What's cooking today? 🔥 Pics are necessary!

[TELLIOTT]

Did my first baby back ribs and beans today. 250 for 4.5 hours spritzing with apple juice, acv and water every hour. For my taste over done fall off the bone and on the dry side. I think next time I'll cut an hour off the time and add a water pan. Beans were great.

 

[Lazzar60]

First Brisket in my new Ironwood XL. 18hr cook with two hours rest.
My best brisket ever.
Australian Wagyu

 

[RayClem]

First I will confess that this cook was done in my kitchen oven, not in my Traeger or on my griddle. However, I will be cooking outside when the weather is nicer. Winter has arrived in Chicagoland. The grill and griddle are at waist height which makes monitoring the cook easier than the kitchen oven.

I have never been able to produce a decent pizza at home. However, with the encouragement of some of forum members, I am trying to improve my skills. I purchased a Corderite pizza stone. I purchased a wooden pizza peel for forming the pizza and transferring it to a preheated stone. I purchase an aluminum peel for turning the pizza and removing it from the oven. I got Semolina flour to keep the pizza from sticking to the peel and stone.

I purchased premixed pizza dough from Trader Joe's near me. I made the mistake previously of not letting the dough warm up thoroughly before trying to stretch it into shape. The cold dough did not respond well. This time I let the dough warm up and begin to rise. It was far easier to handle. I still did not get the pizza as round as I would like. My distribution of toppings needs significant improvement. However, it is the best pizza I have ever made. I still need to make my own pizza dough, which should not be too difficult as I have baked bread. Much improvement is still needed before I would be judged worthy to wear a toque. The result was good enough to be an upgrade on frozen pizza.

Thanks to those who have encouraged me in this venture. Here is the result. My adult daughter, who can put a positive spin on every situation, said that I did well because "everyone will know that the pizza was homemade". Constructive criticism is welcomed. I might try brushing olive oil on the rim next time.

 

[Parrothead1809]

Quick batch of 0-400 wings for lunch today.

 

[Shedd]

My kids and grandkids come over to eat every Wednesday evening but I’ve been really busy and it’s been hard trying to put everything together in a couple hours so we can eat and they go home so I can go to bed at a decent time, lol. So tomorrow we be pizza and wings, I pre cooked the wings (been doing it lately with great results) on the Traeger. After cutting them, drying them then toss in olive oil and coat with rub. I cook them for about 2 hours at 250, until they hit 170. I let them cool the put in container until tomorrow. Then I’ll drop them in the deep fryer and crisp them up. Pizzas will be on my Webber.

 

[Parrothead1809]

Juicy - Smokey Brisket - It's a Christmas Eve Miracle !!
I think I finally broke the code ! We found this beautiful 7.5 lb flat at Costco yesterday. It didn't need much trimming at all - just knocking down the fat cap, cleaning some silver skin and a few loose danglers.

First - Injection !! Mrs. P got me the Traeger injector earlier in the year and this was it's first use. AMAZING. I think 99% of my success was due to this. A slight learning curve since there are holes half way up the needle (see https://www.traeger.com/accessories/meat-injector, although I believe it's been discontinued). I used this injector recipe found here and here:

Beef Brisket Injection Recipe:

• Beef Base (1 heaping tsp)
• Worcestershire Sauce (1 TBS)
• Soy Sauce (1 TBS)
• Accent (1 tsp)
• Water (2 cups)

After injecting, I let it sit about an hour before rubbing it with a VERY SIMPLE rub. I know I said I wanted to try just using Malcoms AP alone, but found this recipe which let me dial back the pepper a bit:

The original rub recipe makes about 1 cup. It takes about 1/2 cup to season a 12-pound brisket (per the article).

• 1/2 Cup freshly ground black pepper (*****)
• 3 Tbsp. Seasoned salt like Lawry's Seasoned Salt
• 3 Tbsp. Kosher salt
• 1 Tbsp. Granulated garlic
  FYI: 1/2 cup = 8 Tbsp. so this is close to the 50/50 recipe.

**** I cut this in half; All of the BBQ Rub's I've tried have been a bit pepper heavy, which I think is "The Texas Way" but not really my favorite. SO - I used 1/4 Cup in my shaker, used less then half of the rub on my brisket. Finally I dusted it with a little more Lawry's (a favorite of mine), since I though it was falling to the bottom of the shaker and not coming out proportionally with the S&P.

The Cook was easy enough:

11:00 PM​	On the Traeger @180°F with Hickory pellets
9:00 AM​	IT ~170°F - Foil Boat! Bumped Traeger to 250°F & covered with some more of that fine injection I saved from last night.
10:45 AM​	IT ~205°F - Probed tender - Removed from Traeger, covered and placed in cold oven till lunch time !

Picture really don't do the juiciness justice! Also very nice smoke ring. Perfect. This will be my go-to recipe and technique going forward. Could make an appearance for Super Bowl - who knows!
-PH

 

[FireTechMike]

Merry Christmas!
I tried “Salted Caramel Apple Cheesecake Galette” from the Traeger website today. It was pretty good. It took quite a bit longer to cook than the recipe said, but it was good.

 

[HHI6818]

Lamb roast.

 

[RayClem]

Lamb roast.

Your lamb looks great!

My wife won't let me cook lamb. When she was a girl, her grandmother loved mutton and her mother sometimes cooked it for the grandmother; nobody else in the family would eat it. She hated the aroma. Although lamb has a much milder flavor and aroma, she still won't let me cook lamb. She is not even a big fan of beef. Chicken and pork are more her preference.

 

[TELLIOTT]

Your lamb looks great!

My wife won't let me cook lamb. When she was a girl, her grandmother loved mutton and her mother sometimes cooked it for the grandmother; nobody else in the family would eat it. She hated the aroma. Although lamb has a much milder flavor and aroma, she still won't let me cook lamb. She is not even a big fan of beef. Chicken and pork are more her preference.

My Dad was the same way about lamb. He was a Merchant Seaman in the South Pacific during WWII and quite a few of Navy and Aussies that was their main protein. When he traveled after the war my Mom would get lamb chops to make when he was gone and he claimed he knew there had been lamb in the freezer because it made the other food in there to have a lamb taste

 

[OldMayfield]

Lamb roast.

Phooey on @RayClem and @TELLIOTT . Lamb is one of the easiest things to make on the Traeger with the best results: chops, rack, leg, lots of great recipes on the Traeger app, you can't go wrong.

 

[RayClem]

Phooey on @RayClem and @TELLIOTT . Lamb is one of the easiest things to make on the Traeger with the best results: chops, rack, leg, lots of great recipes on the Traeger app, you can't go wrong.

I have no issue with cooking lamb. It is my wife who won't allow me to cook it.

 

[TELLIOTT]

I have no issue with cooking lamb. It is my wife who won't allow me to cook it.

Reread what I wrote. I wrote my Dad didn't like it.....THIS WAS MEANT FOR OLDMAYFIELD

 

[TELLIOTT]

Phooey on @RayClem and @TELLIOTT . Lamb is one of the easiest things to make on the Traeger with the best results: chops, rack, leg, lots of great recipes on the Traeger app, you can't go wrong.

Reread what I wrote. I wrote my Dad didn't like it.

 

[FireTechMike]

We had Christmas Dinner today because of scheduling conflicts. Brined a 12lb turkey for 24 hours, spatchcocked and cooked at 275’ for about 3 hours. Also did some sausage stuffing from the Traeger website. Everything was as awesome!