Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on September 05, 2017, 11:12:04 AM
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Most of us have cooked all of the "conventional" type meats and fish on our pits -- grilled, roasted, smoked. But what is the best "non-standard" thing you have cooked?
I know I will get some laughs here, but both Bentley and Larry loved fish sticks and tater tots cooked on the pit. The fish sticks were just fish sticks, but man did I love those tater tots. Put out a bunch on a frog mat and let them smoke and then turn up the heat and get crisp. Tater tots on a pellet pit -- give it a try if you haven't already!!
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Crab Imperial in Puffed Pastry shells.
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Baked in zone 2 on a baking stone
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Soooo Rich!
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I love banana bread.
I have a KAF recipe that I double and make two (standard pan & large pan) loafs in one session.
My pelletgrills are outdoor cooking devices, & I have often done banana bread in one of my my pelletgrills.
I have also cooked fruit pies in my units (Ahhh--Hello ZCZ) and they come out fantastic as well.
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Peach Pie.
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Beef tongue.
I didn't think anyone would be interested so I didn't take photos or post it.
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And what was that like?
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The one year we bought a case of "State Fair" corn dogs at the American Royal from Restaurant Depot (I think it was 2014). After about 45 minutes on about 300° (I think) they were as good as any deep fried corn dog I have ever had, and that I could not believe. Maybe I was really hungry!
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And what was that like?
My father was a Lithuanian immigrant butcher. We ate all of the beef. I loved cold tongue sliced thin in sandwiches.
So—it was wonderful.
If you ever have the opportunity have a tongue (lingua, I think) taco.
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pierogies
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pierogies
Usually deep fried or sometimes boiled, right? How did you do it on a pit?
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We cooked an "international" competition in Tijuana, Mexico a few years back. There were several Mexican teams that also competed. We decided to participate in the mystery meat competition and were brought tongue to cook. Most of the gringo teams seemed to be at a loss. We braised it on the pit and then, I think, smoked it some. Then cut into fine strips and chopped. Mixed in some other spices and veggies and stuffed in a green pepper and back on the pit.
We got second (a Mexican team got first). After the awards, some of the judges who had sampled ours told me they were convinced it had to be submitted by a Mexican team because so many of the entries were not good and they figured an American just did not know how to fix tongue. I don't think we did either, but we had no problem experimenting and just throwing it out there!!!
(http://i110.photobucket.com/albums/n90/lwnna/International%20Competition%202010/IMG_1116.jpg)
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They were Pablano's...Black bean and corn relish.
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Pierogies - We boil gently in 1/4" of water in a pan and when the water evaporates, we add butter and fry them lightly. Add a little smoked sausage and some beets ..... Cold weather Polish Soul Food! ...... Make some with pulled pork or ground burnt ends some time. .... Oh! My
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I guess you could put them on a frog mat indirect in a cooker. Or oil them and set them on the char broiler grates? ...... carefully!
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pierogies
Usually deep fried or sometimes boiled, right? How did you do it on a pit?
I think I just put them on a cookie sheet in the Elite at 350°. I probably should have put some melted butter on them and put on frog mats. Maybe I will try that again one day.
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Pierogies...these are the dough with filling in them...or do they have something to do with potato's?
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Traditional Polish pieogies have potato and fine chopped onion in them or sauerquart(We need spell check on the site) and fine chopped mushroom. Fruit filled with cherries and cinnamon and beef (like pot roast) ground with onion is also terrific! ... As a small child I was Mom's "Grinder Man"!
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I thought there was potato associated with it some how!
If the site did not have spell check, you would not be able to read most of my posts!
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I thought there was potato associated with it some how!
If the site did not have spell check, you would not be able to read most of my posts!
This is what you find in most grocery stores. http://www.mrstspierogies.com/
Depending on what region of the country you live in, you can get them made by locals that are much better. A lot of times, churches have big cooks and they sell them to raise money for events. Jalapeno & cheddar are my favorite followed by potato & onion and potato & cheese.
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Yep! I missed the potato/cheese one. That's probably the core traditional pierogie .... with farmer's cheese in it.
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So are they ever sauced like a ravioli?
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So are they ever sauced like a ravioli?
I've seen that called Italian style. I like them with grilled onions sauteed in butter.
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As Bar-B-Lew said, grilled onions with melted butter or sour cream with S&P. In our family, some like it one way and the others the other. I'm a sour cream guy myself. Pierogies are larger than ravioli also.
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Yup dough stuffed with potato, potato & onion, potato & cheddar cheese, sauerkraut, potato & bacon, they even have some stuffed with blueberries or apple pie.
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I would have to say bread. Although tongue is pretty tasty.
I chose bread because it has it's place in most every meal. My guess is it's the most ignored cook on a pellet smoker.
