Recipes

[Pullstart 59,733]

I’m going whole hog on this Trade East rub.  I believe it is Gordon Food Service’s house brand.

 

Graduation open house smoke is in session!

 

 

 

[ebinmaine 63,160]

Yesterday we threw the Trina Momma a Luau in celebration of her birthday which is actually in December. 

She's ((74??)) And NEVER had a real live all to herself just for her birthday party because it falls on the 24th. 

 

It was sprinkling or light rain occasionally but it held off enough to make it happen.  

 

Trina the cookererer had the Big Ole her-made BBQ pit going with chicken quarters and a fair sized pork loin.  

 

 

 

[Ed Kennell 35,804]

2 hours ago, ebinmaine said:

 

 

 

 

                          Smells  delish!

[ebinmaine 63,160]

15 minutes ago, Ed Kennell said:

                          Smells  delish!

It were. 

 

The pork was gone in about two shakes. 

The chicken was some consumed and there's a fair bit of leftovers.  

Trina froze most of that. We'll nuke as needed and/or take it out next camping trip.  

 

[EB-80/8inPA 1,514]

4 hours ago, ebinmaine said:

Trina froze most of that

 Vacuum sealer?  One of my all time favorite kitchen gadgets.

[ebinmaine 63,160]

47 minutes ago, EB-80/8inPA said:

 Vacuum sealer?  One of my all time favorite kitchen gadgets.

 

If it's for long term storage she wraps the food in freezer paper AND vacuum seals with a double seal on both ends. 

 

Short term the product is just in regular Ziploc freezer bags. 

 

[Pullstart 59,733]

It’s been a while since I’ve made any sauce.  I kind of loosely followed post #48 on this, but modified it a tad.  It’s a bit tangy, but it has just enough heat as well.

 

2 cups ketchup 

1/2 cup apple cider vinegar

1/4 cup light brown sugar 

2 tablespoons hot honey from the Savannah Bee Company (found in Pigeon Forge, TN at The Island)

1 tablespoon homemade maple syrup

1 tablespoon lemon juice

1 tablespoon washyersister sauce

1 teaspoon blackening rub

1/2 teaspoon chili powder 

1/2 teaspoon ground cayenne pepper
 

Low heat boil for about 20 minutes, stirring often.  We have 4 racks of baby back ribs that will have been on the smoker for about 6 hours, all 4 having different rubs.  I have sprayed them a couple times with apple cider vinegar to keep them moist.  This recipe JUST filled a ‘skettie sauce jar.

 

 

 

 

[ebinmaine 63,160]

1 hour ago, Pullstart said:

tablespoon washyersister sauce

[ebinmaine 63,160]

Trina made her first attempt at

Potato Pancakes 

this morning.  

 

Our own eggs. Local Amish potatoes. Couple spices to your taste. 

Excellent meal. 

 

 

 

 

[Pullstart 59,733]

The comments of this video indicate many people know about this.  Anyone here ever heard of it?  I enjoy watching Kaityln’s hunts!

 

 

[Pullstart 59,733]

Kind of like the 3-2-1, but I went 4-2-1.

 

4 hours meat up at 180,

2 hours meat down wrapped in foil at 225

1 hour (20 minutes left currently) at 225 face up unwrapped (bbq sauce on 2 of the 4)

rest for an hour and a half or so, then smash it in my face hole!

 

 

[Treepep 446]

On 10/1/2023 at 7:48 PM, Pullstart said:

The comments of this video indicate many people know about this.  Anyone here ever heard of it?  I enjoy watching Kaityln’s hunts!

 

 

 

I am not a grape jelly or really any jelly fan however I would make this.  The kitchen dungeon is pretty awesome.  Sucker for natural light and I think I would miss it there.  Big area to cook though

[Pullstart 59,733]

I made some meatloaf last night.  Simple, easy, and tasty.

 

 

 

[Treepep 446]

On 10/31/2023 at 12:57 PM, Pullstart said:

I made some meatloaf last night.  Simple, easy, and tasty.

 

 

 

 

 

Sounds pretty straightforward and tasty.  Will it work the same If I dont have a pellet grill?  Joking of course!  I always looked at those as cheater grills but Ill be damned if they don't produce some darn good food.  Mostly jealous.  I wont buy one since I have a half dozen grills and a smoker with a side car.  Takes a significant amount of lumber to make smoked food.  Equally tasty but.. a lot more baby sitting.

