How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
Saw that today on the smoking forum, looks tasty but the pasta shell is a no go for carbs. Finally got myself to about the 200 fattnes mark for the first time since college and I graduated in 1989!
Last night I smoked 4 pork tenderloins till they hit 135. Then seared each side for a minute till they hit 140.
Very, very tender and juicy.
Very, very tender and juicy.
In my quest for smoked meatloaf I decided on this recipe for tonight. Mrs App prepared the loaves last night and once I get off work they'll be going in some pecan smoke. The video is well done and worth a watch.
That looks pretty damn good. I'm picking up ingredients on the way home from work today to make some armadillo eggs this weekend.
Next time I make the eggs I’m doing plain cream cheese in the middle. The ones I did added rub to it. I think a lot of these people do too much rub, pushing their product. I’ll only put the rub on the outside.That looks pretty damn good. I'm picking up ingredients on the way home from work today to make some armadillo eggs this weekend.
Thanks to @Apparition for the intro to the magic of armadillo eggs.
I made them today according to the recipe he posted.
The only things I did differently was I split and roasted the Jalapeno's first because I like the roasted flavor and I like them softer. I added some cheddar cheese and used chorizo sausage on 3 of them and regular breakfast sausage on the others.
They came out excellent. I'm planning on making some smaller bite size versions for appetizers this holiday season.
I made them today according to the recipe he posted.
The only things I did differently was I split and roasted the Jalapeno's first because I like the roasted flavor and I like them softer. I added some cheddar cheese and used chorizo sausage on 3 of them and regular breakfast sausage on the others.
They came out excellent. I'm planning on making some smaller bite size versions for appetizers this holiday season.
Here's another one to try - Atomic Elephant Turds
Wow...caught up on the thread...You guys have some pretty awesome looking food going on the grill. I'm gonna have to try some things...
Family celebration for my son. He got his bachelor's degree in June. He has been working this whole time, but finally got a full time job in his career field.
Anyway, I asked him what he wanted for his celebration feast , and he said "Tri-Tip sandwiches".
Did a smoked reverse sear tri- tip with all the fixens.
Here's to my son. May he support me in my old age.
Anyway, I asked him what he wanted for his celebration feast , and he said "Tri-Tip sandwiches".
Did a smoked reverse sear tri- tip with all the fixens.
Here's to my son. May he support me in my old age.
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Merry Christmas you filthy animals
Been drying out the skin on our “Chinese turkey” for 2 days. He’s about to go on the smoker for 2:30 hrs or so then I’ll see how the skin is doing and maybe bump it up to 300 to finish
Been drying out the skin on our “Chinese turkey” for 2 days. He’s about to go on the smoker for 2:30 hrs or so then I’ll see how the skin is doing and maybe bump it up to 300 to finish
Yea the coloring is from the drying.Looks like he needs a few more minutes in the smoker
Post a pic when he comes out
He went in at 4 so I’ll get some more pics when I rotate him
I've been prepping for an hour.
Filets in puffed pastry w/ Madeira wine sauce, and parmesan garlic potatoes
Appetizer is Tomahawk steak w/ cowboy butter (Nothing better to get me in the mood for meat, than more meat).
Taking a break now and having a drink while watching it rain.
I'll be at it again by 7pm.
Filets in puffed pastry w/ Madeira wine sauce, and parmesan garlic potatoes
Appetizer is Tomahawk steak w/ cowboy butter (Nothing better to get me in the mood for meat, than more meat).
Taking a break now and having a drink while watching it rain.
I'll be at it again by 7pm.
Ditchdoc
Member
I have a 18x12 piece of expanded metal with 4 1/2" X 6 bolts and nuts to keep it off the dirt. Fuel is whatever I can burn except tires. Makes meat rubbery 