December 8, 2022
by dhoytt
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Rack of Lamb Smoked

I wanted to smoke this rack of lamb Sunday or the beginning of the week but couldn’t get to it .

Turned out very good and I will be doing this again. I rubbed down with olive oil, then rubbed on salt, pepper, a little garlic and sprinkle of cumin.

For sides eggplants, poblano peppers, tomatoes sprinkles of rosemary from the garden, smoked along with the rack of lamb.

I used my Meater block meat probe thermometer along with my Traeger’s thermometer to get used to it.

December 6, 2022
by dhoytt
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Cooking Journey

A cooking journey for the past month. Beef shanks mid-November, Thanksgiving juicy tender brisket and smoked Turkey. Monday red pepper/honey wings.
Then reached into the freezer for vacuum packed pulled pork (tasted like I just cooked it after boiling the bag and opening)from February 2 2022 and made soup today with late squash and herbs from the garden. Perfect for the cold weather. Was feeling picky about what I wanted to eat.

This is a repost from my Facebook page to test my updated WordPress mobile app and site.

Beef shanks with vegetables.
Hot wings.
Brisket
Turkey
Vacuum sealed pulled pork.
Quick soup made from pulled pork.
Beef shanks on Traeger

July 31, 2022
by dhoytt
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Filet Mignon and Garden Vegetables

Quick mix of garden vegetables eggplant, tomatoes, basil, mad hatter peppers, onions with some filet mignon with two different seasonings for each steak. Also made a dip of clarified butter, sea salt, powdered mustard, garlic, Worcestershire sauce etc cooked on my Traeger Ironwood. Reverse seared filet mignon, first smoke @ 200 on Traeger and then seared on gas grill next to Traeger. Tomatoes were the surprise vegetable stars they were so sweet. Steak was like super tender and tasty with a smoked taste you cannot duplicate.

I had two different seasonings on each steak, one salt pepper and garlic and the other a store bought Santa Maria tri-tip mix seasoning.

July 11, 2022
by dhoytt
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Garden Produce and Uses in Meals

Just a homage to my productive garden and just a few of the many uses.

An evening’s harvest.
Another Evenings harvest.
Needed some basil, rosemary and a bell pepper.
Pickings of cabbage, tomatoes and eggplant
Another vangate of the bounty I’m getting on a regular basis.
Swiss Chard, pear tomato and beefsteak tomato.
Garden purple gourmet beans, blackberry, and tomatoes.
Prime rib with swiss chard, tomato, rosemary and basil salad.
Homemade pizza with my garden vegetables on the Traeger.
Pizza is done.
Quick garden medley with pulled pork and noodles in my wok.
The finished product of pulled pork and garden veggies.
Tacos of prime rib and pulled pork with my veggies.
This is the start of my BBQ sauce with my garden tomatoes.
My BBQ sauce start with celery, jalapeno peppers, poblano peppers, garlic and onions base.
Babby back ribs that will host my homemade BBQ sauce
BBQ sauce cooked down and in a jar now. I missed photographing some steps.
Vegetable medley with eggplant, yellow pear tomatoes, cherry tomatoes, rosemary, basil, garlic,gourmet purple beans and pasta stuffed with spinach with my ribs covered in my homemade BBQ sauce.
The meal!

June 20, 2022
by dhoytt
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Impromptu Ahi Tuna Filet Mignon Mustard Green Delight on Traeger

Went to the store to get some cheeses for a pizza I was going to make tonight and spotted a nice ahi tuna steak and did a pivot for dinner.

I already had filet mignon in the fridge and I just took that out and threw some olive oil and then coated it thickly with Montreal steak rub. I then created a marinade for my ahi tuna. I then pulled some mustard greens from the garden to start once the proteins were close to being done.

I started a reverse sear on the filet mignon steak and put the ahi tuna steak on 3/4 of the way for it to get some smoke before I started the sear. I let the filet mignon get to about 108 fahrenheit and the ahi tuna reached about 92 degrees. I then took then both off the Trager and ramped set the temp to 425 and put them both back on once the temperature climbed to 385. I marinated the filet mignon with butter salt and pepper mix I had melted in the microwave. I hit the ahi tuna with more marinade on both sides. I took the tuna up to 125 and the steak to 135 and then took them off.

During the searing I had started the vegetables putting onions, garlic cloves in the wok and then the greens and some yellow pear tomatoes and cherry tomatoes whole with a touch of basil all from the garden except the garlic and onions.

Ended up being so delicious and tender that when cutting the filet mignon it was as tender as the tuna which was just right. Both had a great unique flavor to go with the vegetables.

Below is the recipe I used for the ahi tuna except of course I did a reverse on .
https://www.simplyrecipes.com/recipes/seared_ahi_tuna/
Seared Ahi Tuna


2 (6 to 8 ounce) ahi tuna steaks (3/4 inch thick)
For the marinade:
2 tablespoons toasted sesame oil
2 tablespoons soy sauce (or gluten-free tamari)
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 scallion, thinly sliced (a few slices reserved for garnish)
1 teaspoon fresh lime juice

I wanted to add that to monitor the temperature I used the internal wired Traeger thermometer for the filet mignon and for the Meater Bluetooth temperature monitor I picked up the past Saturday for monitoring the temperature of my tuna steak.

