Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Rondar on July 03, 2010, 08:14:52 AM
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Just got a Traeger wood pellet grill. Its still in the box til we finish wheat harvest. Anybody got any good concoctions for making a guys own rub or sprinkles or whatever? And I've been hearing that since these dudes have a digital thermostat on it, and fairly accurate, people have been baking breads and pies, cakes and all sorts of other things besides meat. Anybody here do things like that? Its supposed to have a cookbook inside of the box but havent had time to open it up yet or even put it together.
So... got any good recipes for a good ole smokey time?
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I have 2 different Memphis/Arkansas/Mississippi meat rubs.
I make 2 different kinds of home made BBQ Sauce.
I also make an awsome marinade, put the meat in a freezer bag with the marinade and refridgerate 24 hours prior.
Message me Mr Rondar for the printable recipies. I'd normally copy & paste here--but your talking about my private stash of Southern recipies handed down.
If you want my recipe for home made hot sauce let me know. Specify Jalepeno or Habenero.
73
ROX
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At least he doesn't want NC style BBQ.
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A little cinnamon ( about 2 tbs), paprika (2 tbs), Chile powder ( 1 1/2 tbs), 1 tsp of Onion powder, a dash of garlic salt, dash of ground mustard seed, salt and pepper to taste. I use this for Pork.
For beef, a spicy rub is
3tbs packed brown sugar, 1 tbs yellow mustard seeds, 1 tbs whole coriander seeds, 4 cloves of fresh garlic, salt to taste and olive oil. rub some olive oil on it and add the dry ingredients.
If you are thinking of another animal to roast, tell me, I'm sure as hell to have a recipe for it.
I'm not afraid to show off a little Southern hospitality unlike others ;) :lol
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Hey guys, appreciate the recipes. And ideas. Soon as our wheat harvest is over I want to smoke the heck out of things here and get some new fresh outdoor cooking experiences.
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I'm not afraid to show off a little Southern hospitality unlike others ;) :lol
If you go back and search for "Annual Recipe Swap" threads I started, you will see over 100 recipes shared.
ROX
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If you go back and search for "Annual Recipe Swap" threads I started, you will see over 100 recipes shared.
ROX
:aok
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Here is my new smoker, since the pic I added an exhaust pipe on the right side. This is day 1 for it. It has aged a bit since this pic was taken.
I put the burnables on the left and the meat on the right.
Working on an adjustable rack and also building an internal burn box. The bung hole is on the left and provides the perfect amount of O2 for keeping the charcoal and wood at a low burn.
I've had it about a month and so far have smoked a picnic ham for 8 hours as well as several other experiments. Some, like last nights chicken, came out a bit under done and over smoked, but it's a learning process.
Smoker learning curve is almost as bad as AH's. :confused:
I have a lot of Apple wood as well as Hickory, Mesquite - which I tend to use sparingly - and Maple that I use as the general heat supply.
For a rub, I like to mix garlic, pepper, paprika, salt and a dash of cumin, curry powder, and onion powder.
(http://i364.photobucket.com/albums/oo82/bzavasnik/Newtoy1.jpg)
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Dragon.....
Absolutely BEAUTIFUL!!!!! :aok
ROX
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Applewood and hickory together is pure gold. Sweet and smokey.
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Applewood and hickory together is pure gold. Sweet and smokey.
Yes it IS! Peachwood, Cherry, and Applewood are all good as gold in the mix.
Not a lot of that areound here but Hickory is all over the place here on the mountain. My ham antenna is put up in two of them in my yard.
Anyone who wants hickory nuts to grow their own let me know.
ROX
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Anyone who wants hickory nuts to grow their own let me know.
ROX
How fast does a hickory tree grow?
In other words, if I was to grab some of your nuts, how soon could I have some good wood? :headscratch:
:rofl
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How fast does a hickory tree grow?
In other words, if I was to grab some of your nuts, how soon could I have some good wood? :headscratch:
Thats not right... not right at all...
To answer your question which is undoubtedly about your lifestyle :lol Hickory takes a little bit longer than a lot of other types of trees.
