Tri Tip on the Traegar

 3-5 pound tri tip

salt, pepper, garlic blend (we like kinder or blackstone)

Smoke on 225 degrees until thermometer reaches between 150 and 155. 

takes longer than 2 hours usually, today was closer to 3.

Remove from smoker into hot skillet with butter to reverse sear. Wrap for 10-15 min in tin foil to rest. Slice against the grain.

Lonnie's Spaghetti Sauce

 *recipe from Eve

1/2 c olive oil

1 1/2 c grated carrots

1 large onion, diced

2 lbs fround beef

2 tbs dried oregano

2 tbs dried basil

1 can tomatoe paste

5 gloves garlis, minced

1 -2 c red wine

1 tbs worcestershire sauce

2 cans (28 oz) whole tomatoes

1 c milk (add right before you serve)

s&p

fresh parmesan cheese

simmer sauce and right before you serve add the milk, stir and serve

Sheet pan fajitas

 https://ourbestbites.com/sheet-pan-fajitas/

 

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro

1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Slow Cooker Brisket

 https://www.lifeisbutadish.com/slow-cooker-brisket/

 Brisket

Ingredients:

• 3 1/2 pound beef brisket (not corned beef)
• 1 tablespoon salt
• 1 teaspoon pepper 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 4 garlic cloves (minced)
• 1 onion (sliced)
• 2 cups low sodium beef broth
• 3 tablespoons soy sauce (or coconut aminos) 
• 1/4 cup ketchup
• 1 tablespoon arrowroot powder (or cornstarch)
• 3 tablespoons cold water
 
Slow Cooker Instructions
1. In a small bowl mix together the salt, pepper, garlic powder, onion powder, and oregano. Rub the spice mixture all over the brisket on both sides, then place the brisket in a slow cooker, fat side up. Sprinkle the minced garlic over the brisket and top with the sliced onions, on and around it.
2. In a medium bowl whisk together the broth, soy sauce, and ketchup. Pour into slow cooker until the brisket is just covered.
3. Cook on LOW for 8 hours. Once done cooking, either keep in the slow cooker on WARM, or transfer to a wood board and cover with foil and let rest for 20 minutes.
4. Meanwhile, whisk together the arrowroot powder and water in a small bowl to create a slurry. Pour the slurry into the liquid in the slow cooker and stir. The liquid will begin to thicken after 2-3 minutes.
5. Slice the meat against the grain and serve with sauce on top. 


Traeger:
Let meat marinate overnight or as long as possible.
Smoke @225 until interenal temp of 160 (5-6 hours)
wrap with liquid and smoke until the internal temp of 204 (3 hours)
 
Time really just depends on the size of the meat

Chicken & Mushrooms in Garlic Sauce

http://www.skinnytaste.com/2011/03/chicken-and-mushrooms-in-garlic-white.html

Ingredients:

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Beef Kabob Marinade

http://allrecipes.com//Recipe/kabob-marinade/Detail.aspx

• 1 cup vegetable oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 1/2 teaspoons coarsely cracked black pepper
• 2 cloves garlic, minced
• 1 teaspoon meat tenderizer (optional)

Mix together and marinade. It recommends 4-24 hours. I did it for around 3 and it was great!

Sweet and Sour Ribs

1 c catsup
1 c water
1/4 c brown sugar
1/4 c worceshire sauce
1/4 c vinegar
1 tbsp celery seeds (optional)
1 tsp chili powder
1 tsp salt
1/8 tsp pepper
few drops of tabasco

Mix ingredients in saucepan; heat and mix throughly
Cook meat (cover with tin foil); drain fat; put sauce on; heat for 20 minutes uncovered.

Sweet n Sour Pork Chops

4 tbsp soy sauce
1/2 brown sugar
8 oz. pineapple juice
1/3 c vinegar (white)
2 tbsp corn starch
pork chops
rice

Mix together ingredients in a sauce pan (except for chops and rice) in a saucepan and cook sauce until it thickens, which is about 8-10 minutes. Pour over chops and cook at 400 degrees for about 40-60 minutes. (40 if thawed...60 if frozen) Serve with rice.

I love to put the sauce over the rice. This was one of my favorite recipes of my mom's.

Chicken Parmesan

Ingredients:
Seasoned Bread Crumbs (4C brand was recommended)
Parmesan Cheese (grated)
Mozzarella Cheese
egg
olive oil
chicken breasts
Marinara sauce (Francesco Rinaldi is my favorite)
Pasta (Garlic Basil Linguine pasta from Trader Joes is my fav.)

Place all the sauce in 13 x 9 pan. Mix the egg is a shallow bowl. Place 1/2 c Parmesan cheese and 1/2 c bread crumbs into another shallow bowl. Dip the chicken in the egg, then coat in the crumbs and cheese. Add to hot fry pan that has olive oil in it. Cook until browned on each side (does not have to be cooked through). Place the chicken on top of the sauce in the pan. Cook at 375 for 30-40 minutes or until the chicken is cooked all the way through. The last few minutes of cooking, add a little more Parmesan cheese and the mozzarella cheese to top of the chicken. Serve over pasta.

Chops with Mushroom Gravy

1/2 c all-purpose flour
1 to 2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
6 to 8 boneless pork loin chops (1 inch thick)
1/4 c butter or marg.
1 med onion
1/2 c chopped green pepper
1 can (4 oz) mushrooms, drained
2 c milk
2 tbsp lemon juice

Hot mashed potatoes

In a large resealable plastic bag, combine the first four inredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13 in x 9 in x 2 in baking dish. In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350 degrees for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.

From Taste of Home June/July 2000