How do you like the aftermarket controllers? I've been thinking about doing that... after I finally am getting my Traeger figured out....
Whats funny....i put them on before ever running them..read how people didnt like the factory ones. I like them a lot!.....theres so many ways to fine tune them (im a tinkerer). One of the nicest thing about them is the auto ignite if temps drop farther than what you have them set for. I feel ud like them.....
This recipe came from howlin'smoke bbq on youtube.cut avocado in half,remove nut,scoop out using spoon being careful not to break it,stuff with cheese and seasoning where the nut was,replace other half so its whole again,wrap with seasoned burger or sausage,then wrap with bacon/glaze
A side of salmon just went on. For our Boy Scout Troop potluck luncheon today. Before being dusted And on the smoker Cherry for smoke. I’ll give it about 1.5 hours at 225 to get to 140 degrees.
The skin sticks to the foil for the most part so it makes for pretty easy serving. You just pull off a chunk with a fork. But there is plenty of oil in Atlantic Salmon. It’s pretty hard to dry it out.
Didn’t get to any smoking or grilling this weekend. Did make a jambalaya supreme today that turned out pretty good. Everyone’s food looks great, sure it tastes great too.
Cranberry marmalade glazed/stuffed chicken on the pellet smoker and tater salat. Always been a favorite. Loosen skin around breast and thighs. Brine 4 hours making sure plenty of brine gets under the skin. Rinse, pat dry, then spoon whole cranberry marmalade sweet BBQ sauce mix under the skin and truss bird. Spray with oil and sprinkle basil and rosemary on skin. Smoker cook at 250 for 2 hours then boost to 350 until skin is crisped and temp reads 165-170. Brush with cranberry marmalade mix and cook 5 min more. Cut strings, carve and plate with cranberry marmalade BBQ sauce mix on the side.
Wow that looks good! I like smoking chicken. Its not as much of a production as Turkey. I havent smoked duck yet but would like to.
Couple thick cut chops in a Mediterranean brine......I may stop using it cause it's too hard to spell.
No grilling again tonight. Fried up some walleye and homemade fries. Cooking 100 chicken halves tomorrow for a friends winter fest party. I’ll try and remember to snap some pics but memory is usually shot pretty early at this party!
