What's cooking today? 🔥 Pics are necessary!

[Coastie]

Cooked this brisket yesterday. Weather was perfect.

 

[Timmy]

Looking good. Lots of real-estate in that grill. @Timmy would have a field day with the space in there.

Would be so cool, but $3800…. Ya ,no, not for me.

 

[CMTiger]

Would be so cool, but $3800…. Ya ,no, not for me.

Just a few more 780s lol

 

[GrillMeister]

Just a few more 780s lol

More like 5 of these, including a few hundred pounds of pellets.

Member's Mark Pro Series Pellet Grill at Sam's Club

Saw this at Sam's Club today for $499 including the cover. Sheesh. Looks like a great deal and it's insulated. The walls and door are about an inch thick. When my Century 22 rusts out, I make take a look at one of these. If it every goes on sale for $399, then I'm snagging one and sticking...

www.traegerforum.com

 

[Sodaking27]

Ribs, Mac&Cheese and Baked Beans.

 

[CMTiger]

More like 5 of these, including a few hundred pounds of pellets.

Member's Mark Pro Series Pellet Grill at Sam's Club

Saw this at Sam's Club today for $499 including the cover. Sheesh. Looks like a great deal and it's insulated. The walls and door are about an inch thick. When my Century 22 rusts out, I make take a look at one of these. If it every goes on sale for $399, then I'm snagging one and sticking...

www.traegerforum.com

In all seriousness I’ve pondered whether it would be a better idea to my another smallerish one instead of upgrading to a bigger one one day……that way I can do multiple temps at the same time

 

[GrillMeister]

In all seriousness I’ve pondered whether it would be a better idea to my another smallerish one instead of upgrading to a bigger one one day……that way I can do multiple temps at the same time

Having 2 Traegers is great when one is tied up doing a long time cook like brisket or pulled pork. The other one is available for other things like appetizers or sausages for lunch!

 

[Timmy]

In all seriousness I’ve pondered whether it would be a better idea to my another smallerish one instead of upgrading to a bigger one one day……that way I can do multiple temps at the same time

That’s what I did, works great. BUT I wish I had another 780.

 

[GrillMeister]

Cooking a big ol' chunk of pork loin tonight. Rubbed with EVOO and dusted with Meat Church All Purpose rub. This is so easy. Slap on the Traeger on high for 30 minutes to sear it, then drop the temp to 350 till it hits 140 internal and let it rest to come up to 145 internal before slicing and serving with raspberry chipotle dipping sauce. Yum.

 

[RustyJake]

I haven't done Beef jerky before. Nwver been a huge fan of it. But the GF likes it, so on goes some keto Beef jerky. Eye of round hand cut because I was too lazy to break out Dexter last night. Marinated overnight and on at 8 AM
Testing the low range on the Yoder, temperature is set to 150°F kn the grill, it seems to be running just above, 154°F.. I will bump it up to 170°F in a while.
I have some St. Louis style side ribs for dinner so it's going to be a full day for me

Edit to add:
any tips on knowing when to take it off so I don't make shoe leather or have something that is too rubbery?

 

[Timmy]

I haven't done Beef jerky before. Nwver been a huge fan of it. But the GF likes it, so on goes some keto Beef jerky. Eye of round hand cut because I was too lazy to break out Dexter last night. Marinated overnight and on at 8 AM
Testing the low range on the Yoder, temperature is set to 150°F kn the grill, it seems to be running just above, 154°F.. I will bump it up to 170°F in a while.
I have some St. Louis style side ribs for dinner so it's going to be a full day for me

Edit to add:
any tips on knowing when to take it off so I don't make shoe leather or have something that is too rubbery?

Keep testing it until it is where you want it. Just don’t eat it all before it’s done!

 

[RustyJake]

Keep testing it until it is where you want it. Just don’t eat it all before it’s done!

Being a non-jerky eater....hard to know what is done. I just hate the stuff from the store that is so hard and dry. But also got some from Costco, Kirkland brand, that was too soft in texture. I didn't enjoy that either.
Maybe I just don6like jerky, lol. I will keep N eye on it for texture
Temps are golding good at 150

 

[Slimpicker]

Meat dark, flexible and tugs apart with stringy feeling.
Most results comes AFTER the jerky is done, if you want dry jerky then just keep out and cool and open air overnight.
If you want moister jerky, then VAC bag and refrig... I have made too moist jerky this way but if you like it this way then VAC it.

 

[JayHog]

Just finished smoking some bacon wrapped drumsticks (first try) and a few turkey legs. I figure anything wrapped with bacon will turn out good.

 

[JPSBBQ]

Meat dark, flexible and tugs apart with stringy feeling.
Most results comes AFTER the jerky is done, if you want dry jerky then just keep out and cool and open air overnight.
If you want moister jerky, then VAC bag and refrig... I have made too moist jerky this way but if you like it this way then VAC it.

Maybe we need to clear the air. I’m feeling somewhat trolled and picked upon. I posted an innocuous post commenting on this thread some time ago without a picture and received an admonishing mail notice from you and then you removed my post. I simply commented on someone else’s post in a positive manner. Imagine my surprise to see you post here sans photo??? I feel you owe me an apology and you need to remove your “troll filter” moniker as it is itself intended to be a troll device. I’m more than willing to move on once that’s done. You need to follow your own rules though. Especially if you are going to admonish and punish others for actions you engage in yourself.

I think it’s a coin flip whether you will do what’s right or just censor this post and my sincere comments. I post this publicly to encourage the former rather than the latter.