tomhooper
Active member
- Joined
- Feb 23, 2022
- Messages
- 66
- Reaction score
- 154
- Points
- 33
- Location
- College Station, Texas
- Grill
- Century 885 D2
First basting.
What's cooking today? 🔥 Pics are necessary!
- Thread starter GrillMeister
- Start date
tomhooper
Active member
- Joined
- Feb 23, 2022
- Messages
- 66
- Reaction score
- 154
- Points
- 33
- Location
- College Station, Texas
- Grill
- Century 885 D2
About 6 hours into the cook. IT around 140. We're getting there.
davwhite
Well-known member
Beef Shin we call this in Australia. Rubbed olive oil all over and applied The Bearded Butchers Black rub, fridge overnight.
Smoker set for 275F for at least 3-4 hours or internal of 170F. Then wrapping in foil with half a bottle of Guinness poured over it. Out when internal reaches 210F.
Smoker set for 275F for at least 3-4 hours or internal of 170F. Then wrapping in foil with half a bottle of Guinness poured over it. Out when internal reaches 210F.
Attachments
Murphy's Law
Well-known member
- Joined
- Jan 6, 2021
- Messages
- 929
- Reaction score
- 1,458
- Points
- 93
- Location
- Denver Metro Area
- Grill
- Pro 780 Bronze
Just put a beer can chicken on the grill. Seasoned with Bearded Butcher Cajun. I added a shallot, spices and herbs to the beer.
I’ll throw some squash, tomatoes and peppers on the grill when it’s close to done.
I usually cook around 225 for about 45 mins and then crank to 375 to finish. When I turn up the heat I will start basting with butter to help crisp the skin.
I’ll throw some squash, tomatoes and peppers on the grill when it’s close to done.
I usually cook around 225 for about 45 mins and then crank to 375 to finish. When I turn up the heat I will start basting with butter to help crisp the skin.
tomhooper
Active member
- Joined
- Feb 23, 2022
- Messages
- 66
- Reaction score
- 154
- Points
- 33
- Location
- College Station, Texas
- Grill
- Century 885 D2
Hit a stall about 7 hours in. Had trouble pushing through. It's cold today here in College Station. Plus it was a fairly thick butt too. Finally got back on track. Getting ready to pull it here in a little bit. Want to hold it at 200 for a little longer.
Definitely different than my offset. I think I'm gonna like it but it is definitely a learning curve. Glad I started with a butt instead of a brisket.
Definitely different than my offset. I think I'm gonna like it but it is definitely a learning curve. Glad I started with a butt instead of a brisket.
tomhooper
Active member
- Joined
- Feb 23, 2022
- Messages
- 66
- Reaction score
- 154
- Points
- 33
- Location
- College Station, Texas
- Grill
- Century 885 D2
First cook is in the book. Overall I am pretty happy with it. Took a little longer than I expected and I'm not used to a stall lasting that long. I may be wrong but I'm chalking it up to the smaller size of the pit. I have been using a fairly large offset so that may have something to do with it.
I do wish the the butt had been a little better piece of meat. There was a lot of waste but it is what it is. Finally got it to around 200 and held it there about an hour or so. Fell apart and the bone just slid out like you want it to.
Here it is in all its glory.
I do wish the the butt had been a little better piece of meat. There was a lot of waste but it is what it is. Finally got it to around 200 and held it there about an hour or so. Fell apart and the bone just slid out like you want it to.
Here it is in all its glory.
- Joined
- Apr 14, 2020
- Messages
- 1,770
- Reaction score
- 2,804
- Points
- 113
- Location
- Vancouver Island
- Grill
- Ironwood 650
Pork Loin Rib Roast
Also added some Brussel sprouts and asparagus
share.fireboard.io
Also added some Brussel sprouts and asparagus
Sat Feb 26 Pork Loin Rib Roast
Furtado Farms Pecan Pellets <br /> Kinder's Buttery Steakhouse, Honey Hog, HCC red<br /> Brussel Sprouts<br /> Smoke 225°F
share.fireboard.io
Murphy's Law
Well-known member
- Joined
- Jan 6, 2021
- Messages
- 929
- Reaction score
- 1,458
- Points
- 93
- Location
- Denver Metro Area
- Grill
- Pro 780 Bronze
Ummmmmm! Wish I also got a pic of the veggies. They were great! Did tomatoes, zucchini and yellow squash seasoned with Bearded Butchers new Zesty.
Wife liked it so it’s a win!
Wife liked it so it’s a win!
Wayne55
Active member
Just simply burgers.
Svenster
New member
- Joined
- Dec 29, 2021
- Messages
- 13
- Reaction score
- 19
- Points
- 3
- Location
- Spokane, WA
- Grill
- Timberline 1300
3 racks of St. Lous cut ribs, 2-12 lbs pork butts, and 2 whole young chickens just went on. Ribs for dinner tonight and the rest I'm gonna vacuum seal and freeze for down the road.
Sloppysalmon219
Active member
- Joined
- Dec 11, 2021
- Messages
- 116
- Reaction score
- 178
- Points
- 43
- Location
- Lowell ,Indiana
- Grill
- Pro 575
Tossing down on chicken, ribs and beef ribs and tired out the new fireboard 2 and spark
- Joined
- Jul 5, 2020
- Messages
- 2,356
- Reaction score
- 2,635
- Points
- 113
- Location
- Iowa
- Grill
- Pro 780, Bronson 20 , Char grill gasser, Char griller modified offset, Blackstone 3 burner griddle
Wayne55
Active member
I did a couple of rib eyes and some salt encrusted potatoes. OH, yeah, I got a branding iron!
Murphy's Law
Well-known member
- Joined
- Jan 6, 2021
- Messages
- 929
- Reaction score
- 1,458
- Points
- 93
- Location
- Denver Metro Area
- Grill
- Pro 780 Bronze
Just put on a slab of belly for some home made bacon. If you haven’t made bacon yet I strongly encourage you to do so. It’s so easy and way better than what you buy in the store!
I always cut off a few pounds before I cure it to make burnt ends, another Traeger favorite of mine!
This is a great use of the Fire Board short probe(s)!
Around 145 - 150 so coming off the grill to cool down and then I’ll slice and seal. I have an electric slicer but it’s kinda small and a pain to clean so I usually just use my slicing knife and cut it the old fashioned way!
I always cut off a few pounds before I cure it to make burnt ends, another Traeger favorite of mine!
This is a great use of the Fire Board short probe(s)!
Around 145 - 150 so coming off the grill to cool down and then I’ll slice and seal. I have an electric slicer but it’s kinda small and a pain to clean so I usually just use my slicing knife and cut it the old fashioned way!
Last edited:
Chapman11
New member
Smoked some shrimp tonight. Seasoned with Meat Church Holy Voodoo and Garlic & Herb. Added in some Spiceology Smokey Honey Habanero seasoning. Made some sides of small potatoes and bacon wrapped jalapeño poppers. Added in some garlic toast at the end.
Traeger Forum Favs đź‘Ť
Traeger Photos
Traeger Photos