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  1. greendrake

    I need ideas for a Mexican dish, por favor :)

    Didn't read all th posts but I take a butt, smoke it up regular, pull large chunks, not full pull, spice it up with carnitas seasonings and fry the large chunks in lard in a dutch oven. Yes lard. Just to crisp up the bark and give it that carnitas flavor, oh my goodness. Wait til you try that...
  2. greendrake

    What in the smoke this comming weekend?

    I have a cook-off challenge against an EggHead, going to do the basics with an all night brisket, wings and pork loin.
  3. greendrake

    Smoked Pizza w/Q/View

    I used to roll my pizza dough out but actually found I prefer the thicker, hand pressed style, gives it more of a rustic bread texture to me. I cook mine at 350, haven't tried them at 250 but I will next time just to see how it goes. That's the beauty of these things, so much fun to mess around...
  4. greendrake

    Smoked Pizza w/Q/View

    I don't use a stone, I put em directly on the grill, works like a champ.
  5. greendrake

    Smoked Pizza w/Q/View

    Try it with homemade dough. I do an herbed dough that is so simply, hand pressed, not rolled. Can also double as flatbred you can baste with sauteed onions and garlic with dinner. These are pics of the chicken basil tomato pizza with a light caesar dressing for sauce that I did last week. SO...
  6. greendrake

    WHA BAM!!!! with QVIEW

    Here they are this morning, I laid bacon on top to self baste all night. Never had tastier bacon than the stuff I just pulled off of the butts. Wow.
  7. greendrake

    WHA BAM!!!! with QVIEW

    Lookie what I put on the smoker last night.
  8. greendrake

    Anyone own a Traeger 150 XL? Info appreciated!

    I don't have one, but I will this year. I too have the Texas and the heft factor of the XL has my attention. Heck if I had my druthers I would get the Big Daddy and buy the COM190 and get TWO XL's back to back on a trailer. I think if you are doing some catering in the future, you should look...
  9. greendrake

    Smoking Chicken - Halves or Whole?

    I prefer to spatchcock em. Been getting far better results this way, not sure why. Simple process too, just take shears and cut out the backbone, start to spread it and look for the cartilage in the breast, two quick slices and a slash by the breastbone and whamo, the bone and cartilage come...
  10. greendrake

    Kayak Fishing

    Check out the Hobie Pro Angler with Mirage Drive.....hooo doggie, daddy like. That is my next kayak for sure.
  11. greendrake

    Cold smoking on the Traeger

    You'd think there has to be a simple way to manufacture a little extension on the stack and make a little cold smokehouse for doing cheeses and such. If someone has done this, please share it. For cold smoking I just use my Cookshack.
  12. greendrake

    Smoked Roma tomatoes?

    Can I clean out the seeds and membrane and smoke the outer tomato then freeze them?
  13. greendrake

    POLL: How do you make your ABTs?

    Nothing too original, I slice them lengthwise, pack them with cream cheese and a lil smokie, wrap in bacon and completely pack them with brown sugar right before smoking at 225 for three hours. The sugar starts to liquify right away so if you try the sugar out, do it just before tossing them on...
  14. greendrake

    Smoked Roma tomatoes?

    Is it possible to preserve them in any way? I guess I would have to put them in a jar with EVOO or something. It is quite a bit so I have room to play with some ideas. A full case of them. I will have to experiment this weekend with your ideas.
  15. greendrake

    Smoked Roma tomatoes?

    My cousin works for a food distributor and just dropped off a flat of roma tomatoes for me to smoke up. Anyone ever smoke maters? I figure I could quarter them, take out the innards and smoke them until just about dry or do I dry them out altogether?
  16. greendrake

    Smoked carnitas

    OK guys, this worked like a champ. I took a little lard, melted it in a dutch oven to have the high walls that prevent over splatter, chunked up the pork butt and plopped it in to sear and get some love. The whole house smells of delicious bacon now, which is never a bad thing. It seared up...
  17. greendrake

    Smoked carnitas

    Broke through the 160 wall easily, now they are on their way up. 11 hours on smoke, bumped up to 250 to finish.
  18. greendrake

    Am I crazy? Where's the membrane?

    the last several packs I have bought at Costco did not have the membrane on them, it was removed already.
  19. greendrake

    Smoked carnitas

    Here we go. Just put em on at 5am, time for some smoke baby.
  20. greendrake

    Smoked carnitas

    Thanks MG, that is what I was looking for. Gonna have to Q-view this one, any pork with pico must be photographed.
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