What's cooking today? 🔥 Pics are necessary!

[primeone]

Yesterday was a great day to fire up the Traeger. We had the football games on and smokey bean and chorizo nachos for lunch. The day would have been better with a Longhorns win, but at least it was a good game.

 

[Timmy]

Just an easy Sunday meatloaf.

 

[FireTechMike]

Spatchcock chicken. This time I brined it, seasoned with Stubbs chicken rub, Montreal chicken and a dash of MC Holy Voodo yum yum. When I temperature probed the breast the juices came spraying out like a geyser. I felt bad about loosing all of that juice, but it was still super moist.

 

[ScorchedPorch]

Croissant dough lil’ smokies.

 

[ScorchedPorch]

8.5 pound butt, ready to wrap.

 

[Big Man Dan]

8.5 pound butt, ready to wrap.

View attachment 10337

#Drooling

Looks delish!

 

[RayClem]

8.5 pound butt, ready to wrap.

You have got to love a beautifully smoked pork butt. I am getting ready to pull some out of the freezer to reheat for tonight's dinner.

I reheat the pulled pork using a Sous Vide circulator; I cannot tell the leftovers from the original. My taste buds are salivating at the thought.

Having spent much of my life in Eastern Virginia, I am partial to East Carolina vinegar based BBQ sauce drizzled on my pulled pork. In Eastern Virginia and Carolina, whole hog BBQ is more common than pork butt; I will take mine either way.

 

[ScorchedPorch]

Wanted to see how she (I’ve determined it’s a she, and I’ve named her Betty) handled a batch of wings. Quite easily, I might add.

 

[primeone]

Wanted to see how she (I’ve determined it’s a she, and I’ve named her Betty) handled a batch of wings. Quite easily, I might add.

View attachment 10339

Wow, those look amazing! Any tips you can share on the cooking process for these?

 

[JayHog]

Smoked half chickens. Smoke was great. Skin was more crisp at the end (turning up to 350 after 2 hours), but still put it on the gas grill for a couple minutes to finish. oh, well... will keep trying. Maybe I'll try the beer can method.

Thanks to all of you who have posted your methods when cooking chicken on the Traeger!

 

[ScorchedPorch]

Wow, those look amazing! Any tips you can share on the cooking process for these?

Sure. These are mid joint wings, so they cook a bit quickly. Dry brine them with a good dose of salt and a little sugar in the fridge overnight. Skin side up @225 (+super smoke) to about 160 (keep an eye on them, the skin can get tough, so errr on the side of pulling them early). Toss with bbq sauce and Paul Prudhomes magic pepper sauce (4/1) - seriously good stuff - up the temp to 375, grill to color a few minutes a side.

Works for me.

 

[raggededge]

Decided to give the Meat Church Pig Shots recipe a go...

 

[ScorchedPorch]

This time, it’s a filet mignon. Wrapped in bacon, took it to 120 at 225 on the Traeger. Bumped the temp to 500 and gave it a sear. Finished with wasabi horseradish butter and a soy sake reduction. Wonderful. 500 degrees is barely enough to call it a sear, id be looking for something closer to 1000 - but it’s a pellet smoker, so I won’t complain. Turned out damned respectable.

 

[FireTechMike]

Not on the Traeger, but worth posting. 3.5lb prime rib on the rotisserie and some Yorkshire puddings.

 

[RayClem]

This time, it’s a filet mignon. Wrapped in bacon, took it to 120 at 225 on the Traeger. Bumped the temp to 500 and gave it a sear. Finished with wasabi horseradish butter and a soy sake reduction. Wonderful. 500 degrees is barely enough to call it a sear, id be looking for something closer to 1000 - but it’s a pellet smoker, so I won’t complain. Turned out damned respectable.

When you say "bumped the temp to 500" was that the temperature showing on your controller, in your cooking chamber, or the infrared temperature of GrillGrates, cast iron skillet or griddle or carbon steel skillet?

If I set my Ironwood to 500F, it will only get to something like 450F, which is hot enough to brown, but not hot enough to sear. Using aluminum Grill Grates, cast iron or carbon steel helps, but I have found it easier to sear either on my gas grill or in a carbon steel pan on my gas range, basting with butter, garlic, and rosemary to enhance flavor.

Some of the forum members use propane flame throwers such as the SousVide Gun to sear their steaks. If I ate steak more often, I would be tempted to get one.