What did everyone cook today?
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Departing Contestant I often under cook to repurpose too much food.
macsinsac great minds…
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Yeah all the bacteria should be killed as the vast majority of it will be on the outside of a whole muscle cut, the texture would be my issue with 117°. Or at least I think, I don’t know if I’ve ever actually tried that low. Sounds like maybe I should?
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Joe Hell we do a fair amount of waterfowl hunting. We marinade them and grill em. Never gets old and damn tasty!
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erich52 Just received 6 Duck Breasts- what would be a good marinade? and a Sauce? Teal and black ducks
Talleyho4 what would you be looking to do with them. We like to make duck poppers. We slice the duck breasts 1/4" season with salt and pepper. Set in fridge for a couple hours. Then marinate over night in olive oil, Worcestershire, minced onion, and minced garlic. Slice large jalapeno and remove seeds/vein. Mix up a softened cream cheese and sharp cheddar blend. Stuff jalapenos. Wrap jalapenos with sliver of duck than bacon wrap. Use a toothpick to secure. We smoke these for a couple of hours on 225-240 until the bacon looks right. Enjoy! If you are looking a different direction let me know and I will give alternate concoctions.
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Talleyho4 what would you be looking to do with them. We like to make duck poppers. We slice the duck breasts 1/4" season with salt and pepper. Set in fridge for a couple hours. Then marinate over night in olive oil, Worcestershire, minced onion, and minced garlic. Slice large jalapeno and remove seeds/vein. Mix up a softened cream cheese and sharp cheddar blend. Stuff jalapenos. Wrap jalapenos with sliver of duck than bacon wrap. Use a toothpick to secure. We smoke these for a couple of hours on 225-240 until the bacon looks right. Enjoy! If you are looking a different direction let me know and I will give alternate concoctions.
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erich52 That’s a good one and yes will make these- I am bringing them to deer camp at my Cabin in Erie/Warren County line in PA and just looking to do different recipes to try- i have 6 nice sized breasts to cook. Appreciated
Talleyho4 yes that is perfect for deer camp…I am warning you though. These will become a new expected item for deer camp.
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Talleyho4 yes that is perfect for deer camp…I am warning you though. These will become a new expected item for deer camp.
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erich52 Good morning, I’m sorry I know this is not topic related. I’m new and I don’t know how to make a post and ask a question Would you be able to point me in the right direction?
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Busy day with the Treager today. Smoked three kinds of bacon. Maple sugar, Molasses and Brown sugar and plain cured. On top of that smoked three racks of baby backs, made cornbread and pinto beans.
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Busy day with the Treager today. Smoked three kinds of bacon. Maple sugar, Molasses and Brown sugar and plain cured. On top of that smoked three racks of baby backs, made cornbread and pinto beans.
johnsbrewhouse doing work! Love it!
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Busy day with the Treager today. Smoked three kinds of bacon. Maple sugar, Molasses and Brown sugar and plain cured. On top of that smoked three racks of baby backs, made cornbread and pinto beans.
johnsbrewhouse
Hungry just looking at it.
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johnsbrewhouse How does the bottom of that bacon look where it comes into contact with the grill grates? If it’s not too bag I might try this in our pellet grill just to see what the difference between that and the PK 100 would be. It sounds like a good excuse to make some more bacon and then slice that bacon, sprinkle on a bunch of Salt & Vinegar Wing Shake or Cinammon Toast Shake on top of it before cooking it or just tossing it in the dehydrator for some delicious bacon snacks!
Don’t knick the Salt & Vinegar Bacon until you have tried it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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johnsbrewhouse How does the bottom of that bacon look where it comes into contact with the grill grates? If it’s not too bag I might try this in our pellet grill just to see what the difference between that and the PK 100 would be. It sounds like a good excuse to make some more bacon and then slice that bacon, sprinkle on a bunch of Salt & Vinegar Wing Shake or Cinammon Toast Shake on top of it before cooking it or just tossing it in the dehydrator for some delicious bacon snacks!
Don’t knick the Salt & Vinegar Bacon until you have tried it!
Jonathon Here are a couple of pictures from the previous batch off the Traeger. The newest ones are in the fridge wrapped and cooling for slicing. They don’t grill mark to badly when on the rack. I start them in the cold side then go into the hot side on the rib rack away from the heat. Works really well. It’s a long smoke, probably 8-10 hours.
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johnsbrewhouse How does the bottom of that bacon look where it comes into contact with the grill grates? If it’s not too bag I might try this in our pellet grill just to see what the difference between that and the PK 100 would be. It sounds like a good excuse to make some more bacon and then slice that bacon, sprinkle on a bunch of Salt & Vinegar Wing Shake or Cinammon Toast Shake on top of it before cooking it or just tossing it in the dehydrator for some delicious bacon snacks!
Don’t knick the Salt & Vinegar Bacon until you have tried it!
Jonathon
You and this salt and vinegar seasoning… Guess it better go on next order. Damn! -
johnsbrewhouse So, your traeger easily sets up for indirect heat?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Grilled bellies - rendering them out -
johnsbrewhouse So, your traeger easily sets up for indirect heat?
Jonathon I have a cold smoke chamber on the end of my Traeger. It attaches right to the end of the unit and the smoke continues through from the stack hole. The rest is all indirect basically, no flame ever hit the meat. It has a flame plate over the pellet pit, then another drip plate under the entire grill surface. All you get is indirect heat and smoke. Here is what it looks like on the outside and the cold chamber with a ham.
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