What's cooking today? 🔥 Pics are necessary!

RustyJake · Dec 12, 2022

CMTiger said:
How did you go about cooking them?
I’m thinking this is a good novelty item for when I have people over. Not a staple or anything.

I just went 225° and left them until the bacon was rendered to how I like it. Use thin sliced bacon so it cooks quicker and don't double layer the bacon. Just enough to wrap and overlap loosely

Bills Mafia 302 · Dec 12, 2022

Brisket Flat, cooked this on Sunday for Bills football! Hope everyone is doing great!

Parrothead1809 · Dec 12, 2022

Bills Mafia 302 said:
Brisket Flat, cooked this on Sunday for Bills football! Hope everyone is doing great!
View attachment 19520 View attachment 19521

Nice job ! I'd love to know your technique. Feel free to share time & temp, wrapped or not, paper or foil, rest time, etc...
-PH

Torstenlaw · Dec 13, 2022

Did some burnt ends on the weekend.

Timmy · Dec 18, 2022

21.20 lb brisket (before trimming) going on the Pro 780 tonight. I got it on later than I wanted so it’s actually this morning! I do have the Traeger insulated cover installed on the grill also. First pic trimmed. 2nd seasoned. 3rd this morning.
Here is the
Sat Dec 17 20lb choice brisket
https://share.fireboard.io/55B2FE

Timmy · Dec 18, 2022

Here is a screenshot of the FireBoard readout. Note the red numbers are a high temp alarm and the blue are low temp alarms. Really nice to have on cold overnight cooks.And I dropped a probe outside to track outside ambient temp.

Shedd · Dec 18, 2022

I had great success on pork belly burnt ends. I got some pork belly already cut into strips, it was a 5 lb package from Costco. Cut into cubes, covered with Meat Church Honey Hog rub, smoked about 3 hours then put in covered foil pan with my own BBQ sauce, butter, and honey then cooked another hour or so until meat temps was around 200. I used my smoke tube and a modified smoke box, actually had a decent smoke I could live with.

Timmy · Dec 18, 2022

Here the finished brisket. I sliced some to eat and shredded the rest for chili on Christmas Day.

FireTechMike · Dec 24, 2022

Armadillo eggs!

FireTechMike · Dec 24, 2022

Spatchcock Christmas Turkey. Pre glaze, post glaze and finished. With some sausage stuffing from the Traeger website.
Turkey was spatchcocked then brined in MC bird bath for 24 hours. Rinsed , dried and seasoned with MC Holy Voodo and back in the fridge overnight. 3 hours at 275’ and it was done. Sooo tasty. Merry Christmas everyone!

CMTiger · Dec 25, 2022

Christmas brisket

Shedd · Dec 26, 2022

I’m wondering if anyone else had an issue with the controller being so cold it wouldn’t operate? It was 8 degrees Saturday morning and I barely could see the display, after a little bit it went out and couldn’t get it to come back on. House later at 25 degrees it worked but was a little slow. Today I tried it and it’s fine. I’m seeing a lot of people cooking at colder temps and wondering if or what ? Thanks

CMTiger · Dec 26, 2022

Shedd Douglas said:
I’m wondering if anyone else had an issue with the controller being so cold it wouldn’t operate? It was 8 degrees Saturday morning and I barely could see the display, after a little bit it went out and couldn’t get it to come back on. House later at 25 degrees it worked but was a little slow. Today I tried it and it’s fine. I’m seeing a lot of people cooking at colder temps and wondering if or what ? Thanks

No trouble but my InkBird didn’t want to read out early on.

CMTiger · Dec 26, 2022

Leftovers tonight

Timmy · Dec 29, 2022

Well, remember the brisket I smoked 2 weeks ago? Well this is what it was for. I made brisket chili for Christmas Day and didn’t get a picture because it disappeared too fast. This one is for a casual chili cook off at work. If you haven’t ever done this, don’t. It will ruin all other chili for you.

What's cooking today? 🔥 Pics are necessary!

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