What's on the smoker today?

[Nick87]

Started processing today. 10lbs of Italian and 20 lbs of jalapeno/cheddar goose sticks.
About another 50 to 60 lbs to go this week of different varieties.

 

[Dave N]

This thing was huge, loaded with nacho cheese, sour cream amd a pile of pulled pork. It was awesome.

Now I'm hungry!

 

[Devilscrown]

View attachment 311802View attachment 311803
Started processing today. 10lbs of Italian and 20 lbs of jalapeno/cheddar goose sticks.
About another 50 to 60 lbs to go this week of different varieties.

Never had a goose stick, but I want to now… looks delicious

 

[Nick87]

Never had a goose stick, but I want to now… looks delicious

It is if you mix enough pork into it.

 

[cgasner1]

It is if you mix enough pork into it.

How many geese does it take to make 50-60#? I’d guess about 2 with mixing pork

 

[Raisin Bran]

Elk Tenderloin…..It’s what’s for dinner!

 

[Nick87]

How many geese does it take to make 50-60#? I’d guess about 2 with mixing pork

Lol. I mix geese 50/50 at a minimum.

 

[Treeshark]

First time grilling potatoes.

Did you wrap them in foil or straight on?

 

[mtmuley]

Did you wrap them in foil or straight on?

Just threw them on. mtmuley

 

[Wildabeest]

Just threw them on. mtmuley

I like to cook big bakers hot. About 425 for an hour or more until internal temp hits about 205, then take them out and rub the skins with bacon grease, butter or some other oil, salt them with some kind of course ground salt (usually kosher salt for me), then throw them back on the heat for another 10 mins or so. Results in a nice crispy skin that always gets eaten.

 

[mtmuley]

I like to cook big bakers hot. About 425 for an hour or more until internal temp hits about 205, then take them out and rub the skins with bacon grease, butter or some other oil, salt them with some kind of course ground salt (usually kosher salt for me), then throw them back on the heat for another 10 mins or so. Results in a nice crispy skin that always gets eaten.

Damn you. mtmuley

 

[BRoth82]

Spatchcock chicken on the smoker for supper tonight. Nice and crispy skin and juicy.

 

[SwaggyD]

I like to cook big bakers hot. About 425 for an hour or more until internal temp hits about 205, then take them out and rub the skins with bacon grease, butter or some other oil, salt them with some kind of course ground salt (usually kosher salt for me), then throw them back on the heat for another 10 mins or so. Results in a nice crispy skin that always gets eaten.

This is how I do it. Only I rub with the oil and salt before I put it on to begin with. 425* for minimum of an hour.

 

[Devilscrown]

This is how I do it. Only I rub with the oil and salt before I put it on to begin with. 425* for minimum of an hour.

Do you guys wrap in foil or cook them without?

 

[Wildabeest]

Do you guys wrap in foil or cook them without?

No foil for me. Skin doesn't get crispy if you put them in foil.

 

[Devilscrown]

I grew up in a pretty poor and rural area, I didn’t know they actually made a hand warmer, we were raised with baked potatoes in foil in our pockets….

 

[SwaggyD]

No foil for me. Skin doesn't get crispy if you put them in foil.

Same. No foil. I wash, poke with a fork, rub with oil, heavy with the Himalayan pink salt. Then on the smoker at 425* for at least and hour. Usually it’s closer to 2 hours after I get the main course done.

 

[Hem]

I don't bonk river trout...maybe twice in decades. Bonked one today for the smoker.
I really want to smoke it whole with skin...anybody have some Traeger suggestions , simple start to finish?

 

[longbow51]

We've got a couple of bison 8 oz New York Strips thawing. Anyone done these, and do you marinate, or just S&P? Given the leanness, thinking about our game marinade; gin, smashed juniper berries, thyme, smashed garlic, rosemary, olive oil.

 

[BackofBeyond]

I don't bonk river trout...maybe twice in decades. Bonked one today for the smoker.
I really want to smoke it whole with skin...anybody have some Traeger suggestions , simple start to finish?View attachment 312678

Scale it well then brine it with a simple brown sugar (3 part), salt (1 part) wet brine for a couple hours. Smoke it as low as you can, 150-ish, until done - maybe 4 hours or so.

It’s always worked well for me.