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  1. troutman

    Venison Backstraps #2 (SV—Fork-Tender & Tasty)

    I would have thought backstrap would cook more like beef tenderloin, that is in less time, but it looks like you nailed it perfectly Bear. Would love to try some !!! Definitely a LIKE !!!
  2. troutman

    Traeger BBQ075 Flame Out's, Please Help!

    since in your estimation the system parts seem to be working and the burn pot is overflowing with pellets, then my initial thought still holds, controller issue. Again, call Traeger and discuss with them. Good luck, hope you get back to cooking!!
  3. troutman

    Traeger BBQ075 Flame Out's, Please Help!

    It may also be that the combustion/exhaust fan is not working properly or that the air holes to the burn pot are getting clogged up. No air, no combustion.
  4. troutman

    Sugar Land, Tx

    Long way from Cypress but I get mine from Terry Muehr down in League City. Lots of places around town, Goggle it in. Just make sure it's well cured and dried out wood, not kiln dry or wet.
  5. troutman

    Reversed Grilled Porterhouses and Mexican Corn

    I love elote (Mexican corn). Yours looks real good, I like the way you tied up the husks, nice presentation and corn holder !!
  6. troutman

    Que Vide Que Pastrami

    Not very long at all. When cold it's like 35-40* internal and shoots up to 130ish in about an hour. I usually smoke at about 250*.
  7. troutman

    First time smoke on Oklahoma Joe Reverse Flow smoer

    Yea I'd take good old stick burner cooked meat over an MES any day !!! Sounds like you did a great job !!!
  8. troutman

    Traeger BBQ075 Flame Out's, Please Help!

    Couple of things come to mind. On the old autos when the car would not start, it had to be either the starter, the cable or the battery. In your case it sounds like it's either the hot rod or perhaps the controller mis-firing. I would check with Traeger and get them to diagnose that with you...
  9. troutman

    First Tri Tip

    I would have thought 2 hours as well but you know the old saying, it's done when it says it's done !!! Yea kinda similar to hangar and flatiron, all three of which I love !!! Your's looks perfectly cooked to me, that's all that really matter right ? LIKE
  10. troutman

    Pellet Grill Brisket

    HELLO....I'd take that briskie any day of the week....looks spot on !!! LIKE
  11. troutman

    Vortex Inasal Style Wings

    Wife makes the best pancit in Houston, folks beg her for it. She's actually burned out and has stopped after making so much !!! I also love her lumpias and chicken adobo, we eat both on a regular basis. You been to the Phils ??
  12. troutman

    Que Vide Que Pastrami

    Actually this is about a method I've been working on for about 6 months, and thus 6 briskets in a row. I love making my own corned beef and pastrami and generally do it to a smaller brisket that I let wet age for about 30 days, thus one a month. At first I did the classic total smoke method...
  13. troutman

    Sugar Land, Tx

    Just out of curiosity I wandered into this sub-forum. I live in Katy, Texas so if anyone in the Houston area wants to fire up this group or have a meet up, let me know.
  14. troutman

    1st beer can chx

    I too love vertical yardbird, those look excellent !!!
  15. troutman

    Vortex Inasal Style Wings

    Thanks for all the props guys. I have some other Vortex recipes, that little piece of stainless sure cooks chicken great !! As to the lemon grass question from Chris, I don't get a lot of strong flavor, its a lot like using scallions.
  16. troutman

    Chicken On A Traeger

    I personally don't. We like our chicken crispy skinned. I always have sauce on the side for those who want it. If you do want to sauce, don't do it until the skin has crisped up on you. Otherwise it will stay soggy.
  17. troutman

    Brisket timing question...

    I think your schedule, with plenty of wiggle room, sounds just fine to me. Now the trick is understanding when your briskie is done. When approaching 200* start to probe it. It's approaching being done when the probing is like probing into butter. That may be at 195* or it may be 208*. The...
  18. troutman

    Chicken On A Traeger

    Very dry skin and high heat have always done the trick for me.
  19. troutman

    Vortex Inasal Style Wings

    My lovely Filipino wife makes dishes withcombined flavors that for the most part are pretty delicious. They have a marinading method called Inasal that one can use on a variety of proteins, but especially chicken. She combines soy sauce, 7UP, some lemon grass and a variety of seasonings and...
  20. troutman

    Corned Beef...and Chuckie Burnt Ends.

    Chris, I didn't know that you had boiled the corn beef before you smoked it. I'm not sure what that is technically but I still would call it pastrami. You also said you would like to see a pastrami post, here's one I did back in January using the conventional process. I've since switched to...
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