What's cooking today? 🔥 Pics are necessary!

[MarkC18]

Spatchcocked chickens for dinner tonight. Turned out great!

 

[Slimpicker]

My last couple Spatchcocked I did cooked way uneven. Don't ask, I don't know why they just did.
I even turned them to cook from both sides and leg/thigh at high 160s, breast at 140.
I thought Spatchcocked was FOR the reason of even cooking. hmmmm

 

[CMTiger]

I’ve been terrible with pictures, and this isn’t even off the Traeger, but it was good so I’m sharing.

 

[Slimpicker]

Fav 'go to' meal, BBQ Porksteaks, my BBQ beans, and air fried onion rings.
Grilled till in the 190s, in a crock pot soaked in BBQ sauce for 3 hours on high.
NO KNIFE NEEDED

 

[Shedd]

I’ve been terrible with pictures, and this isn’t even off the Traeger, but it was good so I’m sharing.

Looks good too, I’m hungry again now! Lol

 

[Shedd]

I cooked 5 chickens today. 3 on my Traeger for pulled chicken and two I boiled for chicken stew. I also made some of my ketchup based sauce. On my pulled chicken I spatchcock them, sprinkle a little rub mainly for show but I eat the wings so it’s my excuse to make the picture look good. I set my Traeger at 240, put a Meter probe in one chicken. I used a smoke tube and two smoke boxes, I want a good smoke flavor. I pulled them a little over 4 hours when the Meater hit 168. They was so moist after they cooled when I pulled them juice was running between my fingers. I lightly coated it with my sauce for add flavor. I’m putting it in vac bags for later.
The chicken stew is an old family recipe that is a southern style. Boiled the two chickens in a stock pot until they started coming apart. I let the stock boil down to make a reduction or reduced stock. I hand pull/squeeze the chicken then I put into two crock pots, added the stock, onion, seasoning, evaporated milk, regular milk and butter. We like ours really soupy and eat it over saltine crackers. I will also freeze it.

 

[RayClem]

I cooked 5 chickens today. 3 on my Traeger for pulled chicken and two I boiled for chicken stew. I also made some of my ketchup based sauce. On my pulled chicken I spatchcock them, sprinkle a little rub mainly for show but I eat the wings so it’s my excuse to make the picture look good. I set my Traeger at 240, put a Meter probe in one chicken. I used a smoke tube and two smoke boxes, I want a good smoke flavor. I pulled them a little over 4 hours when the Meater hit 168. They was so moist after they cooled when I pulled them juice was running between my fingers. I lightly coated it with my sauce for add flavor. I’m putting it in vac bags for later.
The chicken stew is an old family recipe that is a southern style. Boiled the two chickens in a stock pot until they started coming apart. I let the stock boil down to make a reduction or reduced stock. I hand pull/squeeze the chicken then I put into two crock pots, added the stock, onion, seasoning, evaporated milk, regular milk and butter. We like ours really soupy and eat it over saltine crackers. I will also freeze it.

Nothing wrong with chicken stew. However, next time, I suggest that you smoke the chickens for a while first before boiling them. That adds a wonderful smokey flavor to the stew.

For Thanksgiving, I smoked my turkey on the Traeger. After eating off the breast for a few days, the carcass went into a stew pot to be boiled down. I made a pot of Brunswick stew that turned out great. I have made the stew many times over the years, but the added smoke flavor provided extra goodness.

 

[MarkC18]

Threw some ribs on the Traeger today. Turned out pretty awesome using the 3-2-1 method.

 

[CMTiger]

Currently addicted to deep dish pizza

 

[Retinla53]

I cooked 5 chickens today. 3 on my Traeger for pulled chicken and two I boiled for chicken stew. I also made some of my ketchup based sauce. On my pulled chicken I spatchcock them, sprinkle a little rub mainly for show but I eat the wings so it’s my excuse to make the picture look good. I set my Traeger at 240, put a Meter probe in one chicken. I used a smoke tube and two smoke boxes, I want a good smoke flavor. I pulled them a little over 4 hours when the Meater hit 168. They was so moist after they cooled when I pulled them juice was running between my fingers. I lightly coated it with my sauce for add flavor. I’m putting it in vac bags for later.
The chicken stew is an old family recipe that is a southern style. Boiled the two chickens in a stock pot until they started coming apart. I let the stock boil down to make a reduction or reduced stock. I hand pull/squeeze the chicken then I put into two crock pots, added the stock, onion, seasoning, evaporated milk, regular milk and butter. We like ours really soupy and eat it over saltine crackers. I will also freeze it.

If I’d met those smoked chickens before my wife, I’d married them instead. Good lookin birds!!

 

[RustyJake]

Had a pork shank portion wet brining for 21 days. Added a pork loin roast to the pail as well.
It finished brining Wednesday
Sat Feb 10 Ham https://share.fireboard.io/8F8566

 

[Slimpicker]

Had a pork shank portion wet brining for 21 days. Added a pork loin roast to the pail as well.
It finished brining Wednesday
Sat Feb 10 Ham https://share.fireboard.io/8F8566
View attachment 22912View attachment 22913

What IT will you take them to?

 

[RustyJake]

What IT will you take them to?

152° - 165°
The loin will come off at 152 and rest. I may take the shank to 155

 

[Slimpicker]

WOW Jake, you need points for that long of a brine and cook. Good for you. How'd it turn out?

 

[RustyJake]

WOW Jake, you need points for that long of a brine and cook. Good for you. How'd it turn out?

As Matt Pittman would say.....Definitely not mad about it!
It turned out perfectly. Nice thing about doing it yourself is controlling what goes into the brine. I went on the light side with the salt and content is great, I wouldn't adjust a thing for the next time. Yes, there will be a next time for sure
Just finished slicing it all up. Did the loin in 1/4"-3/8" slices. They are perfect grilled or fried later and served on a bum with mustard and onions and pickles (BBQ sauce if you prefer). Call them swine burgers

Here's the recipe I used, converted so you can tally the weight of the meat and then multiply the amount /kg against the trimmed weight.
1.6 KG water per KG meat
100 grams salt per KG meat
20 grams cure per KG meat (I used Kosher salt)
7 grams sugar per KG meat (I used brown sugar)

You can go heavier on the sugar if you want a sweeter ham. For me, this ratio was perfect. Mix the brine and ensure everything is dissolved. I used an injector and injected 7% of the total brine weight into the meat, and then add the meat to a bucket with the rest of the brine and leave it for 21 days in the fridge. Make sure it's fully submerged. I used a heavy plate to keep it down
The recipe I started from said to leave the meat for 10-14 days in the brine, so 21 days may have been overkill. But it was how my timing for availability worked out.