Smoked Club crackers with bacon/brown sugar/rub
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Did some spares today. Tried wrapping in butcher paper for the first time and liked the outcome much better than foil. Seemed to really extend the cook time though - had them wrapped for 2.5 hours and they still barely broke 190. The meat was tender and texture was great but never really let go of the bones. Tough to get a clean bite.
Do you have a recipe? I just bought a new Lodge and want to try out this over the top chili.
We had someone bring these to the party we went to yesterday. I could have eaten a couple dozen of these!! Instead of the jalapeno they dusted them with red pepper flakes. Pretty damn good!!
Thought I would post this creation. 2 lbs Italian sauage (mild and spicy), 3.5 pts homemade marinara sauce 4 cups mozzarella and 2 cup Parmesan and 1lb of lasagna noodles. Made the base of noodles and sauce the day before. Kinda like chili, it tastes better better after setting for a day. Added the ricotta cheese and spinach mixture right before cooking. Was going to smoke it but I was running short on time. Done on a sheet pan. This was the fav of the food last night.
I used the recipe from the Traeger website. I would think that using your favorite chili recipe would work too.
https://www.traeger.com/recipes/over-top-chili
I'll smoke them at a low temp for a couple hours and then throw them in the oven at 450. I also mix in a table spoon of baking powder which helps crisp up the skin.
Smoked some spare ribs yesterday. The came out really nice.
Tried some over-the-top chili. Turned out really good and allowed me to learn more about fire management on my new smoker.
White Onion
Jalepeño
Green bell pepper
2lb 85% gb
1lb hot breakfast sausage
28 oz diced tomato
1 can of rotel
15 oz tomato sauce
6oz tomato paste
7oz beef broth
1 beer
Tsp of ancho chili
Tsp if cummin
Chili seasoning meat church-4 tablespoons
Saute the onion, green pepper, and Jalepeño
Add all the ingredients except meat
Make meat into a loaf
Smoke at 225-250 for 90 minutes
Remove heat grates to run at 325+ until meat hits 150. It took 2 hours
Once the meat is added, two hours or so
4 hours total
White Onion
Jalepeño
Green bell pepper
2lb 85% gb
1lb hot breakfast sausage
28 oz diced tomato
1 can of rotel
15 oz tomato sauce
6oz tomato paste
7oz beef broth
1 beer
Tsp of ancho chili
Tsp if cummin
Chili seasoning meat church-4 tablespoons
Saute the onion, green pepper, and Jalepeño
Add all the ingredients except meat
Make meat into a loaf
Smoke at 225-250 for 90 minutes
Remove heat grates to run at 325+ until meat hits 150. It took 2 hours
Once the meat is added, two hours or so
4 hours total
I'm dying to get my barbecue stuff set up again. I haven't touched it since I moved, because doing setting everything up in the winter would suck and I've had issues with mice the past couple years, so I'm waiting until spring when I get a couple garage cabinets instead of using open shelves.
I’m about to start some wings:
- toss in 1/2 tsp salt and 1 tbsp of baking powder
- 30 mins at 250 (make sure to use oven rack over backing sheet to allow airflow); I’ve considered doing this step in the smoker, but haven’t done that yet)
- 45 mins at 425
- toss in buffalo (or choice) sauce till coated
- 3 to 5 mins in air fryer at 390
The last step isn’t necessary, but it helps bond the sauce and adds an extra snap.
Nailed it.
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I may try this method for making goulash. Mix the diced onions and diced green/red peppers with ground beef and put above the tomato sauce, diced tomatoes, beef broth, elbow macaroni combo.
Did not. Seasoned it at the shop I bought it at, threw in freezer.
Put in fridge on Friday, pulled at 3 Sunday to get to room temp.
I’m curious to why you ask?
So you smoked and then seared?
A lot of people who do the reverse sear thing sous vide it first then throw it on the grill.
The color looked a little weird to me. Similar to when I've sous vide a steak. Probably just lighting or something.
