The Grill and BBQ thread

#2,576
#2,576
VolMax said:
LOVE my Traeger!

Rule #1 with Traegers is you cannot tell your wife how easy/foolproof they are. If she wants you to run to the antique mall with her on a gameday Saturday, tell her you can't...gotta tend to the smoker. Once you get the hang of using it, it's like Ron Popeil says..."set it and forget it!" But if you go to the antique mall, those cold beers won't drink themselves.

Other than that, enjoy it and be creative. Costco deli doesn't make anything I haven't tried on my Traeger - put their stuffed peppers in a foil pan with beef stock and a little cabernet...throw a bacon weave on their mac and cheese. Even simple things can be amazing. I love root veggies with EVOO, salt and pepper...my favorite is smoked tomatoes - again EVOO, salt and pepper. I even tried watermelon - not great. My daughter says I'd put her on the Traeger if she had any fat on her.
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This 1st paragraph is spot on. B!tch & moan about for the 1st 10 cooks or so. Your wife will give you the "you wanted it" and "I told you so" speeches. Bow your head in shame and try to contain your wide smile.
 
#2,577
#2,577
Boca Vol said:
This 1st paragraph is spot on. B!tch & moan about for the 1st 10 cooks or so. Your wife will give you the "you wanted it" and "I told you so" speeches. Bow your head in shame and try to contain your wide smile.
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Haha. I can't wait till I get it. My pal is bringing it to me this weekend. I've already got a weeks worth of meals planned out.
 
#2,578
#2,578
governmentmule said:
there is nothing as good as a home grown hog

andf it don't matter as much to breed either

but I do like the ones with black spots

Poland China I believe
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The Poland China's grow fast and carry a lot of fat. It's hard to beat a smoked butt from one of them.

This past year I raised a Yorkshire Waddle mix. They were small but taste incredible. I'm doing four big red durocs this year.
 
#2,579
#2,579
Did three spice-rubbed pork tenderloins tonight, and I swear that raised direct @350 is just as good as any indirect/combination that I've tried, with the benefits of time and ease. I was able to score some Benton's bacon for my favorite bacon mustard bbq sauce, and dang it was good.
 
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#2,580
#2,580
kentucky sucks said:
The Poland China's grow fast and carry a lot of fat. It's hard to beat a smoked butt from one of them.

This past year I raised a Yorkshire Waddle mix. They were small but taste incredible. I'm doing four big red durocs this year.
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What about pot belly pigs, the ones people keep as pets? Looks like that would be a good dual purpose thing. Have one that's a pet for a while and eat it when times get hard.
 
#2,581
#2,581
InVOLuntary said:
What about pot belly pigs, the ones people keep as pets? Looks like that would be a good dual purpose thing. Have one that's a pet for a while and eat it when times get hard.
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They come from Vietnam and those people don't have "pets". They eat them all the time. I know one guy who killed and ate one and he said it was good but the meat was so greasy it was like you were deep frying the bacon when you pan fried it. I see them on Craigslist for free all the time...
 
#2,582
#2,582
Anyone use a REC-TEC? Looks promising... and with spring 50 days out, I am trying to decide between the ceramic cookers or pellet. Right now pellet type are tweaking my interest.

2013-10-13-15.45.20.jpg
 
#2,583
#2,583
kiddiedoc said:
Did three spice-rubbed pork tenderloins tonight, and I swear that raised direct @350 is just as good as any indirect/combination that I've tried, with the benefits of time and ease. I was able to score some Benton's bacon for my favorite bacon mustard bbq sauce, and dang it was good.
Click to expand...

Last time I was in LC, I made a run over to Benton's and picked up some bacon, smoked sausage, and prosciutto.

Raised direct is hard to beat. :good!:
 
#2,584
#2,584
NEVolFan said:
Anyone use a REC-TEC? Looks promising... and with spring 50 days out, I am trying to decide between the ceramic cookers or pellet. Right now pellet type are tweaking my interest.

2013-10-13-15.45.20.jpg
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That's a thing of beauty right there!

Don't get too hung up on the pellet hopper size. A big hopper holds so many they might be in there too long...humid weather degrades them and they don't burn right...gum up the system. Traeger suggests keeping pellets in a sealed bucket. I don't abide by Traeger's rule about using only their pellets, but they're right on this one.
 
#2,586
#2,586
VolMax said:
LOVE my Traeger!

Rule #1 with Traegers is you cannot tell your wife how easy/foolproof they are. If she wants you to run to the antique mall with her on a gameday Saturday, tell her you can't...gotta tend to the smoker. Once you get the hang of using it, it's like Ron Popeil says..."set it and forget it!" But if you go to the antique mall, those cold beers won't drink themselves.

Other than that, enjoy it and be creative. Costco deli doesn't make anything I haven't tried on my Traeger - put their stuffed peppers in a foil pan with beef stock and a little cabernet...throw a bacon weave on their mac and cheese. Even simple things can be amazing. I love root veggies with EVOO, salt and pepper...my favorite is smoked tomatoes - again EVOO, salt and pepper. I even tried watermelon - not great. My daughter says I'd put her on the Traeger if she had any fat on her.
Click to expand...

Brilliant!!!
 
#2,588
#2,588
kentucky sucks said:
Tell me more about this "Bentons".
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Literally, some of the best bacon and country ham in the country. They ship to some of the finest restaurants in the U.S. They are located in Madisonville, but it's also available at Mother Earth Meats in Shrimp Dock.
 
#2,589
#2,589
A little pre Super Bowl smoke.
 

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#2,590
#2,590
kiddiedoc said:
Literally, some of the best bacon and country ham in the country. They ship to some of the finest restaurants in the U.S. They are located in Madisonville, but it's also available at Mother Earth Meats in Shrimp Dock.
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The bacon packs are just sitting in a big barrel when you walk in. I go through them and pick out the ones I like. They're $7.50/lb at Benton's vs. $16 at Butler & Bailey. The sausage is reasonable as well. $3.50 ish for hot or mild and $4.50/ lb for smoked.
 
#2,591
#2,591
I'm gonna have to check this place out. I've been making my own country hams in a little smokehouse I built. They've turned out pretty good. I'm gonna try some different methods next fall but I can't get enough smoked hams and bacon. I've never tried smoked sausage on my own but I'm gonna give it a shot this year.
 
#2,592
#2,592
kentucky sucks said:
I'm gonna have to check this place out. I've been making my own country hams in a little smokehouse I built. They've turned out pretty good. I'm gonna try some different methods next fall but I can't get enough smoked hams and bacon. I've never tried smoked sausage on my own but I'm gonna give it a shot this year.
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Here you go:

https://www.google.com/maps/place/S...7c4897006247d4!8m2!3d35.5610403!4d-84.2975561

Depending on where you're located as to which way to go. They have a lot of food stuff for sale. The prosciutto is a bit pricey but it's basically the trimmings from their 24 month aged hams, I think.

You can stock up for relatively little $$$. And you can mail the bacon, as is. It's smoked and vacuum packed.
 
#2,595
#2,595
#2,598
#2,598
Got the ribs prepped and ready to go on the morning :) Babybacks and buffalo chicken bites smoked and wrapped in bacon.
 
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