What's cooking today? 🔥 Pics are necessary!

[Timmy]

I also got lucky and found this!

 

[RustyJake]

I also got luck and found this!View attachment 20228

The way you represent Traeger, they should gift you a new Ironwood XL to use. Definitely the top brand ambassador here.
If Traeger doesn't notice and recognize you, we sure do. I appreciate all the input you have here.

 

[Torstenlaw]

Here is my spread for last Sunday. Homemade buns too.

 

[CMTiger]

Not outside, but it’s V-day so I’ll post pictures anyway. Woke up early this morning and made a French toast casserole for breakfast and then made (burnt) some crab cakes, hasselback potatoes and kale salad for dinner.

 

[FireTechMike]

Started curing a brisket flat for Montreal smoked meat! She’ll be ready on Valentine’s Day, how fitting .

Smoked the MSM today, steam and sample tomorrow wilth pics. Had a flame out today. My auger burrowed a hole right through to the top. My Inkbird notification let me know about it. Restarted and it turned out great.

 

[FireTechMike]

Smoked the MSM today, steam and sample tomorrow wilth pics. Had a flame out today. My auger burrowed a hole right through to the top. My Inkbird notification let me know about it. Restarted and it turned out great.

MSM is ready! It was really good. One small spot in the thickest part didn’t get the cure, but it was no problem. Tasted great.

 

[Slimpicker]

So does it taste closer to corned beef or pastrami?? Should be pastrami right?

 

[RustyJake]

So does it taste closer to corned beef or pastrami?? Should be pastrami right?

It is closer to pastrami. Bit more coriander than pastrami. The first brine on MSM has a lot more spices in it than corned beef or pastrami.
I will be doing another MSM when I get back from holidays. That, and few batches of sausages

 

[JPSBBQ]

Tried that new fangled “bullfrog chicken”

 

[CMTiger]

Never heard of that but it does look like a bullfrog

 

[JPSBBQ]

Never heard of that but it does look like a bullfrog

Just cut down the sides and stop short of full dismemberment.

A few very small rib cage bones to maneuver but probably easier than spatchcocking. Just a different/fun presentation. Maybe even better surface area. Skin got pretty crusty. Saw it on the YouTube machine.

 

[CMTiger]

I smoked some burgers and they were wonderful. First I seared them in piping hot cast iron for about two minutes a side then smoked hovering around the 205-225 range.

 

[JPSBBQ]

I smoked some burgers and they were wonderful. First I seared them in piping hot cast iron for about two minutes a side then smoked hovering around the 205-225 range.

Looks great! Who doesn’t love a good burger? Can’t say as I’ve ever monitored burger temps. But hey, whatever works!

 

[RayClem]

Never heard of that but it does look like a bullfrog

They say that frog tastes like chicken. Now we can say that chicken looks like frog,

 

[FireTechMike]

Tried smoked burgers for the first time. Smoked them for about an hour at 180’ then finished them on the gasser at 400’ for 5-6 min adding bacon and melting some cheese. They were very good. I will definitely do that again!