Recipies & Cooking
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12/3/12 @ 11:05 PM
Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.
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Put another 3 racks of dry rub seasoned baby back ribs on the Traeger yesterday at 11:30am.
They were done by 6:15pm, so pulled them,& let them sit and slowly cool down for packaging, except for a 1/2 rack that my wife,& I ate for dinner.
They turned out delicious, moist,& tender.
* After 3 hours of 225° super smoke, I pull them, wrap the ribs tightly in "loaded" butcher paper, put them back on,& turn up the grill temp to 255°-265°. When they hit internal temp of 200°,I pull them off, remove butcher paper,put them back on until the "bark" firms up nicely, which usually is around 195°-200°internal temp.
They were done by 6:15pm, so pulled them,& let them sit and slowly cool down for packaging, except for a 1/2 rack that my wife,& I ate for dinner.
They turned out delicious, moist,& tender.
* After 3 hours of 225° super smoke, I pull them, wrap the ribs tightly in "loaded" butcher paper, put them back on,& turn up the grill temp to 255°-265°. When they hit internal temp of 200°,I pull them off, remove butcher paper,put them back on until the "bark" firms up nicely, which usually is around 195°-200°internal temp.
After the long brining process I finally got to smoke 6 sides of bacon and 3 full hams on Saturday. Pulled them out of the walk in yesterday to get it all ready for the freezer. Had to sample some and see how it turned out, and it was fantastic.
Not sure if it is the right or wrong thing to do, but I pulled the hams at 120. My thought was I'm gonna cook it to temp in the oven when the time comes anyway, and I hate dry ham. I did cut a small steak out to fry in the cast iron, and man was that fantastic.
Whole hog at home, from on the hoof to in the freezer. Slaughtered 5 total, two of which went to a locker for processing. It's a lot of time and work, but I'd put the stuff I made up against most locker plants' products. Always worth it in the end.
Guess I should have taken some pictures, lol.
Not sure if it is the right or wrong thing to do, but I pulled the hams at 120. My thought was I'm gonna cook it to temp in the oven when the time comes anyway, and I hate dry ham. I did cut a small steak out to fry in the cast iron, and man was that fantastic.
Whole hog at home, from on the hoof to in the freezer. Slaughtered 5 total, two of which went to a locker for processing. It's a lot of time and work, but I'd put the stuff I made up against most locker plants' products. Always worth it in the end.
Guess I should have taken some pictures, lol.
Put 3 racks of dry rub seasoned baby back ribs on the Traeger yesterday at 11am.
Done by 5:30pm(heavy rains started at 6:10pm)let 2 of them sit and slowly cool down for packaging to take up for a Canadian dinner in a a couple weeks.
Wife,& I ate a half rack for dinner. They turned out delicious, juicy& tender,...
competition grade, oh so good!
* liquid refreshments kept me cool,& hydrated,😊
Done by 5:30pm(heavy rains started at 6:10pm)let 2 of them sit and slowly cool down for packaging to take up for a Canadian dinner in a a couple weeks.
Wife,& I ate a half rack for dinner. They turned out delicious, juicy& tender,...
competition grade, oh so good!
* liquid refreshments kept me cool,& hydrated,😊
I have smoked/ cooked a lot of domestic turkey just on a weber, and they were great. But have not been too satisfied with wild ones/ seem to be too dry or tough. I havent as I recall ever brineing a wild one one though I have brined store boughtI never used to brine the store bought just stuffed the breast with butter and covered with bacon on the weber. Dont know if I have lost my touch any suggestions
huntfish, my grinder is an antique something my grandfather found at a flea market. He built the stand and added the motor. I’ve been using it for 50 plus years. This past fall I took advantage of the Black Friday sale and bought a MorganGastro 12L electric stuffer. It’s made by Hakka. Impressed with it so far. Makes stuffing a one man job if need be. My 30 some years old Cabelas manual crank stuffer still works well but the wife isn’t so happy running the crank especially doing sticks with the small diameter tubes.
Eyesman, good looking meats. What king of grinder/stuffer do you have? Family got me one for Christmas .5 hp. Seemed like it ground up the meat ok. Not terribly fast but am told it will work for the sausage, brats, and snack sticks I want to do. Going to wait until spring before trying my hand at brats for the summer!
Displaying 1 to 15 of 528 posts
