I meant to post this earlier, but it was on a WiFi only extra phone I have lying around. Screen shot of the thermometer app.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
Very cool!
Tomorrow I'm smoking up some baby backs. I hope it's not as windy tomorrow as it was today. I haven't smoked anything in a couple of weeks. I'm all spiced up and ready to roll. Man they look good.
I got a pair of pork tenderloins I'm smoking up tomorrow. A real smoke for the smoker.
The dogs were good, not great. I'll probably still make them again as they were easy, and I can think of a tweak or two to make them better.
I was thinking about some sliced jalapeno in with the cheese... but that's just me.
Me too, though I was just going to use some pepper jack cheese. Also using dogs with skins and a thinner slice of bacon. Also serving on butter toasted rolls. Minor tweaks, but enough to really enhance the flavors.
A hot dog never sounded so good. 
Reminds me of when I was going to college. One of the house favorites was jalapeno stuffed hot dogs wrapped up in a crescent roll and baked. Cheap, easy, and not too bad.
Reminds me of when I was going to college. One of the house favorites was jalapeno stuffed hot dogs wrapped up in a crescent roll and baked. Cheap, easy, and not too bad.
I smoked them with the proven 3-2-1 method. I normally don't but I smothered them with honey and brown sugar during the two hour wrapped period. No BBQ sauce... that, I just can't do to a set of ribs.. but hey, that's just me. They turned out great.
I never use BBQ on my ribs. Just dry rub. Look tasty.
I'm of the same mindset. I rub them down the night before then just smoke them. They are messy enough without sticky BBQ sauce. 
This was this was the first time I tried the honey and brown sugar treatment. My rub is a little hot for the wife so I thought some sweet might mild them down a bit. Actually, I pretty much liked the end result. I will have to do it more often. I always baste with apple juice. I read somewhere that someone preferred apple cider. Now that I just might have to try sometime.
I see so many recipes for ribs that are rubbed with mustard prior to a dry rub. I've never tried that. I like mustard sort of but I've not likely used that much mustard in the last decade.
Anyone try that mustard trick?
This was this was the first time I tried the honey and brown sugar treatment. My rub is a little hot for the wife so I thought some sweet might mild them down a bit. Actually, I pretty much liked the end result. I will have to do it more often. I always baste with apple juice. I read somewhere that someone preferred apple cider. Now that I just might have to try sometime.I see so many recipes for ribs that are rubbed with mustard prior to a dry rub. I've never tried that. I like mustard sort of but I've not likely used that much mustard in the last decade.
Anyone try that mustard trick?
I always use mustard. It doesn't affect the flavor that much and makes the rub easier to apply.I'm of the same mindset. I rub them down the night before then just smoke them. They are messy enough without sticky BBQ sauce.
I see so many recipes for ribs that are rubbed with mustard prior to a dry rub. I've never tried that. I like mustard sort of but I've not likely used that much mustard in the last decade.
I trust your opinion... I will have to try mustard some time. Just the looks of it gives me the chills lol. I take my racks straight from the sealed package to my rub bin. They are always moist with blood so they take all the rub you want to put on them without any trouble. Using mustard must have other redeeming qualities beyond holding the rub in place. Most all recipes call for it.
Thanks for mustard vote.
Thanks for mustard vote.
olbriar, I want to clarify one thing. I use mustard on pork products only. I should have clarified that.
Anyway, this was a recipe I was toying with over the weekend. Wound up my wife wanted the same thing for dinner tonight.
http://www.traegergrills.com/recipe?recipeid=sunday-supper-beef-roast
Essentially, rub with olive oil, rub (we used Montreal Steak) and put on a broiling pan. Grill for 25-30 @ 450, then smoke @ 225 until it reaches temp. I did 130 for medium, it took about 1 1/2 hours for a 3 1/2 lb roast. I was able to slice it with next to zero pressure on the fork. My slicing knife cut through like butter, and we were able to fork cut the slices to eat.
I won't try to describe the flavor as I won't do it justice. I'm really loving the pellet pooper.
Anyway, this was a recipe I was toying with over the weekend. Wound up my wife wanted the same thing for dinner tonight.
http://www.traegergrills.com/recipe?recipeid=sunday-supper-beef-roast
Essentially, rub with olive oil, rub (we used Montreal Steak) and put on a broiling pan. Grill for 25-30 @ 450, then smoke @ 225 until it reaches temp. I did 130 for medium, it took about 1 1/2 hours for a 3 1/2 lb roast. I was able to slice it with next to zero pressure on the fork. My slicing knife cut through like butter, and we were able to fork cut the slices to eat.
