Things We're Cooking

[mrwallace2ku]

I did up an 8 pound pork shoulder and two spatchcocked chickens Saturday on the Pit Boss. Brined the chicken in a lemon brine and the pork in a AC vinegar/apple juice combo. Both rubbed down well with some home made stuff. Meat went on at 9:30, chickens were pulled at 2:30, pork at 4:30. Had it set at 225 until I texas crutched the pork after I took the chicken off, then set to 250 until it hit 190.

If you guys have a WinCo close by, try and buy your spices for your rubs there. It will save you big time.

GTFO!


outstanding and a new fav of mine also…well done good sir.

 

[DHoey]

GTFO!


outstanding and a new fav of mine also…well done good sir.

The chicken or the pork?

 

[mrwallace2ku]

The chicken or the pork?

THE CHICKEN.

 

[Across The Field]

In-laws are in town for my father in law's birthday, so we're doing smoked Moroccan lamb meatballs on the Traeger today with some homemade Tzatziki sauce. Haven't done much with ground lamb, or mint/cinnamon for that matter, but I'm sure they'll turn out great. Also made some spicy bison meatballs to go on.

 

[Across The Field]

In-laws are in town for my father in law's birthday, so we're doing smoked Moroccan lamb meatballs on the Traeger today with some homemade Tzatziki sauce. Haven't done much with ground lamb, or mint/cinnamon for that matter, but I'm sure they'll turn out great. Also made some spicy bison meatballs to go on.

The light ones in the front were lamb:
mint, cinnamon, salt, pepper, onion, garlic powder, cumin, hand-crushed coriander, crushed black pepper

the dark ones in the back are bison:
ground jalapeno, garlic, onion powder, ancho chile, cayenne, salt, crushed ground pepper, and a little grated mozzarella cheese

 

[Center Ice]

30 day dry aged boneless rib-eye steaks tonite!!!!!

 

[ATL96Steeler]

The light ones in the front were lamb:
mint, cinnamon, salt, pepper, onion, garlic powder, cumin, hand-crushed coriander, crushed black pepper

the dark ones in the back are bison:
ground jalapeno, garlic, onion powder, ancho chile, cayenne, salt, crushed ground pepper, and a little grated mozzarella cheese

I've never had ground lamb before but curious how the mint/cinnamon combo flavor impacted the taste.

I've had bison...those sounded really good. I did some smoked meatballs as an appetizer that went over well...may look into bison for the next batch.

 

[FaCe-LeE-uS]

Traeger Smoked Meatloaf



3 lbs hamburger
1 lb venison breakfast sausage
16 slices of bacon (precooked & diced)
1/4 yellow onion, diced
1.5 cups breadcrumbs (mix of panko & crackers)
3 eggs
Milk (2 cups? Can’t remember)
Traeger rub (3tbsp)
Sage & Thyme (2tbsp ea)
Pepper (2tbsp)
SBR’s Sweet & Spicy BBQ sauce

Ran out of time to refrigerate & properly form it so it was a little flat going in, hence the shape.

Smoked for 2 hours at 275, 1/2 hour at 300. Would have smoked it longer at 275 but it started to rain on me! And the wife got home with the kids so they were hungry!

Basted the top of the loaf during the last half hour. Every 10 mins or so. I wish I would have flipped it and basted the bottom. But still oh so good!

Result was fantastic! Probably could have used another half hour to form a thicker crust but it still came out amazing!

 

[FaCe-LeE-uS]

I've never had ground lamb before but curious how the mint/cinnamon combo flavor impacted the taste.

I've had bison...those sounded really good. I did some smoked meatballs as an appetizer that went over well...may look into bison for the next batch.

Never had great experience with mint. Maybe the cinnamon offsets it better, but every time I’ve used mint the taste was too overpowering. No matter what I mix it with.

 

[ATL96Steeler]

Never had great experience with mint. Maybe the cinnamon offsets it better, but every time I’ve used mint the taste was too overpowering. No matter what I mix it with.

I guess I'd have to taste it before really having a comment on it, but the combination didn't tickle my taste buds just reading about.

 

[Across The Field]

I've never had ground lamb before but curious how the mint/cinnamon combo flavor impacted the taste.

I've had bison...those sounded really good. I did some smoked meatballs as an appetizer that went over well...may look into bison for the next batch.

They were absolutely fantastic. My wife loves lamb, but for some reason we'd never really used it. Now it's going to be be a weekly staple. The mint goes a long way, which is why you have to be careful not to overuse it, but smoking them adds a different flavor that goes well with a strong flavor like mint, or cinnamon really.

 

[FaCe-LeE-uS]

Traeger Pork Loins



Top - Bacon Apple
Bottom - Herbed Garlic

Bacon Apple Loin

1-1.5lb Pork Loin
6-8 slices of bacon, diced.
2cups Apple cider vinegar
2 tbsp brown sugar
Olive oil
Salt

1. Marinate overnight in 1.5 cup apple cider vinegar, 2 tbsp brown sugar, 1-2 tsp salt. Pat dry before cooking.
2. Coat loin with oil, salt to taste
3. Pack diced bacon on top of loin. Helps to oil the bacon too to keep it together.
4. Smoke for 3 hours at 225, drizzle with 0.5cup of Apple cider vinegar before final half hour of smoking. Want an internal temp of 150-155.
5. Rest for 10-15min after removed from grill. Important step so it soaks all that exposed moisture back into the meat!

