Apr 30 2015
My wife went on a bus trip to Indianapolis arranged by the
County Historical Society. She would not be home until late so it was a day of
play for me and the dog! It was a nice day, partly cloudy and in the 60’s.
My smoker needed cleaned out and new foil on the drip pan so
I got that done.
First I had to go to Sandman’s carry out and get some porter
beer to have with the Irish Porter Cheddar he gave me. I got some Deschutes
Black Butte Porter; one that I knew I liked. At 1:00 I had a slice of the
cheese with some pretzel thins and a beer. The cheese had set out for over an
hour and tasted mighty good and the beer went well with it. I have one slice
left to enjoy.
I had not done anything in a muffin pan lately so wanted to
try it. A couple years ago I was on a muffin pan kick and made a lot of chicken
stacks. You just crisscross two slices of bacon in a large muffin pan hole,
layer in chicken and anything you would use on a kabob. Pull the bacon over and
secure with a couple of toothpicks. Usually after about 45 min at 225 deg. you
can take them out of the pan and on the grill and go to 275-300 deg. another
30-40 minutes to crisp up the bacon. I have done several mini meatloaves in the
pans too.
I had some of my butchers Canadian bacon and got an idea
from the net to do in the muffin pan. I wanted to try some to see how they
would cook and come out. The Canadian bacon was a little on the small side so
used a small 12 hole cupcake pan. I had plenty of my hash brown bake left to
use up! I sprayed 4 of the holes with a
little olive oil pressed the Canadian bacon in topped with a tablespoon of the
hash browns and some shredded parmesan cheese. I put an egg on top of one for
my late lunch.
I placed them on my Traeger preheated to 250 deg. I checked
after 15 minutes and the egg was just barely setting up on the edges so I went
to 300 deg. I checked in another 15 minutes and just a little longer. Five more
minutes and I took them off. I ate the one with the egg and it was great. I
saved the other 3 and will have one for breakfast in the morning. The 12 hole
pan would make a good breakfast for guests served with toast or biscuits. With
some larger diameter Canadian bacon or some good ham the larger muffin pan
would do six for larger servings.
My other play for the day was to do a sausage patty on my
smoker. This shows you can do nice browned burgers, sausage or brat burgers on
the Traeger. Using Grillen Grates helps and I like to use the backside to get a
nice brown all over. Some pellet smokers have a searing section but the Traeger
does not.
I preheated the smoker to 300 deg. I seasoned one patty heavy with some Penzey’s
Cajun for me and an extra one with just salt and pepper. I put a serving of the
hash brown bake on too; somebodies got to eat it up! After 20 minutes I flipped
the sausage patties and went to 325 deg. My grill level temps were about 25
deg. hotter. In another 15 minutes I put a bun on sprayed with olive oil to
toast for 3 more minutes.
I had the one with Cajun seasoning; some of my mayo Dijon
mustard and a slice of sweet onion on top. That’s the way I usually like my
sausage patties; with just mustard and onion. The hash browns were done right;
the way they should have when I first made them. There was enough for about 8
people; my wife ate them for one meal and I think I have had them for 3 or 4!
My wife got home at 8:30 and I said if you’re hungry eat some hash browns!
My first play was tasty
My second play ready for the smoker
All done
This will hold me until supper
For tomorrows breakfast
Third play ready for the smoker
All done
My supper
I ate this and played out for the day!
No comments:
Post a Comment