What's cooking today? 🔥 Pics are necessary!

[jayjordan]

Sunday cook: baby back ribs and a turkey breast. Did the ribs with recipe from recent Meat Church video. https://www.meatchurch.com/blogs/recipes/apple-cherry-habanero-ribs

 

[RustyJake]

Sunday cook: baby back ribs and a turkey breast. Did the ribs with recipe from recent Meat Church video. https://www.meatchurch.com/blogs/recipes/apple-cherry-habanero-ribs

Those ribs look delicious and very moist.

 

[RustyJake]

Trying pork ribs, two cured with a bacon brine and two cured with a pastrami brine.

Tue Jul 1 Bacon/Pastrami pork ribs

Bacon cured pork ribs<br /> Pastrami cured pork ribs <br /> 24 hour cure. 2 Keto, 2 regular

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[RayClem]

Sunday cook: baby back ribs and a turkey breast. Did the ribs with recipe from recent Meat Church video. https://www.meatchurch.com/blogs/recipes/apple-cherry-habanero-ribs

Any BBQ restaurant would be proud to serve ribs like this. Even my brother in law would like them. Well done!

 

[jayjordan]

Any BBQ restaurant would be proud to serve ribs like this. Even my brother in law would like them. Well done!

Thank you, that is a very nice compliment.

 

[Slimpicker]

Trying pork ribs, two cured with a bacon brine and two cured with a pastrami brine.

Tue Jul 1 Bacon/Pastrami pork ribs

Bacon cured pork ribs<br /> Pastrami cured pork ribs <br /> 24 hour cure. 2 Keto, 2 regular

share.fireboard.io

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And how did they TASTE??

 

[RustyJake]

And how did they TASTE??

They were really good. They were very moist, the curing worked like brining, but with an extra kick. They were tender and the seasoning was just perfect. I would do either of them again. The flavor comes across as a hybrid rib. I think these would also be very good eaten cold.

 

[Slimpicker]

Ribs at Walmart, $8/rack... did 2 PULLED RIB!!!

Wife had oral surgery and mouth was a little sore, so I did PULLED RIBS

 

[Parrothead1809]

Another batch of 0-400 wings marinated in the Bachan's Japanese BBQ Sauce and dusted with Meat Church Holy Voodoo.
We took these to a pool party and were gobbled up in no time ! Real crowd pleaser. Quickly becoming my go-to easy-cook for in-house or to-go partying! This batch I dolled up with some sesame seeds and scallions. Mrs. P says I've been watching too many YouTube cooking shows

Hope everyone is having a happy AND SAFE 7/4 weekend !
-PH

 

[Slimpicker]

Okay, a little tip.

In a bag of these fries is a little packet called Liquid Gold....
I saved it and used it on 2 racks of ribs right before foil wrapping... it's pretty cool stuff.
nice and buttery and really helped the ribs not to burn or stick.

Wish they sold it by itself

 

[RustyJake]

Okay, a little tip.

View attachment 25578
In a bag of these fries is a little packet called Liquid Gold....
I saved it and used it on 2 racks of ribs right before foil wrapping... it's pretty cool stuff.
nice and buttery and really helped the ribs not to burn or stick.

Wish they sold it by itself

Wish we had that up here. All the Kinder's stuff I have tried has been good so far.
I am willing to keep trying more of their stuff. Maybe Wal-Mart up here will start carrying it. They have some of their rubs and sauces now

 

[RustyJake]

Reheated some pork panchetta that I made up a few weeks back


This is definitely the best way to reheat this. It was way better that the first meal from the roll I did up.

 

[Manannan]

Been busy on the Traeger recently with pork shoulder, pork ribs, beef ribs, rib roast and chicken but fancied trying something different.

Kippers are typically herring or other small oily fish (in this case mackerel) that are cleaned, butterflied / spatchcocked, brined and cold smoked. I have done them loads of times in the Bradley Smoker (only use this for cold smoking nowadays) then cook them in the kitchen oven. However I found that the purpose build 4 tray Bradley smoker rack holder fits perfectly in the Ironwood which took the cooking to another level. They can be eaten as is but all these went into a smoked mackerel pate for friends and family. Shows the versatility of the Traeger.

 

[RustyJake]

Been busy on the Traeger recently with pork shoulder, pork ribs, beef ribs, rib roast and chicken but fancied trying something different.

Kippers are typically herring or other small oily fish (in this case mackerel) that are cleaned, butterflied / spatchcocked, brined and cold smoked. I have done them loads of times in the Bradley Smoker (only use this for cold smoking nowadays) then cook them in the kitchen oven. However I found that the purpose build 4 tray Bradley smoker rack holder fits perfectly in the Ironwood which took the cooking to another level. They can be eaten as is but all these went into a smoked mackerel pate for friends and family. Shows the versatility of the Traeger.

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Love the Bradley set up you have there. Nicely done. My Bradley has fixed shelving, it'd be nice to have one like yours. My Bradley was my second smoker I ever got. Got a lot of use out of it. Still use it now, but mainly for smoking salt and spices.

 

[Slimpicker]

RustyJake, I had no idea you guys got almost 1.5 hrs more sunlight than I do.​

Today I'm at 14:44 hrs and you are at a horrible 16:03
(sorry for off topic I just had to be curious and I'm kinda shocked but it makes sense)