What's cooking today? 🔥 Pics are necessary!

[Parrothead1809]

Always wanted to do baked beans from scratch.
Total success
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And seeing the smoker was on, how about some onion rings. Maybe stuff them with seasoned ground beef, and wrapped in bacon
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These were amazing. Definitely 'do again' item

So you squeezed ground beef around an onion ring and wrapped the entire thing in bacon? Very creative. How long at what temp?

-PH

 

[Shedd]

I’ve been on a email list from a great husband and wife team in my state here in South Carolina called Destination BBQ (destination-bbq.com). It’s free to join and they send out tons of information about BBQ in our state, restaurants, our history of BBQ (it’s said to have started in SC) as well as some really good recipes. For those of you that really get into BBQ and the history of it I really think you’ll enjoy it.

 

[RustyJake]

So you squeezed ground beef around an onion ring and wrapped the entire thing in bacon? Very creative. How long at what temp?

-PH

I know you can either wrap the ring with ground beef and cover the onion and then wrap in bacon, but I opted to cut thick slices of onion, take out a ring in between two rings to create a void and stuff in between (kind of like packing a wheel bearing, if you've ever done that) then wrap in bacon. That way you get a bit more onion. I used every other ring together so it had the gap of a ring for the ground meat.
They went on the smoker at 225° for about 30 minutes or so (they were placed on the grate right beside the chimney exit as that area is the hottest and gets the most convective heat on the grill), then I bumped up the temp to 275°F until I got the doneness on the bacon I was looking for. They weren't on much more than an hour. It really depends if you want crispy bacon. I prefer the onions to have a bit of a crunch. But if I wanted crispy bacon I would have opted to finish on a hot cast iron pan so that they wouldn't have to be in the smoker too long and wilt the onion inside

 

[Parrothead1809]

Gotta love the wheel bearing reference. Never done one, but totally understand the reference & the "onion-meat-onion" sandwich.
This one is on my list to try too. Thanks for the details.
-PH

 

[RustyJake]

Prime Rib tonight

 

[Parrothead1809]

We had previously saved the 3rd rack of a Costco pack of St. Louis ribs in the freezer. Just Mrs. P and myself tonight, with nothing better to do today but sit around and watch the Traeger do it's thing while we enjoyed some adult beverages. So I pulled the frozen rack yesterday to defrost. From my prior posts, you may recall we're trying to dial back the sweet sauces on our BBQ, so I split the rack in half and used just Kosher salt & pepper on one half, while I used just the the Meat Church Texas Sugar on the other half. Also, I used the smoke tube that was loaded with cherry wood chips mixed with my Lumber Jack Comp pellets (Maple, Hickory & Cherry).

I think the Cherry wood chips may have added to the ashes flying around the smoker, so I may just use pellets in my next cook.

They hit an IT of 200° near the 5 hour mark cooking at 250°. Nothing but an apple juice spritz every 60 minutes or so.

Both came out amazing. The only issue was this rack was a bit fatty. But the flavor was there! I'm really starting to re-think the mustard binders (I just used a bit of olive oil today to hold the rubs on), complicated rub combinations, foiling stages (with butter, honey, more rub, etc etc etc.)

Any way - along with some of the first Jersey corn and some fresh green beans from our own garden, I have to call it a success. Pictures below.
-PH

 

[RustyJake]

Mixed up a batch of salami and smoking that for some work lunches



I have some summer sausage started, but my encapsulated citric acid won't be here till Monday, so that will be next week's project

 

[RustyJake]

Salami is done and sliced.


The ham below is made with a ham press and cooked in the SousVide (most use a pot of water to cook). Pork Loin cut into chunks and some salt and cure. If you want more fat in your ham you can use a fattier portion of pork cubed up.



I have turkey breast and thigh chunks curing in the press now with some fajita mix added.
Ham press on Amazon

https://a.co/d/1BjPf5a

 

[RustyJake]

Chicken Wings tonight

 

[childjulia]

Chicken Wings tonight
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Easy fast and delicious. I am someone who really likes these dishes, I regularly follow a number of blogs and sites such as: traegerforum, pitbossforum, SmokingMeatForums, thesingularkitchen... to make them.

 

[Shedd]

They look great. My wife and kids don’t like smoked wings so I go to one of my buddies places to eat them.

Didn’t you just cook some yesterday too?

 

[Shedd]

They look great. My wife and kids don’t like smoked wings so I go to one of my buddies places to eat them.

Didn’t you just cook some yesterday too?

Sorry wasn’t paying attention, my bad. I guess Rusty Jake helped you decide!! Lol

 

[CMTiger]

Stuffed crust pizza and peanut butter cookies (cookies not on Traeger)

 

[Shedd]

I’ve been really busy lately I finally got a house started and it’s been too hot after working in the heat all day to be around a hot grill. So I dropped a couple food saver bags of pulled pork and one with some St. Lewis ribs in a pot of hot water. Made up some bbq sauce too. Me, the wife and the dog enjoyed it tonight. Those food savers really make life easier.

 

[RustyJake]

Fajita turkey loaf in the ham press
1 turkey breast and 2 turkey thighs cubed up. Meat Church Fajita rub, salt, and cure.
Let it sit in the press for 3-4 days to cure and set. Cook in the press in the sous vide, cool and slice