What's cooking today? 🔥 Pics are necessary!

[CMTiger]

Smashburgers

 

[Timmy]

Just a nice little cook on the first Sunday of 2023.
Chuck roast like a brisket, split pork butt, bacon wrapped chicken thighs, cornbread casserole, bacon wrapped lil smokies.

 

[CMTiger]

Making decent use out of the extra hamburger buns. Friends homemade kraut is excellent……turkey dogs are meh otherwise.

 

[MarkC18]

Got a Pro22 for Christmas and thought I would make some jerky for my first cook!

 

[RayClem]

Got a Pro22 for Christmas and thought I would make some jerky for my first cook!

My first cook was boneless, skinless chicken breasts. They turned into chicken jerky, but that was not my intention. LOL

 

[CMTiger]

I didn't eat off the Traeger last night......or anything outdoors. I'm just posting to try and bump the spam down and off the front page.

 

[Slimpicker]

I didn't eat off the Traeger last night......or anything outdoors. I'm just posting to try and bump the spam down and off the front page.

GONE NOW...

 

[Parrothead1809]

I did the BBQ Turkey Breast with Meat Church Holy Cow (https://www.traeger.com/recipes/bbq-turkey-breast) the other nite. Smokey & Very juicy. Using mayo as a binder was a new one for me. The rub was a bit overpowering IMHO. I wasn't sure the honey mustard would work for me so I served it on the side (instead of glazing the meat with it), and it was a good thing since we didn't love the sauce. So, I went with my latest Go-To: Blues Cow Original - I put that sh!t on everything . Anyway I would recommend the recipe but would suggest going lighter then "a generous coat" of the Holy Cow. Also, give it a try with any sauce you have.

Enjoy,
PH

 

[Shedd]

I did the BBQ Turkey Breast with Meat Church Holy Cow (https://www.traeger.com/recipes/bbq-turkey-breast) the other nite. Smokey & Very juicy. Using mayo as a binder was a new one for me. The rub was a bit overpowering IMHO. I wasn't sure the honey mustard would work for me so I served it on the side (instead of glazing the meat with it), and it was a good thing since we didn't love the sauce. So, I went with my latest Go-To: Blues Cow Original - I put that sh!t on everything . Anyway I would recommend the recipe but would suggest going lighter then "a generous coat" of the Holy Cow. Also, give it a try with any sauce you have.

Enjoy,
PH

Pics look really good. I’ve found that Fowl doesn’t need a strong rub, I like Holy Gospel or even Honey Hog and still go light on it. I think Holy Cow and anything for beef would overpower Turkey. But then again I guess you never really know until you try it. I’m curious, what did you do to make it “smoky”? I haven’t encountered anything smoky with my pro 780. The recent addition of smoke tube and box has helped but just wondering if you might be using something like Smoke Daddy? Thanks

 

[Parrothead1809]

Pics look really good. I’ve found that Fowl doesn’t need a strong rub, I like Holy Gospel or even Honey Hog and still go light on it. I think Holy Cow and anything for beef would overpower Turkey. But then again I guess you never really know until you try it. I’m curious, what did you do to make it “smoky”? I haven’t encountered anything smoky with my pro 780. The recent addition of smoke tube and box has helped but just wondering if you might be using something like Smoke Daddy? Thanks

I just used the Hickory pellets. The Holy Cow could have provided some smoke flavor I guess.
-PH

 

[MidwestSmoker]

I really like the Meat Church rubs, but if there is one criticism it is that many of them are salt heavy. Holy Cow is basically salt+pepper+garlic, but with salt as the first ingredient. I would have preferred if it was pepper-forward rather than salt-forward, so I mix in some black pepper when I use it mainly on beef cuts. I love Holy Voodoo on ribs, but it is also salt-forward.

I think Matt Pittman realized this and that is why he just released the Texas Sugar rub as a "balanced" rub. I recently used it and I can attest that it is much better with less salt. I can highly recommend this one. If you already have the other rubs, use it more sparingly or cut it with something else.

 

[Shedd]

Kinda a last minute decision of what to cook for dinner for my wife and I. Been one of those long days didn’t want to invest much time in cooking so spatchcocked a chicken (pic looks funny, leg bone was broken about a inch down so cut it off) couple of sweet potatoes wrapped in foil for a soft moist cook, a half of a Hillshire farm sausage. I used Bear Mountain Bold pellets without any smoker tubes at all. Cooked at 345 for about two hours, turned out absolutely great. I didn’t brine or use a pan for moisture. Put chicken straight on the grate and was very moist and a noticeable smoke flavor. Very easy simple dinner.

 

[MarkC18]

Smoked some meatloafs. 225 for about 3.5 hours. Came out perfect and was amazing.

 

[Murf]

Meat Church Brisket Chili, Souse Vide Pulled Pork (reheated), Rudy’s Copycat Creamed Corn, Skillet Green Chili Cornbread, Potato Salad, Peach Cobbler.

Forgot to take pictures on the grill. I must need retraining! All guests left happy.

Murf

 

[Torstenlaw]

Did a quick stuffed flank steak on the BGE