What's cooking today? 🔥 Pics are necessary!

[Shedd]

Looks great. I bet it would be good chopped and put in Poutine.

 

[HHI6818]

Month or so ago we bought these turkeys legs from a place that sells all organic chickens and turkeys. Tossed them on the smoker. Wife likes salt, pepper, garlic and mine was Matt Pitmans voodoo. Good eating

 

[RayClem]

Month or so ago we bought these turkeys legs from a place that sells all organic chickens and turkeys. Tossed them on the smoker. Wife likes salt, pepper, garlic and mine was Matt Pitmans voodoo. Good eating

Turkey legs reminds me of the county fair in summer.

 

[Slimpicker]

Turkey legs reminds me of the county fair in summer.

Or Six Flags... I'd get one there like every trip, and back that up with a large funnelcake!!!

 

[Bills Mafia 302]

Experimented with an ungraded, Walmart brisket just to try it out. I was very impressed with it to be honest, started at 14.5 Lbs for right around $50. Had great flavor and was tender. Sure beats paying $200 for a SRF brisket! Have a great day guys!

 

[Slimpicker]

GAME DAY BRISKET FRENCH DIP

 

[Bills Mafia 302]

Grill grates work wonders on the Traeger!

 

[FireTechMike]

Working on some maple bacon from the amazingribs.com recipe. I’ll slice it up tomorrow.

 

[RustyJake]

Working on some maple bacon from the amazingribs.com recipe. I’ll slice it up tomorrow.

Love making bacon! Pork belly or back bacon, both are great and easy to do.
For those reluctant to try it;
Here's a basic dry brine bacon recipe from Duncan Henry. Just calculate your spices from the overall weight in kilograms of the pork(there are online conversion calculators. Or use this quick conversion: approximately 2.2 lbs/kg)
2.5 gms/kg SALT
20 gms/kg BROWN SUGAR
2.4 gms/kg CURE #1
**3,5 gms/kg SODIUM ERYTHORBATE (or any cure accelerator)
**cure accelerator is optional and not really required because the brining will be 7-10 days.
Dry brines will penetrate about 3/4" per week from all of the exterior points of the proteins.
Put the dry brine all over the belly and then seal it in a vacuum bag or in a Ziploc bag (remove the air). Put it in the fridge for about a week. I usually turn mine every day and give it a little 'roll' in the bag to help with the brine penetration. After it is brined, rinse it with cold water.
Take a small slice from one end and fry it. Taste it for salinity. If it is fine, you can put it on a rack and cookie sheet back in the fridge overnight. If it is too salty, let it rest in a container with cold water and change the water every 30 minutes, checking a piece each time. Once it is good to your taste, move to the fridge stage.
Some people just let is rest or sit to tack up a bit while the smoker warms up. I find overnight keeps.me from rushing it.
I usually start low on the smoker. 150°F on the Yoder, 160° on the Traeger. Let that go for a couple of hours (add a smoke tube if you want more smoked flavor). After a couple hours I will bump up to 170-180°F.
Leave it until you hit an internal temperature of 150°F. The bacon will be fully cooked at this time but the fat won't be rendered.
It is easier to slice after it has sat in the fridge overnight. But for those that can't wait, you'll have to let it cool down a bit before you cut into it.
You can experiment by adding pepper to the mix and/or the top of the bacon before it is smoked. You can also add maple syrup to the top before smoking. You can also get maple flakes from a spice or baking supply shop. You could exchange some of the brown sugar with it to get a maple bacon flavor.
@FireTechMike I am looking forward to seeing your finished bacon. I have a plan to do a version of fancy bacon after my holidays next month.

 

[Meat From Mission]

This weekends Cook was 2 fold. First, Bologna Burnt ends, then a blended sausage roll. The burnt ends turned out amazing, served them at a poker game I hosted and they went over well, and sadly didn't last long. So double batch for the AFC Championship Game tailgate.
The Sausage was 2 Loaves of Jimmy Dean Pork (one Hot Italian and one sage) blended together with sauteed Jalapenos, Onions, then Rolled and chilled for an hour, coated with Meat Church - Honey Hog and smoked 5 hours.

 

[FireTechMike]

Maple bacon is all done! I don’t have a picture of it after frying though. Got about 60 thick slices out of the 6.5 lbs of pork bellies. Can’t wait for breakfast!

 

[caddz]

Just a new thread for cooking pics.

No ideas needed, just pics of what y'all are cooking for breakfast, lunch, dinner, or snacks today. Post away, but if it's new and cook, post it in the What's cooking ideas thread. This one is for old repeats.

I'm doing bacon wrapped shrimp with Monterey jack and jalapeno on the old Century 22. SWMBO caught the sun shining through the startup of the Century 22.

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Looks delish! where did you get that mesh basket they are sitting on?

 

[Slimpicker]

Maple bacon is all done! I don’t have a picture of it after frying though. Got about 60 thick slices out of the 6.5 lbs of pork bellies. Can’t wait for breakfast!

Good Job Mike

 

[FireTechMike]

Vodka brined salmon, a staple in our home.

 

[RayClem]

Vodka brined salmon, a staple in our home.

Mike

I have never heard of vodka brined salmon. Considering the price of salmon these days, I want the best dish possible.

What is your recipe/procedure for the brining? I might try it.