Mmmmmm, bacon.
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Mmmmmm, bacon.
Put a fresh Palisade peach cobbler in the smoker. Used a Paula Deen recipie as a base and added more butter, sugar and peaches. Yum! I'm posting this from my phone and for the life of me I can't figure out why my pics aren't right side up. Sorry :(
I didn't know this was possible...unless one were actually making butter.Quote:
Originally Posted by KS63
That looks awesome! Please share how it turns out.
How in the world does it stay in the pan ? [Sarcasm2]Quote:
Originally Posted by KS63
Magic & stop motion camera special effectsQuote:
Originally Posted by StagLefty
I'm not saying it's aliens, buuuuuuut......Quote:
Originally Posted by StagLefty
There's some good looking grub the last few pages, my smoked/charred burgers with Anaheim's, Cream cheese and Bacon seem out gunned.......... At least they were tasty.
Attachment 60669
Gonna put a turkey on tomorrow and some sausage and the wife is going to try the apple walnut cake GK showed off recently.
Throw out turkey tips and suggestions.
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Butter is magical! It turned out great. Smoked at 200* for about an hour then turned the heat up to 350* to finish the crust. Traegers give your food a mild smoke flavor unlike traditional wood chip smokers. Tastes best served warm with Vanilla Bean ice cream. It brings out the smoke flavor.Quote:
Originally Posted by StagLefty
This is the base (temp wise) i work with. I throw some garlic cloves in the cavity and under the skin. Wrap bacon on the leg & wing tips, Then wrap those in foil. Remove last 30 - 4-0 minutes for crispy bacon. I use a turkey pan & rack (cheap foil pan) to catch those later to be tasty gravy drippings.Quote:
Originally Posted by buffalobo
Using an olive oil base i mix in some lemon juice, rub bird. Then add dry seasonings to taste. Some folks use the 225 temp. I will not smoke poultry with temps under 325. YMMV
http://www.traegergrills.com/recipes...3#.VeueEZfXoSk
http://allrecipes.com/recipe/228529/easy-smoked-turkey/
http://www.bbq-fyi.com/how-to-smoke-turkey.html
http://www.butterball.com/how-tos/sm...ey#section_593
Oh yeah forgot, made an apple pie the other day, all gone. The smoker is also great for breads.
Anything with Cream Cheese on/in it is a winner. Mannie & Bo's in Golden you can get cream cheese in the calzones. Can you smoke a calzone you think?Quote:
Originally Posted by Buff
I'm realizing now that a smoker is a great option for just about anything you cook.Quote:
Originally Posted by Great-Kazoo
I do my turkey in the Traeger at 350. Roast time is the same as the indoor oven.
Brisket is going in tomorrow. w00t!
Silly donkee of course you can. made some pizzas. I have to do up some no kneed pizza dough tomorrow, for a monday or tuesday stromboli fest.Quote:
Originally Posted by Irving
Attachment 60808Quote:
Originally Posted by DenverGP
Pictures at Sheridan Costco 9/5/15
http://images.tapatalk-cdn.com/15/09...f0a00f92a3.jpg
Banana nut on the left, apple walnut GK linked to. Smell great, will let yous know.
Turkey in, clock running.
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ADRQuote:
Originally Posted by buffalobo
Yum! Need to make zucchini bread.Quote:
Originally Posted by buffalobo
Excellent.Quote:
Originally Posted by Great-Kazoo
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http://images.tapatalk-cdn.com/15/09...25e08de722.jpg
We are liking the results.
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Very nice looking turkey, and those cakes look awesome.
Got up extra early today to start a brisket. This was 1/2 of a packer. This half included the flat and the point, probably around 7-8 pounds.
Brisket was on the smoker by 6am. Wrapped tight in butcher paper around noon @ 165F. Came off the smoker at 4:30pm @ 200F, then rested an hour before slicing. My most successful brisket so far. Slices held together under their own weight, but pulled apart with the slightest pull.
http://i1108.photobucket.com/albums/...ps4iqhiw6k.jpg
Neighbors came over, they brought the beer and baked beans. We also made up a batch of ABTs to hold us over until the brisket was done. There were no leftovers :-(
What smoker are you using?
For larger smokes (including the brisket I posted), I'm using an older model Charbroil offset smoker, similar to this,
Attachment 60820
but the older model is a lot more heavy duty... much thicker steel on the walls and doors. And the chimney is attached on the side, at the level of the cooking surface.
