Traeger Recipes By Mike

Tuesday, October 25, 2016

KC Steak Seasoned Strip Loin Roast

I recently purchased Seasoned Strip Loin Roast from the Kansas City Steak Company. It was an excellent cut of meat for the sale price which at the Time was 29.99 for a 3.5lb to 4 lb roast. I also had a coupon for $25 off a $75 order with free shipping. This Roast normally sells for 54.95 to 64.95. The cheaper price is as an add-on. I don't think I would purchase it for full price. I have a great butcher nearby who could cut me a roast for less the there full price, I did order 2 more at 24.95 on another sale and again I had a $25 off 75 free shipping coupon. That makes it a great deal in my opinion.

The method I used to cook it on my traeger was adapted from Malcom Reeds BBQ done right web page.

Ingredients

3.5 to 4 lb Strip Loin Roast

Olive Oil

Salt

Pepper

Grill Setup

Start Traeger on smoke for 10 minutes with lid open'

Preheat lid closed to temperature 180

The Cook

Removed the roast from fridge about 1 hour prior to cooking
Rub in some olive oil
Season well top, bottom and side with salt and pepper.
Set at room temperature for 45 minutes or so.

Place the Roast on the grill for about 1 hour at 180 degrees.

Turn up the grill to 225 and cooked to an internal temperature of 130 for medium rare.

The Wrap and Rest

Once desired temperature was reached remove the roast from the grill and wrap with foil and allow it to rest for 30 minutes to an hour. Slice against the grain and enjoy.

The Taste Test

The Roast was tender and moist and tasted amazing. This truly is a poor mans prime rib. My wife who rarely eats beef had 2 or 3 slices and asked me if I was going to order more soon.

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.

Monday, October 17, 2016

Kansas City Steaks T-Bones 2nd Review

In My previous review of the Kansas City Steaks T-Bones. I basically said I wasn't impressed and though I could get a better steak at my local butcher for less money. While I probably will buy T-Bones at my local butcher my second cook with the KC Steaks went well.

2nd Cook KC Steaks

This time I cooked the steaks a bit differently and the results were much better. I followed the Traeger website recipe for a porterhouse. A T-Bone is Like a porterhouse but with a smaller Filet. I seasoned with only salt and pepper. I used the smoke setting (which on my Traeger seemed to lock in at 160 using a P Setting of 1). I smoked until an Internal temperature of 110. I took them off the T and tented in foil. I then turned my Traeger to Max Temperature and when it got above 425 I cooked to an Internal Temperature of 140 degrees. I then flipped the steak to sear the other side for less then a minute.

These tasted much better then the first cook where I didn't smoke first. I am still not convinced they are worth the extra money. I may need to do a side by side comparison between these steaks and my local butcher.

I now see why people purchase these, they are very convenient and do taste good when cooked properly. They are also a great gift for that person who is hard to shop for,

Tuesday, September 27, 2016

The Steaks are in - Kansas City Steak Company

Kansas City Steak Company

The Order Process

Kansas Steak Company made the order process real easy. There web site is very easy to navigate and also informative. They do have a 12.95 flat rate shipping. If you place and autoship they will waive the shipping charges. I placed my autoship for 6 month down the line but you can easily go on there web site and reschedule it for sooner or later or even pause the autoship. You can also select the date you want your order to arrive.

They frequently have deals and specials so click the sale link and see what you can find. Also be sure and pay attention to the banner at the top of the page. The day I ordered they had 2 free 14 oz bone in filets with any order over $100. They also have great prices on Add on Items.

Note there are at least 2 other ways to get free shipping.

1 - If you order prime beef you get free shipping

2 - If you have a promo code you get free shipping.

First Impressions

They came well packaged in a heavy duty Styrofoam cooler with dry ice. I ordereed 6 steaks 2 Filets and 4 T-Bones. Each selection came inside a cardboard box and shrink wrapped. They arrived frozen in excellent condition. Each box contained a seasoning packet. It also came with a cooking suggestions book and $25 off your next order of $75 with free shipping.

The Cook

They recommend leaving in the vacum seal packaging. The directions say thaw in refrigerator for 24 hors prior to cooking. I seasoned with my normal dry rub so I could see how the taste measured up to my local butchers T-Bone. I cooked them about 5 or 6 minutes per side until an Internal temperature of 140 at 350. I did use Grill Grates and was able to obtain nice sear marks,

The Taste

The steak did taste good, It was a little grizzles in parts. The steaks at my local butcher tastes much better and for a significantly lower cost. I do have 5 more T-Bones Left and plam on cooking them a little differently next time. I will use the porterhouse recipe on traeger web site which includes smoking for 30 to 45 minutes and then doing a reverse sear.

Customer Service

They do seem to have really great customer service. When I cancelled my auto ship they asked me why and i stated I could get a better quality and better tasting steak from my local butcher for less so they sent me 2 more T-Bones. I sure do hope they taste better. I will update as soon as I do the cook.

Sunday, September 25, 2016

Grilled Iowa Chops and Baked Potatoes

The notorious “Iowa Chop” is the seriously thick* and succulent pork chop, cut from the lower back of the hog, just behind the rib. Recently dubbed the “Porterhouse Chop”, they have a characteristic T-bone shape, with a substantial amount of loin meat on one side of the bone and a portion of tenderloin on the other side. The thickness (1.25-1.5 inches) of this chop led it to be coined “The Iowa Chop”, in the 1980’s by the Iowa Pork Producers Association. The Iowa Chop is still in high demand and is used widely still today throughout the Midwest and beyond. The above defination of an Iowa Chop taken from the Web Site http://foodandswine.com/

Iowa Chops are one of my favorite things to grill on the Traeger. They always come at tender and Juicy. It really is the most perfect meat. I often grill them with sweet potatoes and pineapple, but for this cook I changed it up a little and cooked baked Potatoes with them. I did have pineapple left over from yesterday Ham Steak and Pineapple cook. I didn't brine or marinate this time. I used Trader Joe's Coffee and Garlic rub. You can use your favorite rub or just salt and pepper.

Ingredients:

6 Iowa Pork Chops about 1 inch Thick and 1 LB each (T-Bones)

Your favorite Dry rub for Pork

4 Large Baked Potatoes

Preperation

Wash Baked Potatoes

Cut in 1/2

Wrap in foil

I used a smal half to clean and season grill

Rub Pork chops with your favorite rub.

I used Trader Joes Garlic and coffee rub