What's on the Grill Or just got off?

[INMT]

I used the smoker to dehydrate a couple pounds of leftover jalapeños. I’ll give them a quick rinse to wash the excess smoke off then dry in the oven. I’m debating between grinding into a powder for seasoning or packing in olive oil.

What temp, how long. I always have homemade pickled jalapeños on hand but smoked sounds next level.

 

[TakeABreakAndTouchGrass]

Use em to cook with later then ?

That’s the thought.

 

[TakeABreakAndTouchGrass]

What temp, how long. I always have homemade pickled jalapeños on hand but smoked sounds next level.

I just threw them on low, about 180 for about 3 hours and then cranked it up to 250 until they looked right. Took about 6-7 hours total.

 

[INMT]

I just threw them on low, about 180 for about 3 hours and then cranked it up to 250 until they looked right. Took about 6-7 hours total.

Thanks. I’m gonna try that this weekend.

 

[Dave N]

Venison backstrap!

 

[Dave N]

Pork tenderloin.

 

[longbow51]

A teaser...cooking Monday. Kids sent us this.

 

[INMT]

WT doe and elk steaks.

 

[longbow51]

 

[Dave N]

Grilled cheddar brats with sautéed onions and an extra slice of extra sharp cheddar underneath.

 

[Keep on]

Wife and I are enjoying a little Easter vacation, she picked salmon and shrimp for dinner, I went with steak.

 

[Dave N]

Grilled a ham roast. I'll definitely have some leftovers!

 

[CRJR45]

Moose Backstraps !

 

[longbow51]

Green gold.

 

[Archelk]

Looks good guys! I don’t understand why @Dave N has to keep reviving this thread. Apparently we have grown lazy and eat out way more than cooking at home. Nothing better than a home cooked/grilled/smoked meal! Keep it up!!

 

[Valley1320]

Green gold.View attachment 380920

I need to get some of that done as well!

 

[kwyeewyk]

Green gold.View attachment 380920

What do you do with them after this?

 

[longbow51]

What do you do with them after this?

Just put 3-4 pods in baggies and freeze them, then thaw and peel whenever we cook New Mexican food. Juevos Rancheros tonight, kind of a tradition the first night after roasting.

 

[cookchris]

Pork tenderloin.

View attachment 363993

I love cooking wild game on the grill, but sometimes after a long week I cheat and order from cookunity. It’s not the same as firing up fresh venison or elk, but they do a surprisingly good job with balanced meals that don’t taste like frozen TV dinners. Still, nothing compares to the smoky flavor of meat cooked over coals or wood fire. Your photos have me wanting to marinate some backstrap this weekend

 

[jryoung]

Salmon and green beans and carrots from the garden.