What Are You Cooking Today? - Page 2

Finally Able · 06-03-2021, 03:48 PM

Quote:

Originally Posted by SmokerBill

Cooked a pair of chicken thighs on my Traeger yesterday. Used the same rub on them as I did on the pork butt I'm getting ready to smoke now.

They went down pretty good!

Just started smoking the pork butt. Traeger set on the "smoke" setting, and using hickory pellets, followed by apple blend pellets.

Next time you make a campground reservation, please reserve an adjoining site for us. I'll trade you beer for brisket, or pulled pork, or chicken. I'll make it really really good beer if you come East!

SmokerBill · 06-03-2021, 03:51 PM

Quote:

Originally Posted by Finally Able

Next time you make a campground reservation, please reserve an adjoining site for us. I'll trade you beer for brisket, or pulled pork, or chicken. I'll make it really really good beer if you come East!

How long will it take to make an Imperial Stout?!

Finally Able · 06-03-2021, 04:29 PM

Longer than it takes to buy one!

SmokerBill · 06-03-2021, 04:31 PM

LOL

Here's that pork butt after 10 hours of smoking. Just wrapped it in foil for a quick finish...

Finally Able · 06-03-2021, 09:09 PM

Quote:

Originally Posted by SmokerBill

LOL

Here's that pork butt after 10 hours of smoking. Just wrapped it in foil for a quick finish...

Sweet! Unfortunately, my wife dislikes barbeque beyond grilled burgers, steak and sometimes fish, nothing smoky. I love it. Mmm, mmmm. Looks good!

SmokerBill · 06-04-2021, 08:20 AM

It was good! Had a nice bark covering the surface. Basted it a few times with a mixture of cider vinegar, brown sugar, Frank's Hot Sauce, worcestershire sauce, and a bit of vegetable oil. Cooked to an internal temp of 205, so it was falling-apart tender.

Tunce the traveler · 06-04-2021, 09:18 AM

Quote:

Originally Posted by SmokerBill

It was good! Had a nice bark covering the surface. Basted it a few times with a mixture of cider vinegar, brown sugar, Frank's Hot Sauce, worcestershire sauce, and a bit of vegetable oil. Cooked to an internal temp of 205, so it was falling-apart tender.

Looks like I need to pay you a visit and bring some beer. After all we are neighbors so to speak

SmokerBill · 06-04-2021, 01:54 PM

Quote:

Originally Posted by Tunce the traveler

Looks like I need to pay you a visit and bring some beer. After all we are neighbors so to speak

Come on down and do some camping! And beer drinking!

SmokerBill · 06-06-2021, 04:25 PM

I'm smoking 10 pounds of chicken leg quarters in my Traeger today. Couldn't pass up the 10 pound bag of them at Walmart for only $5.70. Using apple blend pellets, seasoned with salt and a little rub mix for extra flavor.

I like to cook a lot of meat at one time, then wrap it in foil and freeze most of it for later. Makes eating easy.

AKRUEBBE · 06-14-2021, 09:27 AM

We had bacon wrapped quail on the pellet grill last night:

Finally Able · 06-14-2021, 02:16 PM

I made Grilled Clams with basil and tomatoes. Delicious! Served with grilled bread (sourdough, in this case, but any good crusty bread will do to mop up the sauce.)

AKRUEBBE · 06-14-2021, 03:24 PM

Quote:

Originally Posted by Finally Able

I made Grilled Clams with basil and tomatoes. Delicious! Served with grilled bread (sourdough, in this case, but any good crusty bread will do to mop up the sauce.)

OMG, my favorite food!!

SmokerBill · 06-14-2021, 03:38 PM

The quail and clams look incredible! I'm getting ready to fire up my pellet grill and cook up a few reverse seared, marinated petite sirloin steaks. Pictures will follow, if I don't forget and eat them before snapping a pic.

That's happened more than once...

AKRUEBBE · 06-14-2021, 03:54 PM

Quote:

Originally Posted by SmokerBill

The quail and clams look incredible! I'm getting ready to fire up my pellet grill and cook up a few reverse seared, marinated petite sirloin steaks. Pictures will follow, if I don't forget and eat them before snapping a pic. That's happened more than once...

Which pellet grill do you carry when camping? I use the GMG Davie Crocket. A little heavy to bring in and out of the basement (73 lbs). Been thinking about going with a smaller one.

SmokerBill · 06-14-2021, 05:13 PM

I have an old Traeger BBQ055. It's by no means portable, but it's one of the smaller Traegers. Since I usually do long term camping (or hosting), a larger pellet grill isn't really a problem for me.

SmokerBill · 06-14-2021, 06:30 PM

Well, that was pretty good!

Reverse Seared Marinated Petite Sirloin Steaks:

Seasoned with salt, pepper and onion powder. Marinated in soy sauce and Worcestershire sauce. Cooked on "Smoke" for a couple of hours, until internal temp reached ~110 degrees. Heated up the grill to 450 and seared the grill marks onto the steaks.

Finally Able · 06-14-2021, 06:46 PM

Quote:

Originally Posted by SmokerBill

Well, that was pretty good! Seasoned with salt, pepper and onion powder. Marinated in soy sauce and Worcestershire sauce. Cooked on "Smoke" for a couple of hours, until internal temp reached ~110 degrees. Heated up the grill to 450 and seared the grill marks onto the steaks.

My wife dislikes most smoked foods, true BBQ, etc. (I don't understand why either) so I'll grill but not smoke. I like to cook our steaks sous vide style (I have an Anova which is small and only weighs a couple lbs, so easy to bring camping). I buy steaks, patbthem dry, season them, put them in vacuum sealed bags and then in freezer. Thaw when wanted. I set Anova to maintain water bath at 135° for maybe 45 mins, but doesn't really matter: you want the meat to get to that or whatever temp internally. Then I plop it onto a very hot grill or even cast iron pan for a couple minutes -- just long enough to sear both sides. Juicy and perfectly cooked every time.

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