What's cooking today? 🔥 Pics are necessary!

[FireTechMike]

I used my “Molasses brined pork chops “ brine on some pork tenderloins and there was a bit of space left in the brine pot, so I threw in some chicken drumsticks. After 24 hours of brine, I seasoned the tenderloins with MC Honey Hog and the drumsticks with MC Holy Voodoo. I put the chicken on first at 180’ for about 15 minutes and then slowly cranked it up to 350 over about 25 minutes. They finished faster than expected and I put on the tenderloins. About 25-30 minutes at 350’ and cranked it to max for the last 5 minutes. Both were very good. I’ve done this before with the tenderloins but never with chicken. The drumsticks reminded me of the $20 smoked turkey leg at Disneyland. I will probably do it again.

 

[smokeyiowan]

Plan was smoked bbq hind quarters. I may have got into a conversation with some friends that stoped by and had a few beers talking. Hopefully they didn't get to dry lol!!

 

[Parrothead1809]

Dark meat chicken is more forgiving then white meat. Hope they came out okay. They look delicious.
-PH

 

[smokeyiowan]

Definitely going to have some crispy skin. The friends are still here but I will agree they didn't look bad, just way over temp

 

[smokeyiowan]

You were spot on @Parrothead1809!! The friends ended up eating the other two and they were not dry. Not my best but, completely acceptable.

 

[RustyJake]

Meet Arnold Ziffel, tonight's dinner guest
#Fireboard

Sat Jun 14 whole suckling pig 🐷

Arnold Ziffel - 53 lb suckling pig 🐖<br /> This would be maximum size for the Yoder.<br /> Furtado Farms cherry pellets on Yoder<br /> Lumberjack Supreme pellets on Traeger<br /> Injected with pineapple and apple juice in the hams and butts. SPG and Honey Hog Bacon rubs in the cavity<br /> 2023...

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[RayClem]

That is some pigskin. Time for a pigskin party!

 

[RustyJake]

Turned out great. Tender and moist, melts in your mouth

 

[smokeyiowan]

Have to admit that I am more than a little drooling over that gorgeous pig

 

[RustyJake]

Inside Round Beef Roast.
SousVide and then smoked to reheat

Sat Jun 21 Inside Round Beef Roast

SousVide for 28 hours at 140°F<br /> refrigerate overnight <br /> On smoker (Kamado grill) Set to 225°F. <br /> Red Devil XL lump and 3 Hickory chunks<br /> Cook to 125°F internal

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I did up some lunch meat last night and cooked them in the sous vide today in a ham press. Lyoner, salami and kielbasa loaf
Tomorrow will be slicing day for leftover roast beef and the lunch meat

 

[RustyJake]

Everything sliced up nicely

 

[GTHDOOK]

Smoked stuffed peppers. I’ll let you know later. 250 for a while. Then bumped it to 325. Just waiting for the 160 or so internal

 

[jayjordan]

Cooked a pork butt Sunday for July 4th family gathering. Total cook time 11 hours using Meat Church method. Tasted really good when I was pulling it apart Sunday night. The pulled pork is now vacuumed sealed and frozen, ready to reheat in sous vide cooker on 7/4.

 

[Parrothead1809]

Smoked stuffed peppers. I’ll let you know later. 250 for a while. Then bumped it to 325. Just waiting for the 160 or so internal

Looks Amazing!! What's your stuffing? Looks like rice and pork? Please post your recipe! Gotta try that!
-PH

 

[GTHDOOK]

Looks Amazing!! What's your stuffing? Looks like rice and pork? Please post your recipe! Gotta try that!
-PH

Thanks PH, they turned out great. It was 85/15 ground beef, then added two of the small cups of sticky rice. One can of diced tomatoes, drained, a few bread crumbs, and whatever seasoning you like. I’ll double check with my bride and let you know if I’m forgetting anything. I didn’t cook the meat beforehand. Some recommend that, but I just let the Traeger cook it to 160 or so. Smoked it at 225-250 for an hour then cranked it up to 325 to finish off. I didn’t use dairy because we made them for our daughter who just had a precious baby girl. She thought she had a dairy reaction earlier, but turned out false alarm. Who can survive without dairy? Lol. Took about two hours total I think. Beers were helping me out, so the time may be off a tad. Would definitely do them again with a little cheese mixed in. Ps, also added a little marinara sauce and chopped onions. About a quarter cup of marinara.