Today .... I (we) have been eating ....
#4621
Join Date: Aug 2007
Location: MRY/SFO/SJC
Programs: AS MVP, Hilton Diamond, IHG Gold
Posts: 7,786
All I can say, is I wish I would have bought it years sooner. Absolute best $325 I've ever spent on a cooking appliance. (Traeger Jr.) If I only used it for pork ribs a few times a year it would be worth it, but I use it 2-4 times a month year round. I wont do ribs, pulled pork, tri-tip, or salmon any other way. Also pastrami, smoked turkey, and brisket though I haven't perfected the brisket yet. Not sure why you haven't done well. As long as you only use 180 or 225 degrees and a remote meat thermometer, it's almost foolproof.
Maybe lightly simmer the herbs and spices in some water before preparing the brine?
#4622
FlyerTalk Evangelist
Join Date: Feb 2005
Location: RSE
Programs: AA Exp|VA Platinum
Posts: 15,520
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.
#4623
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,878
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.
#4624
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,553
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.
Last edited by iluv2fly; Oct 20, 2020 at 3:01 am Reason: merge
#4625
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Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,863
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 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.
Last edited by cblaisd; Oct 18, 2020 at 8:27 pm
#4626
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 85,742
NYT Maple-Blueberry scones
#4627
Join Date: Sep 2007
Location: SNA/LAX
Programs: Hertz PC, Hilton DMD, IHG Spire Amb, Bonvoy Titanium Elite & WoH Globalist
Posts: 8,079
Tahini Eggplant dip served with Greek pita bread for breakfast
#4628
Join Date: Oct 2002
Location: SFO
Programs: AY Plat, LH FTL
Posts: 7,407
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.
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.
#4629
Join Date: May 2015
Location: South Florida
Programs: DL Skymiles KE Skypass
Posts: 2,368
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.
#4630
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Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,863
fresh gigli with Raos 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. Ill probably not buy it again because Im 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 yesterdays 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 jalapeo spread & pepperocini)
other friend: meatball & provolone & marinara with garlic sauce on soft roll - maybe Ill 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.
early supper - deli sandwiches as a friend hosted us for a kid play date and as they were responsible for us being part of yesterdays 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 jalapeo spread & pepperocini)
other friend: meatball & provolone & marinara with garlic sauce on soft roll - maybe Ill try making this with our Costco meatballs
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.
#4631
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,878
fresh gigli with Raos 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. Ill probably not buy it again because Im 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 yesterdays 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 jalapeo spread & pepperocini)
other friend: meatball & provolone & marinara with garlic sauce on soft roll - maybe Ill 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.
early supper - deli sandwiches as a friend hosted us for a kid play date and as they were responsible for us being part of yesterdays 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 jalapeo spread & pepperocini)
other friend: meatball & provolone & marinara with garlic sauce on soft roll - maybe Ill 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.
#4632
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,863
its 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 Ive not had any taco with buche (stomach), cabeza (Head), lengua (tongue) since before 3/13. Blah. Maybe one day Ill 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.
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.
#4633
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,878
its 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 Ive not had any taco with buche (stomach), cabeza (Head), lengua (tongue) since before 3/13. Blah. Maybe one day Ill 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.
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.
#4634
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott Gold, IHG Gold, Hyatt something
Posts: 33,592
I enjoy menudo quite a bit, but have only sampled the lengua and cabeza years ago. Its just not my thing.
Ive eaten a lot of strange things over the years. I dont mind something if its weird, as long as it tastes really good.
Heres a new specialty chicken sandwich in SF that seems right up gaobests alley.
Ive eaten a lot of strange things over the years. I dont mind something if its weird, as long as it tastes really good.
Heres a new specialty chicken sandwich in SF that seems right up gaobests alley.
#4635
Join Date: Sep 2007
Location: SNA/LAX
Programs: Hertz PC, Hilton DMD, IHG Spire Amb, Bonvoy Titanium Elite & WoH Globalist
Posts: 8,079
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.
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.
Photo is pre-COVID (Costa Mesa - January 2018).