What's cooking today? 🔥 Pics are necessary!

[RustyJake]

Smoked Prime rib !! MC Rub, garlic powder, S and P, thyme, worcestershire. Lumberjack Hickory pellets, 1 smoke tube mixed chips. 250 f for about 2.5 h, then 375 for .5 h, internal 125. One of the best I made.View attachment 7862View attachment 7863View attachment 7865View attachment 7866

Looks amazing, can almost taste it from your pictures

 

[CMTiger]

Smoked Prime rib !! MC Rub, garlic powder, S and P, thyme, worcestershire. Lumberjack Hickory pellets, 1 smoke tube mixed chips. 250 f for about 2.5 h, then 375 for .5 h, internal 125. One of the best I made.View attachment 7862View attachment 7863View attachment 7865View attachment 7866

This looks incredible

 

[CMTiger]

Spatchcock chicken with Meat Church Holy Gospel is on now.

 

[CMTiger]

Finished

 

[GrillMeister]

Roasted brussel sprouts with bacon, onion & cheese along with Traeger'd pork tenderloin rubbed with Rib Tickler.

 

[Timmy]

@GrillMeister can you give a breakdown of how you did the Brussel sprouts? I haven’t tried them on the grill, but when fixed in the kitchen they almost always are bitter.

 

[HotSpringsBBQ]

BB Ribs, with a Tri tip on for chili in the next few days . I was thinking it would be most efficient to smoke the tri tip at the same time and save it for the crock pot in a few days for smoked chili !!! The ribs were outstanding, super tender, and I used Carolina style sauce this time for the tangy flavor, so good. Used the 3 ;2 ;1 method at 225 f

with my usual variation.

 

[cjcinkc]

To celebrate my Mizzou Tigers bowl game tonight I’m cooking my first full packer brisket last night/today! Following suggestions here, I’m using Matt Pittman’s “backyard” trim method, simple salt/pepper/garlic/paprika/sugar rub, and Pittman’s overnight cooking method (cook temp 190F overnight, just kicked up to 225F until wrap). One smoke tube with hickory and oak chips burned overnight, just restarted.

FireBoard says meat is steady at 153F and bark OK not great, so waiting to wrap until temp is closer to 165F. Updates to come.

Mizzou Bowl Game Brisket

17 lb Costco packer brisket (Prime beef)

share.fireboard.io

 

[cjcinkc]

Thanksgiving yesterday, a couple spatchcock turkeys, stuffed pork loin, greenbean casserole, corn/cornbread casserole, baked beans, stuffing, candied sweet potatoes, Mac n cheese and cobbler.

This looks amazing!

 

[GrillMeister]

@GrillMeister can you give a breakdown of how you did the Brussel sprouts? I haven’t tried them on the grill, but when fixed in the kitchen they almost always are bitter.

I cut the sprouts in half and toss them in olive oil and some kosher salt then place them cut side down on a baking tray. Stick in oven at 400 degrees for 20 minutes, then turn on the broiler to crisp up the tops.

I also cut up a package of bacon and fry it in a skillet till crisp. Dice an onion and cook that in the bacon grease till translucent.

Toss all items with a grated hard cheese like parmesan or monchego and add your favorite seasoning.

It's a fav around my house.

 

[cjcinkc]

To celebrate my Mizzou Tigers bowl game tonight I’m cooking my first full packer brisket last night/today! Following suggestions here, I’m using Matt Pittman’s “backyard” trim method, simple salt/pepper/garlic/paprika/sugar rub, and Pittman’s overnight cooking method (cook temp 190F overnight, just kicked up to 225F until wrap). One smoke tube with hickory and oak chips burned overnight, just restarted.

FireBoard says meat is steady at 153F and bark OK not great, so waiting to wrap until temp is closer to 165F. Updates to come.

Mizzou Bowl Game Brisket

17 lb Costco packer brisket (Prime beef)

share.fireboard.io

Just pulled the brisket off the grill to rest and WOW does that smell good! Pix below are before and after the wrap.

 

[Olds442]

science!

 

[GrillMeister]

Venison Jerky! This will marinate till Christmas morning, then on the Bull Rack in the Ironwood 885 for Christmas Jerky!

 

[RustyJake]

Venison Jerky! This will marinate till Christmas morning, then on the Bull Rack in the Ironwood 885 for Christmas Jerky!

View attachment 7948

View attachment 7949

Interested in how this comes out and your recipe and process.

 

[GrillMeister]

Interested in how this comes out and your recipe and process.

Step one. Shoot a buck.... In this case, it was a cull buck, a small Spike on my neighbor's ranch.
Step two. Quarter and process the venison.
Step three. Marinate for 24-48 hours in this marinade. Good for 5-6 lbs. of meat.
===================
1.5 cups soy sauce
3/4 cup Worcestershire sauce
1 Tbs. garlic powder
1 Tbs. onion powder
1 tsp. ground chipotle
1 tsp. black pepper
=======================
Step four - put meat on racks and dry on smoke setting in Traeger till desired dryness is complete. Rotate racks to ensure evenness.
Step five - allow to cool, then vacuum pack for later consumption.