I was at Costco today and checked out the pellets. They have Traeger pellets for $20 / 33lb, and they also have Kirkland Signature pellets for $13 / 40lb. Damn, that's cheap!
I don't know anything about them . . . but you sure can't beat that price.
Usrifle mentioned the beef jerky that we made earlier in the week. Yep, we had some eye of round, and a brand-new meat slicer that needed testing. So it was off to the races:
I had moved the roast from the freezer to the fridge the night before, and by morning it was just perfect for slicing -- still mostly frozen and pretty hard, but not like a rock. The slicer really did a nice job on it.
Then we added marinade:
Let it sit for a day in a Ziploc bag, and then it was time to smoke it. We made a total of 5 pounds; usrifle smoked 2.5 pounds at his house, and I did 2.5 pounds on my Recteq:
The final result:
Bottom line? The slicer worked like a champ. However, I sliced the meat too thin, it was 1/8" at the most. I need to double that next time, and probably not dry it out as much in the smoker. It's not bad, but it takes some work to eat it, and it could be a lot better.
BTW, I used this Honey BBQ seasoning from PS Seasonings: https://www.psseasoning.com/products/ps ... -jerky-kit. It's a pleasant flavor, but I wouldn't get it again -- too muted for me. I want a little more flavor, and probably a little more salt too.
But, all nitpicking aside, there is someone that things this stuff is absolute GOLD:
It was better after a day in the bag, it gained a little moisture back. It's actually pretty good, but like you said it needed to be thicker. Mine was smoked for 3.5 hours at 160, would have been better with those slices coming off at 3 hours. I think the flavor is pretty good, i used a Pecan blend pellet.
Oh, and my dogs think it's the best too.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
Fri Jun 17, 2022 4:51 pm
JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
Pretty much tasted like smoke to me. My palate may not need be discerning enough though. If it wasn't a "blend" of Woods I'm sure it would be easier to tell.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
Fri Jun 17, 2022 6:03 pm
JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
I don't limit myself to smoking only a couple meats, and blends work well across the board. If i was repeatedly smoking Chicken for instance, it would be more evident using Charcoal (Oak) and chunks of tree Wood as far as the smoke flavor.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
Fri Jun 17, 2022 6:37 pm
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
I got a Traeger Ironwood 885, had it for like 3-4 years, noticed last month the firepot was rusted out, bought a new one and it came a couple weeks ago, installed it tonight along with a deep clean. Then cooked some yummy stuffed pork chops, then dropped the temp and threw on a 22 pound brisket. Been marinating in some Wicked Apple Cider since Wednesday evening, let it air dry for a bit, then rubbed it down with some Boars Night Out BBQ Rub and Montreal Steak Seasoning. Let it be a for couple hours. Now it’s on the Traeger at 225 and super smoke with some of their seasonal Brisket blend pellets untill bed time. Then wrapped and at keep warm until the morning and I do my Brisket math to figure out what temp to get to 205 by 4PM. Probably will add some Beer when I wrap it to make sure it stays moist.
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Fri Jun 17, 2022 6:54 pm
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
First, I got another five pounds of beef (mostly eye of round, some bottom round) sliced up for jerky. This time I sliced it a full 1/4" thick, hopefully that will be better. It's marinating in "cracked pepper" flavor jerky seasoning right now, and will get smoked tomorrow. The new slicer worked well, but the meat was pretty nearly frozen, and I had to work at it a little. Next time I'll thaw it more.
I smoked some beef back ribs, my second attempt. This time was much better, as I cooked them more -- I pulled them about about 210 degrees, and they were much more tender than last time, but still moist and tasty. However, they are still ribs, so it's a fair amount of work to separate the meat from the chaff, so I may not be in a huge hurry to do these again. But, they were pretty good.
/smoking discussion
For dessert I tried something new for me . . . no-churn ice cream! I followed Glen's basic process here.
For mine, I used two cups of whipping cream, one can of condensed milk, a few tablespoons of Irish cream, and some smashed-up miniature peanut butter cookies from Trader Joe's. Mix it all together and freeze it for the afternoon, and here's what you get:
It was slightly soft in the middle of the container, which tells me that I should have frozen it for longer. I had it in the freezer for maybe five hours. But overall . . . HELL YES! What an incredibly creamy texture, it was amazing! The taste was really good too, and that was just me winging it for the first time -- no doubt you could make tweaks on the ingredients and do even better.
It was more work than buying store-bought ice cream, and it was more expensive to make. But yes, I'll do it again.
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