I am doing shrimp tonight.
Well, that's why this American company appropriated the technology and now mass produces it over here, so that we can put it to good use.
What got them started was a huge number of WWII Pacific theater vets brought over Kamado ovens back with them after the war, but unfortunately, they would eventually crack and deteriorate. Now BGE makes them with this great NASA ceramic, and it has a lifetime guarantee.
If only you were nearer, I'd smoke a butt for you to sample.
I think this is the best thread for this video
I’m an Autistic Self-Advocate. If you have any questions about Autism/Asperger’s, feel free to ask. I’m not offended by any question asked by anyone who has a genuine desire to understand us better.
https://aacphoenix.com/
Man, this thread brings back some good memories.
I've got a brisket going since midnight last night right now. It's at 174 degrees internal temp right now.
I miss Clay. . . tried to text him a month or two ago, but he never answered.
Smoked some ribs on the Traeger yesterday. They came out AWESOME. Here's what I did:
Two racks of baby backs.
Dry rubbed with The Salt Lick (a BBQ joint in Austin) rub.
Set the Traeger to 180 and smoked for five hours.
Remove the ribs and increased heat to 225. Placed the ribs in a deep metal pan then poured two bottles of Redd's Apple Ale in to the pan and rubbed the top of the ribs with brown sugar. Covered the pan with foil and put back on the grill for four more hours.
Removed the pan from the grill and increased heat to 300. Once the heat got to 300 I placed the ribs back on for an additional hour and basted with Sweet Baby Ray's a couple times.
I had a hard time getting the ribs back on the grill after removing them from the pan because the bones started falling out. I probably could've taken them off for good at that point but I wanted that bark on the top from the BBQ sauce.
"Milk is for babies. When you grow up, you have to drink beer" -Arnold
Pulled pork on the Traeger yesterday. Came out great!
I'm going to do a brisket in a few weeks. Got some other things I wanna do before that though. I found a really good sounding venison backstrap Traeger recipe with a bourbon raspberry reduction sauce that I want to try. Also want to do some salmon. The HEB by me had whole yellow fin tuna in store last weekend that they were cutting filets off of on the spot and I am regretting not getting some.
"Milk is for babies. When you grow up, you have to drink beer" -Arnold
I ended up doing ribeye yesterday. I poached the "recipe" from the Traeger website, but they came out fantastic.
Dry rub and rest for 30 minutes.
180 for an hour.
450 for six minutes per side.
Made a bourbon butter sauce to put on top of the steak and sautéed some mushrooms. All came out really good.
"Milk is for babies. When you grow up, you have to drink beer" -Arnold
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