I wonder what Beech wood would taste like on a nice slab of ribs :cool: Has anyone ever tried to use Beech?
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1/2 cup brown sugar
2 Tbsp Old Bay Seasoning
1 Tbsp Parika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
For pork. Yum.
HONK!
Gooss
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I have 2 different Memphis/Arkansas/Mississippi meat rubs.
I make 2 different kinds of home made BBQ Sauce.
I also make an awsome marinade, put the meat in a freezer bag with the marinade and refridgerate 24 hours prior.
Message me Mr Rondar for the printable recipies. I'd normally copy & paste here--but your talking about my private stash of Southern recipies handed down.
If you want my recipe for home made hot sauce let me know. Specify Jalepeno or Habenero.
73
ROX
Think it's about time for another recipe swap Rox? I printed years one and two today, used up two reams of paper, and have set them aside for research.
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If you want my recipe for home made hot sauce let me know. Specify Jalepeno or Habenero.
73
ROX
That Jalapeno sauce sounds delicious! :x
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Just ordered my Traeger grill to day. I cant' wait to cook some beer chicken in it.
Or my wifes BBQ ribs.
I will get my wife's BBQ recipe and pass it along.
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Good way to cook ribs... Cook 'em in a crock pot for half a day, overnight and wake up the next morning. Start the smoker, cover 'em in foil and wait until the party arrives.
:cheers:
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That Jalapeno sauce sounds delicious! :x
It IS! Anyone can make it at home that has a large stockpot with a lid and a good blender.
Message me and include your email....mention "Jalepeno Sauce" in the message.
ROX
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The habenero sauce is awesome too! Most of those "gag" hot sauces with habenero extracts are a joke--meant for people who like seeing their friends in angony. I DON'T.
Mine is cut with steamed carrots, onion, garlic and a few spices. A goog Hab sauce should only be a bit hotter than jalepeno sauce--but with all the hab flavor...nice and a bit naturally smoky.
People want to enjoy the flavor of their food and expect the heat--they don't want to be eating crackers and drinking milk for an hour.
ROX
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We have cheyenne pepper plants out back, do yo uthink the Hab recipe could be adapted?
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Just got a Traeger wood pellet grill. Its still in the box til we finish wheat harvest. Anybody got any good concoctions for making a guys own rub or sprinkles or whatever? And I've been hearing that since these dudes have a digital thermostat on it, and fairly accurate, people have been baking breads and pies, cakes and all sorts of other things besides meat. Anybody here do things like that? Its supposed to have a cookbook inside of the box but havent had time to open it up yet or even put it together.
So... got any good recipes for a good ole smokey time?
What I do (I'm the cook when its 95 degrees, so we don't wake up an find out we got cooked alive. Yeah, I know what I said :D.) is I take some good habenero sauce, sugar, Famous Dave's BBQ sauce (I personally prefer the 'Devil's Spit'), and a bit of ketchup. It shouldn't be too thick, and it ususally ends up nice and hot, and little sweet.
Course I'm an armature BBQ cook at best, so if you find someone who knows what the hell he's doing, listen to him.
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Just ordered my Traeger grill to day. I cant' wait to cook some beer chicken in it.
Or my wifes BBQ ribs.
I will get my wife's BBQ recipe and pass it along.
Which Traeger did you get? I got the lil tex elite one. The dealer where I bought mine local gave me a 20 pound sack of pellets of our choice and a choice of a small jar of rubto go with the grill. I plan on smoking some country style ribs tomorrow (sunday) and I am going to use hickory pellets and what is called sweet rub from traeger, just to get started with things.
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Which Traeger did you get? I got the lil tex elite one. The dealer where I bought mine local gave me a 20 pound sack of pellets of our choice and a choice of a small jar of rubto go with the grill. I plan on smoking some country style ribs tomorrow (sunday) and I am going to use hickory pellets and what is called sweet rub from traeger, just to get started with things.
Get some peach or cherry chips OR, my personal favorite, some applewood chips, just to give it that nice sweet smoky flavor to accent the sweet rub and the hickory. Message me for any recipe for any meat. I'll give you one.
