Obligatory leftover brisket tacos! Yum.
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Uncured beef hot dogs (from grass-fed) rolled in beef rub and wrapped in a slice of bacon (from same source as the dogs); cheesy stuffed jalapeño poppers also wrapped in bacon (courtesy of my lovely bride). Dogs in first on the low-temp "smoke" setting for 45 minutes, then added the poppers and set it to 250F/121C and ran them for 2 hours.
Good but not great. Oddly, neither of us picked up much bacon flavor. The jalapeños were very mild and were a bit underdone, a little too al dente for our tastes. But entirely acceptable for all that.
Last edited by DaveD; May 30, 2022, 04:55 PM.Comment
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Panhead John DaveD​​​​​​​ RichieB here are the pork wings. They went for about 5 hours at around​​​​​​​ 235. I wrapped them with a little sauce for the last hour
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These are for eating, Not Judging
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Hot smoked sockeye salmon for appetizers tonight.
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Today’s cook was Vortex chicken quarters. So easy and always a winner. The wifey’s favorite too. She likes it nearly burnt though. Happy wife,happy life. 🤷â€â™‚ï¸
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I put a chuck roast on the traeger today. It took 7 hours for a 3lb roast. It came out nice and moist.4 hours in
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Lamb chop with some Black Buck jalapeno cheddar rice sausage that a friend gave to me. Served with the easiest side dish ever: 2 cans green beans, 1 can Rotels, 1 lb sliced sausage, baked at 350o.
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Can you die of a pork overdose? Probably not, cause I’m still here. I was Jonesing to use the Bronco tonight and I had a pork tenderloin I wanted to cook. I also wanted to do something different that I’ve never done before….bacon wrapped sausage,,,[pork and beef garlic] I think that scallywag DaveD gave me the idea…said he was gonna do bacon wrapped hot dogs. Now, we all know that fer a while DaveD was in cahoots with that varmint DaveDD. Never did really trust him after that. So I was a little hesitant to try something similar to what he was gonna do.
Anyway, enough of my B.S.
I marinated my pork loin in Good Seasons Italian dressing, liberally sprinkled with Tony’s. Grilled the loin and bacon wrapped sausage on the Bronco at around 375 for about an hour. Damn, that was some good eatin! Bacon wrapped sausage on the grill…highly recommended!
Last edited by Panhead John; May 30, 2022, 07:33 PM.Comment
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Sure did Jim, about a month ago. I just moved my kettle to the other side of the garage and put the Bronco where I had the kettle. You might remember I had the small 14†WSM, gave that to one of 58limited ‘s coworkers to make room. With the Bronco and SNS kettle set up, didn’t need the WSM anymore.
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Last edited by Richard Chrz; May 31, 2022, 11:58 AM.Comment
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Cooked the Picanha over mesquite lump and added chunks of kiln dried mesquite for extra measure. Started a half chimney of briquettes and laid the unlit lump over it. Cooked to internal tempo of 115 and then lowered to sear. This was fun on the Santa Maria, it was a little challenging during the sear keeping the steaks from becoming blackened. The fat cap starts to drip aggressively and i had to constantly move everything around. Served with grilled zucchini, mashed potatoes, and greek salad. 🔥🔥🔥💯🔥💯🔥ðŸ¿Attached FilesComment
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Looks great! I feel I will get one of these Santa Maria attachments one day.
I'll need to keep the fire down in the bowl on the charcoal grate though - I would worry the fire would blow over and melt my thermoset table on my Performer with the fire up on the main cooking grate. -
jfmorris well I never walked away from the setup and i knew I wanted to be able to get the steaks really close to the coals. When i finished cooking i pulled the SM and dropped the coals down to the lower cooking grate, putting the lid on so I could walk away in good conscience. -
...and with chimichurri as well. Wow that looks delicious. I've been eyeballing a Gabby's Santa Maria setup for a couple of years now, but we live in a heavily forested area and I'm always concerned about that one stray spark--or worse.
Every time I see a Santa Maria cook in action, though, my BBQ brain starts to churn and my BBQ heart does a backflip. Your photos have engaged that process. Not sure if I should say thank you.
Great cook.
Kathryn
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Last night I noted that I had to make a Big Mac instead of leftover BBQ'd chicken. I liked it so much I went back to it with the chicken. I took a page out of Huskee 's Dorito burger book and used jalapeño chips as my crust. I dredged the chicken in seasoned flour and then into the egg again, only to roll around in the chips. I put it in the Blackstone Griddle air fryer. I used thousand island dressing and spicy Waterloo BBQ sauce as my "secret sauce". It was delicious.
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I want to eat this all day, everyday.
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Memorial Day St. L ribs. Served with russet potato wedges (S&P, parm cheese - sorry, no pic of those. Doh!) This is the first time I've ever wrapped. On the MAK 1 hour at Smoke setting, 3 more hours at 225*, then wrapped in butcher paper for an hour and 45 at 250*, unwrapped and slathered with Kinders Mild BBQ sauce. Outstanding while watching the History Channel's shows on the WWs from 1914 to 1945.
1st pic shows the rubs - actually pretty tasty.
After unwrapping and glazing with BBQ sauce.
Tender, juicy with a good bite. A keeper!Comment
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