What's cooking today? 🔥 Pics are necessary!

[tomhooper]

I have baby back ribs, pulled pork, pork loin, baked ham, and brisket, all in the freezer in vacuum sealed bags. I have a sous vide but normally just put a large pot on the stove and heat it up in the bags like this. Never thought about using my sous vide if I had to be away. Great idea.

 

[GrillMeister]

I have baby back ribs, pulled pork, pork loin, baked ham, and brisket, all in the freezer in vacuum sealed bags. I have a sous vide but normally just put a large pot on the stove and heat it up in the bags like this. Never thought about using my sous vide if I had to be away. Great idea.

I bought the Sous Vide just to reheat left overs and it does an awesome job of that. Some day, I might actually use it in the way it was meant to be.

 

[Cabbage Head]

Cold smoking cheese today with new mod. Using apple chips no pellets it seems to be working great so far. Blower helps distribution of smoke on inside.

 

[miguelb]

Cold smoking cheese today with new mod. Using apple chips no pellets it seems to be working great so far. Blower helps distribution of smoke on inside.

Just noticed that you also added a blow fan, why is that?

 

[Cabbage Head]

The 1300 don’t have smoke stack I was worried about heavy smoke laying in the grill with no circulation. I had a extra one so I threw it on

 

[YYCRed]

First time doing a pork butt. I would use a different rub next time, but I’ll do this again. So tender, the instant read thermometer went through like there was nothing there.

 

[Don C]

Andouille
Sockeye Salmon & Whole Trout from Costco

 

[Torstenlaw]

Made a pork shoulder wrapped with foil. Next time I will try butcher paper.

 

[GrillMeister]

Fresh trout tonight. Washed, patted dry, then rubbed inside with EVOO and dusted with Kosmos SPG. Used wooden skewer pieces cut to size to keep the meat open to the smoke. On the Century 22 at smoke for 30 minutes before cranking it up to 375 to finish.

As an added bonus, the fish heads are heading to the garden to be placed under tomato plants.

 

[miguelb]

Chicken wings. Smoke at 225 (super smoke) for 30 minutes. 45 minutes at 400.

Baking Powder vs cornstarch.

Imo - corn starch was crisper.

 

[Cabbage Head]

Smoking 5lb Chuck Roast on Traeger and 2 large Turkey Breast on Kamado. Using Bear Mountain Hickory on Beef and Apple and Hickory chunks on Turkey. 41 Bucks for a Chuck Roast

 

[Slimpicker]

41 Bucks for a Chuck Roast

 

[GrillMeister]

Ahhh, the good ol' days. Pulled a pair of cryovac'd baby back ribs out of the freezer for tomorrow. Check out the sell by date and the price.

 

[Murphy's Law]

Did a Tri tip on the Traeger and seared on the Weber gas.

 

[FireTechMike]

I’m putting this on right before bedtime. I also have a breakfast fatty ready to go in the morning.