What's cooking today? 🔥 Pics are necessary!

[RustyJake]

Sticks turned out great

As.did the chicken on the Kamado.
So moist and tender

 

[CMTiger]

Got little work done on the griddle and Traeger today. Recipe based on one from flat top king with a few twists.

 

[Parrothead1809]

I forgot to post my mid-week smoked chicken. Literally went on the grill at 5:30 and we were eating at 6:30. Just a drizzle of olive oil and a nice coat of the Traeger Pork 'n Poultry Apple/Honey rub. Put it in with the smoke tube at 400° and let it do it's thing. Although the skin looks good, it could have been crispier - Probably should have cranked the Traeger to 450/500 for the last 15 mins, but I'm really picking nits. The meat had a nice smoke flavor and considering we didn't know what we were doing until close to 5:00, it was an easy weekday meal.
-PH

 

[RustyJake]

@Parrothead1809 ,it definitely looks good. I would love some!

 

[RustyJake]

Suckling Pig day. Been a challenge to get this year with the fires and road closures up here
Sat Aug 19 Suckling Pig 28.6 lbs https://share.fireboard.io/2FCE23


Sides will be on the Traeger later today

Shotgun Shells


Jalapeño poppers


Bacon wrapped Pickles


Mac and Cheese will be done up closer to completion of the piglet.

 

[Slimpicker]

MAKIN ME HUNGRY MY FRIEND!!!!

 

[jdebuhr]

Made Shot Gun Shells based on this recipe:

Smoked Shotgun Shells - Learn to Smoke Meat with Jeff Phillips

I first heard about these smoked shotgun shells sometime last year but didn't really get around to trying them until recently.

www.smoking-meat.com

I found a different recipe I will try at a later date but these were good

 

[RustyJake]

Piglet is coming along
Needed booties for his feet
The sides are coming along

 

[CMTiger]

Piglet is coming along
Needed booties for his feetView attachment 21960
The sides are coming alongView attachment 21961

How many people you feeding?

 

[RustyJake]

How many people you feeding?

8 people (12 were invited), but there was far too much food for 8.. I felt like I was almost cooking like @Timmy
We have leftovers for quite a while. We barely finished one side of the pork. Thank goodness for the SousVide

 

[primeone]

Smoked a Turkey breast last for a late summer "Thanksgiving".

 

[RustyJake]

Got some bacon on this morning
Three types of sugar used
2 are Maple flakes, 2 are honey powder, and 2 are regular brown sugar.
All dry brined using a simple equilibrium brine, just swapping out the sugar 1:1 for the maple and honey powder.
One slab of the maple sugar is done with 50% less salt so my mother can have some

 

[MidwestSmoker]

Piglet is coming along
Needed booties for his feet

Were you able to get the skin crispy this time?

 

[RustyJake]

Were you able to get the skin crispy this time?

Yes. I took all the skin, didn't scrape the fat off this time (it is fairly clean anyway), and did small batches in the air fryer. Didn't make chicharon, but crackle. It turned out amazing

Edit to add: when the pig is done, the skin is hard, but it's not edible (enjoyable). It peels back right off the meat after you slice it open. The meat stays in place and the skin comes off. The skin is processed after if you want to eat it. You could do some up and chop it up to add to the pulled meat if you wanted

 

[RustyJake]

Quick equilibrium dry brine for Bacon or Canadian bacon
25 grams coarse kosher salt /kg meat
20 grams brown sugar (or variant)/kg meat
2.4 gms cure #1/kg meat
You can add other flavors.to the mix as well if you like a flavored bacon

Mix this up well, cover the slab and place in an air tight vacuum bag or ziploc bag. Put in the fridge and turn and massage daily. Once the time is over, rinse well. Place the bacon in some water for half an hour rinse again and fry a piece to test. If the salinity is good. Dry and place in the fridge overnight. If not, rinse and repeat until desired salinity is reached. Using a properly measured equilibrium brine you shouldn't have a salt issue.
Smoke at 165-175°F until an internal temperature between 145-155°F
Rule of thumb for dry brine time 10-14 days. You can use the following for calculating a time frame. Take the meat at the thickest point in inches. Let's say 2". Take the 2 and multiply by 4, and add 2 days. So a 2" thick piece of meat would take approximately 10 days to brine using a dry brine (wet brines would be quicker).
Edit to add: yes @Slimpicker you are going to need a scale....lol
Revised recipe to clarify amounts