oliver2-44 6,417 #101 Posted November 24, 2021 Yep, I routinely use Oak, Mesquite and Pecan. Sometimes Mesquite can have a fairly Smokey taste so I usually mix Oak and Mesquite. Pecan is a little harder to come by, but when a Pecan limb breaks at the farm, its not wasted. i agree the Cedar Plank Salmon is excellent! Now if we can get @Pullstart to smoke those turkeys without incident we'll be on a roll! 2 Share this post Link to post Share on other sites
Pullstart 42,462 #102 Posted November 25, 2021 Hey @Achto we are doing two birds in two days. Could I re-use the brine, or will it be best to start from new? Brine is boiling for our Friday bird! @oliver2-44 no worries, I have all my appendages still! Share this post Link to post Share on other sites
Pullstart 42,462 #103 Posted November 25, 2021 Oh yeah… and what about the giblets and neck? Share this post Link to post Share on other sites
Achto 19,598 #104 Posted November 25, 2021 (edited) 14 minutes ago, Pullstart said: Could I re-use the brine, or will it be best to start from new? Good question. I have never reused the brine. It would probably be OK. Maybe boil it down some to steam off some of the extra water that was gained from the ice? The giblets and neck can be put inside the bird to cook. I'll be getting up around 2am to put our bird in. 20lbs, meal is at noon. Edited November 25, 2021 by Achto 1 Share this post Link to post Share on other sites
Pullstart 42,462 #105 Posted November 25, 2021 14 hours ago, Achto said: Good question. Now that I got a good question out of the way, and now that it’s Thanksgiving day, I forgot something. It’s an electric smoker. What do I need for chips, or that smoke flavor?!? Share this post Link to post Share on other sites
Achto 19,598 #106 Posted November 25, 2021 (edited) 6 minutes ago, Pullstart said: What do I need for chips, or that smoke flavor?!? Wood chips or pellets. I would suggest hickory, cherry, apple, maple or oak Edited November 25, 2021 by Achto Share this post Link to post Share on other sites
Pullstart 42,462 #107 Posted November 25, 2021 2 minutes ago, Achto said: Wood chips or pellets. I would suggest hickory, cherry, maple or oak soaked? Saturated? In the water tray? 1 Share this post Link to post Share on other sites
Achto 19,598 #108 Posted November 25, 2021 If you smoker has a box or tray for the chips put them in there. Damp for the chips or dry pellets. What kind/ brand smoker do you have? 1 Share this post Link to post Share on other sites
Pullstart 42,462 #109 Posted November 26, 2021 @Achto the only problem… it fell apart when I tried to cut it! 1 1 Share this post Link to post Share on other sites
Achto 19,598 #110 Posted November 26, 2021 21 minutes ago, Pullstart said: it fell apart when I tried to cut it! Perfect!!!! 1 Share this post Link to post Share on other sites
Pullstart 42,462 #111 Posted January 15 Trying some cow (Chuck roast) and double smoked pig (sister in-law’s family raised smoked ham) on the Traeger today. I am following these guidelines, but added yellow mustard and 1/2 cup of brown sugar to the once already smoked ham before tossing it on. Of course, the maple syrup is our own 1 1 Share this post Link to post Share on other sites
Pullstart 42,462 #112 Posted January 17 (edited) The chuck roast was such a hit, the kids never got any, I pulled another one out of the freezer yesterday and will toss it on the smoker today! *edit* coffee rub and chuck roasts are amazing things! So yummy! Edited January 19 by Pullstart Share this post Link to post Share on other sites
Pullstart 42,462 #113 Posted January 20 (edited) Today, we’re doing pork loin with a bacon weave blanket. Not big enough bacon strips to wrap it, but the fats should really go well together since they used to live in the same pig! We’ll smoke at 225 until the meat temp is 140-145. The only added ingredients are this Kinder’s “The Blend” and black pepper grinder. Using Traeger’s “Signature” pellets and if they run low I’ll toss their “Reserve” in too. I’ll update later with a finished photo. Edited January 20 by Pullstart Meat’s up to temp! 2 1 Share this post Link to post Share on other sites
Ed Kennell 26,521 #114 Posted February 27 Time for the annual Kennell Oyster pie dinner. The recipe has been posted earlier. 1 2 Share this post Link to post Share on other sites
stevasaurus-(Moderator) 20,590 #115 Posted May 18 ENGLISH CRUMPETS Know that backing powder should be baking powder. Regular milk might be better to use. Still experimenting. It's a texture thing. The Almond milk is good, but you might bet more air or texture with regular milk. 5 1 Share this post Link to post Share on other sites
Snoopy11 3,784 #116 Posted May 18 (edited) Put eggs in pot, cover eggs with water, bring to boil, remove pot from heat, place lid on pot, let eggs cook for 10-12 minutes. You may eat eggs after cooling. Just pop them into your mouth, (shell adds texture)... or you may crack them: My kind of recipe!!! You may also place them, peeled of course, in beet juice for 3 days, and you will have delicious, pickled pink eggs!!! Or you can just slice them and place them on top of Steve's crumpets!!! Don Edited May 18 by Snoopy11 2 Share this post Link to post Share on other sites
Jeff-C175 5,403 #117 Posted May 19 4 hours ago, Snoopy11 said: You may eat eggs after cooling. Just pop them into your mouth, (shell adds texture).. Uhhhh... yeah... ummmm... I don't think so ! A whole egg, shell and all ... yummy !!! (texture my a55!!!) 2 Share this post Link to post Share on other sites
Snoopy11 3,784 #118 Posted May 19 14 hours ago, Jeff-C175 said: A whole egg, shell and all ... yummy !!! (texture my a55!!!) Oh... you don't like that Idea? Well, in that case I will give you a better recipe. This came straight from the kitchen of the female lady women here on the funny farm. Recipe has been behind closed doors for many years. Keep it under your hats, guys... if the female lady women knew that I snuck into the kitchen last night and snagged this recipe... it might be the last you hear from me... for a while. I have eaten this cake every birthday for my entire life... and it is the best Red Velvet cake on the planet... true southern cake. You can add chocolate chips, if you desire (although totally unnecessary) and you can also make cupcakes with this mix. MOST EXCELLENT RED VELVET CAKE!!! 1 Cup Buttermilk 2-1/2 cup cake flour 1-1/2 cup sugar 1 TSP Cocoa 1 TSP Baking Soda 1 TSP Vanilla 1 TSP Vinegar 1 bottle red food coloring 1-1/2 cup Crisco oil Mix together, pour into 2 greased/floured cake pans, bake 350 for 35 minutes Cream Cheese ICING/frosting: 1 box confectioners sugar 1 block butter (softened) 1 TSP Vanilla 2 TSP milk 1 block cream cheese (softened) Cream those ingredients together and frost cake. EAT 4 PIECES!!! Don 1 Share this post Link to post Share on other sites
