grawk Posted May 16, 2011 Report Share Posted May 16, 2011 I miss being able to get good fish. Atlantic Steelhead? yah, farmed unfortunately Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 16, 2011 Report Share Posted May 16, 2011 Country style pork shoulder ribs: Quote Link to comment Share on other sites More sharing options...
grawk Posted May 16, 2011 Report Share Posted May 16, 2011 roast chicken with prudhomme's poultry magic spice rice cajun sausage gravy steamed green beans Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 17, 2011 Report Share Posted May 17, 2011 Salmon and corn on the Traeger Quote Link to comment Share on other sites More sharing options...
mikeymad Posted May 18, 2011 Report Share Posted May 18, 2011 Salmon goooood.... Quote Link to comment Share on other sites More sharing options...
grawk Posted May 18, 2011 Report Share Posted May 18, 2011 5 spice chicken and rice Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 23, 2011 Report Share Posted May 23, 2011 Spatchcocked whole organic air chilled chicken with a paprika rub mixture. Naaman, how long do you cook the corn on the Traeger? Boiled some for dinner tonight but had thought about grilling. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 23, 2011 Report Share Posted May 23, 2011 Al - soak the corn (husk on) in water for an hour or so. Then grill it til it stops steaming. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 25, 2011 Report Share Posted May 25, 2011 chicken fried rice Quote Link to comment Share on other sites More sharing options...
jvlgato Posted May 26, 2011 Report Share Posted May 26, 2011 Do you coat each grain prior to frying them? Quote Link to comment Share on other sites More sharing options...
grawk Posted May 26, 2011 Report Share Posted May 26, 2011 rofl Quote Link to comment Share on other sites More sharing options...
grawk Posted May 26, 2011 Report Share Posted May 26, 2011 grilled copper river sockeye Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 26, 2011 Report Share Posted May 26, 2011 Al, nice looking spatchcocked chicken. Try peeling the husks on the corn, remove the silk, rub butter, salt, pepper, paprika, then cover the corn with the husk and then grill. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 26, 2011 Report Share Posted May 26, 2011 I guess if you don't have good local corn you need to do all that...with fresh sweet corn, you just soak it and throw it on the grill Quote Link to comment Share on other sites More sharing options...
grawk Posted May 27, 2011 Report Share Posted May 27, 2011 grilled spatchcocked chicken with prudhomme's poultry magic rub Quote Link to comment Share on other sites More sharing options...
grawk Posted May 29, 2011 Report Share Posted May 29, 2011 grilled corn and pork tenderloin Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 30, 2011 Report Share Posted May 30, 2011 Grilled veg & figs with chorizo and chicken apple sausage. Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 30, 2011 Report Share Posted May 30, 2011 (edited) That looks so good. I have the munchies now. Al just saw the question about the corn. I usually wrap them in tinfoil with butter, pepper and salt and put them in the back and rotate them around while the meat is cooking. Soaked corn husk works as well just doesn't get butter infused. Edited May 30, 2011 by naamanf Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 30, 2011 Report Share Posted May 30, 2011 Nice Al. I have a couple of racks of baby backs on the Traeger. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 30, 2011 Report Share Posted May 30, 2011 Good idea. I just threw 3 slabs of ribs on the smoker. 1 5 spice and salt, 1 emeril's spice mix + cinnamon and salt, and 1 a mixture of mustard seed, cumin, cinnamon, and salt Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 30, 2011 Report Share Posted May 30, 2011 I'm using a rub of salt, pepper, cummun, onion powder, garlic powder, paprika and brown sugar. I'm doing this one 3-2-1, so 3 hours smoke, then put the ribs in foil with a bit of sauce, bit more brown sugar and honey. Seal the foil and back into the smoker for 2 hours, then out of the foil with some sauce and another hour on the smoker. I'm thinking of grilling some artichoke if I can find a food store open. Quote Link to comment Share on other sites More sharing options...
ironbut Posted May 30, 2011 Report Share Posted May 30, 2011 Hey you guys. Here's a great trick for cooking corn on the cob. Just boil your water, put the corn in the pot. Cover, and turn off the heat. Remove the corn from the hot water in 15 minutes. This way, it's still nice and crunchy and it avoids getting starchy. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 30, 2011 Report Share Posted May 30, 2011 I'm also doing a 3-1-1, but no sauce in the foil, and the last 2 hrs I'll have apple cidar vinegar in the pan in the smoker Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 30, 2011 Report Share Posted May 30, 2011 I'm not doing sauce in the foil either. Just some honey and brown sugar. I just made some guar and next up is grilled sweet potato fries. Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 30, 2011 Report Share Posted May 30, 2011 Hawaiian pork butt. Cut slits and rub it up good with some kosher salt. Topped with pineapple slices and banana peels. In the oven now cooking to it's final temp. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.