Triple C Cooks from Labor Day Weekend

Triple C

Well-Known Member
Here's a few pics of eats from this past weekend. Fired up the Treager pellet grill bout 7:30 Sunday morn. Set the temp to 225 degrees.
Traeger.jpg

Treager temp.jpg


Rubbed down a small boston butt with yellow mustard, salt, pepper and pork rub. Took this pic about 2 hrs into the cook.
Boston Butt I hr.jpg

Bout 8 hrs into the cook the internal temp reached 200 degrees. Had to snip off a small piece.
Boston Butt ready.jpg

Let it rest for bout an hour then shredded and chopped for sandwiches. Down south we favor a slaw-b-que sandwich. Stubbs spicy BBQ sauce with slaw on top. Ate pretty good.
Boston Butt plated.jpg

Monday morning it was time for a Triple C breakfast. Cooked up sausage patties and bacon and set aside.
sausage n bacon.jpg

Made the biscuits and placed in a black iron skillet with oven set at 500 degrees. While biscuits were baking I made sausage gravy and scrambled eggs.
gravy.jpg

At about 15 minutes I pulled the biscuits from the oven and rubbed butter around the edge of skillet and on top of biscuits.
biscuits out of oven.jpg

Come on ya'll. Breakfast is ready!
Breakfast ready to serve.jpg

It ate reasonably well...
IMG_1867.jpg
 
TC,
You should be on Food Network!! My ten y/o daughter has started showing an interest in cooking and helping me prepare and fix some food. This weekend we grilled some ribs. Here's my pitmaster putting the final touches on the ribs.

FEJT1wXl.jpg


uD5TGZal.jpg
 
It all looks amazing but I took you for a cooking with gas range type guy instead of the electric ;)
 
Okie...No gas service down at the farm so just went with an electric range and oven for the cabin. For grilling...the Traeger is off the charts. Uses wood pellets and maintains the temp at whatever you set it on. It is awesome for slow cooks. Maximum temp is about 425 so it's not the greatest for searing steaks but I got the ol Weber faithful for steaks. Speaking of steaks...I tried a new cooking style Saturday evening and it was off the charts good. Had 3 filets cut 1.5 inches thick. Seasoned with kosher salt and black pepper then placed in oven on a rack at 250 degrees for 40 minutes. Heated canola oil in black iron skillet until it was just starting to smoke. Removed steaks from oven and placed in skillet and seared on one side for 45 seconds. Added butter to the canola oil, and seared on other side for 45 seconds. Perfectly medium rare and crazy tender. That is one fine way to cook steaks!
 
Okie...No gas service down at the farm so just went with an electric range and oven for the cabin. For grilling...the Traeger is off the charts. Uses wood pellets and maintains the temp at whatever you set it on. It is awesome for slow cooks. Maximum temp is about 425 so it's not the greatest for searing steaks but I got the ol Weber faithful for steaks. Speaking of steaks...I tried a new cooking style Saturday evening and it was off the charts good. Had 3 filets cut 1.5 inches thick. Seasoned with kosher salt and black pepper then placed in oven on a rack at 250 degrees for 40 minutes. Heated canola oil in black iron skillet until it was just starting to smoke. Removed steaks from oven and placed in skillet and seared on one side for 45 seconds. Added butter to the canola oil, and seared on other side for 45 seconds. Perfectly medium rare and crazy tender. That is one fine way to cook steaks!
Propane...we went with gas range and oven in our house. It has taken and is still taking time to get the yard and outbuilding as we want them so I decided we would wait on the propane tank until we knew where everything would be so I have just been getting the refillable 20 lb propane bottles like folks use on their gas grill and plumbed that in. It is amazing how long one will last. I bet we get almost 3 months per bottle...

That does sound like a great way to cook steak! Now I am hungry again :(
 
Okie...No gas service down at the farm so just went with an electric range and oven for the cabin. For grilling...the Traeger is off the charts. Uses wood pellets and maintains the temp at whatever you set it on. It is awesome for slow cooks. Maximum temp is about 425 so it's not the greatest for searing steaks but I got the ol Weber faithful for steaks. Speaking of steaks...I tried a new cooking style Saturday evening and it was off the charts good. Had 3 filets cut 1.5 inches thick. Seasoned with kosher salt and black pepper then placed in oven on a rack at 250 degrees for 40 minutes. Heated canola oil in black iron skillet until it was just starting to smoke. Removed steaks from oven and placed in skillet and seared on one side for 45 seconds. Added butter to the canola oil, and seared on other side for 45 seconds. Perfectly medium rare and crazy tender. That is one fine way to cook steaks!
The slow cook/reverse sear is definitely a great way to cook a steak. Seemed counter-intuitive at first because I always think of searing the steak as locking in the juices, but it does brown the meat further through the crust. Have you tried sous vide cooking yet? The gadgets for it are getting a lot more affordable and it's a pretty awesome technique. We seem to share a love of cooking, grilling and bbq'ing. I've always enjoyed your food posts on the old forum and am glad we've got the outdoor cafe to keep em coming along with everyone else's posts. Y'all have motivated me to get off my duff and start posting some grub pics on here.
 
Is that a vinegar base BBQ? That's Southern cook'n at it's best. I could eat about three plates of your biscuits and gravy!
 
Triple C

Your food post make all of us wish we could sit down with you and loved ones to enjoy that fine cookin.

Great photos and the food looks delicious. Thanks for sharing.

I appreciate the family atmosphere your threads always convene. I am lucky to have my son and daughter living in my home town & all three grandkids. What a wonderful blessing to have family and to have them close. :)
 
Triple C

Your food post make all of us wish we could sit down with you and loved ones to enjoy that fine cookin.

Great photos and the food looks delicious. Thanks for sharing.

I appreciate the family atmosphere your threads always convene. I am lucky to have my son and daughter living in my home town & all three grandkids. What a wonderful blessing to have family and to have them close. :)

Thx Wayne! One never knows what tomorrow brings but as of today...Our kids and grandkids still love hanging out with Meme and Poppy. Planning on doing all I can to make sure they always do. Interesting thing about being a grandparent. It's up to us to make sure we establish a meaningful relationship with our grandkids. Not the other way around.

Hopefully, those biscuits and gravy will keep them coming around for a long, long time!
 
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