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[CMTiger]

Flavor is what matters!

Texture is underrated IMO

 

[RustyJake]

Sun May 26 Reversed stuffed pork tenderloin

pork tenderloin wrapped in homemade breakfast sausage and bacon wrapped

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Pork tenderloin wrapped in homemade breakfast sausage and wrapped in bacon.
Done on the Kamado

 

[RustyJake]

Held together and turned out perfectly again

 

[mpanelli]

22lb Snake River Farms

 

[Slimpicker]

Lasagna cooked on Traeger

I think this was the best I've ever eaten... used oven ready noodles, 2 layer, 3 meat layers, and lots of cheese.

 

[Parrothead1809]

Anyone try the Meat Church maple glazed salmon recipe yet? I may tonight. I'm just worried that a rub (like Deez Nuts or Honey Hog) along with the glaze will be too sweet. I normally use my gasser and do a cedar plank salmon with brown sugar and a few twists of fresh pepper, so I'm not scared of the sweet. I just don't want to fall into diabetic shock .
-PH

 

[Slimpicker]

Anyone try the Meat Church maple glazed salmon recipe yet? I may tonight. I'm just worried that a rub (like Deez Nuts or Honey Hog) along with the glaze will be too sweet. I normally use my gasser and do a cedar plank salmon with brown sugar and a few twists of fresh pepper, so I'm not scared of the sweet. I just don't want to fall into diabetic shock .
-PH

Sounds too much for me, I'm pre-D and I wouldn't want my salmon to taste like candy.
I use Kinders Blackened and I have a couple other salmon rubs too, none have big sugar amounts.
OH, I'm sure the glaze method might taste good, but even the wife counts calories and lets me know when I'm too high in sugar or salt. All just IMO only tho

 

[Parrothead1809]

Sounds too much for me, I'm pre-D and I wouldn't want my salmon to taste like candy.
I use Kinders Blackened and I have a couple other salmon rubs too, none have big sugar amounts.
OH, I'm sure the glaze method might taste good, but even the wife counts calories and lets me know when I'm too high in sugar or salt. All just IMO only tho

Well as promised I cooked it tonight, and you know - it wasn't too sweet. I did just lightly dust the fish (Coho Salmon filets actually) with Honey Hog. Cooked it at 275°F for about 20 minutes. Then when it hit IT of 120° I glazed it with the butter/syrup glaze. Pulled it off with an IT of just over 130°F. Moist and with a hint of maple syrup.

PS: Also, since I only had a couple of smaller filets (1 # total) I halved the recipe for the glaze (1/4 stick of butter with 1/2 cup of syrup).

Worth trying.
-PH

 

[RustyJake]

Well as promised I cooked it tonight, and you know - it wasn't too sweet. I did just lightly dust the fish (Coho Salmon filets actually) with Honey Hog. Cooked it at 275°F for about 20 minutes. Then when it hit IT of 120° I glazed it with the butter/syrup glaze. Pulled it off with an IT of just over 130°F. Moist and with a hint of maple syrup.

PS: Also, since I only had a couple of smaller filets (1 # total) I halved the recipe for the glaze (1/4 stick of butter with 1/2 cup of syrup).

Worth trying.
-PH

Looks really good. I may have to try that recipe. I was gifted some sockeye and coho salmon for some snack sticks I did up

 

[Parrothead1809]

Just a mid-week BBQ Traeger Spatchcock Chicken - one of our favorite recipes. The only deviation was I added 1 Tbsp of corn starch to the 1/4 C of Traeger Chicken Rub in hopes that it would crisp the skin more. Not so much I could tell. The bird came out great; nice 'n juicy and love the flavor of the rub and the Sweet Heat sauce. Anyway, I'll continue my quest for crispy skin...
-PH

 

[Shedd]

Just a mid-week BBQ Traeger Spatchcock Chicken - one of our favorite recipes. The only deviation was I added 1 Tbsp of corn starch to the 1/4 C of Traeger Chicken Rub in hopes that it would crisp the skin more. Not so much I could tell. The bird came out great; nice 'n juicy and love the flavor of the rub and the Sweet Heat sauce. Anyway, I'll continue my quest for crispy skin...
-PH

Oddly just this past weekend my buddy and I had this conversation because his is always crispy. He sent me this but I haven’t tried it, don’t know if my 780 will hit 450.

Pellet Smoker Spatchcock Chicken

Smoked spatchcock chicken on a pellet grill is tender and juicy with crispy skin. See how to smoke Traeger spatchcocked chicken you'll love.

sipbitego.com

 

[Parrothead1809]

Oddly just this past weekend my buddy and I had this conversation because his is always crispy. He sent me this but I haven’t tried it, don’t know if my 780 will hit 450.

Pellet Smoker Spatchcock Chicken

Smoked spatchcock chicken on a pellet grill is tender and juicy with crispy skin. See how to smoke Traeger spatchcocked chicken you'll love.

sipbitego.com

Thanks, I’ll give it a try next time!
-PH

 

[RustyJake]

Prime Rib on the Kamado

Revers seared on the gas grill at the end of the cook

Have some salmon filets on the Yoder

Forgot how much smoke the Furtado Farms pellets produce. This is with the grill set to 150

 

[Parrothead1809]

I did a little 2-zone/indirect cooking on the Webber Kettle. The pork tenderloin was just dusted with the Traeger Pork & Poultry rub. The Webber held temp like a champ - always stayed between 350 and 375 with a touch over a half of a chimney of coals. I also dropped a few Hickory Wood Chunks on as well. Turned out great. Smokey & Juicy. Next time, I may let the wood "cook" a bit more before putting on the meat to see if I can get that thin blue smoke everyone is after. Pic below.
-PH

 

[Slimpicker]

Dual Pork Butts Overnight

Dual Butts Overnight

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Overnight temp held real good, Traeger set at 220°. In the morning I probed the meat and both butts within 1 degree. Pit turned up to 250, let it ride till 203°IT

I'll be using this as my 'Finishing Sauce' once pulled, it has ALL the right natural ingredients for a perfect PP

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