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fbwldcat, this is a wood pellet grill. The different flavors of smoke are made from the sawdust of wood and then compressed into pellets similar to rabbit food size. It feeds through a hopper into an auger then into a firepot in the center of the grill. I dont think I can add the woodchips per se like what you are thinking. This is a quote from
http://www.traegergrills.com/ (http://www.traegergrills.com/)
Pellets - Made from 100% pure hardwood sawdust, Traeger wood pellets are the source of both fuel and flavor in your Traeger Barbecue. Traeger cooking pellets are manufactured using heat and pressure (10,000 psi) and provide more than 8,500 BTUs of heat per pound. Traeger hardwood cooking pellets contain no added substances-just pure hardwood goodness. Pellet Hopper - holds pellets above an opening to the auger. The hopper is situated to the side or front of the cooking area, depending on the model.
I really appreciate the help and assistance on the bbq'ing. As soon as wheat harvest is over and things settle down I'll give ya a pm.
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We have cheyenne pepper plants out back, do yo uthink the Hab recipe could be adapted?
If straight cayenne sauce is too hot to you--you can easily cut it with a combination of onion and red peppers. Red peppers, like their green pepper counterparts, contain no capsicum "heat". Simply use a food processor or blender to process the onion and red pepper. Use a very small amount of tomato sauce to get the rotors spinning better.
ROX
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If straight cayenne sauce is too hot to you--you can easily cut it with a combination of onion and red peppers. Red peppers, like their green pepper counterparts, contain no capsicum "heat". Simply use a food processor or blender to process the onion and red pepper. Use a very small amount of tomato sauce to get the rotors spinning better.
ROX
You won't find a hot sauce too hot for me. I have yet to come across one at least. :aok :lol
Rondar, I just use a classic old smoker, I never much cared for the pellet grills but I suppose the fuel gives you quite a bit of heat per pound of fuel!
EDIT: I'm not sure but I think fuel is fuel. If it burns, makes ash and gets stuff hot it shouldn't be any problem I wouldn't think. Sounds like the pellets creat a lot more heat than normal wood for smoking. I always enjoyed a nice slow rolling smoke cloud coming out of the grill. Let it slow cook for a day until the party. Sounds like the pellets would cook it faster, which may compromise the tenderness, depending on how close you decide to put the meat to the flames. If you want anymore recipes, I'll be happy to oblige. :aok
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Oh, and when making that cayenne sauce don't forget to put salt in it for a preservative. My rule of thumb (because I am hyper-sensitive to salt) is one Big T per gallon. You can use more to taste, but that's about all you need. Sometimes Use apple vinegar instead of white vinegar for some sauces and get a different taste by a bit. Those hot sauces are better for baked/broiled fish as well.
Funny: A friend at a place I used to work got a Weber and made some burgers he brought as his lunch. He kept saying how they "tasted funny" and that he blamed the new Weber. Overhearing this (and a big Weber owner/fan) I asked him a series of questions. Turns out that rather and go get charcoal or hickory wood he used DRIED PINE WOOD he had.
Yes, I called him a dumbarse and helped him plan his next smoker dinner.
OPERATOR ERROR.... :lol
ROX
PS--the folks who messaged me for the recipies I am getting those recipies bundled and sent off to you all in the next few days... my wife had surgery last week and things are a bit crazy here lately.
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Beech works fine for smoking, for whoever asks.
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Beech works fine for smoking, for whoever asks.
What kind of flavor does it add? Is it similar to any other wood? Hickory or Mesquite or Applewood or something?
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What kind of flavor does it add? Is it similar to any other wood? Hickory or Mesquite or Applewood or something?
Sort of a soft sweet taste. It's a favorite of one of the big time competitive teams, Jack's Olde South. I think the guy's name is Myron Nickens.
I've tasted stuff smoked with it, it's okay. But I don't use it myself, I use mostly hickory, and sometimes mesquite, for flavor, and ash or oak for heat if I can get it, when I'm not using charcoal with a little wood for extra flavor.
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At least he doesn't want NC style BBQ.
