Jade's Recipe Exchange.

domer76 said:
This place.

2764659744_29ddf3e8f3_m.jpg


58d05a82c60a8.image.jpg
Click to expand...
Nice!
 
domer76 said:
I sure am enjoying mine. In my neck of the woods, less pricey units are Green Mountain Grills. Similar smoker, but less expensive. One can also get a WiFi version so that you can monitor and set your temperature from your smart phone. Camp Chef is another brand. So is Pit Boss. I think they are all a little less rugged than the Traeger and have a couple fewer options.

My Traeger comes with two temperature probes to insert in the meat. Kinda handy, but one can get similar probes that work external to the smoker.
Click to expand...
We are novices, just learning and experimenting. We are smoking a turkey today.
 
domer76 said:
I sure am enjoying mine. In my neck of the woods, less pricey units are Green Mountain Grills. Similar smoker, but less expensive. One can also get a WiFi version so that you can monitor and set your temperature from your smart phone. Camp Chef is another brand. So is Pit Boss. I think they are all a little less rugged than the Traeger and have a couple fewer options.

My Traeger comes with two temperature probes to insert in the meat. Kinda handy, but one can get similar probes that work external to the smoker.
Click to expand...

Heheheheh.... when you're too lazy to go outside and look.
 
ThatOwlWoman said:
You'll have to instruct me about Brussels Sprouts; I've only roasted them once, and they were bitter.

Turnips, squash, onions, yams, potatoes, garlic, carrots -- olive oil, kosher salt, fresh rosemary. Oh yeah.
Click to expand...

Hmm. Mostly I just use olive oil, sea salt and a little garlic.

I'm a "non-taster" so they don't seem bitter to me.

I ate some really good ones over Thanksgiving and will try to get the recipe and post it. It had glazed walnuts in it.
 
ThatOwlWoman said:
You'll have to instruct me about Brussels Sprouts; I've only roasted them once, and they were bitter.

Turnips, squash, onions, yams, potatoes, garlic, carrots -- olive oil, kosher salt, fresh rosemary. Oh yeah.
Click to expand...
Did you halve them and cut the stem out? I braise them in a little wine till tender and the wine is mostly evaporated and then I add some butter and cook them on high till they have a nice sear. They’re good cooked in bacon fat too but hey...what isn’t?
 
Last edited:
Mott the Hoople said:
Did you halve them and cut the stem out? I braise them in a little wine till tender and the wine is mostly evaporated and then I add some butter and cook them on high till they have a nice sear. They’re good cooked in bacon fat too but hey...what isn’t?
Click to expand...

No, I had the frozen kind and steamed them. Very bitter, disappointing. I was hoping that since they look like tiny cabbages, that they would be sweet like cabbage. Is it leaving the stem/core in that makes them bitter? Cabbage cores are bitter-tasting.
 
ThatOwlWoman said:
No, I had the frozen kind and steamed them. Very bitter, disappointing. I was hoping that since they look like tiny cabbages, that they would be sweet like cabbage. Is it leaving the stem/core in that makes them bitter? Cabbage cores are bitter-tasting.
Click to expand...

I just cook them in the juicy of whatever meat I'm cooking.
 
christiefan915 said:
Roasted veggies are my favorites.
Click to expand...

I take green onions, put 'em on a charcoal grill, spritz them with olive oil spray, and a light sprinkle of Lawry's coarse ground garlic salt with parsley. I use a Weber with the lid on, cook them for a minute or two tops. They're a great appetizer while you're grilling.
 
countryboy said:
I take green onions, put 'em on a charcoal grill, spritz them with olive oil spray, and a light sprinkle of Lawry's coarse ground garlic salt with parsley. I use a Weber with the lid on, cook them for a minute or two tops. They're a great appetizer while you're grilling.
Click to expand...

Sounds great, bet they're nice and crunchy.
 
countryboy said:
If you like green onions, they're awesome. My wife makes these things with green onions wrapped in cream cheese and prosciutto or other Italian meats. I'll see if I can get her to come up with a recipe of sorts.
Click to expand...

I'll send her a Widow Maker Ale if she does. lol
 
ThatOwlWoman said:
No, I had the frozen kind and steamed them. Very bitter, disappointing. I was hoping that since they look like tiny cabbages, that they would be sweet like cabbage. Is it leaving the stem/core in that makes them bitter? Cabbage cores are bitter-tasting.
Click to expand...

Yea their not like peas. You want to defrost them and steaming or boiling Brussel sprouts brings out the sulfur compounds that can give them their notorious reputation. It also gives them a mushy or slimy texture. Brussel sprouts are usually best when you use a high temp cooking method like pan searing or broiling. Cutting out the stem makes them cook quicker and reduces the bitterness.
 
countryboy said:
I take green onions, put 'em on a charcoal grill, spritz them with olive oil spray, and a light sprinkle of Lawry's coarse ground garlic salt with parsley. I use a Weber with the lid on, cook them for a minute or two tops. They're a great appetizer while you're grilling.
Click to expand...

I used to cook wild ramps that way when I went fishing.
 
You must log in or register to reply here.
Back
Top