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Today's Dinner
On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote:
On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don’t have a Traeger, but the recipe does look worthy. I’ve stored it. John this looks like it could be a big hit at the next campsite. It was super, even if the Traeger died after about 4 hours of smoking. The Traeger folks said it sounded like an 'air pocket' formed when one of the pellets blocked the flow. This has happened more than once. I'm not nearly as keen on Traegers as I once was. That sounds strange. Maybe the Traeger is made really differently than my pellet grill, but the auger on mine that feeds the pellets is about 3 inches in diameter. The opening at the top of the ramp where they come out of the auger to fall down the ramp into the burn cup is half that size (half a circle). There's no way a single pellet can block anything. There's no opening anywhere near that small in the entire feed system. If I were to let the pellet supply nearly run out in the hopper I could see getting some gaps in the pellet auger, but I just keep an eye on the hopper and add as needed. |
Today's Dinner
On Mon, 4 Jun 2018 06:18:16 -0700 (PDT), Its Me wrote:
On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote: On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don’t have a Traeger, but the recipe does look worthy. I’ve stored it. John this looks like it could be a big hit at the next campsite. It was super, even if the Traeger died after about 4 hours of smoking. The Traeger folks said it sounded like an 'air pocket' formed when one of the pellets blocked the flow. This has happened more than once. I'm not nearly as keen on Traegers as I once was. That sounds strange. Maybe the Traeger is made really differently than my pellet grill, but the auger on mine that feeds the pellets is about 3 inches in diameter. The opening at the top of the ramp where they come out of the auger to fall down the ramp into the burn cup is half that size (half a circle). There's no way a single pellet can block anything. There's no opening anywhere near that small in the entire feed system. If I were to let the pellet supply nearly run out in the hopper I could see getting some gaps in the pellet auger, but I just keep an eye on the hopper and add as needed. My auger is only 1 3/4" dia, but the auger opening is about 1 1/2" X 3". I'm thinking she's bull****ting about an 'air pocket'. It would be one hell of a coincidence of the pellets aligned themselves in such a manner as to quit flowing into the auger. I'm leaning more towards a bad controller, although Traeger has already replace one controller. From what I can see, the Traeger controller, unlike the Pellet Pro or Savannaha Stoker does not have an automatic 'restart' mode when the temp drops. |
Today's Dinner
On 6/4/18 7:42 AM, Mr. Luddite wrote:
On 6/4/2018 7:23 AM, John H. wrote: On Mon, 04 Jun 2018 02:39:02 -0400, wrote: On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote: Its Me wrote: On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don’t have a Traeger, but the recipe does look worthy. I’ve stored it. John this looks like it could be a big hit at the next campsite. That's smoked pulled pork with North Carolina style vinegar pepper sauce. Â*Â*Â* I have a jar of homemade sauce in the fridge that's basically the same.Â* Good stuff, you guys will like it. In NC, it's traditionally served on a bun with the sauce and slaw.Â* In most of SC, the pork is served with a mustard based sauce.Â* Everywhere else it's tomato based sauce.Â* It's all good, just different. Of course, you could always just boil the pork with a tiny pinch of salt, maybe sprinkle with a touch of pepper if you're feeling adventurous, and call it Maryland fat-boy BBQ. Yuck.Â* :) All this food talk, took a nice T-bone out of the freezer.Â* Wife marinated it in a healthy marinade.Â*Â* Friend of ours was a scientist at the Livermore National labs.Â*Â* Worked on an anti cancer marinade for bbq. Supposed to counteract some of,the stuff from the fat dripping on the fire.Â* Also tastes good.Â*Â* Does not overpower the meat.Â*Â* Apple cider vinegar, brown sugar, garlic, olive oil and a touch of salt is all I think. We spun up a chicken on the rotisserie while we were out in the boat and it came out great. Better than that dried out bird you get at the costco or at the grocery store. Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've gone through a bunch of them. Maybe you should have a discussion with your local Costco boss. Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es me off. Damn unions. The antibiotic-free "ready to eat" chickens at the local Market Basket around here are really dry.Â* I don't bother with them anymore. On weekends and occasionally during the week they have cooked Purdue over roasters "ready to eat".Â* Much, much better. Never saw any directions that indicate a requirement to put in oven for an hour. JohnnyMop's fully cooked chickens are special, and need extra cooking time. |
Today's Dinner
