Logan44551
Elite
Traeger pork and chicken
MESO-Rx
Anabolic Steroids
What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
- Start date
Logan44551
Elite
No 1 a day, that's one meal for 6 days. I used to prep dinners as well, but seemed like I'd end up wasting some food. The chicken is fine for that many days for me. I wouldn't recommend beef that many days out.
Btcowboy
Elite
23hrs damn, I tend to do mine around 13hrs. Looks amazing though
Logan44551
Elite
I got a piner 7#'er on mine currently. That's some nice color from a traeger, what pellets you using?
I was expecting 12 to 13 hours but it took a lot longer to hit that 200° mark. Low and slow.. it turned out fabulous.
This one was done with the signature premium blend and Traeger beef rub.
Last edited:
FR0Z3N_B0MB3RRR
Member
Linguine in Crema di Aglio e Ricotta con Salmone
cream has been made by boiling some milk with some garlic gloves and then added some ricotta cheese and blended..
pasta was cooking in boling water for 4.5 minutes, then continued for other 5 minutes cooking in a pan with that cream and hot water from cooking , so with some derivatives of amid i think and salt… once fire was turned off, i added the salmon
@TrennedOutLunatic
cream has been made by boiling some milk with some garlic gloves and then added some ricotta cheese and blended..
pasta was cooking in boling water for 4.5 minutes, then continued for other 5 minutes cooking in a pan with that cream and hot water from cooking , so with some derivatives of amid i think and salt… once fire was turned off, i added the salmon
@TrennedOutLunatic
FR0Z3N_B0MB3RRR
Member
Pensavo fossi realmente italiano porcoddio
FR0Z3N_B0MB3RRR
Member
i meant that in the second half of pasta’s cooking , in the pan with the sauce you could use some ladlefuls of cooking water to complete the cooking, because : its hot already and it should have some starch amid some minerals , but mostly it should have some starch or derivatives of it and could aid to make the sauce creamier.. play with the flame and cooking time, and cooking water q.ties to select your desired degree of creaminess
Logan44551
Elite
Company through a barbecue for us as an employee appreciation thing. Really good barbecue tri-tip, sausage pork ribs, Caesar salad and some baked beans.
Logan44551
Elite
It's going down tonight. Tomahawk ribeyes
bigpoppachump2
Well-known Member
How long did you let them sit out before you threw them on the grill?
Btcowboy
Elite
Damn!!!
Logan44551
Elite
45 minutes or so. Reverse seared them. Hour and a half on the smoker at 180°. Brought them in and pan seared for a minute
per side. This is pre sear
FR0Z3N_B0MB3RRR
Member
Lean chicken minced meat rosted in oven, it has been blended with milk garlic and soysauce..
bbq sauce on top
then… linguine with whole flour besciamella (3g of fat per 100g and 8g of carbs %, red onions, black pepper, salt)
bbq sauce on top
then… linguine with whole flour besciamella (3g of fat per 100g and 8g of carbs %, red onions, black pepper, salt)
bigpoppachump2
Well-known Member
I was asking cause it seems like I always have my tomahawk severely undercooked along the bone no matter how long I cook it for unless I go for well done. I've also had this result at pretty much every steak house I've ordered one as well. I guess it's just one of those things that if you're gonna order a tomahawk you're gonna have to live with it
Similar threads
