Looks nummy. How did it come out? I'm thinking of peach wod for the Thanksgiving turkey.Quote:
Originally Posted by MarkCO
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Looks nummy. How did it come out? I'm thinking of peach wod for the Thanksgiving turkey.Quote:
Originally Posted by MarkCO
It was excellent. Crisp skin, juicy meat. Tried to keep the smoker about 270 and took it out at 172 internal. Served with 4 cheese pasta and a slaw that had maple syrup instead of sugar. Very tasty.
I did 2 ribeye roasts for a dinner pary last night..
Mmmm...prime rib.Quote:
Originally Posted by ANADRILL
.Quote:
Originally Posted by ANADRILL
Leftovers ?
Defrosting a turkey for later in the week. Along with making some pizza dough for calzones.
I know we've had a few tries at desserts on the smoker. Anyone else try breads and other dough wrapped food?
Did apple dumplings. They were great.
It's rib time again - St. Louis style pork spare ribs...
I had half of one roast left, and made a big pot of stew with it. It's one of the best stews yet:) Nothing like smoked ribeye in a stew:)Quote:
Originally Posted by Great-Kazoo
Took this off the smoker around 3:30 -4. Should have snapped a pic just off the grill, as this is 30 - 40 min later. Still a good dinner.
Attachment 62107
The Traeger is working its magic on a 23lb. beer brined turkey!