I won't try to describe the flavor as I won't do it justice. I'm really loving the pellet pooper.
That looks wonderful @Unforgiven! Wonderful meals come off of the Traeger.
I was talking with my son today about Thanksgiving. He's all fired up to try his new smoker. He told me about the new cooking tool he bought to smoke his turkey. It reminds me of the chicken wok for beer chicken but larger for the larger bird. If I have the time, I'm going to get one myself.
Here is a image from the net:
Here is a image from the net:
Ordering now. I'll have it by Tuesday with Prime.
http://www.amazon.com/Camp-Chef-Inf...8&qid=1448198556&sr=8-5&keywords=turkey+stand
http://www.amazon.com/Camp-Chef-Inf...8&qid=1448198556&sr=8-5&keywords=turkey+stand
You Prime Meister you! Well played! My son purchased his from our exclusive grill and smoke shop. A high end place that has everything grilling but at an inflated price. Factor in shipping for the normal dude and it's cheaper than Amazon. They aren't open on Sunday, so I'll have to fight my way downtown tomorrow after work. ...not a comforting thought. Ok... was google shopping and found the cannon available at Cabela's. http://www.cabelas.com/product/Camp-Chef-Turkey-Cannon/734787.uts
http://www.cabelas.com/product/Camp-Chef-Turkey-Cannon/734787.uts
Well, I'm heading for Cabela's. Wife wants to go... needs a new coat. I'll be lucky if my turkey cannon cost will be less that $500 
There is never a shortage of quality stuff at the store and it's impossible for me to keep my hands in my pockets while shopping there.
There is never a shortage of quality stuff at the store and it's impossible for me to keep my hands in my pockets while shopping there.
K
KOLIO
Guest
I was talking with my son today about Thanksgiving. He's all fired up to try his new smoker. He told me about the new cooking tool he bought to smoke his turkey. It reminds me of the chicken wok for beer chicken but larger for the larger bird. If I have the time, I'm going to get one myself.
Here is a image from the net:
Ordering now. I'll have it by Tuesday with Prime.
http://www.amazon.com/Camp-Chef-Inf...8&qid=1448198556&sr=8-5&keywords=turkey+stand
If you have any shred of decency/humanity,I hope you give this poor bird a local beforehand.............
Back from my shopping spree. Landed the turkey cannon... they had a few left. I'm anxious to give it a go. I'm thinking about infusing with a beer/apple cider combo. I'll be smoking with apple so it seems a natural. I don't think it matters a great deal what liquid you put in the cannon. The inner moisture and the heat rod cooking from within is the magic of infusion. My son will be trying his first on Thanksgiving. I'll have a better feel for it before I smoke Friday. I'm anxious to give it a go.
On another note, I managed to leave Cabela's for less than the $500 forecasted... but not by much.
On another note, I managed to leave Cabela's for less than the $500 forecasted... but not by much.
My turkey turned out great considering I smoked it Friday and served it Saturday. I used apple cider and beer in my cannon. I was spritzing with apple cider so it seemed a natural. My turkey was moist and very tender. I'm now a cannon user.
I've had my fill of turkey. Tonight I'm grilling me a big club or sirloin or something BEEF. I'm ready for some red meat.
I've had my fill of turkey. Tonight I'm grilling me a big club or sirloin or something BEEF. I'm ready for some red meat.
qftI'm ready for some red meat.
Just got shipping confirmation from Traeger. 100# of pellets on their way. Apple, Hickory, mesquite, alder, and pecan IIRC. Took advantage of black Friday prices.
Sweet! I hope you saved some serious money. That's one thing about pellets.... they all go up in smoke.
It seems the price of pellets continues to rise. I was hoping that as pellet grills become more popular that the price per bag might decrease.... not so. I started out paying twelve bucks a bag and now I seldom find them for less than eighteen. It kinda hurts one's feelings. My smoker is out of warranty so I have tried some other, cheaper, brands. I keep coming back to Traeger.
I got them for $14 a bag. I've found 40# bags for $30 on Amazon, but I'm hanging onto my warranty. Speaking of pellets, one mistake I made was puring the bag directly into the hopper. The dust clogged the auger and I had a little fire start to back up. Now I use a kitty litter scoop to load and unload the hopper. Keeps the dust out.Sweet! I hope you saved some serious money. That's one thing about pellets.... they all go up in smoke.