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 was hungry for some ribs. I wanted BB’s but all my butcher
had not frozen were spares so I went with them. I wanted some a little
different so went with some Greek style. If I don’t do standard BBQ ribs these
are my favorite.
My butcher had this rack trimmed out a little better than
most of the time so all I did was cut the flap meat off. It would be a treat
for the cook, dusted with Tatonka dust to see how I like it on ribs. I pulled
the membrane and got it seasoned and plastic wrapped for about 4 hours in the
fridge before smoking.
After lunch I boiled the potatoes for the potatosalata; and I
used Cat Coras, from Foodnet, recipe. The potatoes were Ruby Sensations from
Canada and turned out great. They have red skins but the flesh is more yellow
than most red potatoes. I changed her recipe some; I used Penzey’s Greek salad
seasoning, a Peru sweet onions instead of red, and added some lemon zest. After
mixing all up I tasted and added some oregano.
I then par boiled some green beans for 3 minutes and then
cooled with cold water. At supper time I coated them with a little flour and
fried them in butter, olive oil and added some dried shallots, salt and pepper.
They were in about 20 minutes on med. heat.
The ribs I did at 180 deg. for 1 hour; then I went to 225
deg. grill level. I checked them 3 hours in and went to 350 deg. grill level
for the last 1 hour. I had some pretzel bread sticks I heated up to go along
with the meal.
Ribs were good and tender. The wife thought the ribs were
extra good. I loved the Tatonka dust on the flap meat; I gave my wife a bite
and she said it was good. My next rib cook will be with Tatonka dust.