What did everyone cook today?
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I finished Ssturday off with some ribeyes that I sous vided at 120 degrees, then seared off in a cast iron pan. The white stuff on the steaks is mayo I mixed with steak seasoning. The mayo helps with developing a nice crust on the steak. As these were some really thick steaks, I seared two minutes a side and they came out perfectly medium rare.
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Tex_77 Happy that others have found the magic in mayo to get a nice crust. Yay for you. It’s one of those little used techniques.
zbigjeff yup people think you’re crazy until they try it.
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alanburkholder what model did you get?
Tex_77 Century 885 D2 when to see and order from Costco
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Tex_77 Century 885 D2 when to see and order from Costco
alanburkholder ah the Ironwood. My friend has the larger Timberline, he has had problems with grease fires, Treager may have fixed those issues in newer grills. So be sure you are keeping it clean.
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Tex_77 Century 885 D2 when to see and order from Costco
alanburkholder I’ve got a Little Tex w/cold smoker (since2005) and a Texas (since 2007). Love them both. I’ve been cold smoking cheese and roasting nuts (almonds & cashews) like crazy for the Holidays. Be sure to join the Traeger group and Team Blue!!!
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alanburkholder ah the Ironwood. My friend has the larger Timberline, he has had problems with grease fires, Treager may have fixed those issues in newer grills. So be sure you are keeping it clean.
Tex_77 The only time you will get a grease fire is if you let the grease build up on the tray and you end up with a runaway on the controller. My Texas Elite used to runaway until I replaced the control board with a new non, Traeger Stanbroil board. They make the boards for Traeger. Have a Pro Board that will go in when I get around to it one day. Love my Elite w/ the cold smoker attachment
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Tex_77 The only time you will get a grease fire is if you let the grease build up on the tray and you end up with a runaway on the controller. My Texas Elite used to runaway until I replaced the control board with a new non, Traeger Stanbroil board. They make the boards for Traeger. Have a Pro Board that will go in when I get around to it one day. Love my Elite w/ the cold smoker attachment
johnsbrewhouse He said it had something to do with the grease drain on them. I was skeptical of it, until I googled, and I guess alot of people have had the issue. My is 11 years old, and I’ve never had a major fire with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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johnsbrewhouse He said it had something to do with the grease drain on them. I was skeptical of it, until I googled, and I guess alot of people have had the issue. My is 11 years old, and I’ve never had a major fire with it.
Tex_77 Mine is only six years old, had only one fire due to the runaway temp and not cleaning the tray. Haven’t had any since I changed the controller.
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Made some red wine braised short ribs today.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Breakfast this morning. Creamed Chipped Beef on Rye Toast!
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Tex_77 Yes PLEASE!!!
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Jonathon The photo does no justice…today I made lamb Merguez sausage burgers on English muffin buns with fried ‘hot’ coppa, pickled red onions, half sour pickles, feta and a cotija cilantro dressing.
Joe Hell YES!
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Tex_77 That looks really, really, really good & good for a cold day out too.
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Just a little Smorgasbord for the weekend. Your choice, Twice Smoked Ham with Spicy Bourbon Glaze, Smoked Beef Shoulder Shoulder Roast marinated with Walton’s Pa’s Black Bull, Smoked Pork Tenderloin, Smoked Sweet Taters, & Smoked Mixed Vegies. Mama said you have to eat those vegies too, now!
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Just a little Smorgasbord for the weekend. Your choice, Twice Smoked Ham with Spicy Bourbon Glaze, Smoked Beef Shoulder Shoulder Roast marinated with Walton’s Pa’s Black Bull, Smoked Pork Tenderloin, Smoked Sweet Taters, & Smoked Mixed Vegies. Mama said you have to eat those vegies too, now!
calldoctoday Got to listen to Mama… Looks great. pIg out on the protein and leave a little room for the veggies ( covered with butter of course)
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Chef butter makes everything beautiful, tasty too?
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