What's cooking today? 🔥 Pics are necessary!

[TELLIOTT]

Looks good. How long was the cook?
-PH

5 hours, 4 hours and 1 hour in sauce

 

[TELLIOTT]

Bacon is just pork belly sliced thinly.

Yes. I used to get 1/2 pork bellies from my local butcher, cure it, smoke it then take it back and they would slice it for me.

 

[Larry MacDonald]

First smoke on my Woodridge pro. Finished seasoning yesterday looking forward to dinner. Just put on baby back ribs. Later I will start chicken thighs for my wife

 

[Jrvs23]

First time doing a pork shoulder on new Traeger Pro 34.- 9.5 lbs shoulder
- 2 hrs smoke setting with additional smoke tube with pellets and apple pieces.
- 12 hrs at 225
- 5 hours at 275 until 195+ internal and probe tender.

Turned out nice! I will keep tweaking as I learn this thing. Might wrap next time for a bit. Bark is spots was slightly tough.

 

[FireTechMike]

I did an overnight brisket yesterday and barely got a photo. I put it on at 1 am. Seasoned with S&P, garlic powder and a little Meat Church Holy Gospel. The Bronson $h#t the bed at 4 am. It completely overfilled the fire pot and shut down. I woke at 7:30 to find it had been smouldering at around 100 degrees F for 3 hours. I cleaned the fire pot and got it going again. 250 degrees for 6 hours and it was probe tender by 2 pm. It still turned out great despite the problem.

 

[RustyJake]

Pork butt yesterday
On first thing in the morning and served for dinner.
Turned out perfectly


Wrapped at 170 after the bark had formed. Cranked the pit to 325°. I removed the wrap at about 190° internal till they were at 197, then wrapped again u til 205°.
Held in the oven on warm and hold setting till pulling and serving

 

[Hogan]

First smoke on my Woodridge pro. Finished seasoning yesterday looking forward to dinner. Just put on baby back ribs. Later I will start chicken thighs for my wife

Re the photo: are you sure the Woodbridge is big enough?

 

[Hogan]

I did an overnight brisket yesterday and barely got a photo. I put it on at 1 am. Seasoned with S&P, garlic powder and a little Meat Church Holy Gospel. The Bronson $h#t the bed at 4 am. It completely overfilled the fire pot and shut down. I woke at 7:30 to find it had been smouldering at around 100 degrees F for 3 hours. I cleaned the fire pot and got it going again. 250 degrees for 6 hours and it was probe tender by 2 pm. It still turned out great despite the problem.

Gorgeous smoke ring.

 

[Hogan]

Short leg of NZ lamb (grass-fed, my fave), previously frozen (2.5 kg, 5,5 lb. Bone-in) Recipe based on Moroccan Lamb Mechoui.
Injected with and marinated in a brine for 24 hr, rinsed, then a light rub.
Onto the Traeger @ 225° (oak/pecan/apple pellets), expected a 3-4 hr smoke, took 6 1/2 hr and didn’t have the smoke flavour I was hoping for. Meat was tasty and moist. Shepherd’s Pie tonight.
The pan in the photo was to catch the drippings. There were none.

 

[Like Smoke]

It’s been so fricking cold up here for weeks. I finally got a chance to fire up the Traeger the weekend. Baby backs’s yesterday (sorry no pic) and Vodka brined salmon today.
View attachment 25145

 

[Like Smoke]

I have a couple of slabs of salmon in the freezer (gift, given to me frozen). Is vodka a common brine? How much and how long? What else should salmon be flavored with to smoke? I am assuming a fruit wood pellet, but don't know not smoking salmon before.

 

[RayClem]

I have a couple of slabs of salmon in the freezer (gift, given to me frozen). Is vodka a common brine? How much and how long? What else should salmon be flavored with to smoke? I am assuming a fruit wood pellet, but don't know not smoking salmon before.

McCormick's sells a Cedar Plank Salmon Seasoning. I use it when cooking salmon on the grill, smoker or in the oven. I have never tried cold smoking salmon, so I don't know how it works for that specific purpose.

 

[Hogan]

I have a couple of slabs of salmon in the freezer (gift, given to me frozen). Is vodka a common brine? How much and how long? What else should salmon be flavored with to smoke? I am assuming a fruit wood pellet, but don't know not smoking salmon before.

Can’t speak to vodka-brined salmon, but I always brine salmon, especially previously frozen. My brine is a simple salt/water combo, for no more than 45’. You can hot smoke salmon - brush a little mayo on the skin side (to prevent sticking), season the fillets with S&P, then brush with toasted sesame oil. Sprinkle on some red pepper flakes and some brown sugar, then a squeeze of lemon juice. Smoke at 225° for 1.5 to 2 hr. to an IT of 135°. I use Alder pellets. Hope that helps.

 

[Slimpicker]

I am so hooked on adding baking powder to chicken rubs... the skin holds so much juice the meat is like it's been boiled tender

 

[RayClem]

I am so hooked on adding baking soda to chicken rubs... the skin holds so much juice the meat is like it's been boiled tender


View attachment 25235

Interesting, I have never heard that trick. Thanks for sharing.