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.
We celebrated Memorial Day and our son’s birthday today with
a shrimp boil. Our daughter had come home for the week-end. Saturday I fixed
cheeseburgers on the grill and some potato salad for her and the wife. Sunday
night I did skirt steaks on the grill for Fajitas and made some roasted corn
salsa. No pics, it was fun to just cook and enjoy.
I had 2 pounds of frozen Texas Gulf shrimp in the shell
thawed. I bought some corn on the cob at the grocery I didn’t think would be
too great; it always tastes better with fresh picked corn. The smoked sausage
was from my butcher Kah Meats.
I added some cabbage wedges this time for the daughter in
law; she is a veggie and not a shrimp lover. I fixed some bowls of garlic
butter for dipping the shrimp. Loving butter this is a perfect meal; I had a
little on my bread, a little on my potatoes and had to have some on the corn!
Everyone thought it tasted great. Almost all was gone but a few shrimp. Our
daughter in law made a great dessert. It was kind of a creamy peanut butter
icing over some kind of chocolate cookies.
Boiling and ready to add the corn
My first plate!
My Shrimp boil
1 to 2 lbs. good shell on shrimp
1 to 2 lbs. smoked sausage, sliced
1 to 2 lbs. new red potatoes, any bad spots removed
4 to 6 ears of corn; broken in pieces
Cabbage wedges (optional)
1 whole garlic bulb, top sliced off
1 to 2 medium onions, top sliced off.
1 to 2 lemon halves
1 Tbs. Zatarain’s liquid shrimp boil seasoning
1 Tbs. Old Bay seasoning
Hot sauce to taste, I like Cholula, about 2 teaspoons
A large pot with a strainer basket and enough water to cover
all. Bring the pot of water with garlic, onions, lemons, Zatarain’s, Old Bay
and hot sauce to a boil. Add in the potatoes, sausage and cabbage if using.
Continue to boil for 20 to 25 minutes; I do a nice rolling boil. Add the corn
and boil for 5 minutes; then add the shrimp and boil another 5 minutes. Lift
the basket out and let drain then pour on a large platter or in the middle of
the table. Serve with some good crusty bread and plenty of butter. We like some
garlic butter to dip the shrimp. A wet cloth is also handy!
This is my basic recipe from over the years; using the
larger amounts will feed at least 6 people.