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  1. marvinonme

    Beef Ribs on the Traeger

    My wife marinated these for three days prior to cooking. She smoked them on the small Traeger using the 3-2-1 method with Traeger Signature blend pellets, finishing with a sweet Hickory BBQ sauce. These were honestly the best beef ribs we have done. Fred and Barney would be proud.
    • marvinonme
    • Thread
    • best beef ribs
    • Replies: 5
    • Forum: Beef
  2. marvinonme

    Street Tacos on the Traeger

    First of all let's remember why we have the day off. Some selfless and brave folks ensured that we have the freedoms we enjoy. Don't forget that. I sleep a lot better at night knowing there are people out there watching my back. My wife and I decided we'd try some street tacos, and boy were...
  3. marvinonme

    St. Louis style ribs on the Woodwind

    Those look yummy!
  4. marvinonme

    1 whole chicken, burning alder and other woods

    That looks great! Did you flip it during the cook or just skin side down?
  5. marvinonme

    sausage making 2018

    I'm envious:D That looks AWESOME!!!
  6. marvinonme

    Super Bowl Prime Rib

    Thanks Gary. Here's the link to the rub you asked about...https://www.traegergrills.com/shop/rubs-spices/blackened-saskatchewan-rub/SPC178.html. I especially like this rub on Salmon (in moderation) but it's good for anything you want a little "bolder". Traeger must have changed the packaging as...
  7. marvinonme

    Super Bowl Prime Rib

    Mustard rub made with plain French's yellow mustard and Prime Rib rub, Blackened Saskatchewan from Traeger. Diced garlic sprinkled on top and garlic cloves stuffed in slits made in the meat. Seared at 650+ on the Hibachi (about 2.5 minutes per side) and finished on the Traeger at 325 until...
  8. marvinonme

    Chorizo with Qview

    Here is the recipe as promised. I got this recipe from the Home Sausage Making book from Storey Publishing and written by Susan Mahnke Peery and Charles G. Reavis. I made some slight modifications and cold smoked for four hours, hot smoked to finish. Approximately 5 pounds of Pork Picnic cut...
  9. marvinonme

    Chorizo with Qview

    I would not mind sharing the recipe at all. However, I am down at the coast this weekend and do not have my Kindle with me. I followed the ingredients (mostly) from a recipe that I got from a "Home Sausage Making" book I bought at Amazon. The cold and hot smoking was totally an experiment. The...
  10. marvinonme

    Chorizo with Qview

    We love Chorizo too. The wife says it turned out a bit too spicy for her so I'll dial back the chili peppers next time. I also think I hot smoked a bit too long (internal temp was 170) so I might modify that as well. 160 should be good enough?
  11. marvinonme

    Chorizo with Qview

    Single coarse grind and mixed all the spices, wine and vinegar in by hand. The recipe had brandy in it as well which gave a little "bite" to the flavor. I ground a pork picnic roast that was probably 25% fat.
  12. marvinonme

    Thinking of making sausage

    Thanks Dutch. I'll give that a try as I have yet to get a dedicated stuffer. That is on the list of things to buy.  
  13. marvinonme

    Thinking of making sausage

    I made the sausage below with the KitchenAid setup and it is not too bad to get you started. I quickly realized that if I am going to do this more I need better equipment. It grinds better than it stuffs and the meat needs to be almost frozen for grinding. It really is a two person job when it...
  14. marvinonme

    Corned beef hash sausage?

    Thanks Venture and thanks for the link. Glad to see someone has done it already. I'll give it a shot as well.
  15. marvinonme

    Corned beef hash sausage?

    Something like that. I was thinking we'd make them fresh and then freeze them, thaw and cook when needed. I think I'll give it a try.
  16. marvinonme

    Corned beef hash sausage?

    My wife was thinking about making corned beef hash sausage and taking it camping. Anybody have any experience with this? :usa:
  17. marvinonme

    Chorizo with Qview

    It is indeed. I got it from the "Home Sausage Making" kindle edition on Amazon. Pretty spicy but that is okay with me.  
  18. chorizo finish-1.jpg

    chorizo finish-1.jpg

    • marvinonme
    • Media item
    • Comments: 0
    • Album: Chorizo with Qview
  19. chorizo finish.jpg

    chorizo finish.jpg

    • marvinonme
    • Media item
    • Comments: 0
    • Album: Chorizo with Qview
  20. marvinonme

    Chorizo with Qview

    Going on the Traeger for the finish hot smoke. And ready for eating. Not the typical red color but still pretty tasty.
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