What's cooking today? 🔥 Pics are necessary!

[RustyJake]

Stuffed some mushrooms
Honey-garlic ground pork

 

[smokeyiowan]

Good friend of ours brought us some ranbows he caught last week.

 

[Parrothead1809]

Did some Mother's Day Weekend Ribs on Friday. They came out terrific. One rack was S&P and the other was dusted with Meat Church Hickory. Both were glazed with a light coat of Wegmans Bourbon BBQ Sauce. The S&P were more savory and the Meat Church a bit sweeter. Nice smoke ring on all. Everyone kept trying each to determine which they liked better. Also, the Bourbon sauce made it to the table for those that wanted them a bit "wetter" as well. All-in-All another great dinner.

Cooked at 250° with a smoke tube for the first 3 hours, then wrapped for 1.5 hours, then glazed and cooked unwrapped for 30 minutes.

Pictures below,
-PH

 

[RustyJake]

Pork Rib Roast

 

[Shedd]

I put a rack of St Lewis ribs on my 780 Pro today. Haven’t cooked any in a while because I’ve had so much in vacuum bags but gave the last to one of my sons. Grocery store had them on sale for $1.99 lb so a touch over $8 bucks it spent just under 5 hours cooking. We prefer the dry rub ribs and used my on rub. A few small baked potatoes, corn on cob, butter peas and a biscuit made up a great meal.

 

[smokeyiowan]

That rib roast looks rock star!!!!

 

[jayjordan]

For Traeger Day, I'm putting a brisket on this evening at 200 for a long overnight cook, then bump up temp tomorrow as needed to be ready for mid-afternoon meal. Pics to follow.
Anyone else have plans for Traeger Day cooks?

 

[jayjordan]

Update on brisket cook: No pics, cook didn’t go well. Learned a couple things, the brisket has a great flavor but overall not what I expected to achieve. My fault for making a purchase mistake at the grocery store.
First lesson: A video of a cook on an Ironwood XL doesn’t mean doing it the same way on a Woodridge Pro is going to yield the same results.
Second lesson: If you’re going to use a prime brisket pre-trimmed from the grocery store and the video used a prime packer brisket he trimmed, don’t expect to get the same results.
Third lesson: The Traeger displayed temperature may be significantly different than the temperature at the grate level. I kinda turned this into a temperature measurement project by using multiple devices. Monitored temps of upper and lower grates with Thermoworks Smoke. Over the entire 15 plus hours of cooking the grate temps were 8-10 less than the grill displayed temperature measurement.
For meat temperature I used a Traeger probe, a Thermoworks probe into the Smoke, a MEATER probe and my brand new Combustion probe. The Thermoworks probe and the MEATER probe were very close, the Combustion probe was consistently 10 degrees lower and the Traeger probe was between the highest and lowest.

Overall ended up with moist tasty brisket that’s edible and learned from the experience. Anticipating family and friends going to eat a bunch of good not great brisket as I continue to figure it out.

 

[RayClem]

Every cook is a learning experience. It sounds like this one make you much wiser.

 

[ScorchedPorch]

Pig shots after 275 degrees for an hour. Cute ‘lil buggers. I’d do these again, but leave them for another 15 or so. You need thick cut bacon to hold the shape and it takes a little longer to crisp up. Still, they are tasty - and present well. Now to scale these to passed apps for a few hundred guests…

 

[ScorchedPorch]

Focaccia? Absolutely. Wondered if the Ironwood could pull it off. Yup. Now I can free up my oven for one more thing. This batch went at 400 for about a half hour.

 

[smokeyiowan]

Pork butter that went on at midnight last night for the boy and I. Beer can chicken for the beautiful wife. Her version of some cowboy beans along with some coleslaw

 

[Parrothead1809]

Beef and Chx Skewers for some friends last night. My smoker looked like it’s in a Traeger advertisement !! Logistically it was easier to make skewers with each protein and vegetables separately, then we placed them each into bowls for serving. Fun, easy & real crowd pleasers!

 

[BobbyQ]

St Louis ribs.

 

[smokeyiowan]

Working in eastern iowa where there is a local butcher/meat counter. I picked a few things tonight on the way home. Filets for the wife and 1.5" ribeyes for myself. Smoked until the the ribeye hit 100 then seared on the gas grill 3 min each side. This thing is huge!!!!