elkantlers
Well-known member
This is minus a couple of the smaller fillets that finished up early and were immediately eaten. About a half hour before the fillets get done I brush on a lite coat of apricot jam. Yummy...
What's on the smoker today?
- Thread starter wytex
- Start date
This is minus a couple of the smaller fillets that finished up early and were immediately eaten. About a half hour before the fillets get done I brush on a lite coat of apricot jam. Yummy...
Wildabeest
Well-known member
Care to share your marinade recipe? I’ve yet to find one that I’m really happy with.
Usually mix up my own but this is first try with Backwoods Original from LEM with hickory pellets on 200 for 2 hours and 15 mins and it is some of the best I've made or had. I mixed it up before work and let sit in fridge for 10 or so hours and smoked it last evening. 4 lbs are gone!
www.lemproducts.com
Backwoods Jerky Seasoning | LEM Products
9 Flavors the family will love! Cajun, BBQ, Cracked Pepper, Jalapeno, Original, Hot, Mesquite, Hickory & Teriyaki. LEM Products | The Leader In Game Processing
Wildabeest
Well-known member
Definitely will give the Backwoods a try! I have one venison roast left that I’ve been debating whether to make jerky with.
Archelk
Active member
Sasquatchewan
Well-known member
Did 9 lb of Lake trout yesterday.
About 2 lb have already been devoured.
About 2 lb have already been devoured.
JEL
Well-known member
Dang those look good.
gave rinella's meatloaf a shot for the first time. tweaked a few things though - namely i put it on the pellet grill instead of in the oven.
important to note, my whitetail was ground without any fat added, so, naturally i decided to add enough bacon and bacon fat to bring it up to at least 20%; did the bacon on the pellet grill too. also smoke toasted the pine nuts (highly recommend)
it was rather good, decided i'm not a fan of the mustard and honey mixture glaze though. wasn't bad, just wasn't a fan. used sharp provolone and snuck into my wifes power greens mixture from the store instead of baby spinach
next time i do this i'm gonna smoke the onions before sauteing. but first i'm gonna give shaw's more classic italian version a try.
this turned out to be a pretty greasy mother, and not in a bad way
important to note, my whitetail was ground without any fat added, so, naturally i decided to add enough bacon and bacon fat to bring it up to at least 20%; did the bacon on the pellet grill too. also smoke toasted the pine nuts (highly recommend)
it was rather good, decided i'm not a fan of the mustard and honey mixture glaze though. wasn't bad, just wasn't a fan. used sharp provolone and snuck into my wifes power greens mixture from the store instead of baby spinach
next time i do this i'm gonna smoke the onions before sauteing. but first i'm gonna give shaw's more classic italian version a try.
this turned out to be a pretty greasy mother, and not in a bad way
Gellar
Well-known member
I was viewing this not logged in and when I went to log in so I could “like” it instead of my username and password I started typing “meatloaf”. Your adaptations sound delicious! I will have to give it a try and will no doubt have meatloaf on the brain until I do.
I feel like most good Americans, I grew up hating meatloaf. then some switch turns in your brain in adulthood that says “how on earth could you dislike a freaking loaf. of. meat. ?”
add in some smoke and bacon, how could it go wrong??
SFC B
Well-known member
Chicken thighs are getting the cajun/hickory treatment on the Traeger tonight.....
TriStar Hunt
Well-known member
Excellent idea!!!
TriStar Hunt
Well-known member
That’s some unique next level cooking right there. Thanks for sharing!
Mosquito
Active member
- Joined
- Jul 7, 2020
- Messages
- 109
WildWill
Well-known member
Smoked a brisket at 250 till it reached 165 then pulled it wrapped in foil and continued until it reached 201. Resting now.
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