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Here in the states, Iberico "St. Louis Style" ribs are about $16/pound which is about three times what you pay in the Netherlands. I guess shipping costs are a big factor.
 
Tonight I kept it simple. Some baby potatoes with corn and a delicious hanger steak that I bought from the local farmer. Rubbed with olive oil and then the Traeger beef rub on top. Cooked to 50 degrees celcius core temperature.
 

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You can cook corn on the cob on the Traeger. I sometimes do it when I am cooking fish. The fish requires a grill temp of 400F - 425F which works out perfectly for corn on the cob. I always soak my corn first for a couple of hours. I generally do not shuck the corn, but let it steam in the husks., but shucking first also works. Just cook until the kernels are tender. I do not cook to a specific internal temperature.
 
You can cook corn on the cob on the Traeger. I sometimes do it when I am cooking fish. The fish requires a grill temp of 400F - 425F which works out perfectly for corn on the cob. I always soak my corn first for a couple of hours. I generally do not shuck the corn, but let it steam in the husks., but shucking first also works. Just cook until the kernels are tender. I do not cook to a specific internal temperature.

ok, thanks, I will give it a try.
 
I shuck the corn first and throw it on the grill. Doesn't take long. I wait for some dark kernels to appear. If the kernels get wrinkley take it off right away. They are starting to dry out a bit.
 
Supper tonight: Leftover Smoked Turkey Pot Pie from Christmas.
Minus 23° C (-16° F)
Hope your day is warmer.😉
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Supper tonight: Leftover Smoked Turkey Pot Pie from Christmas.
Minus 23° C (-16° F)
Hope your day is warmer.😉
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I won't bore you with our snowfall overnight or the temperature here on the island.
Try and stay warm, summer is coming.
 
Did up some boneless short rib. Used the SousVide for this and then smoked at the end
48 hours in the SousVide at 131°F, in the fridge for the night and then on the smoker for a couple hours at 225°F until they got back up to 131°F. Rested and enjoyed.
Used this recipe as my basic guidelines for time and temperature
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Where the hell am I gonna find a boneless Short Rib that freaking big???
 

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