Wednesday, August 23, 2017
Aug 23 2017
Someone on LTBBQ forum said peanut butter was good on hamburgers! At the time I turned up my nose.Then on the net I read about Killer Burgers, a burger joint in Portland Oregon. They are made with peanut butter, bacon and dill pickles. There are 7 of the Killer Burger joints in Portland and many more have burgers with the same ingredients and different takes on it. Looks like the key ingredients are the peanut butter, bacon and pickles that are said to give a umami taste.
I had some fresh picked sweet corn and decided to try the Killer Burgers with it, there’s may be better since they have their secret peanut butter mix and other sauce.
I cooked up some jowl bacon on my Traeger. A pellet smoker is the best for doing bacon with no mess. I did the corn in my Instant Pot, 8 minutes on Steam and on warm hold about 10 minutes.
I decided to stay with plane Duke’s Mayo on both buns, the burger with PB, 2 slices of jowl bacon, 2 slices of Claussen’s dill pickles and added a slice of iceberg lettuce to the top.
I did the burgers 4 minutes per side and toasted the buns and added the peanut butter the last 2 minutes. I sliced up some muskmelon as a side. I got my burgers a little on the small side but was enough to eat. I liked them better than the wife did. The first bite I could taste peanut butter but then it was more like one flavor. I would fix them again.
Slicing & smoking the jowl bacon
Burgers & buns on the grill
PB added to burgers
08 23 2017
I had an outpatient procedure at the hospital Monday so wanted something easy to digest. I was hungry for meatloaf so I fixed my wife’s favorite; a recipe from Lipton soups. My favorite sides to have with meatloaf are mashed potatoes, peas or corn and country gravy.
I did the meatloaf on my Traeger, at 250 deg. grill level for about 40 minutes and then went to about 285 deg. grill ; level for another hour for 165 deg. IT.My sides was some Bob Even’s white cheddar mashed potatoes and some frozen peas. For my gravy I made Pioneer brand country gravy. Using store bought sides makes this an easy meal.
I had some sourdough bread I toasted as garlic bread under the broiler. It all tasted pretty good!
Meatloaf ready to smoke
Done on the smoker
Thursday, August 17, 2017
Aug 17 2017
Sometimes when you try a different cooking method it works but this time it wasn’t the best. Usually when I do a beef chuck roast to pull I take it to 160 deg. IT and then in a pan with liquid up halfway on the meat, cover with foil and braise it until the IT is 195 to 205 deg.
This time I decided to wrap with butcher paper for the final cooking. I wanted the beef with just salt, pepper, garlic and onion; this would make it nice to freeze and save for other recipes.
I had a nice 4 pound chuck from my butcher. I trimmed some of the fat and then added Kosher salt to dry brine overnight in the fridge. When ready to cook I added some fresh ground pepper and then on my Traeger heated to 250 deg. Grill level. I got it on a little after 7 AM.
I made some broth with better than bullion. At 11:15 it was staying at 160 deg. I placed it in two layers of butcher paper added some dried garlic, 3 slices of onions for flavor and moisture and I mopped it with some of the broth. It went back on the smoker and upped the temp to about 300 deg. Grill level.
At 1:45 it was up to 196 deg. IT. I removed it to a pan and then in my oven to rest for an hour.
When I tried to pull it I could see it wasn’t going to work so I sliced it up. It had a nice smoke ring and good flavor, pretty tender but not overly moist. I added some of the broth and in the fridge until supper time.
A good neighbor had given me some nice tomatoes and cucumbers. I made some vinegar and oil marinated cukes, tomatoes, sweet onion and garlic. I just by ear and add about ⅓ cup of vinegar and 2 or 3 swirls of olive oil. I used white wine vinegar and like it heavy over the oil.
For supper I had some potato sandwich thins and toasted for sandwiches. We heated the beef in the microwave. My wife had mustard and dill pickles on hers, I didn’t think the dill pickles would go with the sour tomato cuke salad so I had some of the pickled onions on mine. We had some leftover potato salad we finished up too.
In spite of having pulled beef like I wanted the sandwiches were pretty good.
Beef ready to smoke
Ready to wrap
Added onions, garlic and broth
Wrapped on the smoker
For my salad
Wednesday, August 16, 2017
08 16 2017
This meal is about as quick and easy as you can make. To me it’s as tasty as if you spent all afternoon preparing it. It is all done in one skillet.
All you need is some Italian sausage, sweet or hot, a sweet onion, some garlic, zucchini and yellow squash, salt and pepper. A skillet full can easily feed four.
I found some fresh sweet Italian Johnsonville sausage and just used 3 links for the wife and me. I removed it from the casings and browned it well leaving medium size chunks. I removed it from the skillet and set aside. I poured off the fat, wiped the skillet and deglazed with a little water. I had sliced about a half medium onion thinly, added it to the skillet and then some chopped garlic.
I sliced a small zucchini and about ¾ of a yellow squash and added it to the skillet. Looked like plenty for the wife and me. I added the sausage back in and cooked until hot through and the squash was starting to soften.
I split a piece of Naan bread with the wife and served. That tasted great and I had about one serving leftover.
Sausage browned then removed
Sausage added back in