What's cooking today? 🔥 Pics are necessary!

[ac7ss]

Salmon (Traeger site recipe, more or less.)
This was about half way through.
Oil rub, soy, salt, garlic, and parsley flakes.
350 f on the preheated grill until done. (Photo about 15 minutes in.)

 

[MidwestSmoker]

A truly experimental cook today (for me at least).

Firstly, I am using Knotty Wood pellets for the first time. I am using a smoke tube as well. I am primarily checking to see I don't have any problems with Knotty Wood as others have reported.

Secondly, this is my second attempt to cook a brisket flat. The first attempt didn't come out well and I am making some adjustments this time and hope it works. This is useful for those occasions when I am cooking just for myself or when I don't want to do an hours long overnight cook. But it has to taste good.

Thirdly, I am making a rack of spare ribs. I usually buy a St. Louis cut as I am not confident yet in my trimming skills. But it trimmed fine and on the bottom right you can see that I am cooking the trimmings as well. Again, if this works out I can buy spare ribs as they are much cheaper. Also, I am paring the ribs with the brisket flat and will see if they finish around the same time. This is first time I am using the top rack in the grill.

 

[RustyJake]

Did two long back to back cooks. Was nice to only have to dump the firepot between the cooks.
First was an overnight Brisket. Did my own salt, pepper. Lawry's and garlic rub. This will be my go to for the future cooks with briskets.



Next cook was an overnight pork butt cook


Both turned out great. And great together on a bunch

 

[Timmy]

Sauce chicken quarters and fresh Iowa sweet corn. That it ! Yummm!

I haven’t posted the last one for a while. Showing grill temp and FireBoard pit temp.

 

[RayClem]

Did two long back to back cooks. Was nice to only have to dump the firepot between the cooks.
First was an overnight Brisket. Did my own salt, pepper. Lawry's and garlic rub. This will be my go to for the future cooks with briskets.



Next cook was an overnight pork butt cook

Both turned out great. And great together on a bunch
View attachment 9897

Looks good. Now all you need is a little smoked chicken for the perfect BBQ trifecta sandwich. Maybe Timmy will give you one of his chicken legs; it looks like he might have one or two extra.

 

[Sodaking27]

Nothing beats fresh smoked salsa.

 

[Torstenlaw]

Did a couple of pork hocks. Turned out pretty good, Gotta get that skin a bit less crispy.

 

[RayClem]

Did a couple of pork hocks. Turned out pretty good, Gotta get that skin a bit less crispy.

The hocks have a lot of fat to render, so the skin is going to get crispy unless you wrap them in foil or butcher paper to render the fat without drying out the skin. The key is wrapping them at the right temperature.

 

[Torstenlaw]

The hocks have a lot of fat to render, so the skin is going to get crispy unless you wrap them in foil or butcher paper to render the fat without drying out the skin. The key is wrapping them at the right temperature.

Yeah, the plan next time is wrap earlier!

 

[RustyJake]

Pork Loin Rib Roast
Fired up the Visions Kamado for this one


Fireboard drive holds the temperature pretty close to the set temperature. I am impressed with how reliable it is for consistency in temperature. Mind you, my Kamado is sealed well which helps a lot. I permanently mounted the fan adapter plate because I doubt I will ever use it without the drive fan.

Finished up
Awesome flavor and smoke to the meat


Fireboard2 Drive did its job perfectly. No huge over-spike when I bumped the temperature to 350°F from 225°F

 

[Slimpicker]

Interesting way of doing Tilapia Fillets!! Worked great!!

 

[RustyJake]

Prime Rib for tonight and a couple chicken breasts for tomorrow


Turned out great


Fireboard2 Drive did a great job at maintaining temperatures again

 

[RayClem]

Pork Loin Rib Roast
Fired up the Visions Kamado for this one
View attachment 9964View attachment 9965View attachment 9966

Fireboard drive holds the temperature pretty close to the set temperature. I am impressed with how reliable it is for consistency in temperature. Mind you, my Kamado is sealed well which helps a lot. I permanently mounted the fan adapter plate because I doubt I will ever use it without the drive fan.

Finished up
Awesome flavor and smoke to the meat
View attachment 9979View attachment 9981

Fireboard2 Drive did its job perfectly. No huge over-spike when I bumped the temperature to 350°F from 225°F

Looks great. I have a bone in pork rib roast in the freezer that I need to smoke sometime in the next few weeks. I hope it turns out as well as yours did.

 

[RayClem]

Interesting way of doing Tilapia Fillets!! Worked great!!


View attachment 9988

What inspired you to turn the aluminum pan upside down? Will you continue to do it this way?

What temperature did you use for the cook?

 

[Slimpicker]

What inspired you to turn the aluminum pan upside down? Will you continue to do it this way?

What temperature did you use for the cook?

250°, it trapped the heat underneath the fish cooked perfectly, flaky but as moist as could be, no burnt edges and yet took it into the 160sIT

YES I'll do this again in a second.
Rusty started with the idea of fish on peach paper, but that was always too soggy for me, and then I said just foil.
Foil, graduated into foil pan, bingo.
I do this on my WeberQ all the time to cover food and cook things even instead of from underneath only.