Herbed Garlic Loin

1-1.5lb Pork Loin
3 Garlic cloves, minced/processed
Herbs: Basil, Thyme
Olive oil
Salt

1. Combine everything & marinate overnight. Do not clean off ingredients before grilling! Go straight to the grill & pour the marinade over it.
2. Smoke for 3 hours at 225-250. Internal temp of 150-155.
3. Let rest for 10-15mins before serving.

 

[Edonidd]

So happy for fall to be here. Whipped up a quick creamy wild rice, mushroom, and chicken soup during game day and threw it in the crockpot for dinner. Crockpot cooking is my favorite thing in the world. I dont care how lazy that makes me.

 

[romeo212000]

So happy for fall to be here. Whipped up a quick creamy wild rice, mushroom, and chicken soup during game day and threw it in the crockpot for dinner. Crockpot cooking is my favorite thing in the world. I dont care how lazy that makes me.

Throw that recipe up here.

 

[Edonidd]

Throw that recipe up here.

I'm not good at recipes. I kinda just use what feels right.

I did
2 packs of boneless skinless chicken thighs, I think 6 thighs in each pack.
1/2 cup of wild rice (not a blend)
1 cup brown rice
Big thing of chicken broth.
I did like 2 cups of mirepoix, but I dont like chunks of veggies, so I shredded it pretty fine in a handheld cheese shredder thingy.
2 pretty heaping tablespoons of diced garlic.
2 cans cream of whatever soup. I did 1 of cream of mushroom and 1 of cream of chx
2 packs of french onion soup flavoring
1 box of bella mushrooms I think 8 ounces? Sliced up. Can use whatever mushrooms though.

Just throw all that chit in a crockpot on high for 3.5-4 hours. Pull the chicken out, shred it up with a couple forks, stir it back in and taste to see if you need to add any salt or pepper, I didnt add anything, the onion soup mix was enough sodium for me. Serve anytime after that. Super simple and turned out really good. Far from gourmet, but still feels homemade.

I toasted up some crusty french bread to dip and everyone seemed happy.

 

[Across The Field]

Traeger Smoked Meatloaf

View attachment 217218

3 lbs hamburger
1 lb venison breakfast sausage
16 slices of bacon (precooked & diced)
1/4 yellow onion, diced
1.5 cups breadcrumbs (mix of panko & crackers)
3 eggs
Milk (2 cups? Can’t remember)
Traeger rub (3tbsp)
Sage & Thyme (2tbsp ea)
Pepper (2tbsp)
SBR’s Sweet & Spicy BBQ sauce

Ran out of time to refrigerate & properly form it so it was a little flat going in, hence the shape.

Smoked for 2 hours at 275, 1/2 hour at 300. Would have smoked it longer at 275 but it started to rain on me! And the wife got home with the kids so they were hungry!

Basted the top of the loaf during the last half hour. Every 10 mins or so. I wish I would have flipped it and basted the bottom. But still oh so good!

Result was fantastic! Probably could have used another half hour to form a thicker crust but it still came out amazing!

Did one of these this past weekend. Cheese stuffed/bacon wrapped
2 lbs 90/10
2 lbs 80/20
6 slices havarti
6 slices colby jack
1 cup panko crumbs
3 eggs
3 tbsp Worcestire
1/2 cup sour cream
roughly 3/4 cup diced yellow onion
Traeger Blackened Saskatchewan rub to taste

 

[Fog]

Brisket tomorrow....

Rubbed it with mustard and then coated with Angry Texan Rub.

Ingredients:

• 3/4 cup paprika
• 1/2 cup fresh cracked black pepper
• 1/3 cup coarse kosher salt
• 1/4 cup brown sugar
• 3 tablespoons granulated garlic
• 3 tablespoons onion powder
• 2 teaspoons ancho chili pepper
• 2 teaspoons cayenne
• 1 teaspoon cumin

 

[Tech_God]

Doing a pork roast in the crockpot. The pork, potatoes, and veggies all packaged. The first thing I did was throw away the "pot roast" seasoning packet. Tossed everything but the pork in a parmesan herb rub and placed in the bottom of the crockpot. Covered the roast in Jack Daniel's pork rub and quickly browned it in a skillet. Placed the pork roast in the crockpot and surrounded it with apple slices.

The wait will be eternal......

 

[Tech_God]

Brisket tomorrow....

Rubbed it with mustard and then coated with Angry Texan Rub.

Ingredients:

• 3/4 cup paprika
• 1/2 cup fresh cracked black pepper
• 1/3 cup coarse kosher salt
• 1/4 cup brown sugar
• 3 tablespoons granulated garlic
• 3 tablespoons onion powder
• 2 teaspoons ancho chili pepper
• 2 teaspoons cayenne
• 1 teaspoon cumin

I love doing brisket on my traeger. Will try your rub the next time+

 

[mrwallace2ku]

Hickory. I didn't realize they made 8 different flavors, so I'm going to have to order some different ones.

try the pecan pellets…sweet and lite smoke flavor.