What's cooking today? 🔥 Pics are necessary!

tomhooper · Mar 26, 2022

I have baby back ribs, pulled pork, pork loin, baked ham, and brisket, all in the freezer in vacuum sealed bags. I have a sous vide but normally just put a large pot on the stove and heat it up in the bags like this. Never thought about using my sous vide if I had to be away. Great idea.

GrillMeister · Mar 26, 2022

tomhooper said:
I have baby back ribs, pulled pork, pork loin, baked ham, and brisket, all in the freezer in vacuum sealed bags. I have a sous vide but normally just put a large pot on the stove and heat it up in the bags like this. Never thought about using my sous vide if I had to be away. Great idea.

I bought the Sous Vide just to reheat left overs and it does an awesome job of that. Some day, I might actually use it in the way it was meant to be.

Cabbage Head · Mar 26, 2022

Cold smoking cheese today with new mod. Using apple chips no pellets it seems to be working great so far. Blower helps distribution of smoke on inside.

miguelb · Mar 26, 2022

Cabbage Head said:
Cold smoking cheese today with new mod. Using apple chips no pellets it seems to be working great so far. Blower helps distribution of smoke on inside.

Just noticed that you also added a blow fan, why is that?

Cabbage Head · Mar 26, 2022

The 1300 don’t have smoke stack I was worried about heavy smoke laying in the grill with no circulation. I had a extra one so I threw it on

YYCRed · Mar 26, 2022

First time doing a pork butt. I would use a different rub next time, but I’ll do this again. So tender, the instant read thermometer went through like there was nothing there.

Don C · Mar 26, 2022

Andouille
Sockeye Salmon & Whole Trout from Costco

Torstenlaw · Mar 27, 2022

Made a pork shoulder wrapped with foil. Next time I will try butcher paper.

GrillMeister · Mar 28, 2022

Fresh trout tonight. Washed, patted dry, then rubbed inside with EVOO and dusted with Kosmos SPG. Used wooden skewer pieces cut to size to keep the meat open to the smoke. On the Century 22 at smoke for 30 minutes before cranking it up to 375 to finish.

As an added bonus, the fish heads are heading to the garden to be placed under tomato plants.

miguelb · Mar 28, 2022

Chicken wings. Smoke at 225 (super smoke) for 30 minutes. 45 minutes at 400.

Baking Powder vs cornstarch.

Imo - corn starch was crisper.

Cabbage Head · Apr 2, 2022

Smoking 5lb Chuck Roast on Traeger and 2 large Turkey Breast on Kamado. Using Bear Mountain Hickory on Beef and Apple and Hickory chunks on Turkey. 41 Bucks for a Chuck Roast

Slimpicker · Apr 2, 2022

Cabbage Head said:
41 Bucks for a Chuck Roast

GrillMeister · Apr 2, 2022

Ahhh, the good ol' days. Pulled a pair of cryovac'd baby back ribs out of the freezer for tomorrow. Check out the sell by date and the price.

Murphy's Law · Apr 2, 2022

Did a Tri tip on the Traeger and seared on the Weber gas.

FireTechMike · Apr 2, 2022

I’m putting this on right before bedtime. I also have a breakfast fatty ready to go in the morning.

What's cooking today? 🔥 Pics are necessary!

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