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.

Wednesday, August 31, 2016

Smokin' Pete's New Cookbook

May 27 2016

The “Wood Pellet Smoker & Grill Cookbook” by Peter Jautaikis is a beautiful hardcover cook book and can be bought at Amazon. The front cover shows a mouthwatering photo of a sliced beef brisket.

I first came across Peter, Smoker Pete as he is known at Let’s Talk BBQ forum, about 5 years ago. Commenting on each other’s cooks he became one of many good friends on the forum. He also has a BBQ blog where he is known as Smokin’ Pete, http://www.smokinpetebbq.com/wordpress/

I had his new cookbook on order at Amazon then Pete wrote and asked for my address and the publisher would send me one for free if I would review it on my blog site. I gladly accepted and would have given it a review even if it had not been free. From viewing Pete’s BBQ over the years I knew it would be a good book to have. I wish I had it back when I first bought my Traeger pellet smoker.

It is well laid out with professional photos and the recipes are easy to follow. The front explains how a pellet smoker grill works with all the major parts explained. Some of the newer ones have special plates to insert for searing meats.  He also shows some of the popular accessories.

The recipes cover appetizer and sides, all the meats, beef, pork, poultry, lamb, and seafood. He has a section on extras, just about anything you can do in your indoor oven you can do on a pellet smoker grill. In the back is his Brine and rub recipes. If you try all the recipes it will keep you busy for a long time!

I wanted to do one of his recipes for this review but I am busy for the next week so it will have to wait until I get back from an Ohio LTBBQ gathering next week-end. I wanted to get this posted to let all know there is now a great cookbook available for pellet wood smoker grills.

I highly recommend this for all whether you are a novice or experienced cook. BBQ and cooking is a forever learning craft and no matter how good you get there is always room to learn more.

You can get the book here Amazon

Some views of the cookbook





Wednesday, July 27, 2016

Smucker's No Bake Peanut Butter Pie

July 26 2016

I am not a big dessert person so my baking skills are a little lacking. I do like peanut butter pie so when I saw this recipe I said that’s one for me to do!

My wife eats a lot of peanut butter and likes Jiffy. We saw where it was not that great for you and Smucker’s All Natural was the best for you so I bought a 24 oz. jar of it. It comes separated with about an inch of oil on top. It’s a pain to get mixed up and wears your arm out.

I saw this recipe and told the wife I would use most of it up and make this pie. I bought an oreo cookie crust to use. I mixed up the peanut butter, cream cheese and honey. I only used a cup of the honey instead of 1 ½ cups.

I topped it with cool whip and nuked the chocolate chips to pour on. I could not get them pourable, I forgot the shortening. If I make again will just use chocolate syrup. I used a spoon and knife to get the chocolate on.

This pie is very rich; it was almost too rich for my wife and she loves desserts.

Click Here for printable pie recipe


Chicken Halves Two Ways

July 26 2016

I don’t know about most of you but it has been almost too hot to cook out or in! We have had 90’s heat for over a month now. It’s been very humid but no rain. We are getting a small break only 89 today!

My butcher had split chicken halves for $1.65 a pound so I got two. I had some Yodhida and Lawry’s teriyaki marinade that needed used so made brine for them. It was a half-gallon of water,1/3 cup kosher salt, 1 cup Yoshida and about a half cup teriyaki. They were in the brine overnight. I got the idea for the brine from one of Smoker Pete’s post on Lets TalkBBQ.

I had plenty of a pasta salad left over for a side. I let the chicken halves air dry in the fridge a few hours then seasoned them for the smoker. I used Big Dick’s Big Kahuna on one for the wife and used the Margarita on mine.

They went on the Traeger at 200 deg. for some smoke for about an hour. I then eased up the temp until I had about 340 deg. grill level. It took a little over 1 ½ hours to get to a breast IT of 173 deg. I let them rest about 10 minutes.

I cut the breast from the wife’s and served her. It was minus the wing tips! To me the middle wing section is the best part of the chicken and then the leg and thigh. I had the two wing tips, a leg and thigh from my half.


Was it ever good, full of moisture and tender with some great flavor. The wife said she really liked hers with the Big Kahuna; it was a little sweet for me but tasted good. The Margarita was good on mine. After we were done the wife was ridding up and said boy yours was hot! Here she had seen some crispy skin on what was left of mine and was stealing it!

Brined, seasoned and ready to smoke














Ready to take in














Resting














The wife's














My supper

Monday, July 25, 2016

Cold Pasta Salad & Cold Cut Sandwich

July 26 2016

I decided a cold sandwich and pasta salad would be great for a hot day. It hit 91 here today. I got the pasta salad recipe from a friend at work and made it often but lost the recipe somehow. I remembered it I think! I used to use Durkee’s Salad Seasoning but can’t find it so I used Mc Cormick’s Super Salad seasoning, looks about the same ingredients as Durkee’s.

Recipe:
1 pound of spaghetti cooked and drained
½ English Cucumber cut in half and thin sliced
¾ Green pepper sliced thin and cut in thirds
3 to 4 garlic cloves diced fine
2 to 3 Tablespoons Mc Cormick’s  Super Salad Seasonings or more to taste
Salt and pepper to taste

Some good Italian Salad Dressing,
I used Ken’s Steak House Northern Italian style. I had a little less than a pound of pasta so used about ¾ of the bottle. I just drain the pasta and let cool in the colander; drizzle a little olive oil over and mix so it doesn’t stick together. While it’s cooling I cut up the peppers and cukes then mix all together. I think mixing while the pasta is a little warm lets it take on more flavor. Let the salad set in the fridge several hours before serving. It holds up well for a few days.


My sandwich was some Maille Dijon Mustard, some Margherita Brand salami, Kah’s smoked ham and a slice of Swiss cheese on a Cheap White Bun. All tasted pretty good.

For the salad














All in














Mixed and ready to chill














My supper

Sunday, July 24, 2016

Beef & Gravy Sandwich

July 24 2016

I was not going to post my leftover meal tonight but looked so good and thought some may like it. It tasted as good as it looks.

I made some brown gravy from a packet of Pioneer re-heated the leftover tri tip from yesterday in the gravy. I cut up a few potatoes and nuked them for 5 minutes, smashed them and topped with some garlic flakes and butter. Then they went under the broiler to brown a little. I sliced a tomato and added a little olive oil, white balsamic vinegar, salt and sliced fresh basil.

I made sandwiches from the gravy covered meat; it was very tender almost like ground meat. My wife said it was better than last nights except for the gorgonzola butter. I don’t know why I don’t make these more often. A tavern in town sells the best Swiss steak sandwiches, with brown gravy and we used to get carry outs often when we were still working.

Any good sliced beef leftovers would work, round steak or sirloin done in a Crockpot would be good too. They are a little messy to eat but are they ever good.


The beer was a new one from Sandman’s; Rhinegeist from Cincinnati, I had the Puma which is a pilsner. It tasted like a good German beer.

The tomatoes














My supper