What's cooking today? 🔥 Pics are necessary!

[RustyJake]

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)

Yeah, the summer solstice works in our favor. The further north you go, the more sunshine in the summer. Works the opposite in winter.
If you were up in Alaska, the sun barely sets before it starts coming up again in the summer, the land of the midnight sun. Winters are dismal with barely any daylight hours for them.

 

[Slimpicker]

Yeah, the summer solstice works in our favor. The further north you go, the more sunshine in the summer. Works the opposite in winter.
If you were up in Alaska, the sun barely sets before it starts coming up again in the summer, the land of the midnight sun. Winters are dismal with barely any daylight hours for them.

Yeah, that part I knew, I just didn't think the difference started until you got higher than where you are... meaning almost the same as the US border. But now I know Seattle is an hr longer than me. Interesting.

AND NOW RETURN TO OUR REGULARLY SCHEDULED POSTING

 

[Manannan]

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.

Cold smoking in the Bradley is perfect for cheese and salmon, also use it for traditional British back and streaky bacon, salt, spices and vegetables. This is my second one, over 20 years using them!

 

[RustyJake]

Picanha on the egg

Sat Jul 12 Picanha

Carne Asada rub (Costco)

share.fireboard.io

 

[Hogan]

My first foray into Beef Back Ribs
Local butcher had seriously thick racks on sale, so picked one up to try. Mustard/Worcestershire slather, then a pepper/Kinder Blend (SPG) rub. Smoked at 225 (hickory & pecan, plus a smoke tube) for 5 hr, then 2 hr wrap, one hr rest, and sliced it up.
Very nice bark and super tender. Will be doing that again.

 

[smokeyiowan]

You guys make me look bad with your fancy stuff. I just did some plain old ribs and beer can chickens.

 

[RayClem]

You guys make me look bad with your fancy stuff. I just did some plain old ribs and beer can chickens.

It does not have to be fancy. It just has to be good. There is nothing wrong with ribs and beer can chicken as long as you enjoyed consuming it.

I have never done a beer can chicken. I am cooking for my wife and I and she does not eat dark meat. Thus, I cook chicken breasts. When I do a chicken or turkey, the dark meat is saved for stew.

 

[Parrothead1809]

Some mid-week-ribs. This was one of the Costco racks of St. Louis Ribs. It was sitting in my freezer since I didn't use it earlier in the Summer. Honestly, not a bad rib - minimal trimming and I removed the membrane.

Rubbed with Meat Church Hickory
1:15 PM: On the smoker @ 225° for 3 hrs.
4:15 PM: Wrapped with apple juice and some butter; Smoker bumped to 250° for 90 minutes.
5:45 PM: Out of the wrap, sauced with a coat of Wegmans Bourbon
6:00 PM: Another thin coat of sauce, and bumped temp to 275°
6:15 PM: Final coat of sauce
6:30 PM: DINNER TIME !!!!

Beautiful mahogany color. Bark was great. Nice smoke ring. Tender. I just wished it had a more smokey flavor. Next time, back to the smoke tubes.

PS: Has anyone ever put ribs in a cold smoker and turned it on ala the 0-400 chicken wing technique? The Traeger definitely pushes out a ton of smoke when you first turn it on and it comes up to temp. I wonder if that would give anymore smoke flavor on the ribs?

Thanks,
-PH

 

[11111111111111111]

Smoked pork steaks.

 

[Hogan]

Pork Side Ribs last night. Added pepper to Blues Hog Sweet & Savory rub; 3 hrs @ 225 (smoke tube died after 20’), then into a foil boat, coated with House of Q Apple Butter, covered and cooked at 250 for 1 1/2 hr. Uncovered the ribs, and put 3 coatings of Motley Q Sticky Fixx over 45’ for a glaze @ 275. Nice bite and chew, excellent flavour. Porcine heaven. Shoutout to Parrothead1809 for the inspiration.

 

[RayClem]

Pork Side Ribs last night. Added pepper to Blues Hog Sweet & Savory rub; 3 hrs @ 225 (smoke tube died after 20’), then into a foil boat, coated with House of Q Apple Butter, covered and cooked at 250 for 1 1/2 hr. Uncovered the ribs, and put 3 coatings of Motley Q Sticky Fixx over 45’ for a glaze @ 275. Nice bite and chew, excellent flavour. Porcine heaven. Shoutout to Parrothead1809 for the inspiration.

I have used apple juice as part of the sauce for ribs, but I never considered apple butter. I always have apple butter on hand, so I will have to try it. Thanks!

 

[Hogan]

I have used apple juice as part of the sauce for ribs,

I just found a packet of "Spiced Apple Drink" that Costco used to sell. Will mix that in with Apple Butter on my next effort.

 

[RustyJake]

Finally back to smoking
Kielbasa and kielbadogs

Mon Aug 4 Kielbasa and Kielbadogs

Cherry and Oak pellet blend<br /> 30 minutes - drying (fan only)<br /> 1.5 - 2 hours smoke tube only<br /> 1 hour 150°F<br /> 1 hour 160°F<br /> 1 hour 170°F<br /> finish at 180°F until 160°F internal

share.fireboard.io

 

[jayjordan]

Overnight pork butt on Traeger Woodridge Pro with Smokin’ Pecan pellets. Just over 12 hours total cook time. Influenced by YT video of Heath Riles championship pork butt. Seasoned with Meat Church Hickory and Deez Nuts, as well as a dusting of 16 mesh black pepper.
I monitored temperature Thermoworks Smoke with air probe on top rack near the butt and another probe in the meat. This was first cook where the internal Traeger probe temperature and the Smoke probe temperature tracked within a couple of degrees for the entire cook.
The pulled pork currently being kept warm at 155 in new Breville Smart Oven Pro.

 

[Hogan]

Overnight pork butt on Traeger Woodridge Pro with Smokin’ Pecan pellets.

What did you think of the Smokin' Pecan pellets? (Assuming these were not the Smokin' Pecan SHELL pellets.)