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Looks amazing, can almost taste it from your pictures
What's cooking today? 🔥 Pics are necessary!
- Thread starter GrillMeister
- Start date
CMTiger
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This looks incredible
CMTiger
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CMTiger
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OP
OP
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Roasted brussel sprouts with bacon, onion & cheese along with Traeger'd pork tenderloin rubbed with Rib Tickler.
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@GrillMeister can you give a breakdown of how you did the Brussel sprouts? I haven’t tried them on the grill, but when fixed in the kitchen they almost always are bitter.
HotSpringsBBQ
Active member
BB Ribs, with a Tri tip on for chili in the next few days . I was thinking it would be most efficient to smoke the tri tip at the same time and save it for the crock pot in a few days for smoked chili !!! The ribs were outstanding, super tender, and I used Carolina style sauce this time for the tangy flavor, so good. Used the 3 ;2 ;1 method at 225 f
with my usual variation.
cjcinkc
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- Century 885 + Mods | Weber Genesis (gas) | Fireboard2
To celebrate my Mizzou Tigers bowl game tonight I’m cooking my first full packer brisket last night/today! Following suggestions here, I’m using Matt Pittman’s “backyard” trim method, simple salt/pepper/garlic/paprika/sugar rub, and Pittman’s overnight cooking method (cook temp 190F overnight, just kicked up to 225F until wrap). One smoke tube with hickory and oak chips burned overnight, just restarted.
FireBoard says meat is steady at 153F and bark OK not great, so waiting to wrap until temp is closer to 165F. Updates to come.
FireBoard says meat is steady at 153F and bark OK not great, so waiting to wrap until temp is closer to 165F. Updates to come.
cjcinkc
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This looks amazing!
OP
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I cut the sprouts in half and toss them in olive oil and some kosher salt then place them cut side down on a baking tray. Stick in oven at 400 degrees for 20 minutes, then turn on the broiler to crisp up the tops.
I also cut up a package of bacon and fry it in a skillet till crisp. Dice an onion and cook that in the bacon grease till translucent.
Toss all items with a grated hard cheese like parmesan or monchego and add your favorite seasoning.
It's a fav around my house.
cjcinkc
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- Century 885 + Mods | Weber Genesis (gas) | Fireboard2
To celebrate my Mizzou Tigers bowl game tonight I’m cooking my first full packer brisket last night/today! Following suggestions here, I’m using Matt Pittman’s “backyard” trim method, simple salt/pepper/garlic/paprika/sugar rub, and Pittman’s overnight cooking method (cook temp 190F overnight, just kicked up to 225F until wrap). One smoke tube with hickory and oak chips burned overnight, just restarted.
FireBoard says meat is steady at 153F and bark OK not great, so waiting to wrap until temp is closer to 165F. Updates to come.
Just pulled the brisket off the grill to rest and WOW does that smell good! Pix below are before and after the wrap.
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Olds442
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science!
OP
OP
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Venison Jerky! This will marinate till Christmas morning, then on the Bull Rack in the Ironwood 885 for Christmas Jerky!
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Interested in how this comes out and your recipe and process.
OP
OP
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Step one. Shoot a buck....
In this case, it was a cull buck, a small Spike on my neighbor's ranch.Step two. Quarter and process the venison.
Step three. Marinate for 24-48 hours in this marinade. Good for 5-6 lbs. of meat.
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1.5 cups soy sauce
3/4 cup Worcestershire sauce
1 Tbs. garlic powder
1 Tbs. onion powder
1 tsp. ground chipotle
1 tsp. black pepper
=======================
Step four - put meat on racks and dry on smoke setting in Traeger till desired dryness is complete. Rotate racks to ensure evenness.
Step five - allow to cool, then vacuum pack for later consumption.
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