And you probably never will... The only thing I miss about my gasser is the ability to sear a steak crispy on the outside and have it raw on the inside lol. I know there are ways but I'm still happy with how they come out on the Traeger, it could still just be... a little better.
Just got done eating this roast chicken I made and man was it good. Rubbed it down with olive oil and lemon pepper seasoning and had carrots, onions, celery, and garlic underneath the chicken. Also had our home made bread, home made apple butter, and peas that we canned this summer.
Tonight it was Midwest Cheese Soup with homemade croutons. Tommorow night its (if schedule works out) Carbonnade Flamande (Belgian Beef Stew with Onions & Dark Ale)
I usually get caught reading this thread just before bed and hunger strikes. The roast chicken and cheese soup looked soooo good.
Made 1.5" thick pork chops last night. Brined in a salt and sugar solution for 1 hour. Smoked for 1 hour over charcoal and hickory chunks until a medium 145* Sauce was my take on Carolina Gold BBQ sauce Yellow Mustard Apple cider vinegar chicken bullion cube tomato paste onion powder garlic powder celery seed rosemary white sugar simmered on the stove until thickened. Overall these came out very good! The hickory imparted its lovely character on the pork and the tangy mustard sauce played off it very well.
just put a rump roast in the slow cooker, attempting to make french dip with it from a recipe I found online. I'll let ya know how it turns out in about 10 hours http://www.fivehearthome.com/2013/08/13/slow-cooker-french-dip-sandwich-au-jus/
it turned out much better than I expected , figured it would be a little dry being a rump roast, but it was quite tender and went over well with the family
Everyone at home is, and has been, sick this week. Going to make some broccoli cheddar soup tonight. Good call on the croutons...gonna have to do that too.
Yup didn't make it until 12/18.Gonna have the last serving tonight for dinner.Like pretty much any other soup or stew,it gets better each time you warm it up..... http://firewoodhoardersclub.com/forums/threads/venison-carbonnade.1891/page-3#post-220327 post #44
Garlic herb crusted prime rib for Christmas dinner. On the Weber Smokey Mtn. Running with a dry pan at 350. Some white oak and mulberry for the smoke. Half hour into it. Internal temp is starting to climb. Smells incredible already. Grocery store loss leader so it probably isn't the best meat but it should be tasty.
Coked two butts for Christmas dinner. I tried a different method and wrapped them for a hot and fast at about halfway through the cook. Everyone thought they were awesome except me. The bark wasn't crunchy or thick enough for me and I think they lacked the usual depth of smoke flavor.
