Found this blanket on Amazon as Traegar doesn't have an official one out for the woodridge pro yet. Wanted to play with it today.
Bob Evans all natural sausage rolls – threw them on at 225 until 165 internal. They are all being sliced and vacuum sealed into meal size.
Also got some pork chops done today. 225 until 145 internal. Webber Roasted Garlic and herb for seasoning.
I always save the sear for after the souis vide rewarm.
Not sure who suggested the breakfast sausage thing a while ago, but thank you 🤙
by CoatingsbytheBay
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Nice work looks good. I forget you guys that get actual cold weather have extra steps.
Glad to see this was sausage. When I first saw the image, the shape looked like venison backstrap. I was hoping you didn’t cook one of those to “well done” and ruin it, lol.
Can you share the link for the cozy?