What's cooking today? 🔥 Pics are necessary!

[Slimpicker]

But I grabbed a deal for 14 drumsticks for 7 bucks and tried a hanging rack I’ve had but never used. The Traeger did an awesome job. I used my smoke tube and smoke box so they had excellent smoke to the bone. Juice dripping out with every bite

I love my hanging rack and I can tell you used added smoke... YOU NAILED IT!!!

 

[Shedd]

DEER NIGHT...

I did some backstrap and a 50/50 beef/venison Meatloaf.

Took everything out of freezer and it was thawed in no time.
Backstraps were coated in a mustard ham glaze of a binder, and completely surrounded with the rub in the pic.
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2 lbs Meatloaf prepped:

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Sitting in my Rachel Ray Meatloaf Rig....
Everything on the Traeger @ 400°, probes in the loins

Loins done in no time, both finished almost exact temp together
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The BARK on these was unreal, I couldn't stop eating them.
The wife and I never left the counter, we POUNDED these things!!!

Best I've ever made!!!!

The meatloaf is taking it's time, the thing I like about the Rachel Ray meatloaf pan is it lifts out once the meat takes shape... and I usually finish the cook this way till done!
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We are gonna hit this meatloaf hard too...
Damn good deer night I must say!!!

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I noticed the Braswell’s ham glaze, they’ve got some good stuff. I have used the same glaze and it’s great along with their pepper jellies and my uncle uses their molasses bbq sauce. That company started out in Georgia near Savannah, I have relatives that lived in that area and always had their products.

 

[Slimpicker]

I noticed the Braswell’s ham glaze, they’ve got some good stuff. I have used the same glaze and it’s great along with their pepper jellies and my uncle uses their molasses bbq sauce. That company started out in Georgia near Savannah, I have relatives that lived in that area and always had their products.

I think it's great stuff, bought about $75 worth of stuff from their store... buying Cue Glue next, gonna give that a try. Only found 1 place that carries it.

 

[Sodaking27]

Breakfast pizza anyone? Loving the Ranger.

 

[CMTiger]

Is the lodge pizza pan?

 

[Sodaking27]

Is the lodge pizza pan?

No it’s a 10” Emile Henry ceramic pizza stone.

 

[Badmana]

7.5 lb Brisket (flat), Timberline XL, super-smoke (200 deg) for 8 hours. Wrapped in foil and temp bumped to 250 deg until internal temp of 204. I used the Killer Hogs A.P. Rub.

Quiet possible the best tasting brisket I ever smoked.

Looks great ! What was your time and temp?
-PH

This is quality - i love the colour - did you use Traeger pellets? Signature blend?

 

[Shedd]

After trying different things with my 780 Pro over the past several months I finally got the smoke the way I like it on butts for pulled pork. We did a test today and very surprisingly the Traeger won. Recently Costco had Boneless Pork Shoulder on sale for $1.69 lb for a two pack weighing about 14 lbs together. It’s not my first time smoking them so I know they need to be tied together because the bones was removed and they’ll spread open creating uneven cooking. I put one on my green egg and the other on my 780. I raised a grate up high enough to get smoke to flow around the butt. I found that adding another smoke box (two smoke boxes I modified and one extended smoke tube) gives me a good rich smoke flavor that actually compares to my old days of offsets. Each had a few pellets, hardwood mix chips and chunks of hickory. The 780 smoked really heavy from about 10 pm until 4 am this morning. They cooked for a little over 14 hours, also surprisingly both smokers stayed within 5 degrees the entire cook and finished at 200 within 2 minutes of each. I separated the butts after resting in two pans then let my family and friends try each and choose which one was best. Everyone chose the one on my 780. Best smoke and best flavor. I also cleared out all the racks of ribs from the freezer. I had 4 racks Baby backs and 2 racks of St Lewis. After removing the butts I put the smoke to it again and the Traeger won again. Sorry so long of an explanation! I know I’ve been more pro green egg and less Traeger but I’ve also said I wasn’t giving up on it either.

 

[FireTechMike]

Vodka Brined Salmon last night

 

[FireTechMike]

Ham tonight. I’ve been wet curing a 10lb chunk of pork leg for 18 days, using the recipe from”perfectribs.com” It goes on the Traeger this afternoon! But first I will rub it with Meathead’s Memphis Dust Rub. Then plan to glaze it near the end of the cook. More photos to follow.

 

[primeone]

Tonight, we cooked some mini-smoke burgers and corn on the cob. The new burger rub seasoning from Traeger is really good and has become my favorite to use on burgers now. I cooked these at 375 for about 5-6 minutes per side. The corn was in there for about 30 minutes and probably could have gone another 10 or so.

 

[primeone]

Breakfast pizza anyone? Loving the Ranger.

Wow! I've never had that but looks like a great idea! Was the dough premade? Any recommendations on that?

 

[FireTechMike]

Ham tonight. I’ve been wet curing a 10lb chunk of pork leg for 18 days, using the recipe from”perfectribs.com” It goes on the Traeger this afternoon! But first I will rub it with Meathead’s Memphis Dust Rub. Then plan to glaze it near the end of the cook. More photos to follow.

Ham was a success! I got a little worried when I was turning the meat halfway through the cook, a small piece flew into my mouth and it seamed too salty. It turned out that just the bark was quite salty, it was great when eaten with the rest of the slice. The whole process was worth it. I will definitely do it again if come across a good deal on a pork leg.
Cooked it at 325’ for about 3.5 hours to get to an IT of 150.
I have included pictures of pre glaze, post glaze and sliced.

 

[RustyJake]

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Tonight, we cooked some mini-smoke burgers and corn on the cob. The new burger rub seasoning from Traeger is really good and has become my favorite to use on burgers now. I cooked these at 375 for about 5-6 minutes per side. The corn was in there for about 30 minutes and probably could have gone another 10 or so.

That's a full meal right there. Everything looks great!
I was getting used to doing corn on the grill last summer. Looking forward to more this year

 

[RustyJake]

Ham was a success! I got a little worried when I was turning the meat halfway through the cook, a small piece flew into my mouth and it seamed too salty. It turned out that just the bark was quite salty, it was great when eaten with the rest of the slice. The whole process was worth it. I will definitely do it again if come across a good deal on a pork leg.
Cooked it at 325’ for about 3.5 hours to get to an IT of 150.
I have included pictures of pre glaze, post glaze and sliced.

Damn, that does look like a success. Nice job @FireTechMike