This Blog Sucks. Who writes this crap, anyway?

Same coffee rub recipe as on the 7th.  I had to bump the amounts up for this larger chuck (added 50%).   3 hour smoke at 250F over Signature blend.  Remove chuck (about 165F), wrapped it in foil and added chicken broth.  Sealed the foil and put it back on grill for another 2-3 hours till internal temp was ~204F. Plus a little something extra, Traditional Irish Stew.  Might as well use the whole grill, and all of the heat generated by the Traeger. That was a good night of cookin'.

I couldn't figure out what to do with the roast.  So, checking on the Traeger app, the coffee rubbed sounded good.   2 tsp ground coffee 2 tsp black pepper 1 tsp oregano, dried 1 tsp salt Mixed rub together and covered a 2 lbs chuck roast.  Let it sit in the refrigerator for 2 hours.   Filled the Traeger with mesquite and set the temp to 250F.  Smoke for 3 hours, foil wrap and add beef broth.  Put back on Traeger for 2-3 hour at 250F.

Traeger cooking a large halibut fillet.  The size was 1.5 pounds and cooked at 375 for 45 minutes on Signature Blend pellets.

The best thing from Calaveras County is a hard cider from Indigeny .

Two pound well marbled tri-tip, smoked at 180F for 2 hours followed by 1.5 hours at 275 till the internal temp hit 165F Marinated in Basque marinade for 24 hours, covered with black pepper and garlic before grilling.