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Post by cross on Jul 12, 2019 14:39:11 GMT -6
Tri-tip, sausage and fish. I wish I had a chicken but I mowed the yard today and it makes me thirsty so it’s best I not drive to the store. Probably thrown in some squash and zucchini in a cast iron skillet later.  |
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Post by jehosofat on Jul 12, 2019 15:49:28 GMT -6
Looks like a great supper for you.
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Post by cross on Jul 12, 2019 18:46:13 GMT -6
Finished product, less the smoked fish tacos that I already inhaled.  |
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Post by 3LT Farms on Jul 12, 2019 19:25:10 GMT -6
That looks good Cross!
Hope you don't mind but, with this thread title, we might make this a smoking/grilling recipe and technique thread.
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Post by cross on Jul 12, 2019 21:29:20 GMT -6
I enjoy grilling and smoking meat.
I’d really like to see what others are cooking and their technique’s.
I’m always looking to learn and get better at it
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Post by cross on Jul 14, 2019 14:40:18 GMT -6
I have to brag a little.
The tritip was really good.
The crust was perfect, smoke was perfect.
My smoker was losing heat but no way was I adding wood and bitter smoke so left it.
The gauge on the smoker got down to 150 when I pulled it.
I never checked the internal and I was afraid it never hit temp and would be tough but it was fork tender.
If i could replicate it every time I’d go into business .
But I hit 1 out of 20
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Post by hook on Jul 14, 2019 14:53:08 GMT -6
Thats one of the big reasons I dont like that smoker
Im fixin to smoke some hamburgers topped with roasted tomatoes
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Post by cross on Jul 14, 2019 15:08:11 GMT -6
Thats one of the big reasons I dont like that smoker Im fixin to smoke some hamburgers topped with roasted tomatoes u sounds good I found a meatloaf burger recipe on fb. Breadcrumbs, egg, diced mushrooms mixed together and formed into Hb patties. Smoke and flip halfway through then top with ketchup and smoke till they hit temp. Best burger ever |
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Post by 3LT Farms on Jul 14, 2019 17:27:03 GMT -6
Boston Butts. Here's how I do them. Season of choice on the butts, cut taters, onions, carrots, anything else you can think of. Place butt in foil pan and pack taters and such around them. Add some spicy BBQ sauce and a little water. Cover with foil.    Place in smoker, I smoke a little hotter than most, check every hour or so for moisture in the pan. It's done when you can pull the bone out.  The taters suck up a lot of the spice. You end up with a spicy BBQ smoked pork pot roast. |
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Post by cross on Jul 14, 2019 17:30:50 GMT -6
That looks good !
My next day off I’m going to attempt it
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Post by 3LT Farms on Jul 14, 2019 17:37:28 GMT -6
Cross, I don't like a lot of smoke either, the foil let's enough in without becoming overpowering. It only takes a few hours, typically I'll run around 300-350 degrees cooking like that.
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Post by hook on Jul 14, 2019 18:02:26 GMT -6
For butts, I go with a coat of mustard and a rub of brown sugar, salt,pepper, garlic, paprika and run it at 225-250 until its 195-200
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Post by cross on Jul 14, 2019 18:52:23 GMT -6
We need a like button.
I don’t always have a response but I like the to see what others do and let them know I’m listening
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Post by 3LT Farms on Jul 14, 2019 18:57:09 GMT -6
We need a like button. I don’t always have a response but I like the to see what others do and let them know I’m listening We have a thumbs up button. Next to the edit and quote buttons |
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Post by jehosofat on Jul 14, 2019 19:16:09 GMT -6
I have perfected my boston butts, at least that's what my friends say. I use a dry rub over the entire butt, I place it fat side down for 6 hours at 225* in the Traeger, at the 6 hour mark wrap in tin foil and flip over for 2-1/2 more hours. Jerk the bone out and have at it. Here is the best dry rub for butts in my opinion.  |
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