First, this recipe can make a delicious coppa when done in the oven instead of smoking but I like the touch of smoke. Continue reading Smoked Coppa
Monthly Archives: November 2019
Traeger Burgers
Sorry. This will be a pretty bland post. I have had my Traeger Timberline smoker for a while now and I wanted to know how it was at making hamburgers. Continue reading Traeger Burgers
Apple Butter
The last of my apples from my back yard tree needed to be used up. Time to make Apple Butter. Continue reading Apple Butter
Teriyaki Back Ribs
I love pork ribs. Saint Louis, Kansas City and Memphis are all great. However, as good as they are, sometimes you need a change. It was time for Teriyaki ribs on my Traeger Timberline. Continue reading Teriyaki Back Ribs
Traeger Prime Rib Rub Steak
I have been enjoying my Traeger Timberline 850. So I was even more pleased when Traeger sent me some of their Prime Rib Rub. You need to know I did not pay for it ut I will be giving an honest review. Continue reading Traeger Prime Rib Rub Steak
Bacon Sausage Soup
I love soup. We have snow here in the Canadian Rockies and it is cold. Soup just makes a day warmer. Continue reading Bacon Sausage Soup
OFG Jerky, the Video!
I have posted my recipe for OFG Jerky but I decided to make a video of my most recent production on my Traeger Timberline. I may not be a great producer but this jerky should win an Oscar!
Cambodian Chicken Video, on the Grill
I have made Cambodian Chicken before. This time I show you how to do it on my Weber Genesis Grill in a video!
Maple Breakfast Sausage, Leftover Pork!
While I was travelling to Butte, Montana for a curling bonspiel, I found a nice whole pork butt. This was fortuitous as I was wanting to make a Coppa (look for a future post) which involves a cut of the pork butt. However, it left me with a lot of pork still attached to the butt. I couldn’t let it go to waste so I made some Maple Breakfast Sausage. Continue reading Maple Breakfast Sausage, Leftover Pork!
Smoked Cheese 2019
I went to a curling bonspiel in Butte and had the chance to go to a larger city. I picked up some Cave Aged Gruyere, Manchego, Gouda, Havarti and Emental. Of course, I had to add to the flavour and smoked them! See how I do it in my earlier post, Smoked Cheese.