On Mon, 4 Jun 2018 10:13:24 -0400, Keyser Soze wrote:
On 6/4/18 7:42 AM, Mr. Luddite wrote: On 6/4/2018 7:23 AM, John H. wrote: On Mon, 04 Jun 2018 02:39:02 -0400, wrote: On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote: Its Me wrote: On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don’t have a Traeger, but the recipe does look worthy. I’ve stored it. John this looks like it could be a big hit at the next campsite. That's smoked pulled pork with North Carolina style vinegar pepper sauce. *** I have a jar of homemade sauce in the fridge that's basically the same.* Good stuff, you guys will like it. In NC, it's traditionally served on a bun with the sauce and slaw.* In most of SC, the pork is served with a mustard based sauce.* Everywhere else it's tomato based sauce.* It's all good, just different. Of course, you could always just boil the pork with a tiny pinch of salt, maybe sprinkle with a touch of pepper if you're feeling adventurous, and call it Maryland fat-boy BBQ. Yuck.* :) All this food talk, took a nice T-bone out of the freezer.* Wife marinated it in a healthy marinade.** Friend of ours was a scientist at the Livermore National labs.** Worked on an anti cancer marinade for bbq. Supposed to counteract some of,the stuff from the fat dripping on the fire.* Also tastes good.** Does not overpower the meat.** Apple cider vinegar, brown sugar, garlic, olive oil and a touch of salt is all I think. We spun up a chicken on the rotisserie while we were out in the boat and it came out great. Better than that dried out bird you get at the costco or at the grocery store. Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've gone through a bunch of them. Maybe you should have a discussion with your local Costco boss. Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es me off. Damn unions. The antibiotic-free "ready to eat" chickens at the local Market Basket around here are really dry.* I don't bother with them anymore. On weekends and occasionally during the week they have cooked Purdue over roasters "ready to eat".* Much, much better. Never saw any directions that indicate a requirement to put in oven for an hour. JohnnyMop's fully cooked chickens are special, and need extra cooking time. === 'Airree, here's a chicken dish for you, no extra cooking required: https://tinyurl.com/yahdxdo6 |
Today's Dinner
On Monday, June 4, 2018 at 10:05:00 AM UTC-4, John H wrote:
On Mon, 4 Jun 2018 06:18:16 -0700 (PDT), Its Me wrote: On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote: On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don’t have a Traeger, but the recipe does look worthy. I’ve stored it. John this looks like it could be a big hit at the next campsite. It was super, even if the Traeger died after about 4 hours of smoking. The Traeger folks said it sounded like an 'air pocket' formed when one of the pellets blocked the flow. This has happened more than once. I'm not nearly as keen on Traegers as I once was. That sounds strange. Maybe the Traeger is made really differently than my pellet grill, but the auger on mine that feeds the pellets is about 3 inches in diameter. The opening at the top of the ramp where they come out of the auger to fall down the ramp into the burn cup is half that size (half a circle). There's no way a single pellet can block anything. There's no opening anywhere near that small in the entire feed system. If I were to let the pellet supply nearly run out in the hopper I could see getting some gaps in the pellet auger, but I just keep an eye on the hopper and add as needed. My auger is only 1 3/4" dia, but the auger opening is about 1 1/2" X 3". I'm thinking she's bull****ting about an 'air pocket'. It would be one hell of a coincidence of the pellets aligned themselves in such a manner as to quit flowing into the auger. I'm leaning more towards a bad controller, although Traeger has already replace one controller. From what I can see, the Traeger controller, unlike the Pellet Pro or Savannaha Stoker does not have an automatic 'restart' mode when the temp drops. Take a look at this thread on a pellet forum. http://pelletheads.com/index.php?topic=539.0 |
Today's Dinner
On 4 Jun 2018 14:54:52 GMT, Keyser Soze wrote:
Wayne.B wrote: On Mon, 4 Jun 2018 10:13:24 -0400, Keyser Soze wrote: On 6/4/18 7:42 AM, Mr. Luddite wrote: On 6/4/2018 7:23 AM, John H. wrote: On Mon, 04 Jun 2018 02:39:02 -0400, wrote: On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote: Its Me wrote: On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don?t have a Traeger, but the recipe does look worthy. I?ve stored it. John this looks like it could be a big hit at the next campsite. That's smoked pulled pork with North Carolina style vinegar pepper sauce. *** I have a jar of homemade sauce in the fridge that's basically the same.* Good stuff, you guys will like it. In NC, it's traditionally served on a bun with the sauce and slaw.* In most of SC, the pork is served with a mustard based sauce.* Everywhere else it's tomato based sauce.