What's cooking today? 🔥 Pics are necessary!

[FireTechMike]

Portobello Pizzas. Stemless big Portobello's topped with CrazySalt, lots of garlic, chopped spinach, salami, and mozzarella cooked at 375 for 20 minutes, turning the grill topper halfway through. SWMBO Approves big time!

View attachment 9789

Vegetarian? I didn’t know that was even possible on a smoker!

 

[RayClem]

Portobello Pizzas. Stemless big Portobello's topped with CrazySalt, lots of garlic, chopped spinach, salami, and mozzarella cooked at 375 for 20 minutes, turning the grill topper halfway through. SWMBO Approves big time!

View attachment 9789

In your photo, you are showing GrillGrates on top of your Traeger grates and then the disposable grill toppers over that. Is that the way you normally cook pizza?

I have GrillGrates, but would need to pick up some of the disposable toppers.

 

[JPSBBQ]

In your photo, you are showing GrillGrates on top of your Traeger grates and then the disposable grill toppers over that. Is that the way you normally cook pizza?

I have GrillGrates, but would need to pick up some of the disposable toppers.

I don’t see the grill grates at all. The pizza is a portabella mushroom cap I think he said. Not a traditional pizza but rather a “riff” on the pizza experience.

 

[RayClem]

I don’t see the grill grates at all. The pizza is a portabella mushroom cap I think he said. Not a traditional pizza but rather a “riff” on the pizza experience.

My mistake. I guess that was just the Traeger grates under the disposable topper.

I wonder if GrillGrates would provide a more uniform heat distribution under the pizza for uniform browning of the crust.

 

[GrillMeister]

Vegetarian? I didn’t know that was even possible on a smoker!

There's SALAMI on it. Yum!

 

[GrillMeister]

My mistake. I guess that was just the Traeger grates under the disposable topper.

I wonder if GrillGrates would provide a more uniform heat distribution under the pizza for uniform browning of the crust.

I don't think it would make a difference. The mushroom are loaded with moisture and don't really brown on the bottom.

 

[JPSBBQ]

 

[miguelb]

Prepping for tomorrow night's dinner
Having a little pig dinner
Will do some mac'n'cheese and some bacon wrapped pickles as well. Traeger is going to see some of the work tomorrow
View attachment 9650View attachment 9651View attachment 9652

Catching up on the posts and holy molly, this looked great! That's going to be one of my ultimate cook to smoke. Thanks for sharing!

 

[RustyJake]

Catching up on the posts and holy molly, this looked great! That's going to be one of my ultimate cook to smoke. Thanks for sharing!

Thanks, it was way easier than I thought. It is as easy as a brisket cook. By far this was the most tender and moist pork I have ever had. I would do this cool again, might become a yearly cook. Everyone that had it raved about the flavor, tenderness and how moist it was.

 

[RayClem]

View attachment 9799

I think grilling asparagus is the ONLY way to cook it.

 

[Slimpicker]

Bacon wrap sirloin cuts
Bought cheap at Aldis
2 rubs (I almost always include Traeger Blackened Saskatchewan)
Traeger set at 265° till one read 133° IT, open the lid and took a torch to the bacon to cook it done.
No "sear" cuz it's too hot outside and didn't need it.
slice and eat... wonderful

 

[GrillMeister]

Surf & Turf tonight! HEB Bacon wrapped shrimp and their Prime 1 Cowboy Burgers with bacon

 

[Timmy]

Chicken and beef kabobs, Kidney bean salad, cucumbers and onions in a homemade dressing, and zucchini in tomato sauce.

 

[GrillMeister]

Chunk O’ Pork Loin today

 

[FireTechMike]

It’s not smoked, but it’s damn good. Last week’s camping.