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[RustyJake]

Using this recipe as a guide only...

Got my 2 small doe front quarters... Put my sticky binder on and Fav Venison Rub from Hi Mountain

On the Traeger @ 250° for little over 2 hours... (smoke tube was running also)

Couple hours in and they were in the mid 150s IT...
Into the Turkey Roaster @ 300° for the long covered process of meat breakdown

Ingredients added!!!

2 hours... Starting to fall off the bone!!

3 hours process COMPLETE

Let's EAT!!!

This was AMAZING... next time no chipotle peppers, a little on the north side of too hot for the wife... She LOVED the meat.

I will make this again with no hesitation! Total was about 6 hours for the whole cook with prep and all.

That looks really good. Definitely didn't think of trying something like that with the ones I got the last time.
Hopefully I get gifted some.more venison this fall. I wouldn't mind trying this as well as a few other things in the form of sausage with it

 

[RayClem]

A few pork butts on. Have to refill the freezer from last winter. Will portion pack it when done for quick after-work meals and mac'n'cheese
Put them on last night and they are mid-stall now

I here you. It is nice being able to remove stuff from the freezer and reheat it for a quick meal, especially on a cold, rainy or snowy day in winter.

My problem is that we have an annual ritual of defrosting the garage freezer on the July 4th holiday. Hot temperatrures in the garage assist with that process. The problem is that I need to reduce freezer inventory prior to that date so I will have less to pack in coolers for the few hours defrosting requires. After the freezer is defrosted, I will have several months of warm weather to restock.

This year, I also need to defrost the chest freezer in the basement. I am not certain it has every been defrosted since we got it 15 years or so ago. I keep all my uncooked meat and seafood in the chest freezer and then move it to the garage freezer after cooking. Due to frost, the chest freezer struggles keeping the temperature below 0 F.

 

[RustyJake]

I here you. It is nice being able to remove stuff from the freezer and reheat it for a quick meal, especially on a cold, rainy or snowy day in winter.

My problem is that we have an annual ritual of defrosting the garage freezer on the July 4th holiday. Hot temperatrures in the garage assist with that process. The problem is that I need to reduce freezer inventory prior to that date so I will have less to pack in coolers for the few hours defrosting requires. After the freezer is defrosted, I will have several months of warm weather to restock.

This year, I also need to defrost the chest freezer in the basement. I am not certain it has every been defrosted since we got it 15 years or so ago. I keep all my uncooked meat and seafood in the chest freezer and then move it to the garage freezer after cooking. Due to frost, the chest freezer struggles keeping the temperature below 0 F.

Totally understand that. We just went through the defrost process. Coolers everywhere. Always interesting what you find at the bottom. Some are like, I knew that was in there and others are, we had no idea we had some of that.
We also struggle here with having to get the BBQ cuts when the chain stores have them and they don't seem to carry them as a regular item.

 

[RayClem]

Totally understand that. We just went through the defrost process. Coolers everywhere. Always interesting what you find at the bottom. Some are like, I knew that was in there and others are, we had no idea we had some of that.
We also struggle here with having to get the BBQ cuts when the chain stores have them and they don't seem to carry them as a regular item.

Fortunately, I live near Chicago which was once known as the meat-packing capital of the world. While that is no longer the case, we can normally get anything we want, anytime we want as long as we are willing to pay the price. I look for meat on sale at my local grocery and stock up when the cuts I want are available at reasonable prices.

 

[RustyJake]

Finished up nicely.






15 bags at 1lb each in vacuum bags for the freezer

 

[Torstenlaw]

Made a quick homemade Jerk chicken dinner and homemade bread:

 

[primeone]

First time using the Traeger Feathers and Fin rub on Salmon. It's not bad, I think the family prefers lemon pepper. This was about 30 minutes @ 350.

 

[RayClem]

First time using the Traeger Feathers and Fin rub on Salmon. It's not bad, I think the family prefers lemon pepper. This was about 30 minutes @ 350.

I like lemon pepper seasoning on white fish with a mild flavor, but on more flavorful salmon, I love McCormicks Cedar Plank Salmon Seasoning. It is really flavorful. I never tried the Traeger seasoning, so I do not know how they compare.

https://www.amazon.com/McCormick-Gourmet-Cedar-Salmon-Seasoning/dp/B00NGI9Q62

Old Bay seasoning is also great for chicken and seafood and even things like grilled corn.

 

[primeone]

https://www.amazon.com/McCormick-Gourmet-Cedar-Salmon-Seasoning/dp/B00NGI9Q62

Thanks for the suggestion, I'll have to give that a shot!

 

[Parrothead1809]

We did the Traeger Pork Loin with Mango Salsa" recipe tonight (https://www.traeger.com/recipes/roast-pork-loin-mango-salsa) and it came out very good. A nice change of pace. I served it with a simple cilantro/lime rice recipe (https://simple-veganista.com/cilantro-lime-rice/) and the combo worked very nicely together. The Pork Loin Roast was just under 2 lbs, which was perfect for us. Pictures below.
-PH

 

[primeone]

That looks great! I know what my next smoke is going to be.

 

[jojosmokes]

So new to my Traeger 1300 but not new to Traeger. Been smoking about 10 years. WAYGU brisket done for wedding pre-"game". Started at 9:30 PM. (no injected materials). Used Brisket Pepper and salt. Cut out most deckle (SP?). Trimmed from 19.2 to 15.0 lbs. 4:am Internal temp was 138 Cook Time: 9:30 pm to 4:50 at 200, up to 225 at 4:50. Apple cider vinegar spritz apps. every 2 hours. Internal team at 4:50 was 165. 6am tin foiled tips. 9am 175. Butcher paper wrapped. Heavy apple cider vinegar on paper. noon 200 internal. wrapped ALL in Saran Wrap. Into cooler. OMG. Carved at 4:30 pm It was so so so so so good. Pics attached but not at eating. SO for references...4 days later I was still eating leftovers and it was still wonderful. I"m not an expert trimmer but it still turns out wonderful. Sorry I didn't get pics when we carved. Trust me

 

[HHI6818]

We’re at our seasonal camp site and smoked venison roast last night and bacon wrapped stuffed onion with venison Recipe for stuffed onion rings

Smoked bacon wrapped stuffed hamburger onion rings | Smoked bacon wrapped stuffed hamburger onion rings | By Miguels cookingwithfire | Facebook

1.5M views, 12K likes, 2.1K loves, 2.2K comments, 17K shares, Facebook Watch Videos from Miguels cookingwithfire: Smoked bacon wrapped stuffed hamburger onion rings

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[CMTiger]

Kabobs tonight in the weber. Smoked a little cream cheese too just because I wanted to fire up the Traeger.

 

[Bills Mafia 302]