* It's all good, just different. Of course, you could always just boil the pork with a tiny pinch of salt, maybe sprinkle with a touch of pepper if you're feeling adventurous, and call it Maryland fat-boy BBQ. Yuck.* :) All this food talk, took a nice T-bone out of the freezer.* Wife marinated it in a healthy marinade.** Friend of ours was a scientist at the Livermore National labs.** Worked on an anti cancer marinade for bbq. Supposed to counteract some of,the stuff from the fat dripping on the fire.* Also tastes good.** Does not overpower the meat.** Apple cider vinegar, brown sugar, garlic, olive oil and a touch of salt is all I think. We spun up a chicken on the rotisserie while we were out in the boat and it came out great. Better than that dried out bird you get at the costco or at the grocery store. Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've gone through a bunch of them. Maybe you should have a discussion with your local Costco boss. Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es me off. Damn unions. The antibiotic-free "ready to eat" chickens at the local Market Basket around here are really dry.* I don't bother with them anymore. On weekends and occasionally during the week they have cooked Purdue over roasters "ready to eat".* Much, much better. Never saw any directions that indicate a requirement to put in oven for an hour. JohnnyMop's fully cooked chickens are special, and need extra cooking time. === 'Airree, here's a chicken dish for you, no extra cooking required: https://tinyurl.com/yahdxdo6 Best wishes to you, too, W’hine, and I hope the upcoming diesel fuel spill from your aging yacht is a big one and heavily witnessed. === What upcoming diesel fuel spill would that be? Are you going to ram me with one of your imaginary boats? |
Today's Dinner
On Mon, 04 Jun 2018 10:38:31 -0400, Wayne.B wrote:
On Mon, 4 Jun 2018 10:13:24 -0400, Keyser Soze wrote: On 6/4/18 7:42 AM, Mr. Luddite wrote: On 6/4/2018 7:23 AM, John H. wrote: On Mon, 04 Jun 2018 02:39:02 -0400, wrote: On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote: Its Me wrote: On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don’t have a Traeger, but the recipe does look worthy. I’ve stored it. John this looks like it could be a big hit at the next campsite. That's smoked pulled pork with North Carolina style vinegar pepper sauce. *** I have a jar of homemade sauce in the fridge that's basically the same.* Good stuff, you guys will like it. In NC, it's traditionally served on a bun with the sauce and slaw.* In most of SC, the pork is served with a mustard based sauce.* Everywhere else it's tomato based sauce.* It's all good, just different. Of course, you could always just boil the pork with a tiny pinch of salt, maybe sprinkle with a touch of pepper if you're feeling adventurous, and call it Maryland fat-boy BBQ. Yuck.* :) All this food talk, took a nice T-bone out of the freezer.* Wife marinated it in a healthy marinade.** Friend of ours was a scientist at the Livermore National labs.** Worked on an anti cancer marinade for bbq. Supposed to counteract some of,the stuff from the fat dripping on the fire.* Also tastes good.** Does not overpower the meat.** Apple cider vinegar, brown sugar, garlic, olive oil and a touch of salt is all I think. We spun up a chicken on the rotisserie while we were out in the boat and it came out great. Better than that dried out bird you get at the costco or at the grocery store. Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've gone through a bunch of them. Maybe you should have a discussion with your local Costco boss. Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es me off. Damn unions. The antibiotic-free "ready to eat" chickens at the local Market Basket around here are really dry.* I don't bother with them anymore. On weekends and occasionally during the week they have cooked Purdue over roasters "ready to eat".* Much, much better. Never saw any directions that indicate a requirement to put in oven for an hour. JohnnyMop's fully cooked chickens are special, and need extra cooking time. === 'Airree, here's a chicken dish for you, no extra cooking required: https://tinyurl.com/yahdxdo6 Modified below: Ingredients Toast and grind the following in a dry skillet: 1/2 of 1 nutmeg 1 cinnamon stick 1 tablespoon coriander seeds 1 teaspoon cloves, whole 6 pimento seeds (allspice) 1 teaspoon black peppercorns In a blender or food processor puree: 1 bunch scallions, chopped 1 large onion, roughly chop 2 to 3 Scotch Bonnet peppers 10 sprigs thyme, leaves picked 10 garlic cloves 1/2 cup fresh lime juice or white vinegar 1 cup soy sauce 1/2 cup raw sugar 1 whole chicken, cut into 8 pieces Directions Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.; Modified for Harry with fewer spices: 1 whole chicken, cut into 8 pieces Dash of salt and pepper Preheat the oven to 350 degrees. Score chicken and season with dashes of salt and pepper Bake for 35 minutes in the oven. |
Today's Dinner
On Mon, 4 Jun 2018 07:50:15 -0700 (PDT), Its Me wrote:
