Put a Tri Tip on the Treager. Covered with a simple salt and pepper rub, sprinkled lightly with Tony Chachere’s Original Creole Seasoning. Smoked for 1.5 hours then reverse seared. Came out tender and delicious.
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Some Chicken/Sausage Gumbo for the family. Soooo good.Attached FilesComment
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Well, while we're doing Cajun, how about some jambalaya?
Sausage, chicken and shrimp. More or less followed Emeril's recipe.Comment
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Andrrr Get It! His shrimp or crawfish etouffe recipe is the best I’ve ever made! The pictures in it will make you drool. 👍 -
Ya caught me at a weak moment 🥃. The book will be here on Thursday Panhead John
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Last edited by RichieB; December 10, 2024, 08:12 PM.Comment
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Have to fly to NY tomorrow, so decided not to cook. Just relax and spend time with my wife, kids, and my mom who's over. Store bought chicken spaghetti. Was meh, but I added some hotsauce that I bought off a weird guy in nothing but chaps and a sombrero behind the dumpster. That made it MUCH better.
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cast iron pork tenderloins from Sunday.
Did some oyakodon for Togarashi Tuesday.
Used this recipe:
Last edited by gboss; December 11, 2024, 06:56 AM.Comment
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Made some Green Spaghetti tonight. The first time that we had this was at Barbs B Q during the April MeatUp . Got some guidance from Mosca . We were happy with the results, need to make it a few times to learn. We added shrimp to make it the main course. Shown too are some slices of a new recipe baguette that I baked today. Need to do a slight altitude adjustment, but it was really good.
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Funny, I just posted the above and when it showed up on the forum, it has my name but SmokinDon avitar. Technical issue!!!Comment
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I wish I could post something, anything from the Bronco. But noooooo...
So you get Linda making homemade French bread pizza:
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I posted this on the Rack of Pork post Finster did the other day.
I did the pork crown roast recipe from the free side. Only variation was craisins instead of dried cherries. Oh, my goodness. Do not delay, do it today!
8 bone roast was not going to leave much room for the stuffing if pulled tight. Left it loose to be able to get more stuffing in there.
Thank you Meathead Comment
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Smoked/grilled this 16# turkey on my Recteq Flagship for Thanksgiving. Everything was perfect!Attached FilesComment
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Harissa Shishlik with pickled beets, Tazaki sauce, some rice, marinated chick peas, garlic sauce (in the ramekin), pita bread and homemade Hummus. Very tasty chicken. But the Hummus is actually the best part of the dish. Forgot to put on the Dolmas.Attached FilesComment
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Yesterday I received the Anova 3.0 wifi cooker. Got to use it this evening. Overall rather pleased. I like the compact size. Setup via the app was simple. I cooked a pork roast about 5 hours as it was cooked from frozen. Connectivity was flawless. With the BT I constantly lost the connection. Sometimes it would reconnect and sometimes it wouldn't. This stayed connected through the entire cook. First cook, I'm happy. No pictures of the cooker but some of the cook.
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Traegerized Flank Steak marinated with Lawry's marinade then cooked to 130*F.
Wrapped the veggies in foil with Italian Dressing. They were delicious.
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If this process isn't cooking, then I hang up my apron. This is not a sugary, flavored yogurt, it is a highly probiotic superfood. I can share the recipe if anybody wants it.
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