Reheating That BBQ

Here is a Great chart from Foody Direct and Jack Stack BBQ on how to reheat the following foods.  Most of these foods can be reheated in the Grill, Oven or Microwave.


Baby Back Ribs
Spare Ribs
Beef Ribs
Lamb Ribs
Burnt Ends
Pulled Chicken
Pulled Pork
BBQ SAUSAGE
BBQ Wings
Sliced Beef Brisket
Hickory Pit Beans

Click Here for chart You may need to scroll to Page 2

Pulled Pork Leftovers 20 plus cooking Ideas

Pulled Pork Leftovers 20 plus cooking Ideas

Pork Butts soon to be Pulled Pork

When I cook pulled pork on my Traeger Jr I normally cook a pair of 7 to 8 pound butts.  It doesn't seem to take more pellets to cook that 2nd butt  so why not have leftovers.

Pulled Pork Omlette

Pulled pork sandwiches are great, but there has to be more.  My wife makes a mean pulled pork omelette (my favorite) and a pulled pork hash.  I also love pulled pork on a cheese burger.  Pulled pork would make an outstanding filling in a beer can burger.  Click here to see How I cook Pulled Pork

Here is a compilation from google on pulled pork leftovers including pizza, won tons, mac and cheese, shepards pie, waffle sliders and many more.

Pulled Pork 10 ways

Pulled Pork 18 Wyas

Pulled Pork Leftovers 20 ways

Labor Day a Long Weekend of Smoke - Traeger Recipes

Labor Day a Long Weekend of Smoke - Traeger Recipes

Labor Day SmokeFest

The wife left town for a few days to wish her mom a happy birthday in Iowa, so its just me and the dog,  It Looks like I have a Long Weekend of smoke ahead "Traeger on".  Here is what the proposed menu looks like.

Saturday Dinner

Dinner is Ready

Bacon Wrapped Filet

Lobster Tail

Pineapple

Corn on the Cobb

Traeger Recipe

The beauty of cooking the Lobster Tail, Bacon wrap Filet, Pineapple and Corn on the Cobb Together is that all start and finish at the same time,  I go into greater detail about the cooking methods elsewhere in this blog but the Readers digest version is Pre Heat to 225 cook steak and Lobster to an Internal Temperature of 135 to 140 about 45 minutes

Bacon Wrap Filet and BBQ Recipe

BBQ Corn on The Cobb

BBQ Smoke Pineapple

Sunday Lunch

Sunday Lunch and Leftovers Pork Steaks, Brats and SweetPotatoes

Pork Steaks

Cheddar Brats

Sweet Potatoes

Traeger Recipes:

Pork Steaks:

These pork steaks are pre-seasoned with Bobs BBQ seasoning.  Cook them at 350 on the Traeger till an internal temperature of 140 to 145.  About 10 Minutes on each side

Cheddar Brats

 Cook them at 350 on the Traeger till an internal temperature of 140 to 145.  About 10 Minutes on each side

Sweet Potatoes

I wash the Sweet Potatoes

Cut them in half wrap in tin foil

Cook at 350 on the Traeger until soft about 60 Minutes.

Sunday Dinner

Porterhouse Steak

Traeger Recipe Porterhouse Steak see Video

If Video dosent paly Try Porterhouse Video Link click here

I will follow the Video except

I will use Trader Joe Garlic and Coffee Rub

Monday Dinner

Pulled pork

 Pulled Pork Traeger Recipe

Ingredients:

Bone In Pork Butt 6 to 10 lbs or more

Your favorite Dry rub for Pork

Apple Juice in spray bottle

Preperation

Rub Pork Butt all over with your favorite rub

Grill Setup

Start Traeger on smoke for 10 minutes with lid open'

Preheat lid closed to temperature 225

Some People smoke for first 3 hours either using 180 or the smoke setting

then raise to 225.

