When the weather cools down to 60s-70s, I'll read the Traeger manual and try it again. I have to google "remote meat thermometer".

Maybe lightly simmer the herbs and spices in some water before preparing the brine?

That's been my experience too. I thought maybe I was doing it wrong or not adding enough spices etc. I don't use sugar though.

The sugar and the salt together make for a chemical reaction...try using both next time.
I always thought brines were to tenderize and marinades are for adding flavor. If you are going to do both, marinate first and then brine.

After trying to smoke poultry without brining, the main reason I do is to help prevent the meat from becoming dry and rubbery. The salt/sugar brine causes water to absorb into the poultry, noticeably so. Meat is ~25% heavier after soaking. I like the idea of marinating before brining. I may try that next time.

Why does the weather need to be cool? I smoke stuff when it's 110 degrees outside.
I wouldn't give the Traeger manual much credence. They tend to recommend higher temperatures which on the Traeger, produce much less smoke. Anything much above 275 is akin to cooking in a regular convection oven. Look online instead for general ideas about smoking meat. I wasted a lot of time with Traeger's convoluted pork rib instructions, and their ideas for salmon are terrible. Low and slow, 180 to 225. You'll thank me. :)

i saw your post this morning and then drove to visit friends’ second home, which had a Traeger. It looked more than $400 so I’ll assume it’s not Junior; it’s way too big for my own home as their Traeger is a bit bigger than our Weber Propane Grill. I’m still not ready to investigate smokers and I’m excited for a future smoking future!

I thank you now. You’re giving me some great ideas. I’m planning to screenshot your Traeger posts and pdf them for future use. [Removed overly personalized/overly familar/off-topic remark]

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NYT Maple-Blueberry scones

Tahini Eggplant dip served with Greek pita bread for breakfast

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Taking a break from keto, so lunch today was a Mediterranean breakfast bowl at our local Tender Greens: hummus, tabbouleh, arugula, sherry vinaigrette, heirloom tomatoes, cucumber, dill, basil, oregano, fried garbanzos & fried egg with grilled flatbread

As outstanding as that was, I was jealous of my little girl's chicken and waffles! She ate well, considering the generous drizzle of Cholula hot sauce over the chicken.

Was in my local Publix tonight and lo and behold, I finally see the Tostitos Avocado Salsa that has been being advertised for so long. I decided to grab it to try it, and had some while watching the end of the Dolphins shutout of the lowly Jets. Unfortunately, I will not be able to finish it as it is very spicy to my taste, so I will be bringing it to work to share with my coworkers who tend to eat very spicy food.

fresh gigli with Rao’s marinara and leftover meatballs - I would have preferred boxed spaghetti pasta but I had bought fresh gigli for my spouse and only part of the package was eaten; it had a 10/15 “sell” date. I’ll probably not buy it again because I’m really satisfied with boxed dried spaghetti as opposed to fresh pasta.

early supper - deli sandwiches as a friend hosted us for a kid play date and as they were responsible for us being part of yesterday’s mega epic outing, I knew that getting them their favorite deli sandwiches would be a nice gesture

me: head cheese / salami on dutch crunch with “everything”
spouse: Turkey, cranberry, & cream cheese on dutch crunch
hosts: (two) Turkey & bacon on hard sourdough (one without the jalapeño spread & pepperocini)
other friend: meatball & provolone & marinara with garlic sauce on soft roll - maybe I’ll try making this with our Costco meatballs

sorry it was too spicy - our local Casa Sanchez avocado salsa is also a bit spicy, which I love.

OMG--I didn't know people really ate head cheese. :eek: On purpose. :eek:

it’s also called cabeza at taquerias and people love it. How do you feel about buche / menudo with Mexican cuisine? Tongue?? Naturally my decision to not eat at restaurants in sf includes taquerias so I’ve not had any taco with buche (stomach), cabeza (Head), lengua (tongue) since before 3/13. Blah. Maybe one day I’ll go to a carneceria and see if they have this. Surely that Ranch 99 will have some of this stuff.

it is difficult to find tongue with any delicatessen and I know only one place in sf that has it. Mega yum. so nice alone or on a sandwich.

A hard NO to all of the above .

I enjoy menudo quite a bit, but have only sampled the lengua and cabeza years ago. It’s just not my thing.

I’ve eaten a lot of strange things over the years. I don’t mind something if it’s weird, as long as it tastes really good.

Here’s a new specialty chicken sandwich in SF that seems right up gaobest’s alley.


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You can find delicious grilled tongue at Mitsuwa Marketplace. Latino markets with deli may carry it! Raw stuff you can also find at Latino markets and sometimes at Vons! But it is labor intensive to prepare and delicate to cook.

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Photo is pre-COVID (Costa Mesa - January 2018).