I've been a bit leery about hitting it with the blower right off the bat but I guess it should be fine. Just not when it's -20
I've been a bit leery about hitting it with the blower right off the bat but I guess it should be fine. Just not when it's -20
Z32 TT
1996 Integra - winter beater with studs - RIP (deer)
2002 WRX - to be sold
2010 sti - winter
If the lid is open and you are just getting the charcoal going there is little to no riskThis quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Every time I turn on my traeger, I make another batch of spiced nuts.
Today steak and potatoes are the main attractions.
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Can I see your spicy nuts?
How do you spice your nuts, we need a step by step guide to nut spicing from the Art Room curator
This quote is hidden because you are ignoring this member. Show QuoteOriginally Posted by SugarphreakThis quote is hidden because you are ignoring this member. Show QuoteThis quote is hidden because you are ignoring this member. Show Quote
Base recipe is from Traeger website.
I modify by doubling the mustard and cayenne and putting a dash of chili powder.
For cook time, I ususally do about 30 minutes on super smoke setting at 165, then go to 225 for another 30.
This is the start my my chicken wing procedure too, so that works out. I don't use a cookie sheet, I have a perforated veggie basket. Some of the spice falls off, but more smoke gets in. It's a tradeoff.
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Do you just pin it right to 100% fan speed to preheat?This quote is hidden because you are ignoring this member. Show Quote
Z32 TT
1996 Integra - winter beater with studs - RIP (deer)
2002 WRX - to be sold
2010 sti - winter
30 does just fine to get air moving
30% is still a lot of air
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Ground up the Top Sirloin into patties and froze. Tried the first ones this weekend and they were great.
My phone doesn't capture these that well, but this was on a final sear. I'm surprised they barely shrunk because there was a lot of fat in them. Maybe I got the hang of that middle dimple technique.
Simple Mother’s Day dinner at home.
Applewood smoked spatchcock chicken. Some grilled mixed vegetables. Simple potato salad.
Decent.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Made some pastrami...which means reubens.
Also bbw beans and corn bread and a corn salad thing.
Nice!
Now you need a meat slicer to get it hella thin
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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I have a meat slicer. I never use it...lol. So I cut my pastrami like a texas brisket style. Lots of places in NY do it like that too... Katz does.This quote is hidden because you are ignoring this member. Show Quote
Ya I’m sure it’s good either way
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Wood pellets on sale at triangle store. $18 for 40 lbs seems good.
I'm doing some dill pickle nuts along with pork ribs.
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Better hope your neighbours don’t rat on you for using FIRE based bbq!
I'm posting from a location outside the fire restriction area.
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And that’s the story he’s sticking to
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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I bought the new charcoal that Costco is carrying called "Extra". I tried it yesterday and so far, it seems good. It seems noticeable hotter than most and it's South American.
$23 for 22 pounds is a decent price.