What's for dinner tonight? Dinner ideas?

[Slimpicker]

... although, I probably won't get away with making it that medium and having my wife partake.

 

[RustyJake]

View attachment 7281 View attachment 7282 ... although, I probably won't get away with making it that medium and having my wife partake.

Nice thing about using the sous vide is being able to tune in the desired doneness to whatever you like. Set it, and forget it for 48 hours.
I am happy with the results. Definitely proved to me it can be done and turns out well.

 

[primeone]

Been thinking about doing a turkey before Thanksgiving to see how it would come out. Could you please share info? Spatchcock? Temp & appr time (depending on pounds)? Thx.

Here's the method I followed for Turkey:

Poultry - Texas Smoked Turkey Breast

This looks amazing, hoping to give it a try this weekend. Texas Turkey Breast Directions: 1. Prepare smoker for indirect cooking at 275 degrees using Post Oak wood for fuel and smoke flavor. 2. Remove the skin from the turkey breast and trim away excess fat. 3. Season with Killer Hogs TX...

www.traegerforum.com

 

[TF_Member6575]

Wings tonight !!!

 

[primeone]

Wings tonight !!!

Nice, what method do you use to cook those? I'm still trying to find a better way to smoke 'em.

 

[Slimpicker]

I used the recipe from @Slimpicker
For the Keto we downsized and used the keto dry pasta noodles, the amounts and used cream instead of milk. It actually was more moist than the original recipe

Yo Jake, you got a link to those Keto noodles??? did the mac n cheese turn out good??

 

[MidwestSmoker]

Rusty has as usual outdone himself! Your title should Curing Master.

So what are you going to conquer next? I have a suggestio. I was watching the latest video by the Mad Scientist and it was about smoking salmon. I thought the fish was just smoked, but apparently you have to cure it first.

Now that you have mastered the curing of all this beef and pork, you should focus on what we associate with the Pacific Northwest: salmon!

 

[RustyJake]

Yo Jake, you got a link to those Keto noodles??? did the mac n cheese turn out good??

I think it turned out great. My other half is on Keto and liked it. To me it was more moist than the one I did for myself with regular pasta
This is the pasta noodle we used

ThinSlim Foods - Impastable Low Carb Pasta - Elbow Macaroni - 8oz

Size: 8oz This revolutionary pasta is soy free and shirataki free, low in net carbs, low in calories, and packed with fiber. Real Pasta - wholesome pasta you can enjoy with far less carbs - don't settle for imitation noodles or fake food. Real Healthy - We pride ourselves on using the very best...

www.lowcarbcanada.ca

 

[RustyJake]

Rusty has as usual outdone himself! Your title should Curing Master.

So what are you going to conquer next? I have a suggestio. I was watching the latest video by the Mad Scientist and it was about smoking salmon. I thought the fish was just smoked, but apparently you have to cure it first.

Now that you have mastered the curing of all this beef and pork, you should focus on what we associate with the Pacific Northwest: salmon!

Thanks!
I started out years ago smoking salmon on my Big Chief Smoker, then graduated up to my Bradley smoker. There was no temperature control on the Big Chief, so it was fly by the seat of your pants with that. One pan of chips at a time. I sold my boat in 2002 and bought a motorcycle, so my access to fish is limited now. I do miss the smoked salmon and the process. If I happened upon a catch of fish, I would jump at the opportunity to do it again

 

[FireTechMike]

Thanks!
I started out years ago smoking salmon on my Big Chief Smoker, then graduated up to my Bradley smoker. There was no temperature control on the Big Chief, so it was fly by the seat of your pants with that. One pan of chips at a time. I sold my boat in 2002 and bought a motorcycle, so my access to fish is limited now. I do miss the smoked salmon and the process. If I happened upon a catch of fish, I would jump at the opportunity to do it again

The Vodka Brined Salmon recipe on the Traeger site is really good. My wife says it’s her favourite thing so far on the smoker.

 

[FireTechMike]

Been thinking about doing a turkey before Thanksgiving to see how it would come out. Could you please share info? Spatchcock? Temp & appr time (depending on pounds)? Thx.

I’m also planning a smoked Christmas Turkey. I think I’m going to do a practice one in October or November. The Meat Church and Traeger websites have some recipes. I don’t know which one to try yet.

 

[FireTechMike]

I’m on day 6 of my Montreal smoked meat cure!!

 

[RustyJake]

I’m on day 6 of my Montreal smoked meat cure!!

I am looking forward to your finished brisket. Waiting and not knowing what it will be like is hard to do.

 

[TF_Member6575]

No pix yet but, 1-1/2" thick free range pork chops with homemade rub. Trader Joes Mac N'chesse and a wedge salad with homemade roasted peppers. We do not but rub, roasted peppers or BBQ sauce, all homemade, nothing better.

 

[GrillMeister]

Love me some Pork Belly Burnt Ends. Costco had a sale on pork belly this week. This is only 1/3 of one. These were dusted with Meat Church All Purpose Rub and spritzed with apple juice.