What's cooking today? 🔥 Pics are necessary!

[OldMayfield]

Looks great Slim. You mix your rub with Baking Powder? Wow. Purchased rub or homemade? Only downer on mine was the 1/2# butter in the paste, especially on a Butterball. I’m thinking to just rub (maybe with some Olive Oil?) next year.

 

[Slimpicker]

Looks great Slim. You mix your rub with Baking Powder? Wow. Purchased rub or homemade? Only downer on mine was the 1/2# butter in the paste, especially on a Butterball. I’m thinking to just rub (maybe with some Olive Oil?) next year.

So I use a popcorn butter spray made mostly of soybean oil...

then right now I'm stuck on using

.... the "mixed with baking powder" came from RustyJake's post about the skin affects on chicken wings by adding baking powder to the rub.

The post is in here somewhere. He even linked an article about it.
You can eat this turkey skin like a thin cracker it's so damn good.

 

[CMTiger]

It’s freezing here so we had chili tonight. I simmered in the crockpot all day…..but I’m positing here because I used some leftover brisket I had frozen/saved for it.

 

[Hogan]

mmmmmm . . . Bacon . . .
First attempt at a dry-cured bacon. Bought 6.6 lb (2 kg) of pork belly at Costco, pre-cut to 2-2½’ (5-6 cm) pieces. Dry-cured them for 9 days, washed and air-dried in fridge overnight, then smoked @ 165º for 6 hours using a mix of hickory and apple pellets and a smoke tube with same. Took `em off at 155º internal; cooled, then sliced.
Nice balance of flavours; nothing overpowering.
Won’t do next time: purchase pre-cut pieces. Too many over-spiced end cuts and too hard to slice. Buy the larger slabs, but not ready to attack a whole belly. Yet.

 

[RustyJake]

mmmmmm . . . Bacon . . .
First attempt at a dry-cured bacon. Bought 6.6 lb (2 kg) of pork belly at Costco, pre-cut to 2-2½’ (5-6 cm) pieces. Dry-cured them for 9 days, washed and air-dried in fridge overnight, then smoked @ 165º for 6 hours using a mix of hickory and apple pellets and a smoke tube with same. Took `em off at 155º internal; cooled, then sliced.
Nice balance of flavours; nothing overpowering.
Won’t do next time: purchase pre-cut pieces. Too many over-spiced end cuts and too hard to slice. Buy the larger slabs, but not ready to attack a whole belly. Yet.

Color looks great on those. I usually buy the whole belly side at Costco and will cut it into 2 or 3 large pieces (something that fits in the large ziploc). Those seems to work best for me for brining and smoking
Too bad about the hard end pieces. Those aren't my favorite when it comes to bacon

 

[Shedd]

So I use a popcorn butter spray made mostly of soybean oil...

View attachment 24923



then right now I'm stuck on using
View attachment 24922

.... the "mixed with baking powder" came from RustyJake's post about the skin affects on chicken wings by adding baking powder to the rub.

The post is in here somewhere. He even linked an article about it.
You can eat this turkey skin like a thin cracker it's so damn good.

I’ve been wondering if that rub was good, I see it at Walmart. I use the Sweet Preacher on my spatchcock chicken sometimes.

 

[Slimpicker]

I use the Sweet Preacher on my spatchcock chicken sometimes.

I use Sweet Preacher on lots of things too... it's great on BUTTS...
But I wanted closer to a spicy Cajun type rub, chica Bam bam works great on wings and turkey!!

( I get mine from Walmart too )

 

[JPSBBQ]

 

[FaustZAR]

Got my Pro 22 on Saturday, this was my 1st cooking in it, a leg of lamb on the bone, I still need to adjust, I think the temperature was a bit too high, that all said and done, it was fun and the meat was great

 

[RayClem]

Got my Pro 22 on Saturday, this was my 1st cooking in it, a leg of lamb on the bone, I still need to adjust, I think the temperature was a bit too high, that all said and done, it was fun and the meat was great

A great start to your new hobby!

My best advice for you is to get to know your grill. There are many reports here of Traeger temperatures being inaccurate. I suggest purchasing third party thermometers to monitor both the cook temperature and the internal meat temperature. An instant read thermometer is a must. Many people here use expensive thermometers, but as a newcomer, I would suggest finding some less expensive options off Amazon. If you persist in outdoor cooking, you can get the fancy thermometers later. You should look for an accuracy of +/- 1 degree F. On instant read thermometers, look for one that can provide an accurate measurement in less than 3 seconds. The best ones can measure in 1 second. Some take as much as 5-10 seconds and that is frustrating.

Welcome to the forum.

 

[Hogan]

View attachment 24990View attachment 24991

The second pic looks fabulous. What is it? My guess is a reverse sear beef tenderloin.

 

[RustyJake]

Christmas dinner.
Pulled Ham and Prime Rib

 

[JPSBBQ]

The second pic looks fabulous. What is it? My guess is a reverse sear beef tenderloin.

It’s just slow roasted tenderloin. I used to either sear traditionally or reverse sear but it always results in a chewy grey band around the edges. Since abandoning that technique for a simple slow roast 250-275, my results have been way better and more consistent. You get perfect edge to edge doneness from the slow roast. I used three of the new Thermoworks wireless probes, one in the fat end, one in the middle and one in the skinny end. Ended up @ 5 degrees difference which is fine as some like less rare than others. Thanks for the kind words @Hogan.