What's cooking today? 🔥 Pics are necessary!

[Shedd]

So as I was at the grocery store this morning I picked up a rack of St Lewis ribs on sale for $7.00. Knowing I planned to work on an addition off of my back porch to move the smokers out of my outdoor kitchen (but it’s like indoor because it’s on one side of my screen porch and closed in).
I rubbed it down with my mustard sauce, applied Meat Church Honey Hog BBQ rub, put it on my 780 Pro. First 3 hours at 185, then 1 at 225, wrapped for 2 and unwrapped for 1. I’m happy happy happy with the results. Awesome moist ribs great flavor, easy cook. I never sprinkled/sprayed them just let them cook. Great smoke I can live with (smoke tube, smoke box and Bear Mountain Bold BBQ pellets) definitely on to something!

 

[RayClem]

So as I was at the grocery store this morning I picked up a rack of St Lewis ribs on sale for $7.00. Knowing I planned to work on an addition off of my back porch to move the smokers out of my outdoor kitchen (but it’s like indoor because it’s on one side of my screen porch and closed in).
I rubbed it down with my mustard sauce, applied Meat Church Honey Hog BBQ rub, put it on my 780 Pro. First 3 hours at 185, then 1 at 225, wrapped for 2 and unwrapped for 1. I’m happy happy happy with the results. Awesome moist ribs great flavor, easy cook. I never sprinkled/sprayed them just let them cook. Great smoke I can live with (smoke tube, smoke box and Bear Mountain Bold BBQ pellets) definitely on to something!

The 3-2-1 method works as long as you recognize that the times are not exact. Novices can use internal temperatures as a guideline to when to move on to the next phase of the cook. The pros learn to tell by look and feel. Then there are those who prefer not to wrap at all, but the overall cook time might be longer. There are lots of ways to do a cook, but there might be subtle differences in the results, so you need to find out what works for you. it sounds like you may have found your method. Good job!

 

[Shedd]

The 3-2-1 method works as long as you recognize that the times are not exact. Novices can use internal temperatures as a guideline to when to move on to the next phase of the cook. The pros learn to tell by look and feel. Then there are those who prefer not to wrap at all, but the overall cook time might be longer. There are lots of ways to do a cook, but there might be subtle differences in the results, so you need to find out what works for you. it sounds like you may have found your method. Good job!

I’ve smoked a ton of them on offsets, pits and especially my egg and never wrapped them on my egg. However I’m still trying to feel my way into the Traeger. I always can tell how they recede from the bones as well as bend but the only thing that I notice different is they don’t build up a good bark. But they was really good, actually just right with a little tug from the bones. I’m going to try next time to not wrap (they was very moist) and bump the temp up a lot more near the end. Fortunately but wasn’t ready, I’ve got a lot of free time on my hands to figure it out. I’ve been a Homebuilder for over thirty years but things in my area have changed drastically over the past couple years, I can’t find any lots to build houses on even though the market is the best I’ve ever seen it. Builders are making more profits now than ever, not exactly right but the way it’s gotten out of hand. The big (Track) builders have come in and taken our (local builders) developers, land, lumber companies, subcontractors, etc. so until something changes I’m going to take time to slow life down and have a good time. I’ve been very fortunate and earned the chance to do it, I just have to make myself enjoy it!

 

[CMTiger]

Does this count?

 

[Timmy]

Ive been really busy with a bunch of life stuff, so sorry for the late posts.
November 12th friendsgiving.
We had cornbread casserol, queso, pork belly burnt ends, garlic potatoes, brisket, pulled pork and a stuffed pork loin, Mac n cheese and homemade cole slaw.

 

[Timmy]

Sunday Nov., 20th I made a breakfast fatties for supper.
Ground pork sausage, cheese, eggs, peppers,onions,and bacon of course.

 

[Timmy]

Saturday Nov., 26th we had our big Thanksgiving.
We had raspberry chipotle glazed ham, green bean casserole, stuffing, mashed potatoes with turkey gravy, homemade rolls, pork belly burnt ends, a regular smoked Turkey and a Cajun smoked Turkey, bacon wrapped lil smokies and homemade tater salad.

 

[Slimpicker]

 

[Shedd]

Delicious, now that’s a whole lot of cooking! You got it going on man! You’re spoiling your friends and family, where is it you live?? Lol

 

[RayClem]

Ive been really busy with a bunch of life stuff, so sorry for the late posts.
November 12th friendsgiving.
We had cornbread casserol, queso, pork belly burnt ends, garlic potatoes, brisket, pulled pork and a stuffed pork loin, Mac n cheese and homemade cole slaw.

Its easy to see why you have so many friends. None of them went home hungry.

 

[Shedd]

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
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Fireboard2 Drive did its job perfectly. No huge over-spike when I bumped the temperature to 350°F from 225°F
View attachment 9982

I had my egg over 30 years and normally never have issues with it holding temperature on long cooks. Mine is a XL and years ago I got the kick ash basket, that was a game changer not only in helping regulate temperature but cleanup is so much easier and quicker. My friend uses a Flameboss and loves it but he cooks a lot and uses three eggs. I’m spoiled to the smoky flavor along with the super moist cooking. My 780 cooks fairly moist but I can’t say I call it a smoke flavor that is expected in real BBQ lovers. Im sure it has its place as all grills do but it definitely won’t last as long as a big green egg. In over thirty years I’ve replaced two gaskets and one thermometer.

BTW, that pork loin looks great!

 

[RustyJake]

I had my egg over 30 years and normally never have issues with it holding temperature on long cooks. Mine is a XL and years ago I got the kick ash basket, that was a game changer not only in helping regulate temperature but cleanup is so much easier and quicker. My friend uses a Flameboss and loves it but he cooks a lot and uses three eggs. I’m spoiled to the smoky flavor along with the super moist cooking. My 780 cooks fairly moist but I can’t say I call it a smoke flavor that is expected in real BBQ lovers. Im sure it has its place as all grills do but it definitely won’t last as long as a big green egg. In over thirty years I’ve replaced two gaskets and one thermometer.

BTW, that pork loin looks great!

Cleanup is easy on my Visions Grill. It has a pull out ash tray. But so little ash is created it doesn't need a lot of maintenance. I sealed up the front on my grill so there is no air leaks. Suing the Fireboard2 Drive makes temperature control so easy. I can literally set it and forget it.
I like using it for chicken and roasts, I can cook at higher temps and still get the smoke flavor.

 

[CMTiger]

And to finish, bacon wrapped oreos
View attachment 10175

Tell me about these bacon wrapped Oreos…..

 

[RustyJake]

Tell me about these bacon wrapped Oreos…..

They are definitely different. I wouldn't wrap as tightly with the bacon next time. The bacon shrinks and squeezes the cookie, crumbling some of them.
It is a mix of sweet and savory. I think more a novelty than anything. They do taste good, but I wouldn't make more than you can eat at one sitting.

 

[CMTiger]

They are definitely different. I wouldn't wrap as tightly with the bacon next time. The bacon shrinks and squeezes the cookie, crumbling some of them.
It is a mix of sweet and savory. I think more a novelty than anything. They do taste good, but I wouldn't make more than you can eat at one sitting.

How did you go about cooking them?
I’m thinking this is a good novelty item for when I have people over. Not a staple or anything.