On Monday, June 4, 2018 at 10:05:00 AM UTC-4, John H wrote: On Mon, 4 Jun 2018 06:18:16 -0700 (PDT), Its Me wrote: On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote: On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don’t have a Traeger, but the recipe does look worthy. I’ve stored it. John this looks like it could be a big hit at the next campsite. It was super, even if the Traeger died after about 4 hours of smoking. The Traeger folks said it sounded like an 'air pocket' formed when one of the pellets blocked the flow. This has happened more than once. I'm not nearly as keen on Traegers as I once was. That sounds strange. Maybe the Traeger is made really differently than my pellet grill, but the auger on mine that feeds the pellets is about 3 inches in diameter. The opening at the top of the ramp where they come out of the auger to fall down the ramp into the burn cup is half that size (half a circle). There's no way a single pellet can block anything. There's no opening anywhere near that small in the entire feed system. If I were to let the pellet supply nearly run out in the hopper I could see getting some gaps in the pellet auger, but I just keep an eye on the hopper and add as needed. My auger is only 1 3/4" dia, but the auger opening is about 1 1/2" X 3". I'm thinking she's bull****ting about an 'air pocket'. It would be one hell of a coincidence of the pellets aligned themselves in such a manner as to quit flowing into the auger. I'm leaning more towards a bad controller, although Traeger has already replace one controller. From what I can see, the Traeger controller, unlike the Pellet Pro or Savannaha Stoker does not have an automatic 'restart' mode when the temp drops. Take a look at this thread on a pellet forum. http://pelletheads.com/index.php?topic=539.0 Thanks, that's one I hadn't read yet. My controller is already a digital. I just got off the phone with Traeger, and they are going to send me another controller. We'll see what happens with this one. If I still have problems, I'll switch to the Savannah Stoker or the Pellet Pro. I'm sure not going to spend the bucks on a big brisket just to have the fire die out! |
Today's Dinner
On Mon, 04 Jun 2018 11:01:36 -0400, Wayne.B wrote:
On 4 Jun 2018 14:54:52 GMT, Keyser Soze wrote: Wayne.B wrote: On Mon, 4 Jun 2018 10:13:24 -0400, Keyser Soze wrote: On 6/4/18 7:42 AM, Mr. Luddite wrote: On 6/4/2018 7:23 AM, John H. wrote: On Mon, 04 Jun 2018 02:39:02 -0400, wrote: On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote: Its Me wrote: On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote: 6:06 AMJohn H https://www.traegergrills.com/recipe...pork-bbq-sauce Looks good. Will give it a try. ....... I don?t have a Traeger, but the recipe does look worthy. I?ve stored it. John this looks like it could be a big hit at the next campsite. That's smoked pulled pork with North Carolina style vinegar pepper sauce. *** I have a jar of homemade sauce in the fridge that's basically the same.* Good stuff, you guys will like it. In NC, it's traditionally served on a bun with the sauce and slaw.* In most of SC, the pork is served with a mustard based sauce.* Everywhere else it's tomato based sauce.* It's all good, just different. Of course, you could always just boil the pork with a tiny pinch of salt, maybe sprinkle with a touch of pepper if you're feeling adventurous, and call it Maryland fat-boy BBQ. Yuck.* :) All this food talk, took a nice T-bone out of the freezer.* Wife marinated it in a healthy marinade.** Friend of ours was a scientist at the Livermore National labs.** Worked on an anti cancer marinade for bbq. Supposed to counteract some of,the stuff from the fat dripping on the fire.* Also tastes good.** Does not overpower the meat.** Apple cider vinegar, brown sugar, garlic, olive oil and a touch of salt is all I think. We spun up a chicken on the rotisserie while we were out in the boat and it came out great. Better than that dried out bird you get at the costco or at the grocery store. Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've gone through a bunch of them. Maybe you should have a discussion with your local Costco boss. Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es me off. Damn unions. The antibiotic-free "ready to eat" chickens at the local Market Basket around here are really dry.* I don't bother with them anymore. On weekends and occasionally during the week they have cooked Purdue over roasters "ready to eat".* Much, much better. Never saw any directions that indicate a requirement to put in oven for an hour. JohnnyMop's fully cooked chickens are special, and need extra cooking time. === 'Airree, here's a chicken dish for you, no extra cooking required: https://tinyurl.com/yahdxdo6 Best wishes to you, too, W’hine, and I hope the upcoming diesel fuel spill from your aging yacht is a big one and heavily witnessed. === What upcoming diesel fuel spill would that be? Are you going to ram me with one of your imaginary boats? I believe he's conducted an imaginary sale of the imaginary trawler and made a huge, but imaginary, profit! |
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