Anybody else glad it’s football 🏈 season besides me? My fantasy team isn’t going to win me millions but sure am glad to have #KSU back (and seriously kicking it, BTW) and the CHIEFS!!
I grabbed some more hatch chiles so roasted them this morning before the 90 degree weather showed up.
Put ’em on the grill until they’re really charred and then place in ziploc bag, seal it for about 30 minutes and the steam will help the skins come off. Remove skin and seeds, and they freeze well. They are sweet and great in tortilla rollups and a quick internet search will reveal many good recipe ideas!
I also smoked a piece of salmon with just these two spices:
Apologies for no pic, it came off the smoker and then with cream cheese on Ritz crackers for lunch. It was amaze sauce and so easy peasy. I will do that again soon! Also marinated a flank steak and smoked it. Sooo many things you can do with it – eat as is, fajitas, steak quesadillas, and we even got a call at a KCBS contest this year with steak and shrimp tacos in the Cooks Choice category.
Speaking of KCBS, got to meet this star yesterday at the American Royal BBQ – Diva Q is the bomb!!
Hope everyone has a fantastic Sunday and week!
We are not huge fans of Italian food, red sauce, you get the drift. However, I ran across this recipe on the Traeger site for smoked Italian meatballs, and they are amazing. If you don’t have a pellet smoker, try them anyway — the oven will work well too. Simmer in a little spaghetti sauce (we are Prego fans), over spaghetti noodles, throw in garlic bread and a salad — fantastic!
Italian Smoked Meatballs
1 tsp pepper
1 tsp kosher salt
1 tsp parsley
1 tbsp oregano
1 tsp crushed red pepper (or to taste)
1 tsp onion powder
1/2 cup grated parmesan cheese
1 lb. ground italian sausage
1 lb. ground beef
1 tbsp worcestershire sauce
1/2 cup bread crumbs
Mix all ingredients together with hands until combined. It using a Traeger, set temp to 180 and preheat with lid closed for 15 minutes. Place meatballs on grill grate and smoke for 20 minutes. Increase the grill temp to 350 and cook for additional 10 minutes or until internal temp reaches 165 degrees. Serve with your favorite sauce!
ok, don’t run away immediately. I gotta admit, these aren’t my complete faves, but the hubs likes them, and they’re similar to a deli here in town, famous for their pickles and chili.
I personally like my Sweet and Spicy Pickles but he brewed these up today so I thought I’d share. At our recent fall party, they were gone, like wildfire! Super easy to make and you can adjust the horseradish to your liking.
Enjoy this beautiful fall weather, and those Kansas City Chiefs, who are on fire also!!!!
46 oz. jar whole dill pickles
1 C. Sugar
2/3 C. white vinegar
1/2 C. water
1/2 C. horseradish
Drain juice from pickles and slice to your liking. Bring sugar, vinegar and water to boil, let cool. Place pickles back in jar, and add horseradish and cooled mixture. Shake the livin’ tar out of it, repeatedly. Refrigerate, flipping jar occasionally to continue mixing ingredients.
We thought we would give this a whirl with about a 3 lb. chuck roast on a pellet smoker around 225 degrees. A few steps are found below, but remember, you basically cannot overcook. More smoke, more time, tender meat.
Please leave comments below as to how you tweaked it, and how it worked for you. I know you’ll enjoy.
Poor Mans Burnt Ends
- Rub your meat liberally and place on smoker.
- Smoke until the internal temperature reaches 185 F.
- Remove the roast and wrap in foil. Let rest for about 30 minutes.
- Remove from foil and transfer to cutting board.
- Cut into cubes and place into a disposable aluminum pan.
- Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
- Sprinkle with more of the rub and return to the smoker for 1 1/2 to 2 hours.