What's cooking today? 🔥 Pics are necessary!

[RustyJake]

Took an extra day off to make another Long weekend
Pichana on the go

Mon Jul 8 Picahna

smoke to 115°F <br /> sear on gas grill to medium rare<br /> Furtado Farms Oak pellets

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[RustyJake]

Took an extra day off to make another Long weekend
Pichana on the go

Mon Jul 8 Picahna

smoke to 115°F <br /> sear on gas grill to medium rare<br /> Furtado Farms Oak pellets

share.fireboard.io

Turned out perfectly with a reverse sear

 

[CMTiger]

All but corn in Traeger

 

[RustyJake]

Boneless Rib steaks and grilled cauliflower

Sat Jul 13 Rib Steak Boneless

smoke to 110°-115°F<br /> sear open flame to finish<br /> Furtado Farms oak pellets

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[RustyJake]

Pork belly burnt ends and stuffed bacon wrapped onion rings

Sat Jul 20 Pork Belly Burnt Ends and Stuffed 🌰 Rings

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[RustyJake]

One pork done with Keto sugar and sauce
The stuffed and wrapped onion rings have a homemade Italian sausage in them. They are really good

 

[RustyJake]

Today is Christmas in July Turkey

Sun Jul 21 Christmas in July Turkey

Spatchcock Turkey on the Kamado Grill

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Cooking on the Kamado Grill today. I like this for poultry because I can cook at higher temperatures and still get a bit of smoke from the actual hardwood being burned.



Edit
Coming along nicely


Finished perfectly

 

[Mikewaite89]

Experimenting with vegetables, to eventually make smoked salsa, while making dinner.

How did the smoked salsa come out?

 

[Slimpicker]

FINALLY did 'perfect' ribs on Traeger
Perfect according to the preferred "bite off the bone" and yet tender as "fall off the bone"

Cut 2 slabs of babybacks into 3rds... 6 sections, my homemade rub, top shelf at Traeger set to 225° the whole time.
Just let them go till they were 165° IT at the lowest one... 3 each in foil pan covered in foil for about 1.5 hours. They hit almost PERFECT 200°IT and I put Traeger into "keep warm", and opened the foil for a 'dry out' period.
Gave some to my good hunting buddy neighbor, "Dude, those ribs were 'lights out', Loved the rub"

Dipped in Kinders Gold with added mustard to make it a great BBQ sauce... wife and I mostly 'dip' ribs as needed, the bark is almost too good to ruin.

And I'm not too proud to show the "aftermath"

 

[RustyJake]

Did the reverse stuffed pork loin again. This time I seasoned it like a smoked sausage batch of kielbasa and wrapped in bacon.
The cure was only on for a few hours so I didn't get full penetration to the center
Finish sear on the gas grill

 

[TXpitMan]

22 Pro
2.5 hours at 250
Bear mountain oak
Meat Church the gospel seasoning

If y’all want an outstanding rub to put on chicken I highly recommend that one. Never used it before on chicken and it was awesome! Used toothpicks to pin the wings and hold the legs up.

 

[Joe E]

Just a new thread for cooking pics.

No ideas needed, just pics of what y'all are cooking for breakfast, lunch, dinner, or snacks today. Post away, but if it's new and cook, post it in the What's cooking ideas thread. This one is for old repeats.

I'm doing bacon wrapped shrimp with Monterey jack and jalapeno on the old Century 22. SWMBO caught the sun shining through the startup of the Century 22.

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Beautiful!!!

 

[Joe E]

Picked up nicely marbled bottom roast yesterday I put it on at 12 noon getting ready to remove it. Smoked at 220 with Bear Mountain Cherry for 6 hrs. Salt and Pepper rub.

Looks like a brisket after done. I do the same thing with a Tri Tip cut here in California.

 

[Shedd]

Second attempt to deep fry ribs. This time I cut some baby backs into individual pieces, covered with Suckle Busters Hog Wallar rub. Put them on the 780 Pro at 275 with a smoke tube for about 2 hours until probe tender (195-200). Let them cool while my deep fryer heated up, rolled in a flour mixture and deep fried about 2 minutes until crispy. They turned out good but I’ll get better. I only did one rack so I couldn’t eat it all but I got some leftovers. Will try again but with St Lewis. Not enough meat on baby backs but they were on sale for $6 so not bad.

 

[RayClem]

Second attempt to deep fry ribs. This time I cut some baby backs into individual pieces, covered with Suckle Busters Hog Wallar rub. Put them on the 780 Pro at 275 with a smoke tube for about 2 hours until probe tender (195-200). Let them cool while my deep fryer heated up, rolled in a flour mixture and deep fried about 2 minutes until crispy. They turned out good but I’ll get better. I only did one rack so I couldn’t eat it all but I got some leftovers. Will try again but with St Lewis. Not enough meat on baby backs but they were on sale for $6 so not bad.

Other than using St. Louis style ribs next time, what else do you plan to change with your next cook?

What temp temp was your oil?