What did everyone cook today?
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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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Well… After a day in the woods nothing like a simple T bone and a little Basil to end the day.
Did see an eight point but stayed outta range. Maybe tomorrow.
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Well… After a day in the woods nothing like a simple T bone and a little Basil to end the day.
Did see an eight point but stayed outta range. Maybe tomorrow.
PapaSop I wish you luck for tomorrow !
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I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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WOW. I learn from you guy’s everyday.
Thank you
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I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
Tex_77 looks wonderful
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Well… After a day in the woods nothing like a simple T bone and a little Basil to end the day.
Did see an eight point but stayed outta range. Maybe tomorrow.
PapaSop beef, it’s what’s for dinner!
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I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
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I made “Corona Chicken” today, which has nothing to do with beer. I first saw this made a long time ago on Anthony Bourdain’s No Reservations when they were at a dive bar in Del Rio, Texas. You basically flatten a chicken breast, fill it with onions, jalapeno, and cheese. Then roll it up and wrap it all in bacon. I marinated the chicken breasts in Lawry’s Steakhouse marinade, and brushed bbq sauce on at the end of cooking as well.
Tex_77
What a great idea. -
Soup in the deer stand for dinner today, although breakfast was elk, jalapeño, cheese and garlic sausage with Walton seasoning in natural casings. Smoked on the Traeger.
Sadly, no pics. -
All I can say is this is the wrong site to come to if you’re trying to lose weight. everything looks so good you just want to eat it well done.
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Tex_77 Those look incredible! Anything wrapped in bacon is better but still even without the bacon, those look awesome!
dennishoddy While soup in a can isnt exactly gourmet, being in the tree stand and getting anything hot is a luxury!
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Mr Weber gets a rest today. First inside cook off this early cold winter to come. Windy, rain, cold and snow that looks like little styrofoam pellets. Argh.
Spaghetti time. Fresh Italian sausage, commercial sauce and a little Vino just to simmer in.
Sprinkle on some parmesan and a glass for the cook and call it good.
If your looking for a salad it ain’t happening…
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Mr Weber gets a rest today. First inside cook off this early cold winter to come. Windy, rain, cold and snow that looks like little styrofoam pellets. Argh.
Spaghetti time. Fresh Italian sausage, commercial sauce and a little Vino just to simmer in.
Sprinkle on some parmesan and a glass for the cook and call it good.
If your looking for a salad it ain’t happening…
PapaSop Looks like what we are having, only thing, I just took my sauce out of the freezer. I made to much the last time.
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