Rumor at the American Legion in my hometown was that they ran the baked potatoes through the dishwasher with hot water and that’s why they were so good. I believe it because despite growing up on a russet farm, I just recently found my favorite way to cook potatoes.
I’m guessing there are probably lot’s of online resources, I had never even thought of it this way, but, I like the way you rolled with it, and yes, your proximity to the capital, made me want your feed back. My wife just called me a nerd, again.
I wonder if the dishwasher method is something American Legions (or other groups) have passed around in our part of the country, because as I have moved to communities in South Dakota, Nebraska, Missouri and Iowa I have heard this was the way they cooked their potatoes more than once. With the dishwasher you wouldn't even have to scrub then.
I had lots of filling left over so here is Round Two of Texas Twinkies on the SnS Kamado with Vortex. This time I added so garlic to the filling. Even better than before. I also used thin sliced bacon. Thick cut is a pain to wrap with.
Last edited by 58limited; April 8, 2022, 07:40 PM.
Our friend Jim bought a 5# prime rib roast and he asked if I would like to cook it and I said yes. I followed Meatheads method with dry brining the day before and cow crust rub, it turned out pretty good, I cooked indirect on the gas grill until it reached 140F internal with the rib bones on, then I seared the outside. Everyone liked the finished product. I started to use my Traeger but it quit on me that is tomorrows job to figure out what went wrong.
Roast looks great. First thing I always check is the shear pin. I've got a Blaz'n that needs another one. I'm waiting for a day over 50 F to do the job. It's probably also going to be after Easter and I get my taxes done.
I plugged in my Traeger today and it started, I need to see how long it will run next. It has been going out on me lately and I am not sure why. Usually it will restart right away if it goes out. I will check the auger drive.
This is from the "better late than never" dept.
I wanted to post my pics before from St. Patrick's day Corned Beef! Started with a Packer I picked up from US Chef's store a while back. Opened and trimmed (some would say butchered, but I got to keep most of the meat), rinsed and then got my brine ready. And no, those aren't soap bubbles, I had just rinsed the flat and realized I hadn't gotten a pic yet.
The pickling juice is from here, and big thanks to Meathead! It soaked with the occasional turning for the prescribed 7 days, which produced
I know, my knife skills need some work, but this time at least they were really sharp
Cleaned it up, put it into the InstaPot and viola (ok, had to cook the veggies separate)!
Soda bread courtesy of Trader Joe's. And that was pretty good too!
So this is the second time I've used this recipe successfully (something went seriously wrong last year, but we don't mention that one) and it's a keeper.
Last edited by DesertRaider; April 12, 2022, 12:01 AM.
DTro , I didn't use the pressure on it. Ran it on "Slow Cook" mode, first on high for about 2 1/2 hours, then another couple of hours on "Normal" , or the middle indicator. Didn't dry out, was tender, and the flavor was really good. It's really going to be hard to pull that store bought one out of the freezer after having this.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Friday Night Homemade Deep Dish with a Copycat version of Lou Malnati's Salad with Crisped up Volpi Salami, Gorgonzola Cheese and Homemade Sweet Vinaigrette Dressing.
I am liking the Bronco. My WSM was giving me the side eye cause I was smiling so much. I had a small pork tenderloin and some time, so what the heck. Temp control is excellent, setting the vents is easy. I may do the Baltimore pit beef tomorrow.
Last edited by klflowers; April 9, 2022, 01:39 PM.
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