Which Cooking Are You?

[tyrion]

Lunch:

Dinner:

[shellylh]

Damn, that looks good. I do need a smoker!

[luvdunhill]

My first attempt at quite a few things in this pic...

Seared Tuna.

Cooked first side at 800F for 1 minute, flipped and did the same on the other side. I just covered it with a bit of olive oil prior to this. Tasted good, so now I'm hunting around for some other recipes that expand on this a bit

[tyrion]

That was my best pulled pork so far. I made some Memphis style sauce to go with it. This time I did half the time in the smoker and the other half in the oven with a beef broth, some beer geek breakfast, white wine vinegar, apple cider, and a bunch of seasonings.

Marc, the tuna looks good. My wife likes her tuna almost raw. I tend to sear it at 500, maybe 600 so the cooked layer is thin. Did you make that on your new grill?

[deepak]

Sous-vide fillet mignon from Omaha Steaks last night. Best steak ever had. This machine is going to pay for itself many times over.

[Voltron]

Salmon with Cape Cod rub on the Traeger and asparagus with Persian lime olive oil and sea salt on the grill.

[tyrion]

Al, I'm looking forward to seeing those ribs when they are done later. Nice looking salmon.

My family is leaving me tomorrow for a couple of days. I'm trying to come up with something to smoke. I'm thinking of some brisket, since that's my favorite but wouldn't mind trying something different. Time to do some research.

[Voltron]

I had to pass the tongs to Claire and give her your instructions because I am preparing an expert to testify on Monday. I am hoping to be there to enjoy them later and will ask Claire to takes picks in progress. Enjoy your brief bachelorhood!

[mikeymad]

Sushi SPAM day!

[naamanf]

Al, I'm looking forward to seeing those ribs when they are done later. Nice looking salmon.

My family is leaving me tomorrow for a couple of days. I'm trying to come up with something to smoke. I'm thinking of some brisket, since that's my favorite but wouldn't mind trying something different. Time to do some research.

If you have the Traeger recipe book try the cannibal bones. Some of the best ribs I have had/made. If you need it I am sure I could scan a pic.

I replaced my heating element today. Neglected to clean out the pot and it got a bit full of ash which led to the early demise of the element. Keeping it clean and having a extra element on hand is key I would think.

[tyrion]

I'm going to check out the recipe for cannibal bones. I try to clean the element once a month. The ash builds up fast.

[Voltron]

Thanks for the tips Mike, here are quick shots of the results. More to follow.

[Voltron]

That does sound good, Reks.

Thanks for the Traeger maintenance reminders Naaman. I think mine needs a good cleaning and clearing. An extra element seems like a good idea too.

Oh, and why Mikey, just why?

Sushi SPAM day!

Edited May 15, 2011 by Voltron

[tyrion]

Anchovie pizza in process:

[naamanf]

Baby backs cooking with some apple wood on the Traeger. Figured now that it works and is all clean might as well cook something on it.

[guzziguy]

Anchovie pizza in process:

No Anchovies, please

[tyrion]

We wants rib pics Namaan.

I love anchovie pizza. For tonight, I have a tri tip marinating.

[naamanf]

Not enough time for the cannibal bones today, but these should suffice. Marinating them every so often with some apple juice.

[jvlgato]

No Anchovies, please

I loved that album.

[shellylh]

Good choice.

Sent from my Nexus S 4G using Tapatalk

[grawk]

steelhead and sweet corn on the grill

[naamanf]

steelhead and sweet corn on the grill

I miss being able to get good fish. Atlantic Steelhead?

[mikeymad]

meat chili.

[tyrion]

Marinated tri tip:

[mikeymad]

sounds better than fiberglass insulation chili.

It is... by almost a factor of 2

Guess I really meant no bean chili.