Babybackbakedbeans

[john70t]

Save those fish bones for soup.
That's the encore for chicken as well.

[tabs]

Originally Posted by MBAtarga

He probably wasn't wearing his Italian loafers and Dragon-Azzed jeans either!

That's because he really isn't black.

Originally Posted by cabmando

Nothing wrong with experimenting! And when the experiment makes your belly happy, all the better! I did some looking after I posted the 2-2-1 suggestion. It looks like a lot of Traeger owners go with 3-2-1. I have done 2-2-1 on my gas grill with a smoke tray and my Weber Smoky Mountain and they've always turned out tender with just the right amount of "wobble wobble" (yeah, it's a thing).

How long did you do the Salmon? I've always done fillets. Tried cold smoking but the cold smoke generator I bought was a bit tough to work with.

Salmon took 40 minutes. It was about 5 lbs. Personally, I'd have gone with 35 minutes, but there were folks in the crowd who insist on their fish being extremely done.

Last night was a live Dungeness crab, hacked in half with a cleaver, washed out with a high pressure hose, and placed on the grille, setting high. Basted every few minutes with butter/garlic/lemon mixture, cooked til light brown on the shells (~10 minutes).
If you like fresh seafood, Seattle is your place.

The Traeger has been a learning curve. It takes a lot longer than a gas or charcoal grille, and it never gets super hot--400 degrees is tops--so it's not good for searing. But it's great at what it does--smoking and convection oven roasting. I used it over 200 days last year.

My goal with the new place is to build an outdoor kitchen under a pergola on the deck. It will have the Traeger, a charcoal grille, and a two-burner stove. Plus a stainless sink, counter space, and a small refrigerator. A fire pit for heat. It will be a place of gathering amid the gloom of winter here.

To me, there is no better way to display love and regard for others than to prepare food for them.

[tabs]

Nothing like stick burners..or BEG.
For a grill get a Santa Maria..

Lone Star Grillz in Houston is the schnizle..

[tabs]

I'm back in the groove with my Q. For awhile now it just wasn't top notch. I felt ambivlant didn't want to focus..

Last night 2 racks of pork spareribs marinated for 2 days in the rub..This time I used 5 spice for an oriental twist along with the other usual suspects for spices.

BGE mesquite lump charcoal.made a tin foil pouch for some soaked wood chips. Put the ribs on for 1.5 hours at 250*. Spritzed them with Apple cider vinegar and water..sprinkled Brown sugar and some honey on top wrapped in foil for another hour on the BEG. Super tender and flavorful.

The tin foil pouch allows the chips to smoke slowly.

[tabs]

Before that a Tri Tip.using ground coffee plus the usual suspect spices for a rub..marinated for 3 days in the fridge.

BEG lump charcoal foil pouch with chips..about an hour forty five...really tasty. Like to slice it the next day with my deli slicer for sandwiches....
Also grilled on the Weber a couple thick pork chops using the coffee rub..trick here is to have the lump charcoal fire on one side for indirect grilling, placing meat just off the fire...lump charcoal burns super hot..

The coffee rub seems to enhance the char flavor..

Next one will be butcher paper wrapped alla Franklin.

On the agenda is a pork butt...on the stick burner..will also butcher paper wrap. Full rack of beef short ribs ranch style smoked beans..

[tabs]

If you brine Salmon filet in a sugar salt solution..then smoke preferably with Alder you have wonderful smoked Salmon.

[tabs]

For my next act I am going to start making fresh sausage..texas hot links, kiebsas, italian, jalepano cheddar, breakfast and brats..

What i would like to get is a Santa Maria for versality in grilling where you can use wood splits..

[KFC911]

I'd weigh about 400lbs if I did that ...

[craigster59]

I'm with Tabs, the coffee rub on pork chops can make people think you are a Michelin chef. I'm going to do the sausage / charcuterie thing, just waiting until fall when it's a bit cooler, Already have the grinder and stuffer.

[Baz]

Enjoying some baked beans at the moment. These are the Dollar General house brand (Clover Valley) brand w/brown sugar and bacon added.

I find it makes a nice snack item in between meals.

[pwd72s]

Thanks for this old thread...fun to read Tabs being Tabs again.

[Bill Douglas]

Haha, at first I didn't realise it was a 2019 thread and my first thought was "If Tabs was here he would have something to say about THAT."

[WPOZZZ]

Originally Posted by Baz

Enjoying some baked beans at the moment. These are the Dollar General house brand (Clover Valley) brand w/brown sugar and bacon added.

I find it makes a nice snack item in between meals.

I hope you are eating in your patio...or a well ventilated area.

[Baz]

Originally Posted by WPOZZZ

I hope you are eating in your patio...or a well ventilated area.

Ha - eating beans doesn't have that effect on me, really.

Good genes, I guess?

[G50]

Originally Posted by Baz

Good genes, I guess?

Dragon-Azzed genes