The Cook

Right before placing on grill spray with apple juice all over

Place Pork Butt on Traeger

Spray with apple juice every 30 minutes or so

After about 3 hours you can move to shallow pan with enough apple juice to cover bottom of pan

At about 6 hours place temperature probe in Traeger.

Continue to cook till an Internal Temperature of 203 degrees

The Wrap and Rest

Once desired temperature reached removed from grill double wrap in foil and place in cooler to rest for 1 to 3 hours.  Pull and enjoy.  We use a light coating of Jack Daniels BBQ sauce after we pull

Recipe Notes

I delay putting the Probe in because its going to take 10 hours or more to cook and the probe gives the smoke a few more places to escape.

Some people wrap the butt  (Texas crutch) at about 160 to get past the stall

Tong Test if you dont cook to temperature --When you can lift the Butt with Tongs and the bone falls out its ready

For more Labor day cooking ideas see the Traeger Blog

Please Note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipe would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes.

Pork Loin Traeger Recipe

Two Pork Loins roasted low and slow with a smoke tube

Pork Loin Traeger Recipe

Pork is one of my Favorite things to cook on the Traeger.  I've cooked Pulled Pork, Pork Chops, Pork Ribs and Pork Tenderloin.  I do Like Pork Loins because I enjoy a roast pork sandwich on garlic bread. I do cook the Garlic bread on the Traeger.  I have also found that center cut pork loin is the best cut to use.   You may notice I use a smoke tube, for some extra smoke. Click Here for blog post about smoke tube

The Butcher cut the pork loin into steaks or Chops but I prefer to cook it whole and slice it myself.

I dry rub the Pork loin.  I place it on the Traeger at 225.  I spray with apple juice every 30 minutes or so.  I pull at an Internal temperature of 140 to 145 and let it rest tented in foil for 15 minutes or so. Then just slice and enjoy.  It goes great on Garlic bread with a slice of grill pineapple

2 pork loins good enouh to eat

2 pork loins good enouh to eat

please note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipes would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes.

Smoked Boneless Pulled Pork Traeger Recipe

Boneless Pork roast Yum

Boneless Pork Roast getting happy

Traeger Recipe
While I have smoked a boneless pork roast and then used it for pulled pork and it came out wonderful I do prefer bone in.  They seem to be juicier.  The key is low and slow 

Recipe

Boneless Pulled Pork about 4 lbs

about 7 hr smoke shoot for Internal Temperature of 200 - 205

Smoke at 225 Spray apple Juice every 30 minutes to an hour

Rest 3 hours.in cooler wraped in towels

Pulled pork bone in - Traeger Recipe

Pulled pork bone in - Traeger Recipe

Pulled pork bone in - Traeger Recipe

Pulled Pork Traeger Recipe

Ingredients:

Bone In Pork Butt 6 to 10 lbs or more

Your favorite Dry rub for Pork

Apple Juice in spray bottle

Preperation

Rub Pork Butt all over with your favorite rub

Grill Setup

Start Traeger on smoke for 10 minutes with lid open'

Preheat lid closed to temperature 225
Some People smoke for first 3 hours either using 180 or the smoke setting
then raise to 225.

The Cook

Right before placing on grill spray with apple juice all over

Place Pork Butt on Traeger

Spray with apple juice every 30 minutes or so

After about 3 hours you can move to shallow pan with enough apple juice to cover bottom of pan
At about 6 hours place temperature probe in Traeger.

Continue to cook till an Internal Temperature of 203 degrees

Once desired temperature reached removed from grill double wrap in foil and place in cooler to rest for 1 to 3 hours.  Pull and enjoy.  We use a light coating of Jack Daniels BBQ sauce after we pull

Recipe Notes

I delay putting the Probe in because its going to take 10 hours or more to cook and the probe gives the smoke a few more places to escape.

Some people wrap the butt  (Texas crutch) at about 160 to get past the stall

Tong Test if you dont cook to temperature --When you can lift the Butt with Tongs and the bone falls out its ready

Please Note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipe would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes.