What's cooking today? 🔥 Pics are necessary!

[FireTechMike]

Brisket went well. Ended up using a mustard binder, MC Gospel, S&P, and a little garlic powder. Put the 9 pounds of brisket on at midnight at 225’. By 5 am it was 165’. Wrapped in paper at 7am (around 165’I.T. Still) . By 9:30 it was 200’ and probe tender. Done a little too early for supper, so I kept it in a cooler wrapped in foil until 3pm then threw it in the oven at 170’ for a couple hours until supper. It was hot, tender and delicious.

 

[FireTechMike]

Did up 17 lbs of Turducken sausage. Some for our Canadian Thanksgiving dinner in a couple of weeks. This was done as a fresh Sausage. I wasn't a big fan of the ones I smoked last year
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RustyJake. Your recipes always look great. Inspirational!
Did the turducken turn out better this year?

 

[RustyJake]

RustyJake. Your recipes always look great. Inspirational!
Did the turducken turn out better this year?

Turned out great. It will improve even more as the flavors meld a.bit from sitting in the fridge overnight. Last year I smoked half of them, and I found they were better as a fresh Sausage.
I used a larger casing this year and changed up the recipe a little.

 

[RustyJake]

Pork Tenderloin, rolled with some high heat cheese, onions and jalapeños, wrapped in bacon.
On the grill.at 275°F and will bump to 325°-350° to finish

 

[RustyJake]

It turned out great

 

[RustyJake]

Starting a couple of brisket portions for some Montréal Smoked Meat.
I am using an equilibrium brine that I altered from the online recipe posted on the forum. Should help eliminate any over salting issues from using Meat that wasn't 12-14 lbs
Now this sits for 14 days


Then smoked and then steamed

 

[RayClem]

Starting a couple of brisket portions for some Montréal Smoked Meat.
I am using an equilibrium brine that I altered from the online recipe posted on the forum. Should help eliminate any over salting issues from using Meat that wasn't 12-14 lbs
Now this sits for 14 days


Then smoked and then steamed

Montreal smoked meat, Vancouver style!

 

[RustyJake]

Montreal smoked meat, Vancouver style!

Have to represent the island on the west coast. @FireTechMike has been showing me up with his MSM. Been a while for me. But it made me get off my butt and recalculate the ingredients to make it easier to do.

 

[FireTechMike]

Smoked Brisket With Chorizo-Cheese Fondue in Potato Skins​

From delish.con

 

[RustyJake]

Tonight is wing night here


And done

 

[Slimpicker]

Did a nice little Aldis prepacked 5lb Brisket (just a flat but with fat cap) for only $23

Slow and low (200ish) till 165IT, then wrapped in paper and foil. I didn't want hot foil touching my brisket and I didn't want the flat to dry out.
At 203ish I shut down Traeger and left it on for about an hour, it was still 189 when I went to take it off.
JUICE WAS EVERYWHERE!!!! I had no problem with this method and this little thing gave off more juice than larger briskets!!
I ate that plate and probably gonna make chopped sammies or chili with the rest

 

[Hogan]

Single rack of St. Louis-cut, trimmed pork side ribs. (Just my wife and I.) We wanted to go beyond the usual wet ribs that inevitably end up very sweet, so I went in search of a dry rib recipe.
Followed Raichlen’s Barbecue Bible Memphis-Style Ribs recipe (prep, rub and mop) and made a half-recipe of Kirk’s Memphis-Style Smoky Barbecue Sauce for dipping.
Used LumberJack Char Hickory pellets on the Pro 22, and differed from Raichlen’s direction by smoking the ribs at 225º, mopping after 1 hr, then 45’ thereafter. Mopped and wrapped (foil) after 3 hr, upped the temp to 250º. (Not sure if wrapping is part of Memphis dry-rib technique, but it made sense, so, when in doubt: improvise.)
Temp check after 1 1/2 hr in the wrap at 250º showed 200º, so pulled the rack, unwrapped it and gave it one more mop, a sprinkle of rub and back on for 15’.
WOW!!!!!! The ribs were not quite “fall off the bone” but a nice bite and chew. Moist and flavor to beat the band, good smoke ring, and Kirk’s sauce was everything I hoped for.

And the store-bought beans and slaw were good too.

 

[RustyJake]

Not smoked, more homemade lunch meat
Farmer's sausage with cheese


Summer sausage with cheese and jalapeño


I hadn't used high heat cheese in any of the sliced deli meats I made in the past. Probably won't use it in anything sliced like deli meat again. In some places it left voids where the cheese came out while slicing. Maybe partially frozen would have yielded better results slicing through the cheese.
Flavors on both are great. Would definitely make these again

 

[Hogan]

Raichlen has 3 variations of a slow-roasted leg of lamb with saffron and rosewater (a Persian standard). Fixed up a 5 lb Aussie boneless leg, following Variation #2: Made a seasoned chickpea flour paste and coated the leg, curing it overnight in the ole Norge.
Set up the Weber gasser for a 350º cook using the rotisserie, with 2 smoke tubes of pecan to help things along. Basted it every 15’ with melted Ghee.
Subtle flavour (too much paste?), but the meat would have been more tender had I done if over 3-4 hr. at 250. Overall: Meh.
Looked good, tho.
Moussaka for the leftovers.

 

[RustyJake]

Thanksgiving dinner for us was a little different
Turducken sausages and ham