OyE!!! We have good BBQ!!! And we just broke the world record for the worlds largest BBQ samich! :devil
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OyE!!! We have good BBQ!!! And we just broke the world record for the worlds largest BBQ samich! :devil
:aok :aok :aok :aok :aok :aok :aok :aok :aok :aok :aok :aok :aok :aok
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PS--the folks who messaged me for the recipies I am getting those recipies bundled and sent off to you all in the next few days... my wife had surgery last week and things are a bit crazy here lately.
No rush ROX ... I hope she is doing ok and on the mend.
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I've also got a few recipes, if anyone is interested. Message me if you would like some, just tell me what meat/fish you are cooking and I'll find a recipe or two. :D
Take some slack from poor ole' ROX :lol
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I've also got a few recipes, if anyone is interested. Message me if you would like some, just tell me what meat/fish you are cooking and I'll find a recipe or two. :D
Take some slack from poor ole' ROX :lol
OK ...
How about pork loin on the grill ?
You got a favorite pulled pork recipe ?
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Yessirree.
I never put rub on a slow-smoked pig. (For pulled pork)
However, here in KY, my dad is friends with this guy who makes excellent pulled pork sauce. When I say excellent, it is entirely an understatement, it is by far the best sauce I have ever tasted for pulled pork. (It doesn't hurt that they slow smoke their pork for almost a day in sweet, sweet applewood). They are a small business, but in less than a year, their business has skyrocketed from a roadside stand on Sundays to actually having a restaurant open on weekends. Order some and give it a try.
http://www.whollysmokerscookingsauce.com/buy_now (http://www.whollysmokerscookingsauce.com/buy_now)
For pork loin medallions, you use the rub.
Cajun Pork loin rub
2 tbs Cinnamon
1/2 tbs red pepper flakes or cheyenne
1 tbs Coriander
2 tsp paprika
3 tbs garlic salt or garlic powder
1 tbs onion powder
Salt to taste
Black or white pepper to taste
You can double or triple depending on how many pigs you are going to have on the grill.
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Thanks for that !!! I'll be trying that recipe real soon on the pork loins.
Was hoping for a "homemade" pulled pork sauce. No doubt that their jarred sauce is probably off the hook, but I don't like having to be reliant on having to order things like that on a consistent basis. I just might order a jar for the heck of it tho ... :D
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Thanks for that !!! I'll be trying that recipe real soon on the pork loins.
Was hoping for a "homemade" pulled pork sauce. No doubt that their jarred sauce is probably off the hook, but I don't like having to be reliant on having to order things like that on a consistent basis. I just might order a jar for the heck of it tho ... :D
The sauce is made fresh every two days or so. Very little preservatives. Although there is enough salt to do the job. I dunno, maybe no preservatives at all, perhaps something for color, but nothing to add longevity to the product itself.
Technically it is "homemade." No factory, just a couple of people making it during the week. Of course, you're not making it in your home, so whatever your definition of "homemade," is. :lol
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The sauce is made fresh every two days or so. Very little preservatives. Although there is enough salt to do the job. I dunno, maybe no preservatives at all, perhaps something for color, but nothing to add longevity to the product itself.
Technically it is "homemade." No factory, just a couple of people making it during the week. Of course, you're not making it in your home, so whatever your definition of "homemade," is. :lol
Well ... I just bought a jar for the heck of it and I just gotta taste it ... at 13.95 (6.95 for shipping) ... it won't be a habit for sure.
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:lol
$6.95!? Where do you live!?
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:lol
$6.95!? Where do you live!?
You would think ... Connecticut was on the other side of the world ... :rofl
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Do you know when you will get the sauce? Did it say?
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Thanks for that !!! I'll be trying that recipe real soon on the pork loins.
Was hoping for a "homemade" pulled pork sauce. No doubt that their jarred sauce is probably off the hook, but I don't like having to be reliant on having to order things like that on a consistent basis. I just might order a jar for the heck of it tho ... :D
I use this as a base for pork, change as needed for whatever ingredients I currently have in the house at that time.
1 cup dijon
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Mix in a pan, cook over med low heat, stirring regularly till desired thickness.
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Slapsot, have you gotten/ tasted the sauce yet? :aok