to juicy perfection, and even baking wood-fired pizza. A must-have manual for anyone who owns a wood pellet cooker, this book serves up spectacularly delicious dishes that are simply impossible to make on traditional barbecue grills. Featuring recipes that utilize hickory, mesquite, maple, apple, cherry, and even pecan flavor pellets, this combination primer and cookbook will take your backyard treats to the next level.

Tuesday, February 9, 2016

CP Pickled Beef Tongue

Feb 09 2016

My Mother in law use to make what she called pickled tongue a lot. They always served it cold sliced on crackers. I don’t remember it as having much of a sour taste but like tender roast beef. I wish I had thought to get her recipe and she didn’t have it written down.

I got this tongue from my butcher and it was frozen. After thawing I soaked in some salt water for a half hour then rinsed well before getting it in the Crockpot.

I have made tongue a few times over the years but just slow cooked it in water and seasoning. I searched on pickled tongue recipes; I found one for doing it in a Crockpot that included some vinegar.

1 beef tongue
2 quarts water and more to cover
¼ cup vinegar
2 teaspoons kosher salt
12 whole peppercorns
4 bay leaves

Place all in a Crockpot and cook on low for 10 to 12 hours. Remove tongue and when cool enough take the skin off it should just fall off easily. Mine was in 11 hours and was well done. After I remove the skin I scrape it some and trim out some from the center where the root was; it tends to be a little mushy. I usually just cooled and then sliced. This time I cut about half from the front and wrapped and in the fridge to cool for slicing. The rest I cut into 3 pieces and pulled it. It is pretty stringy so it pulls well.


This is one meat I have trouble tasting as I am preparing; it is not very appetizing to look at. It is best for me to wait until the next day! I just had some of the pulled on saltines with a dab of horseradish for my lunch snack and all I can say is delicious!!!















The tongue














In the Crockpot














Cooling after 11 hours in the Crockpot














For pulling














For slicing














My lunch snack

Sunday, February 7, 2016

Breakfast for Supper

Feb 06 2016

I don't eat much for breakfast anymore. I usually just have coffee and sometimes toast. I do get hungry for bacon and eggs so I have that once in a while. My favorite is bacon, eggs, grits and toast or once in a while I want some ham, eggs, grits, red eye gravy and toast. When I fix it most of the time it is for brunch.

I do like sausage gravy over biscuits and that is our daughters favorite; we would get that a lot when eating out for breakfast. Since she is with us now I asked if she wanted it for our Saturday suppper and she said yes.

I had some Grands Southern Style biscuits,a pound of Kah Meats sausage and eggs so I was all set. I thought some fried potatoes sounded good too so I baked 3 medium potatoes in the micro wave and cooled in the fridge. I cut them in a small dice to fry in some olive oil and ghee and kept warm in a 205 deg. oven until all was done and ready to serve. 

I got the potatoes on and the dausage to brown up. When the sausage was done I drained the grease in a collander deglazed the skillet with a little chicken broth then added the sausage back. I had water on heating for the Pioneer Country gravy and when that thickened up I added it to the sausage.

I fried an egg in some ghee and basted it for sunny side up and served the daughter; then I fixed mine. The wife said she would just fix herself some eggs and have some of the potatoes. When it was her turn she said that looks good so she had some of the sausage gravy over biscuits and potatoes. She never wanted sausage gravy over biscuits but said that was good!


So my breakfast for supper was a hit; all liked it!

For my breakfast














Browning the sausage














Gravy added














Potatoes are done














One egg done














My supper

Thursday, February 4, 2016

South Carolina Bog, My Version

Feb 03 2016

One of the newer members, from LTBBQ, said he was from the low-country in S. Carolina and that reminded me I had not made any bog lately. Traditionally bog was made from boiling chicken in a large pot then adding onions, celery, spices and rice. It was cooked until the rice absorbed all the liquid.