June 19, 2022
by dhoytt
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Medley Garden Dishes

The past few weeks I have been swamped but enjoying many quick dishes with produce from my garden here’s a few down below. The tea is exceptionally good! The salads and quick toppings for tacos and sandwiches never gets old.

I really hate when my garden stops producing for the year because there’s no where to reliably get things like pear tomatoes and the meatiness of the tomatoes you grow in a garden. Swiss chard I have year round. Peppers once they start go well into the winter here in Northern California along with collard greens which get sweet with the cold chill.

Tomatoes, mixed greens and Swiss Chard. rosemary, sage, basil salad from the garden with tri tip.
Tomatoes, mixed greens and Swiss Chard. rosemary, sage, basilsalad from the garden with beef rib and fruit salad.
Tomatoes, basil with tacos.
Just picked tomatoes.
Swiss Chard, pear tomatoes with fried chicken.
Grilled up slices of tomatoes with the bacon and ham to make a breakfast sandwich.
Quick taco lunch with beef ribs meet and pear and beef steak tomatoes from the garden.
Her mixture from the garden to make tea with that has mint, chamomile, sage, rosemary, basil with freshly picked stevia to sweeten.
Putting my garden tea mixture into the steamer.
REady to brew my tea.
The garden tea mixture takes on a nice hue even prior to it starting to brew.
The brewing begins.
Continude brewing of tea and steep time.
Hot links and Italian spicy sausage with pear tomatoes and combination of ace, beef steak tomatoes with grilled basil and Swiss chard.
Making a bloody Mary mix with garden tomatoes and herbs.
More picked tomatoes.
Smoked pulled pork on Hawaiian rolls topped with pear tomatoes and slaw made from Swiss Chard and cabbage from my garden.
Smoked pulled pork on Hawaiian rolls topped with pear tomatoes and slaw made from Swiss Chard and cabbage from my garden.
I wanted a late night salty snack and didn’t have any in the pantry so made my own. Buttered and salted corn tortilla on both sides with pear tomatoes and cheddar cheese.
After the great taste of the late night snake the next day toasted pear tomatoes from garden again alongside corn tortillas and then made tacos with smoked beef ribs and smoked pulled pork. I threw some Pablo and jalapeno peppers in the mix from the garden as well.

May 28, 2022
by dhoytt
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Performed OS Security Updates Entire Site and WordPress

Updated my Linux webserver. Windows streaming server( https://dhoytt.com/snake-ice-radio-blog/now-playing/) and relay server plus systems that do things internal to my environment. It’s always good to keep up with the latest security as much as possible. I also backed up my WordPress database and updated that to the latest 6.0 version along with all associated plugins and themes.

May 22, 2022
by dhoytt
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Fantastic Tri-Tip

Wanted a nice quick cook this weekend but something substantial so bought a package of 2 small tri-tip pieces of beef. I just cooked one of the tri-tips out of the package to try out a slightly different cooking method on my Trager Silverton 620.

Today I took the tri-tip out of the fridge rubbed it down with peanut oil,I then used a dry brine of coarse kosher salt, brown sugar and coarse black pepper in a gallon plastic bag for about an hour letting it hit closer to room temperature. During that time I had the Traeger grill all heated up @ 225 degrees Fahrenheit. I washed the brine off after an hour and rubbed the tri-tip with my custom beef rub and a sprinkling of a commercial steak blend. I placed the tri-tip on a pan I like to use to make cleaning a breeze that has raised grills and was sprayed with canola oil.

Sticking to a simple quick cook I placed a whole peeled red onion, some asparagus and a potato in with the tri-tip. After the tri-tip hit 125 degrees Fahrenheit I hit it with some apple juice and butter mix and 10 minutes in foil. I heated up my gas grill and after it reached temperature right around 500 degrees plus Fahrenheit (the gauge isn’t reliable) I put the potato in foil on the gas grill, then did a quick sear on the tri-tip about 2 minutes per side, then placed it back in the Traeger @ 225 for another 10 minutes in foil. I then took the ti-tip out and let it rest for about 40 minutes and in that time it reached 138 internal degrees. I rolled my potato over a few times and then placed it back in with the asparagus and onion on the Trager to keep warm.

The tri-tip was super tender and tasty and the asparagus had that nice smoked taste along with the red onion and the potato was nice topped with chives from my garden, butter and sour cream. I also have a special tri-tip sauce I make with Worcestershire, butter, olive oil, garlic. dry mustard and some other ingredients. The tri-tip was special with the sauce or without the sauce. I will be making this my go to tri-tip process and may try this with veggies again as well.

Tri-tip, potato, red onion, asparagus ready for the grill.
Ingredients on my Trager Silverton 620 starting up.
Another view of ingredients on Trager Silverton 620.
Everything’s ready!
Tri-tip with smoke ring and showing how juicy it is.
Time to eat!