What's cooking today? 🔥 Pics are necessary!

[Hogan]

Arvada has Calgary beat by 1800 feet in elevation, but we go through the same frustration. Somewhere in my archives I have a photo of me in shorts and T-shirt sitting on a deck chair surrounded by about 1 foot of snow. In August!
Carry on, Gunny.

 

[Msparrow51]

Chicken wings for lunch. 350° for 40 minutes and flipped them half way thru the cook.

 

[Smokin In Bama]

Asking for some help on my rub.

I covered this THICK bone in ribeye with a home made rub that I followed this rub recipe. I changed up the Paprika with 1 3/4 tsp of Hungarian Sweet Paprika and 1/4 teaspoon of Hungarian hot paprika.

Reverse sear. 200 degrees on the Traeger until internal temp of 122 then cast iron sear with Wagyu spray and butter. Used Lumberjack Oak with no pellet tube this time. I let the steak sit in the refrigerator for 3 days covered with rub and lifted with a cooling rack.

It’s missing something. What are some other ingredients you can think of that would boost this? I ordered some mushroom powder to throw in to see if it adds some zing. I was a little unsure of the ground ginger but it’s barely noticeable. This rub really lets the beef shine through but it needs something other than more heat. I can always play with the hot paprika for more heat. . Suggestions?

I will say that I am a fan of Hungarian Paprika. This is the first time I specifically used Hungarian. Usually it’s whatever I grab. I didn’t realize how much better it tastes.

 

[Slimpicker]

Suggestions?

Black Garlic Powder, more course black pepper, rosemary

 

[Shedd]

Don’t think we’re going to be cooking anything today. Snow last night and the power just went off.View attachment 23547

And to think I was mad this morning because it’s raining again yet again. This is why I live in South Carolina, we hardy get snow and thankfully none this season.

 

[Smokin In Bama]

Don’t think we’re going to be cooking anything today. Snow last night and the power just went off.View attachment 23547

What is all that white stuff? Is that the same stuff that my brother in Cleveland speaks of?

 

[DrZaiusDrZaius]

Did some ribs. They were tasty.

View attachment 20691View attachment 20692

Hey I've seen this technique more than once where the smoke tube is propped up on one end, is that so the pellets burn upward (front to back) to the elevated end?

 

[Parrothead1809]

Hey I've seen this technique more than once where the smoke tube is propped up on one end, is that so the pellets burn upward (front to back) to the elevated end?

I do it to keep the pellets and wood pieces from falling out.
-PH

 

[Slimpicker]

The wood block is to keep it propped up so when full they don't spill out... plus it burns better at an angle I think. Again, no proof, just theory

Mine came with S hooks and I could hang mine from the upper shelf or hang it at an angle with the S hook.

 

[Shedd]

I've always laid mine on its side but I don’t fill it completely, about an inch down. Burns great ever time. I don’t use many pellets, may a handful. I use wood chips, chunks and pellets in between to keep it burning.

 

[Hogan]

I've had success with both wood chips and pellets. Slightly smokier essence with the chips, but can't find oak chips, just pellets.

 

[CMTiger]

High school tennis season has come to an end and the weather is starting to be nice…..which means I hope to have more time to get outdoors again soon. It’s been really busy last few months with work and our daughters tennis schedule. Anyway…..it’s not off of a pellet grill, smoker or griddle, but I have been fiddling with various homemade pizzas. Tonight it was a Chicago (?) style stuffed pizza. Made the dough Sunday and let it rest in the fridge until tonight. It almost burst out of the container I had it in. Anyway…..turned out pretty great.

 

[CMTiger]

Few more

 

[RayClem]

@CMTiger

Well done.

Birmingham is a long way from Chicago, but you managed to capture the Chicago pizza vibe quite well. I have lived in the Chicago area for the past 25 years. I have eaten a few Chicago deep dish pizzas in my time, but I still prefer New York style. I have made a few pizzas from Trader Joe pizza dough, but have yet to make the dough from scratch.

 

[CMTiger]

@CMTiger

Well done.

Birmingham is a long way from Chicago, but you managed to capture the Chicago pizza vibe quite well. I have lived in the Chicago area for the past 25 years. I have eaten a few Chicago deep dish pizzas in my time, but I still prefer New York style. I have made a few pizzas from Trader Joe pizza dough, but have yet to make the dough from scratch.

Thank you. “Tavern” style is on my list to make at some point