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Pie, citrus stuffed turkey, bacon wrapped ANYTHING
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Bread
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Wow! ..... Does that look good. Slather some butter on a slice, a meal for a king. .... Count me in!
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Pie
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Fish sticks! I admit the Gorton Fisherman has been inside my pellet grill a few times...
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Looks tasty! .... Some cool "Cue Toys" there too!
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Delish, I could eat ABT's every day
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Not so Non-Standard in the Pacific Northwest :pig:
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Not so Non-Standard in the Pacific Northwest :pig:
You can take the snow crab and toss it. The Dungeness? What did ya do with all that heavenly liquor from the body cavity? :o
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Sorry but everything on there is Dungeness and King... Snow Crab is bait...
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Not so Non-Standard in the Pacific Northwest :pig:
You can take the snow crab and toss it. The Dungeness? What did ya do with all that heavenly liquor from the body cavity? :o
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Wow! .... That'll get your attention. ..... Do you dip the crab meat in clarified butter like we do with lobster out here on the east coast. What is that typically served with.
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The Fam does as for me not so much I prefer it straight up :beer:
Wow! .... That'll get your attention. ..... Do you dip the crab meat in clarified butter like we do with lobster out here on the east coast. What is that typically served with.
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RR49,
Are those tricky to cook? ..... Low or high heat? ... Do you baste to avoid drying the meat out? ....... What's the trick for a successful cook. I see these in the fresh case at my supermarket but have never taken the plunge.
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165* for about an hour to hour and a half , we just wet them down and sprinkled with Tom Douglas "Seafood Rub with Love" after about 45 min gave them another "Misting" if they are uncooked crab it may take a little longer, please remember time and Temps can vary from smoker to smoker.
RR49,
Are those tricky to cook? ..... Low or high heat? ... Do you baste to avoid drying the meat out? ....... What's the trick for a successful cook. I see these in the fresh case at my supermarket but have never taken the plunge.
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So you are doing a reheat? .... Your crabs have already been cooked when you got them?
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Depends, with King Crab for us we can only get it pre-cooked, with Dungeness it depends on what the West-Side sends us :rotf:
So you are doing a reheat? .... Your crabs have already been cooked when you got them?
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So you are doing a reheat? .... Your crabs have already been cooked when you got them?
As a taxable magnet on the west side; I will say that it's nearly impossible to get uncooked crab at any 'outlet' store. I can get them at Pike Place, or maybe somewhere at Fisherman's wharf (where the boats dock). It's simply because the meat will spoil easily within a couple days if not properly cared for.
As Ratty said, Kings are always cooked prior to sale, Dungeness is most likely cooked as well. The way to tell is by the color. Uncooked Dungeness crab is pale greenish in color. It only acquires its reddish color when cooked, as opposed to its much smaller (yet as much tasty) red rock crab. These can only be had by self harvesting. Forget about kelp crab as there's no appreciable meat in them.
As far as smoking them; there's virtually no flavor added in the process. 99% of the meat is covered by shell. Smoke isn't going to penetrate that membrane.
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Stuffed clams
(https://i.imgur.com/iQ5GmqGl.png)
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(https://i.imgur.com/CylS4aTl.png)
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I'll be that's tasty! .... Do they get smokey at all?
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Nice! What did you stuff them with?
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Very nice FMT. :clap:
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I'll be that's tasty! .... Do they get smokey at all?
This was back in 2014. I think I've made them a couple times since, but I'm pretty much the only one in the family that likes seafood so they don't get made often. If I remember correctly the clams themselves didn't pick up much on the grill, but the baked shells absolutely did. They had buttered bread crumbs on top, and things like that seem to really soak up the smoke.
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Nice! What did you stuff them with?
As mentioned above I made those in 2014. I am looking for the recipe. I know I combined a couple that I had on hand. Pretty certain it was chopped scallop, the chopped clams, possibly shrimp, parsley, shallot, and lemon juice. Something similar to that anyway. Then it was topped with garlicky bread crumbs. I remember loving them, but couldn't have paid my family to try them. For that reason, they were not a frequent treat.
I know I posted on pelletheads with the recipe. Once that comes back up, maybe I will be able to find it.
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Bump -- curious if there are more responses with so many new members.
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Blueberry cobbler.
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I will put about anything on. The funniest was when I skewered Dino Chicken and also put on french fries for my kids. They cracked me up going on about how good it was. I took their word for it, I am not a big fan of Dino Chicken!
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Bacon wrapped donut holes.
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Bacon wrapped donut holes.
Get outta here... ??? Seriously?
How'd they turn out? I could def see me trying that one. Were the holes plain or iced in some manner?
I could see plain, bacon wrapped, and chocolate syrup added at the finish. Heart attack anyone? What a great way to go... :P
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You make me chuckle Bobitis. :D
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JUST KIDDING!