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[GrillMeister]

Put a brisket on last night.

 

[revbilly]

Molasses brined pork tenderloin.View attachment 10211

I’d like to know about the molasses brine.

 

[RustyJake]

Some beef Short Ribs for dinner
Thu Sep 8 Beef Short Ribs https://share.fireboard.io/E79C6E

Just added a Pork Loin roast to get some smoke for the sous vide for another dinner later

 

[RustyJake]

Some beef Short Ribs for dinner
Thu Sep 8 Beef Short Ribs https://share.fireboard.io/E79C6E

Just added a Pork Loin roast to get some smoke for the sous vide for another dinner later

 

[GrillMeister]

Brisket is done. Now pork butts.

 

[FireTechMike]

I’d like to know about the molasses brine.

The recipe is for pork chops. I love them so much, I thought I’d try a tenderloin.

Molasses Brined Pork Chops

Molasses-brined pork chops begin with a simple molasses brine made with salt, molasses, and cloves—it elevates your chops to new levels of succulence.

www.allrecipes.com

 

[RustyJake]

Pork Loin smoked from yesterday, cooked in the SousVide today. Melt in your mouth tender. Nice smoked flavor


Got a brisket in a dry brine, making some corned beef. Will finish it into a smoked pastrami after its been brined for 8 days.


And because I was messing up the kitchen today, 10 lbs of kielbasa.
5 lbs into coils and 5 lbs into smokies
Will throw them on the smoker tomorrow to finish them off

 

[revbilly]

The recipe is for pork chops. I love them so much, I thought I’d try a tenderloin.

Molasses Brined Pork Chops

Molasses-brined pork chops begin with a simple molasses brine made with salt, molasses, and cloves—it elevates your chops to new levels of succulence.

www.allrecipes.com

Thanks, I’m trying this

 

[RustyJake]

Trying the first hour with a 'cold' smoke. Have a smoke tube filled with Applewood chips and some pellets under the drip pan. Grill is on without setting a temperature. This allows just the fan to run and generate smoke from the tube.

 

[RustyJake]

Coloring up nicely

 

[SquirrelyWrath8]

Pork Butt for dinner after the KC Chiefs Win!

 

[Slimpicker]

Rack of ribs in the last glazing stage, 2 chick breasts for the wifey

 

[RustyJake]

These turned out perfectly

 

[FireTechMike]

Moose, beef and Italian sausage meatloaf. With puréed veggies mixed right in.

 

[RayClem]

Forgot the picture!

It was really good. Wife sautéed some zucchini and peppers from the garden.

I have been laying low on meat the last year or so and this is a really good vegetarian meal. And if cooked correctly I really don’t miss the meat at all.

Texture and seasoning was all on target.

Them next time you purchase zucchini, you might want to try it on the Traeger as well. You do not want a super smoky flavor, so set the temperature up around 350-375F. You can do zucchini, yellow squash, peppers, and onions and they turn out quite nicely. Coat everything in olive oil and season with salt, pepper, garlic, and Italian herbs. You want the temperature to be high enough to caramelize the onions. Cook until probe tender, but try not to overcook. They are delicious.