What's cooking today? 🔥 Pics are necessary!

[Parrothead1809]

Making St Louis ribs today in back is Meat Church Texas Sugar and front is Kosmos Killer Honey Bee. Also making baked beans with cast iron cornbread later. Smoking at 250 for around 5.5 hrs.

@Cabbage Head : Which rub did you like better?
-PH

 

[Cabbage Head]

@Cabbage Head : Which rub did you like better?
-PH

Both was very good my wife liked the Kosmos and I thought the Texas Sugar was a little better.

 

[HHI6818]

First time smoking 2.5 lb venison roast! Searched YouTube and watched 3 or 4 recipes which recommended pulling it at interval temp of 130. Set Ironwood 650 @ 220 and I checked it when it hit 130. Too rare for us so let it go to 140. Still pretty rare so wife said cut it into strips. Next night she cut cubes and cooked it on cast iron skillet. It was delicious!!

 

[RayClem]

Making St Louis ribs today in back is Meat Church Texas Sugar and front is Kosmos Killer Honey Bee. Also making baked beans with cast iron cornbread later. Smoking at 250 for around 5.5 hrs.

After all was said and done (and eaten) which seasoning did you like best?

 

[DoofusOfTheDay]

 

[DoofusOfTheDay]

View attachment 20514

Ribs

 

[CMTiger]

Chicken again and Yorkshire pudding because my daughter has to make it for school soon so testing it out.

 

[Timmy]

Chicken quarters, a slab of baby backs, a few brats, stuffed pork tenderloin and a reg pork tenderloin w bbq sauce, green beans and Mac n cheese.

 

[Parrothead1809]

Mrs. P is traveling on business this week, and I had a hankering for ribs. A quick trip to the grocery showed that i could get a single rack of baby backs (vs. a double pack of St. Louis) so the baby's won. I used the 'Que Glue as a binder and rubbed them with Meat Church Holy Gospel & Honey Hog (quickly becoming my favorite combination for just about everything!)

As an experiment, I started them at 180° for 90 minutes before bumping to 200° and then ultimately 225° until they reached an IT of ~160°. Then wrapping them and bumping the temp to 250°. The Traeger (with Lumber Jack pellets) generated considerably more smoke at 180° so if time permits, that's going to be my starting temp moving forward. It also generated a beautiful smoke ring and were very moist.

Taking inspiration from the Meat Church recipe (https://www.meatchurch.com/blogs/recipes/baby-back-ribs) I mixed a glaze out of a 50/50 mix of honey and a Mango Habañero sauce I found at the grocery. This went into the foil along with some apple juice and butter. Also, once they were done, that same glaze was applied and tacked up for about 15 minutes. They have a great sweet flavor with a spicy kick at the end. Yum !

Pics Below.

-PH

 

[Shedd]

Great looking ribs! I like mixing the Holy Voodoo with Honey Hog.

I bought two three packs of spare ribs today from “The Chefs Store” for an absolutely great deal, $1.69 lb. I’m trimming them for St. Lewis cut at end of the week. I got a lot to cook for a get together Saturday.

 

[Torstenlaw]

Threw together some burgers to celebrate Spring on the BGE

 

[Shedd]

My friend gave me a new Inkbird controller for Kamado type grills and I’m cooking two butts and 6racks of ribs for my nephews groom party tomorrow afternoon. I put the two butts on my green egg last night and tried the Inkbird out. For a low priced controller I (so far) was pleased. It has a calibration setting on it so I made adjustments. It did just what it was supposed to do, it consistently kept my egg within 15-20 degrees and never woke me up. I smoked them at 225 for about 14 hours. My egg only used 1/3 of the lump so I’m smoking 6 racks of ribs for 5 hours tomorrow morning and I’ll still have plenty of lump left over. Butts was around 11lbs each, turned out extremely moist with so much smoke flavor I’ve been missing on my Traeger. I bagged them with my food saver and will put in my sous vide before the party to heat up.

 

[Shedd]

I’ve got 6 racks of St Lewis ribs on my egg now (I know, this is a Traeger forum but I’m cooking for family and they expect more smoke) we recently got a new commercial food supplier here that also sells to the public, Chef’Store it’s part of US Foods. They have amazing prices on meats and a quality that the local supermarkets don’t sell. I bought the spareribs in three packs on a special sale for $1.69 a pound. I cut them to St Lewis, I’ve got a lot of trimmings that the old timers here in SC found a way to utilize them. I will be posting this up in a couple days, I’m not using them for today’s gathering. I will post some finished pics of the ribs in a few hours. I’ve got about an hour or so until I foil the ribs, I put butter, honey and some rub on the foil then I’ll lay the ribs meat side down, then double wrap and cook another hour.

 

[Shedd]

I’m also making a sausage dip that I use four lbs of breakfast sausage from a local processor (2 mild and 2 hot), 1 can of Rotel tomatoes mild, and 24ounces of cream cheese. This is where having a griddle comes in handy.

 

[Clint62]

Pig Shots