Final. Suuuper red smoke well into the meat. I’m really happy with the traeger smoker.
ONSC's Cookin', Grillin', and Bacon thread
- Thread starter jfz80
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Nice! @jamesurq did you wrap to push through the stall?
Yep. Wrap and a drop or two of cider vinegar.
I mean, come on over. I’ve got like 4 lbs left.
Counting fat and bone?
Lunch today was venison/pork burgers mixed by @cruiser4life with gouda cheese and a sauce reduction of what was left from the lamb shanks last night. Sarah's had goat cheese instead of gouda. Quite the good mix.
There’s a video. But you’ll have to go to Instagram to see it. My new toy, a great compliment to the smoker. 1500 degree infrared propane steak/pizza cooker.
FYI - I'm bringing it to the Meet and Greet which will now have to be renamed the "Meat and Greet" Bring your meats and try it out.
Crappy pics but...blackened red snapper on cast iron skillet and NC coast fried oysters.
Last week - pulled chicken enchiladas and Spanish pilaf. Also has some salsa Fresca and yellow bird Serrano hot sauce. The yellow bird sauces are delicious.
Tonight. Walleye! Been waiting for months for Wegman's to have this in stock while I'm in town. This is seriously one of the best tasting freshwater food fishes I've found. $16/lb kind of sucks but I'll still bring some home to NC if they have any before I leave VA. This was the last fillet they had yesterday...Hoping they get more.
Scallop and mussel linguine over coals...
Second sap boil of the season.
This is what remains of 7 gallons.
This is what remains of 7 gallons.