For my second test of my new Portable Traeger Grill (PTG) I chose to test it’s performance at a temperature of 350ºF. Working on developing a technique to cook for two rather than the four that I’ve been cooking for … My wife, myself, the refrigerator, and the freezer!!
The menu consisted of baked Cheesy Scalloped Potatoes and center cut Pork Chops marinaded with Mr Yoshida’s Traditional Teriyaki Marinade & Cooking Sauce.
Marinaded Pork Loin Center Cut Pork Chops overnight using Mr Yoshida’s Traditional Teriyaki Marinade that I found at Sam’s Club. Scalloped potatoes are easier to make then most people think. I’ve used a basic recipe I read in a Betty Crocker Cook Book 40 years ago … Quick and Easy.
Basic Scalloped Potatoes Recipe:
- Spray an 8″ x 4″ x 3″ Aluminum Loaf Pan with PAM
- Layer of sliced potatoes
- Layer of sliced Onions
- Sprinkle potatoes & onions with flour, salt, pepper, granulated garlic, and pads of butter
- Layer of shredded cheese
- Layer of sliced potatoes
- Add milk until it reaches the layer of flour
- Season the top with salt, pepper, granulated garlic, and pads of butter
- Cover tightly with foil
- Bake at 350ºF in the PTG, oven, or any other wood pellet smoker-grill until the spuds are tender. Usually takes around 1 to 1½ hours
Preheated the Traeger PTG to 350ºF using Pacific Pellet Apple wood pellets. Placed the Scalloped Potatoes in the PTG for an hour. At this point I started cooking the marinaded Pork Chops. Cooked the Pork Chops for 10 minutes on each side. Served the marinaded Pork Chops, Scalloped Potatoes with a side of steamed Broccoli.
The Traeger PTG is a perfect size and weight for use on the road and at home for small meals. I just need to work out the controller issues with cooking at lower temperatures. Low-and-Slow is what I prefer to use cause of the wonderful results it produces. More tests to follow.
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