What's cooking today? 🔥 Pics are necessary!

CMTiger · Jan 1, 2023

Smashburgers

Timmy · Jan 1, 2023

Just a nice little cook on the first Sunday of 2023.
Chuck roast like a brisket, split pork butt, bacon wrapped chicken thighs, cornbread casserole, bacon wrapped lil smokies.

CMTiger · Jan 2, 2023

Making decent use out of the extra hamburger buns. Friends homemade kraut is excellent……turkey dogs are meh otherwise.

MarkC18 · Jan 3, 2023

Got a Pro22 for Christmas and thought I would make some jerky for my first cook!

RayClem · Jan 3, 2023

MarkC18 said:
Got a Pro22 for Christmas and thought I would make some jerky for my first cook!

My first cook was boneless, skinless chicken breasts. They turned into chicken jerky, but that was not my intention. LOL

CMTiger · Jan 4, 2023

I didn't eat off the Traeger last night......or anything outdoors. I'm just posting to try and bump the spam down and off the front page.

Slimpicker · Jan 4, 2023

CMTiger said:
I didn't eat off the Traeger last night......or anything outdoors. I'm just posting to try and bump the spam down and off the front page.

GONE NOW...

Parrothead1809 · Jan 4, 2023

I did the BBQ Turkey Breast with Meat Church Holy Cow (https://www.traeger.com/recipes/bbq-turkey-breast) the other nite. Smokey & Very juicy. Using mayo as a binder was a new one for me. The rub was a bit overpowering IMHO. I wasn't sure the honey mustard would work for me so I served it on the side (instead of glazing the meat with it), and it was a good thing since we didn't love the sauce. So, I went with my latest Go-To: Blues Cow Original - I put that sh!t on everything

. Anyway I would recommend the recipe but would suggest going lighter then "a generous coat" of the Holy Cow. Also, give it a try with any sauce you have.

Enjoy,
PH

Shedd · Jan 4, 2023

Parrothead1809 said:
I did the BBQ Turkey Breast with Meat Church Holy Cow (https://www.traeger.com/recipes/bbq-turkey-breast) the other nite. Smokey & Very juicy. Using mayo as a binder was a new one for me. The rub was a bit overpowering IMHO. I wasn't sure the honey mustard would work for me so I served it on the side (instead of glazing the meat with it), and it was a good thing since we didn't love the sauce. So, I went with my latest Go-To: Blues Cow Original - I put that sh!t on everything . Anyway I would recommend the recipe but would suggest going lighter then "a generous coat" of the Holy Cow. Also, give it a try with any sauce you have.

Enjoy,
PH

Pics look really good. I’ve found that Fowl doesn’t need a strong rub, I like Holy Gospel or even Honey Hog and still go light on it. I think Holy Cow and anything for beef would overpower Turkey. But then again I guess you never really know until you try it. I’m curious, what did you do to make it “smoky”? I haven’t encountered anything smoky with my pro 780. The recent addition of smoke tube and box has helped but just wondering if you might be using something like Smoke Daddy? Thanks

Parrothead1809 · Jan 4, 2023

Shedd Douglas said:
Pics look really good. I’ve found that Fowl doesn’t need a strong rub, I like Holy Gospel or even Honey Hog and still go light on it. I think Holy Cow and anything for beef would overpower Turkey. But then again I guess you never really know until you try it. I’m curious, what did you do to make it “smoky”? I haven’t encountered anything smoky with my pro 780. The recent addition of smoke tube and box has helped but just wondering if you might be using something like Smoke Daddy? Thanks

I just used the Hickory pellets. The Holy Cow could have provided some smoke flavor I guess.
-PH

MidwestSmoker · Jan 4, 2023

I really like the Meat Church rubs, but if there is one criticism it is that many of them are salt heavy. Holy Cow is basically salt+pepper+garlic, but with salt as the first ingredient. I would have preferred if it was pepper-forward rather than salt-forward, so I mix in some black pepper when I use it mainly on beef cuts. I love Holy Voodoo on ribs, but it is also salt-forward.

I think Matt Pittman realized this and that is why he just released the Texas Sugar rub as a "balanced" rub. I recently used it and I can attest that it is much better with less salt. I can highly recommend this one. If you already have the other rubs, use it more sparingly or cut it with something else.

Shedd · Jan 8, 2023

Kinda a last minute decision of what to cook for dinner for my wife and I. Been one of those long days didn’t want to invest much time in cooking so spatchcocked a chicken (pic looks funny, leg bone was broken about a inch down so cut it off) couple of sweet potatoes wrapped in foil for a soft moist cook, a half of a Hillshire farm sausage. I used Bear Mountain Bold pellets without any smoker tubes at all. Cooked at 345 for about two hours, turned out absolutely great. I didn’t brine or use a pan for moisture. Put chicken straight on the grate and was very moist and a noticeable smoke flavor. Very easy simple dinner.

MarkC18 · Jan 9, 2023

Smoked some meatloafs. 225 for about 3.5 hours. Came out perfect and was amazing.

Murf · Jan 14, 2023

Meat Church Brisket Chili, Souse Vide Pulled Pork (reheated), Rudy’s Copycat Creamed Corn, Skillet Green Chili Cornbread, Potato Salad, Peach Cobbler.

Forgot to take pictures on the grill. I must need retraining! All guests left happy.

Murf

Torstenlaw · Jan 16, 2023

Did a quick stuffed flank steak on the BGE

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