I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.
I've also got a cheap vertical charcoal smoker that I use for smaller items and usually shorter smokes:
Attachment 60821
It was a cheap one from walmart. Did some mods to it as well (rope gasket seals and an improved charcoal pan, and it performs great. Small cooking grate size and small charcoal pan size are the only reasons I don't use it more. It uses a lot less fuel and heats up quicker than the offset smoker, so it still gets some use.
Get a thermofelt welding blanket from welding direct.Quote:
Originally Posted by DenverGP
HTF can you add more butter to a Paula Dean recipe?!? [hammer]Quote:
Originally Posted by KS63
Did two pork bellies this week. Came out great but I'm going to flip to the fat/skin side down, at the halfway point, next time.
I hope to get one of these. My Traeger is great and really easy but I really wanna try one of these. Hoping to find a used one.
Quote:
Originally Posted by DenverGP
NY strip steaks along with corn on the cob for the grill tonight, and a 3 lb pork belly curing to be put on the smoker next Sunday. I'm thinking about putting the pork belly on the top rack of my vertical smoker and a whole chicken under it on the bottom rack to let the pork fat render onto it.
Getting ready to hang some chicken breasts in the Pit Barrel Cooker, then in an hour or so throw some potatoes and corn on the cob in there too
http://i1161.photobucket.com/albums/...914_170717.jpg
Pork loin chops, marinated in a hoisin garlic teryaki sauce/glaze, also did some with sun dried tomato marinade...
Looks good. Too bad you ruined that broccoli next to it though. ;-)Quote:
Originally Posted by TFOGGER
https://sp.yimg.com/ib/th?id=JN.GMfD...=0&w=300&h=300Quote:
Originally Posted by Jer
Got a piece of salmon, pork ribs and some sausage for this weekend. Ribs and sausage tomorrow after noon and salmon Sunday morning.
Throw out your favorite salmon smoke recipe, we have been kickin around several this evening.
My uncle just offered to give me his top feed Brinkman. I think I'll jump on it.
Do not hesitate.[AR15]Quote:
Originally Posted by Irving
Free is the best place to start.
I do cedar plank salmon in the Pit Barrel pretty often. Usually a mild rub (Pit Barrel's Beef and Game is a favorite), smoked for 25-30 minutes at medium high temps on a soaked cedar plank until medium rare, using alder and peach chips for flavor. I'm not a big fish fan, but I like this. roasted corn on the cob goes well with it.Quote:
Originally Posted by buffalobo
No way would I put fish in my smoker. Might wanna double check that.
High heat, fast cookQuote:
Originally Posted by hghclsswhitetrsh
- 2, 8 oz Salmon Filets
- 1 Tbsp. fresh Ground Pepper
- 1 Tbsp. Sugar
- Glaze:
- 2 cups Balsamic Vinegar
- 1 Tbsp. Grand Marnier
- 1 pinch Salt
Combine the fresh ground pepper and sugar; set aside.
Place the Balsamic Vinegar in a small, heavy bottomed sauce pan. On medium heat, bring to a low boil. Adjust the heat to maintain a steady simmer and reduce the Balsamic vinegar until it resembles a syrup, or until it can coat the back of a spoon. Let cool. Add the Grand Marnier and pinch of salt to taste.
. Set the temperature to High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
Season the salmon evenly with the pepper and sugar mixture and place flesh-side down on the hot grill, preferably in the very front to get a good sear. Once they are seared, move them to the center of the grill and cook for 10-15 minutes, or until they reach an internal temperature of 145°F. Drizzle with glaze. Serve warm.
I've read that a few places as well. I guess it's difficult to clean afterwards and can possibly affect the taste of future smokes? I've only had one for a few months and haven't done any fish yet.Quote:
Originally Posted by hghclsswhitetrsh
I was getting ready to order a GM Daniel Boone the other day when I was informed my son's pythons needed new enclosures and thermostats. So my pellet fantasy got postponed again ($700 with of reptile crap). If there's a chance fish could ruin my upcoming purchase, I'll keep the little bullet electric for fish. I would've thought I could run the pellet grill up to 500deg and get rid of any lingering smells though. Yes/no?
Probably keep the electric regardless. The only gripes I have about it are that it won't get hot enough to crisp chicken or turkey skin, and that using the lower grate is difficult because any meat on the upper one is in the way.
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