What's cooking today? 🔥 Pics are necessary!

[tomhooper]

First basting.

 

[tomhooper]

About 6 hours into the cook. IT around 140. We're getting there.

 

[davwhite]

Beef Shin we call this in Australia. Rubbed olive oil all over and applied The Bearded Butchers Black rub, fridge overnight.
Smoker set for 275F for at least 3-4 hours or internal of 170F. Then wrapping in foil with half a bottle of Guinness poured over it. Out when internal reaches 210F.

 

[Murphy's Law]

Just put a beer can chicken on the grill. Seasoned with Bearded Butcher Cajun. I added a shallot, spices and herbs to the beer.

I’ll throw some squash, tomatoes and peppers on the grill when it’s close to done.

I usually cook around 225 for about 45 mins and then crank to 375 to finish. When I turn up the heat I will start basting with butter to help crisp the skin.

 

[tomhooper]

Hit a stall about 7 hours in. Had trouble pushing through. It's cold today here in College Station. Plus it was a fairly thick butt too. Finally got back on track. Getting ready to pull it here in a little bit. Want to hold it at 200 for a little longer.
Definitely different than my offset. I think I'm gonna like it but it is definitely a learning curve. Glad I started with a butt instead of a brisket.

 

[tomhooper]

First cook is in the book. Overall I am pretty happy with it. Took a little longer than I expected and I'm not used to a stall lasting that long. I may be wrong but I'm chalking it up to the smaller size of the pit. I have been using a fairly large offset so that may have something to do with it.
I do wish the the butt had been a little better piece of meat. There was a lot of waste but it is what it is. Finally got it to around 200 and held it there about an hour or so. Fell apart and the bone just slid out like you want it to.
Here it is in all its glory.

 

[RustyJake]

Pork Loin Rib Roast
Also added some Brussel sprouts and asparagus

Sat Feb 26 Pork Loin Rib Roast

Furtado Farms Pecan Pellets <br /> Kinder's Buttery Steakhouse, Honey Hog, HCC red<br /> Brussel Sprouts<br /> Smoke 225°F

share.fireboard.io

 

[Murphy's Law]

Ummmmmm! Wish I also got a pic of the veggies. They were great! Did tomatoes, zucchini and yellow squash seasoned with Bearded Butchers new Zesty.

Wife liked it so it’s a win!

 

[Wayne55]

Just simply burgers.

 

[Svenster]

3 racks of St. Lous cut ribs, 2-12 lbs pork butts, and 2 whole young chickens just went on. Ribs for dinner tonight and the rest I'm gonna vacuum seal and freeze for down the road.

 

[Sloppysalmon219]

Tossing down on chicken, ribs and beef ribs and tired out the new fireboard 2 and spark

 

[Timmy]

Turkey breast and fillets on the Bronson 20 for turkey ala king later this week and turkey pot pies next week. The breast shredded nicely.

pizza tonight on the Pro 780, Wasn’t much for leftovers on this for the week! Lol

 

[Wayne55]

I did a couple of rib eyes and some salt encrusted potatoes. OH, yeah, I got a branding iron!

 

[Murphy's Law]

Just put on a slab of belly for some home made bacon. If you haven’t made bacon yet I strongly encourage you to do so. It’s so easy and way better than what you buy in the store!

I always cut off a few pounds before I cure it to make burnt ends, another Traeger favorite of mine!

This is a great use of the Fire Board short probe(s)!




Around 145 - 150 so coming off the grill to cool down and then I’ll slice and seal. I have an electric slicer but it’s kinda small and a pain to clean so I usually just use my slicing knife and cut it the old fashioned way!

 

[Chapman11]

Smoked some shrimp tonight. Seasoned with Meat Church Holy Voodoo and Garlic & Herb. Added in some Spiceology Smokey Honey Habanero seasoning. Made some sides of small potatoes and bacon wrapped jalapeño poppers. Added in some garlic toast at the end.