I thought maybe we'd all want those balls in our mouths. We could all share his balls.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
You'll have to talk to my wife. She has them.
13 medium roma tomatoes, halved
5 medium jalapeño peppers, halved
1 medium white or yellow onion, quartered
1/2 head of garlic
1/2 bunch cilantro, stems off
1/2 lime
1.5 T Lowerys
1.5 T MSG
You can sub all 3T above with 3T salt
2 hours ar 220
WAY TOO HOT. Should have smoked the 5 but just add one at a time to the blender to check heat.
This makes about 3 16oz jars
Smoked Salsa
Salsa. The fresh side that can pair with breakfast, lunch & dinner. We snack on salsa with chips nonstop.www.meatchurch.com
I am going to make this tonight. Have you had any luck freezing this? I plan on putting half of the made salsa in ice cube trays and freezing, then vacuuming sealing them. Will drain as much water as I can.
BBQ Smoked Meatballs
Tender, juicy meatballs that are smoked on your Traeger! Fire up your electric smoker and make these meatballs today.
gimmesomegrilling.com
Roughly followed this recipe. I used Meat Church Blanco as a replacement for the seasonings listed and onion powder instead of the onions. Smoked them at 230 until they hit about 155 and then bumped up the smoker to around 280 to get some color on the outside. Took them off around 175.
And yes, the gas range is ******* awesome. I hope I never have to go back to electric.
I have not, but very interested in hearing how it turns out.
I would highly recommend starting with 2 or 3 jalapenos in the blender and adding more only if needed. My spice tolerance has went down a little since losing saliva glands, but 5 w/seeds was blazing.
Not going to have to worry about freezing it. No way it lasts more than a week. That is some good stuff. Did it with some chicken legs I had lying around. Going to pull the chicken and make smoked buffalo chicken dip tomorrow for the game
So I gave this a shot and made a half batch. I put in four jalapeños, and was worried about salt so reduced by a tablespoon. It was awful. The salt was way over the top and I though the smoke was to much. Pretty spicy too.13 medium roma tomatoes, halved
5 medium jalapeño peppers, halved
1 medium white or yellow onion, quartered
1/2 head of garlic
1/2 bunch cilantro, stems off
1/2 lime
1.5 T Lowerys
1.5 T MSG
You can sub all 3T above with 3T salt
2 hours ar 220
WAY TOO HOT. Should have smoked the 5 but just add one at a time to the blender to check heat.
This makes about 3 16oz jars
Smoked Salsa
Salsa. The fresh side that can pair with breakfast, lunch & dinner. We snack on salsa with chips nonstop.
I didn’t want to throw it away so made another half batch with zero salt, one jalapeño, and cooked it in the oven. Then I mixed the two. Much better, but still way too salty and plenty hot. The smoke was dampened so now get a mild smoke taste. Will certainly do this again but will reduce salt by another tablespoon and cut jalapeños back to three to four tops.
No MSG. I couldn't find it at the store, so the first batch I used 1 Tablespoon Kosher salt (which directions said to use as a substitute) and 1 Tablespoon Lowrey's. Second batch I didn't use any salt, MSG, or Lowrey's.
I made red beans and rice the other day and the cayenne pepper really seemed much stronger than before
Got a few chuck roasts. Seems Walmart puts the yellow tag on these and you get them for 1/2 price. I also go three from Fareway for $3.99/lb. Smoked Mississippi Pot Roast coming up.
Does anybody have a Big Green Egg? If so, do you like it and what size did you get? Pros and cons please. Thank you,
BBQ Smoked Meatballs
Tender, juicy meatballs that are smoked on your Traeger! Fire up your electric smoker and make these meatballs today.
Roughly followed this recipe. I used Meat Church Blanco as a replacement for the seasonings listed and onion powder instead of the onions. Smoked them at 230 until they hit about 155 and then bumped up the smoker to around 280 to get some color on the outside. Took them off around 175.
And yes, the gas range is ******* awesome. I hope I never have to go back to electric.
I like your smoking profile better than what that recipe says. Thanks for the tip!
I might try this with a beef/pork/ital sausage mix for the meat.
Gas range, we made the switch when we moved in 2014 and will never go back. It's the only way to go...although my wife might prefer a dual-fuel with an electric oven option if we were to replace this one.
Oh, here's a brisket I did this weekend:
This cook I basted it a couple times toward the end to get a little better bark, and I loved how that turned out. Rave reviews.
Other side note, my family (especially my son) loves chicken drumsticks, so usually I throw some of those on at the end of a cook for some variety at the table, and they are done fast.
I saw a suggestion where you cut them open around the bone, basically spatchcock the drumstick, and that turned out great. I'm doing that from now on.
Two hours on the smoker at 275. Then put into aluminum pan and cover for another 2.5 hours on the smoker. Incredible flavor!!
