There are not many blogs out there dedicated to cooking on a pellet smoker. I have been cooking, grilling & smoking over 35 yrs now. I recently bought a Traeger Lil Tex Elite pellet smoker & have cooked on it over six yrs. now. I would like to share recipes & info I have gained from cooking on it.
Update 2014: I have plenty of recipes here for the pellet smoker so I am now including other outdoor cooking and some of my indoor cooking too.
I had some good store bought spaetzel, (Bechtel farmer’s
style) and wanted to make some good beef goulash to serve with it. I found a
recipe by Wolfgang Puck. I always thought he was Hungarian but he was born and
raised in Austria. I looked it up and found that Austrian goulash was thinner
than Hungarian and sometimes served as soup.
I started about 3:45 and finished at 6:30 to serve. I used
my Lodge 6 quart Dutch oven to make the goulash. Your cook time will vary
according to how long it takes to get the onions caramelized.
Our local Wal-Mart is baking some good bread and had a loaf
of crusty whole garlic bread to serve with it. Near the end I warmed it in a
355 deg. oven for 5 minutes to freshen.
I served it in large bowls, the goulash over top of the
spaetzel and enough gravy to sop the bread. The gravy had some of the best
flavor of any I ever made and the beef was melt in your mouth tender.
My wife said I am watching one of my free movies on M Go and
only have so much time to view it, I can eat later. I said no, set up your TV
tray and I will serve you in there, I am the boss here! J