What did everyone cook today?
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Smoked meatloaf with mashed baby reds, and NW blend veggies.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.
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garden nut Got her in the smoker! Kielbasa, also did breakfast sausage out of the rest of the roast!
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Smoked meatloaf with mashed baby reds, and NW blend veggies.
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garden nut Got her in the smoker! Kielbasa, also did breakfast sausage out of the rest of the roast!
garden nut well the element went out on my smoker! Bummer! Finishing it with a poach method! Looking for a new smoker ! Electric if reliable!
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Smoked meatloaf with mashed baby reds, and NW blend veggies.
John Gehringer That is some real good looking meatloaf & dense too. Now, take a few of those slices & throw them on the grill & put some strips on them. You will like it.
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garden nut well the element went out on my smoker! Bummer! Finishing it with a poach method! Looking for a new smoker ! Electric if reliable!
garden nut Why not just a new element. Propane is more reliable I think than electric & you can use it when the power goes out too. Wood is the best, but lots of work & the right set up is critical, especially with sausage smoking.
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garden nut Why not just a new element. Propane is more reliable I think than electric & you can use it when the power goes out too. Wood is the best, but lots of work & the right set up is critical, especially with sausage smoking.
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garden nut When you run into problems you just have to improvise!
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No pics but pan fried fresh caught walleye in real butter no breading, just seasoning!
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Smoked meatloaf with mashed baby reds, and NW blend veggies.
John Gehringer That’s some awesome looking loaf there John
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Tex_77 Yumm!!!
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garden nut Why not just a new element. Propane is more reliable I think than electric & you can use it when the power goes out too. Wood is the best, but lots of work & the right set up is critical, especially with sausage smoking.
calldoctoday I hear they are harder to get desired temp, but I’ve been looking at them! Wood is out of the question! I live in Phx AZ! Most days are no burn days, no wood burning at all!
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John Gehringer That is some real good looking meatloaf & dense too. Now, take a few of those slices & throw them on the grill & put some strips on them. You will like it.
calldoctoday 66% 93/7 ground beef 33% 75/25 ground pork, panko bread crumbs, couple of eggs and my hydrated veggies and liquids. The pork helps make it dense and firm, plus I start it in the loaf pan for and hour on the smoker to firm it, than flip it out onto the sheet to smoke and cook it for a couple hours more. The Treager doesn’t suck a lot of moisture out.
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calldoctoday I hear they are harder to get desired temp, but I’ve been looking at them! Wood is out of the question! I live in Phx AZ! Most days are no burn days, no wood burning at all!
garden nut all wood, how about pellets. That what the Traeger burns. We are able to even burn our pellet stove up here during burn bans. That is one of our heat sources in the basement. (my wife’s)
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@s-a-m I did that with flounder last night. Taste good, but too delicate. Wish I could get my hands on some walleye.
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