What's cooking today? 🔥 Pics are necessary!

[Murphy's Law]

Didn’t get a “before” pic but did a tasty Tri tip today. Cooked at 225 until around 120 and then seared 3 mins on ea side on the Blackstone.

I used the Bearded Butchers Brock Lessner blend and it was pretty good. Added a chimichurri when plated.

Ummmmm!

Edited to add this cost $10!! Woohoo!!

 

[Slimpicker]

My brisket turned out well. I still have to say that I prefer the briskets off of the pellet grill over the ones I have cooked on the Kamado. This one was moist and tender with smoked flavor, but the pellet grill smoked briskets I find a little nicer, IMHO.

I can imagine that

The briskets I've done on Traeger so far are much nicer than even the ones on my UDS
I think it's that convection that I've talked about that skins or 'barks' everything to hold more moisture.

 

[Timmy]

Where is that brisket????

As requested!

 

[Slimpicker]

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


View attachment 9988

I have done fillets this way now 3 times, this last time were very thin Tilapia, I've always burned them in the past, They were perfectly cooked, moist, and nothing burnt. I'm a big believer in this for fish fillets

 

[Timmy]

Left over brisket from Sunday, warmed up on the stove, added a little taco seasoning. Viola!

 

[HHI6818]

Smoking shotgun shells for dinner . Mixed up 1 lb ground venison & 1 lb Italian sausage, 8 oz cheese, cup of red & yellow peppers cut up Stuff manicotti shells with it and wrap it in bacon!!!

 

[RustyJake]

Breakfast fatty, for dinner tonight

 

[RustyJake]

Saucing it soon


Sauced and resting

 

[RustyJake]

Nice smoke ring. Flavor was perfect The homemade breakfast sausage was a big win. I will make some more and do up some sausage patties

 

[Murphy's Law]

Just tossed a small pork shoulder on the Traeger. I’ll make a hot vinegar sauce and have some (hopefully) tasty pulled pork this evening.

 

[ThomasChalmers]

Sunday fun day. Just starting some ribs for a late lunch with the father in law!!

Ready for the wrap

I like some brown sugar, honey and butter. Back on the grill for another 2 hours!!

 

[splinervision]

St. Louis Style Spareribs today but forgot pics (I was hungry lol!). 2.5 Hours smoke @225, 1.5 Hours in foil with a little beer, 30 minutes sauced and back on the Traeger.

Yesterday was wings....

https://imgur.com/a/XUgDnQd

Wings Wings and More Wings this weekend!

 

[Murphy's Law]

I wrapped the shoulder at 165 and this is the side that was “down” during the bulk of the cook, which is why you see the grill marks.

Turned out great.

 

[DarienJim]

Big day tomorrow: smoking 4 tri-tips and 4 racks of baby back ribs.

 

[MidwestSmoker]

Pre-Labor Day smoke out: 3 racks of St. Louis cut spare ribs with Meat Church Holy Voodoo seasoning.

I have experimented with various seasoning, but by far Holy Voodoo is my favorite for pork ribs.

Making some other vegetable dishes, but those will be on the gas grill.