I came up with my version from different recipes. I use chicken, smoked sausage,  sweet onions, green onions celery, garlic,dried parsley, salt and pepper. For the rice I use a box of Zatarain's garlic and butter rice and Uncle Ben's for the amount of rice I want. I can't buy that mix of Zatarains here in town so I used a box of their jambalaya mix and I had two links of Aidell's andouille so I used it instead of smoked sausage. You might say I put a little Louisana in my bog!

For my chicken I had 5 thigh, seasoned with some Penzey's Cajun. I smoked them along with the andouille on my Traeger at 200 deg. For a half hour and then to 280-290 grill level. The andouille was done in about an hour 10 minutes and the thighs in an hour and half. After the thighs cooled I pulled the meat off and all went in the fridge until supper time.

For our dessert I had baked  buttermilk chess pie I got the recipe from Mary at Deep South Dish. I used a Pet Ritz store bough crust but they are pretty good! The pie was good. For me it was like a cream pie with a touch of lemon and the top has a nice crust on it. My wife could hardly wait to clear the dished and get at the pie!

I chopped up 5 slices of bacon and fried it for topping and used about 3 Tbs. of the grease for the bog. And sliced some green onions for on top.

I assembled the dish a little different than stated in my recipe. I had less chicken and sausage than normal so I used a total of two cups of rice. I heated the bacon grease and butter in a large pot on medium high heat and added the onions, celery and garlic. In 5 to 10 minutes it was getting soft so I added the chicken and andouille. It was all cooked so just stirred until heated though. Then I added the rice and stirred for about 5 minutes.

I added some salt and pepper then slowly added the chicken stock until it was pretty wet brought to a boil then down on low heat. I cooked it about a half hour, adding stock and stirring for a half hour. I used all but about a half cup of the stock; you want it wet and moist but not like soup.

I baked some garlic knots to have with it and turned out pretty good! I had bacon and green onions over mine.

Click Here for printable bog recipe

Click Here for link to pie recipe

The chicken and sausage ready to smoke














About done














Browning the bacon














Bog ingredients














Onions and celery














Sweating in butter and bacon grease














The meat














Added to the pot














Rice added














Broth added














Ready to serve














My supper














Our dessert

Sunday, January 31, 2016

Brat & Bologna Bites and Beer Brined Oven Fries

Jan 30 2016

I love brats and sometimes I take brats from my butcher, take them out of the casings and make brat patties.I found a recipe for brat bites, meatballs, and beer horseradish mustard. I had already made the mustard and bought 4 fresh brats from my butcher.

We were blessed with 56 deg. and sun today so it was great to be out cooking. 56 deg. In Jan. is almost unheard of here in Ohio! Before noon I cut up the potatoes for fries and mixed a tablespoon of salt with a lager beer. I added the potatoes and enough water to cover then in the fridge to brine for over 3 hours. About an hour before baking them drain and rinse in a collander then back in the fridge to drain well.

I cut the 4 brats in thirds, removed the casings and made the meatballs. I seasoned half with Super Pig and half with Blues Hog Rub. They went in the fridge for a little over an hour before smoking. I also had one inch chunk of old fashioned bung bologna from my butcher I cut up and seasoned with Blues Hog Rub.

I put the brat bites and bologna on my Treager at 4:30 PM preheated to 190 deg. about 200-210 grill level. After 45 minutes I went to 270-280 grill level for another 45 minutes.

I got the fries ready to go in a 400 deg. oven for a half hour, coated them with ghee and Penzey's sandwich sprinkle and turned them half way through.


It all came together at 6:00 PM, my wife had made us a green salad. It all tasted great, the brats bites were just right, done but still juicy inside! My mustard was goo with the brats and bologna! My oven fries didn't get as brown as usual. I used ghee for the first time and think it is better suited for skillet frying. I will go back to olive oil the next time.

The Brat Bites














The bologna bites














After 45 minutes on smoke














Brined fries ready fo the oven














1 1/2 hours and done














Fries are done














Ready to serve














My supper