How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
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We took a trip up the NorCal coast last week and I must have eaten a couple hundred oysters.
I thought I'd try them out at home.
Bought a dozen, and shucked 'em.
Put them on the smoker with a small dollup of Chipotle Bourbon Butter at 350 degrees for 5 minutes or so.
Pulled 'em and ate 'em up. Great appetizer while you're cooking up your real dinner.
I thought I'd try them out at home.
Bought a dozen, and shucked 'em.
Put them on the smoker with a small dollup of Chipotle Bourbon Butter at 350 degrees for 5 minutes or so.
Pulled 'em and ate 'em up. Great appetizer while you're cooking up your real dinner.
Chargrilled oysters are my favorite. Drago’s are the best.
https://www.thespruceeats.com/official-dragos-charbroiled-oysters-recipe-1135643
I always enjoy your contributions to this thread, I just wish you were my neighbor.
Nice Chop!
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I alway enjoy your contributions to this thread, I just wish you were my neighbor.
Thanks man. Your compliments are always greatly appreciated.
Neighbors would be cool. We could sample each other's grilling and our Bulldog's could get to know each other.
Hopefully we'll meet up someday.
Just put a rack of ribs on the Kamado Joe. I had them perfectly seasoned then remembered I did not remove the membrane! Almost ran out of rub.
Who does pork ribs with no foil? How to you keep the edges from drying out?
Who does pork ribs with no foil? How to you keep the edges from drying out?
I baste with melted butter periodically. ,, mustard as the binder.
I'm a mustard hater. Many people have told me you cant taste it but I dont think I will ever try it.
I’d have left the membrane.
The benefit of a Komodo is that they keep things moist or at least my BGE does.
The benefit of a Komodo is that they keep things moist or at least my BGE does.
Thanks man. Your compliments are always greatly appreciated.
Neighbors would be cool. We could sample each other's grilling and our Bulldog's could get to know each other.
Hopefully we'll meet up someday.
View attachment 362119
Beautiful pup, one of my favorite breeds.
Those look awesome
Did BB ribs on the MB800 gravity with cherry chunks, I did wrap and I sauced at the end with sweet baby Rays on one side and a sweet/spicy Thai chili sauceon the other. Cream cheesed stuffed poblanos with a bacon wrap.
Tonight smoking and reverse searing a Tri-tip with hickory and mesquite chunks
Tonight smoking and reverse searing a Tri-tip with hickory and mesquite chunks
Nice rack my friend.
IBP slab I got my hands on
Ours hogs are not so big for the Asian market
When I cook salmon on the grill I use a spatula when finished to separate the meat from the skin. Then leave the skin on to get crispy, good stuff…better if a little meat left on too. Be careful the grease can make a ugly grill fire so keep it on foil to contain grease and on top shelf. I dab up the excess grease with a paper towel at times too.
Getting ready to spin a duck on the Weber kettle rotisserie
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