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On Thu, 2 May 2019 03:29:42 -0000 (UTC), Bill
wrote:

wrote:
On Wed, 01 May 2019 20:07:37 -0400, John H.
wrote:

On Wed, 1 May 2019 16:37:52 -0700 (PDT), Its Me wrote:

On Tuesday, April 30, 2019 at 11:49:30 AM UTC-4, John H wrote:
On Tue, 30 Apr 2019 11:38:33 -0400, wrote:

On Tue, 30 Apr 2019 05:49:56 -0400, John H.
wrote:

On Mon, 29 Apr 2019 21:34:29 -0400, wrote:

On Mon, 29 Apr 2019 21:03:10 -0400, John H.
wrote:

On Mon, 29 Apr 2019 19:15:57 -0400, wrote:

On Mon, 29 Apr 2019 15:24:15 -0400, John H.
wrote:

On Mon, 29 Apr 2019 15:15:53 -0400, wrote:

On Mon, 29 Apr 2019 14:15:23 -0400, John H.
wrote:

I like the big 16-20 shrimp for this. Peel 'em, cut 'em in
half and go for it. Might not be good for
you, but it's good!

Shrimp Scampi with Linguini
Ingredients
" 1 pound linguini
" 4 tablespoons butter
" 4 tablespoons extra-virgin olive oil, plus more for drizzling
" 2 shallots, finely diced
" 2 cloves garlic, minced (or a lot more!)
" Pinch red pepper flakes, optional
" 1 pound shrimp, peeled and deveined
" Kosher salt and freshly ground black pepper
" 1/2 cup dry white wine (Sauvignon Blanc does the trick)
" Juice of 1 lemon
" 1/4 cup finely chopped parsley leaves
Directions
For the pasta, put a large pot of water on the stove to boil.
When it has come to the boil, add a
couple of tablespoons of salt and the linguini. Stir to make sure the pasta
separates; cover. When
the water returns to a boil, cook for about 6 to 8 minutes or
until the pasta is not quite done.
Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2
tablespoons olive oil over medium-high
heat. Saute the shallots, garlic, and red pepper flakes (if
using) until the shallots are
translucent, about 3 to 4 minutes. Season the shrimp with salt
and pepper; add them to the pan and
cook until they have turned pink, about 2 to 3 minutes. Remove
the shrimp from the pan; set aside
and keep warm. Add wine and lemon juice and bring to a boil.
Add 2 tablespoons butter and 2
tablespoons oil. When the butter has melted, return the shrimp
to the pan along with the parsley and
cooked pasta. Stir well and season with salt and pepper.
Drizzle over a bit more olive oil and serve
immediately.

I did something like that a few days ago. I throw in a couple shakes
of italian seasoning.
I like angel hair tossed in butter, thyme and garlic but that may just
be me.

I do spaghetti that way often. Lots of garlic, oregano and
butter. I'm more an oregano type than
thyme. I've got some oregano growing. Might have to plant me an herb garden.

I guess that is why we cook. We get things the way we like them ;-)

I just did a baked Ziti Saturday and I still have some left over I am
picking my way through. Made a Caesar salad tonight with some of the
leftover chicken from last night.

We had company for the past few days. I did a fresh picnic and
yesterday some pulled chicken on the
Treager. Came out very good.

I still spin up chickens on the rotisserie. They are basically like
the ones you get at Costco, just fresher (5 minutes from spit to
table). I can also play around with rubs and spices.

I'll spatchcock it and throw it on the Traeger. Low and slow for a
couple hours. Comes out good.

I do that if I am cooking it in the oven but they do fine on the spit
whole.

I can't do the spit thing any more. Did a lot of turkeys that way on
the charcoal Weber, but trashed
the Weber a few weeks ago. Spatchcock turkeys on the Traeger also.

I love smoked turkeys and chickens, but the turkeys especially can have
rubbery skin and are a bit unevenly cooked. Other than the pellet
grill, I bought one of these:

http://lionbbq.com/grills-l75000

I had a nice Weber gas grill and it was great, but in the 10+ years I
had it I replaced the grates and flavor bars due to them rusting away
even though it was always covered. Last thing was the cart rusted away
and the legs/casters were falling apart. The Lion is completely
stainless with a lifetime warranty.

I'd never had a rotisserie until the Lion, and I love it. Chickens and
whole turkey breast are awesome!

Also picked up one of the smoker tubes you and Tim were talking about.
I cold smoked some cheddar and pepper jack cheese last weekend. It
will be ready for eating weekend after next. I hope to get in one more
cold smoke before our weather gets too hot, and then I'll have to wait
until fall. I had to sample it. It's already good!

There's a trick to getting crispier skin. Have to jack the temp way up
for a few minutes at the end
of the cook, I believe. I'll be giving that cold smoking a try with some
Gouda I brought back from
Gouda, Holland.

From the Traeger site: "When ready to cook, set the Traeger to 225? and
preheat, lid closed for 15
minutes.

Place the turkey in a roasting pan and place directly on the grill
grate. Cook until the internal
temperature reaches 100-110F.

Increase the temperature on the grill to 350F and continue to cook until
an instant read thermometer
registers 160F when inserted in the thickest part of the breast, about 3
to 4 hours total cook time.
Turkey will continue to cook once taken off grill to reach a final
temperature of 165F in the
breast."

The higher temp will crisp up the skin.

I do that on the rotisserie.

Use to have a couple different bbq that had rotisserie. Cheap Qâ€™s. Works
great. Seems as if the Treager does very moist fowl.

The rotisserie is really only good if you have the back burner,
particularly with chicken.

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