What's cooking today? 🔥 Pics are necessary!

[RayClem]

Leftover meatloaf can sometimes be better than the original meal from it

Agreed. Some things like stews and meatloaf seem to improve with age like a fine wine. However, just as wines can be aged too long, so can the others.

 

[Slimpicker]

Leftover meatloaf can sometimes be better than the original meal from it

wife had it twice today it was so good.

 

[RustyJake]

wife had it twice today it was so good.

I said pardon?
Always good to see the work appreciated

 

[Slimpicker]

I said pardon?

Ummmm no time for that, she worked all day

 

[RustyJake]

Ummmm no time for that, she worked all day

Hmmmm, how'd she have your meatloaf twice?

 

[RustyJake]

Sausage fest at my house.
5 lbs of salami, 4 lbs of German bratwurst and 4 lbs of peperoni snack sticks. First time using high heat cheese. Used it in the bratwurst and the snack sticks.
Salami and snack sticks will be smoked tomorrow. Bratwurst is a fresh Sausage, no cure, and no smoking. I am poaching it in the SousVide and then I'll freeze it ready for the grill.


Sure hope my girl comes back for 2nds...

 

[RustyJake]

Smoke day for the salami and snack sticks


Sorry, can't seem to orientate the first picture. No matter how I save it, the upload flips it upside down.
@primeone, a new feature? or maybe something from the last forum update? Only happens when I am posting pictures here now

Edit to add
Here's the FB link. Pics are all orientated correctly on this

Sat Aug 17 Session

Auto-created session

share.fireboard.io

 

[RustyJake]

German Bratwurst, homemade sausage

 

[RustyJake]

Salami sliced up



@primeone , all uploaded from Chrome. The two chubs left to right should be up and down and the last should be 180°
Fixed, thanks @primeone

 

[Slimpicker]

This whole picture freak thing was happening to me also... to ONLY way to keep it from rotating was to crop it closer to square and out of "phone" mode.

GOOD JOB RJ!!!

 

[RustyJake]

Pork chops, reverse seared on the Yoder



It is nice having the firepot accessible to grill on too. Normally I use the gas grill but had some pellets left. Just opened the firepot door and added the grill grates and on to grilling in a matter of minutes. Still a bit of smoke coming off from the open flames

 

[RustyJake]

Last weekend was Bratwurst (fresh Sausage, no smoking) and peperoni sticks
This weekend, some Texas Hot Links (Texas Hot Guts to some people)

Sat Aug 24 Texas Hot Links

Cold smoke, smoke tube only<br /> 150°F for 2 hours<br /> 160°F for 1 hour<br /> 170°F for 1 hour<br /> set 175°F to achieve 180°F pit temp until finished <br /> Finished temp 145°F

share.fireboard.io

Traeger needs to add a 'fan only' setting so that you can efficiently cold smoke without getting a saturation of dirty smoke from the tube. It makes a huge difference in the smoke chamber when a fan is running with a tube only

 

[RustyJake]

With some color after a few hours smoking



The smaller casings finished


The last of them finished up

 

[Parrothead1809]

It was about 4-1/2 lbs of wings. I sprinkled them with Holy Voodoo and about 1-1/2 teaspoons of baking powder, tossed them and left them in the fridge until I was ready to cook (about 3-4 hours). Heated the grill to 250°F. Just before I put the wings on I used 2 tablespoons of copycat KFC breading and quickly tossed.
On the grill and turned after an hour. And then checked them at the 2 hour mark. Perfectly crispy skins, so they were done. Temp check showed 180-200 for the wings. Most being close or at 200. That ensures the fat under the skin is rendered and your skin crisps
The breading may not be necessary but I find it helps the sauces to adhere better

> The breading may not be necessary but I find it helps the sauces to adhere better

@RustyJake I'm going to try these for a party this weekend. What sauce did you use? Basic Franks Buffalo + Butter, or something more "BBQ", or did you just serve them naked due to all the spices and rubs?

-PH

 

[RustyJake]

> The breading may not be necessary but I find it helps the sauces to adhere better

@RustyJake I'm going to try these for a party this weekend. What sauce did you use? Basic Franks Buffalo + Butter, or something more "BBQ", or did you just serve them naked due to all the spices and rubs?

-PH

I used a Kinder brand BBQ sauce (this one was sugar free, for the GF who is on keto), and added Baby Ray's wing sauce (0 carbs) to it to add some heat/spice to the sauce and a tablespoon of butter to up the fat content for the GF. Butter probably isn't needed. I just added the baby rays till I got the flavor and heat in the sauce that we wanted.
I didn't sauce them on the grill, they were tossed in a bowl before serving.