Cooking and eating, with or without cannabis!

[curious2garden]

Food for the freezer
View attachment 5534

That is gorgeous nicely done. I love your smoke ring. What smoker do you use?

 

[Pacoson]

Traeger pellet smoker.
180 degrees for 4 or 5 hrs then 225 till the stall (155ish).
wrap in butcher paper and increase to 250 till 200 degrees internal.

 

[Laughing Grass]

Kept things quiet this weekend.

I made chicken cacciatore. Tasted really good, but gave me the worst heartburn that I’ve ever had.

 

[curious2garden]

Traeger pellet smoker.
180 degrees for 4 or 5 hrs then 225 till the stall (155ish).
wrap in butcher paper and increase to 250 till 200 degrees internal.

Thanks Pacoson. I usually left my butts or briskets chilled when I put them in my smoker. But I always put them in about 225 in my Big Green Egg. I'll drop the temp on my Traeger for the next run. I appreciate the help. I've been thinking about it and it definitely smokes differently then my ceramic and I didn't feel I got the best out of her. You saw the smoke ring. I'll reduce the temp.

 

[curious2garden]

 

[Farmer's_Hat]

View attachment 5578

I have some of those

 

[Pacoson]

Thanks Pacoson. I usually left my butts or briskets chilled when I put them in my smoker. But I always put them in about 225 in my Big Green Egg. I'll drop the temp on my Traeger for the next run. I appreciate the help. I've been thinking about it and it definitely smokes differently then my ceramic and I didn't feel I got the best out of her. You saw the smoke ring. I'll reduce the temp.

I'll shoot for 3 or 4 eight to nine pounders to fill the smoker. Too big and it will be cooking for 20 hours!
If it's on for 15 hours, I want it filled !

 

[curious2garden]

 

[Laughing Grass]

Someone smoked their smoker.

 

[curious2garden]

Someone smoked their smoker.

View attachment 5600

I admit when I saw the pic I focused on the just the bottom and thought, "How did she blow up that Blackstone!"

 

[Laughing Grass]

I admit when I saw the pic I focused on the just the bottom and thought, "How did she blow up that Blackstone!"

I could find a way!

 

[Laughing Grass]

 

[Shane Karmann]

Gotta keep my strength up....... flank steak and spargel.

 

[Thurston]

Carne Asada?

 

[DCcan]

I used to live in a place surrounded by spargel fields, every 4th yr you had to let the plants go fallow and bloom to stay productive.

 

[Raratt]

Isn't Spargel white asparagus?

 

[Shane Karmann]

Sorry. Grüner Spargel, lol.

 

[Shane Karmann]

Carne Asada?

Flank steak marinated in doubanjiang, hoisin and soy plus garlic ginger, splash of random vino,

 

[Shane Karmann]

 

[DarkWeb]

View attachment 5644

If you need any help