 

Does the blanky help hold in or regulate the grill temp?

[Pullstart 59,733]

@Treepep I probably would have kept using my little charcoal space machine if not for the Christmas present of the Traeger.  I don’t know what she paid, but Mrs. P got it on Black Friday at ACE hardware.  That said, I have made some pretty awesome stuff on it, and I would suggest that only a percentage of the quality is due to my own input.  Today I’m trying something new, winging it you might say.  I haven’t mixed the meat with the wet stuff yet, but the white sangria juice is tasting amazing after an hour of smoking! 

As for the blanket, it’s supposed to help retain heat in cold months but I haven’t removed it since installing it.  I think it does a dandy job saving the pellet supply,  it am I sacrificing savings for less smoke?  Who knows.

If the taste comes through like I’m hoping, I have a feeling this may become a favorite.  It’s simple, very few ingredients and I think the taste will be spectacular.

 

 

Edited November 10, 2023 by Pullstart
Photos

[Pullstart 59,733]

Here’s a little video on the pork chops above.  

 

 

 

[Pullstart 59,733]

I had some pork sausage, and some people coming over for dinner.  What to do, what to do.  Needless to say, we ended the night with lots of left overs!

 

 

[Pullstart 59,733]

When I was cutting up my deer last week, I missed a 1/2” or so thick piece of backstrap.  Today I grabbed it out of the fridge, seasoned it with my favorite Traeger Coffee Rub and some salt and let it sit for about 30 minutes.  I scrambled up an egg and poured some (gluten free @prondzy) panko style crumbs on a plate and ground done pepper into that.  I heated up some garlic oil, egg washed the meat and breaded them, then tossed them in the pan.  Being thin, it didn’t take long to cook ‘em, flip ‘em, cook ‘em.  While they rested a couple minutes I tried the egg wash too.  Yes, I ate the whole thing!  No, I probably didn’t need the whole thing!

[Achto 26,566]

Marinade pin wheels (chicken thigh & drum stick) in your favorite Bloody Mary mix and kosher salt for 24hrs. My favorite BM mix is Miss Mary's Bold & Spicy. Throw them On the smoker at 325 degrees until the internal meat temp is 175 to 180 degrees. Slap your favorite BBQ sauce on and leave for 10min or so. Most excellent flavor with a good bite on the back side.

 

 

I served my chicken along side raw fried potatoes mixed with onions and cubanelle peppers. Also sweet corn mixed with poblano and red bell peppers. 

 

Edited December 1, 2023 by Achto

[SylvanLakeWH 24,154]

I've been making my own recipe for my doe venison. Fry onions in avocado oil with garlic cloves chopped. Thin slice venison steak with light pepper rub. When almost done, add few dabs of dijon mustard and a bit of balsamic vinegar. Stir to spread evenly.

 

Enjoy!

 

Sorry... No pics... it doesn't last long enough... 

[Pullstart 59,733]

@SylvanLakeWH you had me on the hook until you had to say balsamic and vinegar!

[SylvanLakeWH 24,154]

6 hours ago, Pullstart said:

@SylvanLakeWH you had me on the hook until you had to say balsamic and vinegar!

OK - Drop the balsamic... It's only a couple gollops... I did one similar with mustard and just a touch of mayo to make a very light sauce... try that...

[Pullstart 59,733]

11 hours ago, Achto said:

raw fried

I’ve heard of chicken fried, I’ve heard of fish fried, care to explain raw fried?

[Achto 26,566]

38 minutes ago, Pullstart said:

care to explain raw fried?

 

Started with raw potatoes. My way of separating what I started with.

 

I will also take left over boiled potatoes and pan fry them. Call them fried tators

 

 

Edited December 1, 2023 by Achto

[WHX?? 46,797]

Call me a weirdo but I love them canned potatoes fried up with bacon n onions. I also love them fake powdered spuds. 🥔 

Pay no nevermind to Pullstart Sylvia... he doesn't like the fungus 🍄 either. I called him a picky eater but Mrs. P says he's not.