What's cooking today? 🔥 Pics are necessary!

[Hogan]

Took it off the smoker at 119, then seared it on the gas grill. After resting while everything else cooked on the flat top it was about 138.

Viewing the pics: Rusty - you are an artist on the Q.

 

[RustyJake]

Smoked turkey for Easter supper (per SWMBO); tried something different this time. Wet brine for 24+ hr included apple juice. Pulled from the brine, rinsed, dried and into the fridge uncovered overnight. Then applied a butter slather and my soon-to-be-world-famous Turkey BAM rub and layered on some rashers of home-cured bacon. Started the smoke Sunday 8 AM using apple pellets. Then at 11 AM the blizzard hit and guests decided not to risk the drive. Oh well. 8 hr smoke to temp. Welder's blanket was soaked by the end. Sorry, no pics.
The meat was a bit drier that I had hoped (It was a frozen bird to start) but flavour was good - you could taste turkey in there and a very subtle background of apple. Bacon didn't seem to have an impact.
Lots of pot pies and sliced meat sandwiches coming up. And the dog ate good.

Sucks about that weather, one province over and we sat outside all day in sunshine, warmth and enjoyed opening up the gazebos for summer season

 

[RayClem]

Took it off the smoker at 119, then seared it on the gas grill. After resting while everything else cooked on the flat top it was about 138.

I am glad I asked. It was more involved than I first throught. It looks great.

Picanha is not something I see in the stores. GUGA of YT fame says it is the best cut of beef.

 

[RustyJake]

I am glad I asked. It was more involved than I first throught. It looks great.

Picanha is not something I see in the stores. GUGA of YT fame says it is the best cut of beef.

It is a very good roast. For me, it is up there with the prime rib roasts. Just a leaner cut of beef from the sirloin cap. Cooked right, it is very tender.
Most stores here don't carry them, Costco is about the only place I can find them here. Not there all the time, and usually sold in 2 packs along side the Tri-tips.

 

[Slimpicker]

HEY GUYS, ... SLIM HERE
Hope everyone is doing well
Yeah yeah yeah.... haven't posted in a while...

hahahaha

Anyway, BEST CHUCKIE I'VE EVER MADE, $22 and out of this word. (I spend that much at lunch everyday)

Cucumber/tomato salad, and diced potatoes with onions... Fantastic Sunday Brunch

Overnight at 200°... 230° in the morning till 205°IT, then foil wrapped and in cooler for 2 hours

 

[primeone]

Looks good! I need to give one of those chuckies shot.

 

[RustyJake]

HEY GUYS, ... SLIM HERE
Hope everyone is doing well
Yeah yeah yeah.... haven't posted in a while...
View attachment 26110

hahahaha

Anyway, BEST CHUCKIE I'VE EVER MADE, $22 and out of this word. (I spend that much at lunch everyday)

Cucumber/tomato salad, and diced potatoes with onions... Fantastic Sunday Brunch

Overnight at 200°... 230° in the morning till 205°IT, then foil wrapped and in cooler for 2 hours

View attachment 26111

View attachment 26112

View attachment 26113

Looks good....
but who's this new guy that just drops in to show off his meals
Nice to see you back on here.

 

[Slimpicker]

Looks good....
but who's this new guy that just drops in to show off his meals
Nice to see you back on here.

Exactly

I told Timmy recently, I call it LAZY, I cook something real good, so hungry by the time it gets done, I eat and forget pics!!!
Me and my Traeger have become so flawless at cooking everything now I don't really record or even make notes... I don't know what to call it besides lazy

 

[primeone]

I cook something real good, so hungry by the time it gets done, I eat and forget pics!!!

haha, that happens in our house a lot as well!

 

[RustyJake]

Definitely guilty of not taking pics and documenting cooks. Even more now with the flat top. Things happen pretty fast on there so not a lot of opportunities to take pictures. Then once it's done, totally blank about a finished Pic
But I do plan on getting back to smoking more this summer. Some sausage making too

 

[Slimpicker]

And for SUPPER, check out the size of these burgers!!!

 

[Slimpicker]

Almost first time ever, the bark on that Chuckie was so tasty and good that even leftovers were as if it just came off the pit

 

[Francis Ramey]

First ever steaks on Woodridge.
Did up some steaks on the Woodridge tonight
Two med rare, 1well done.
Traeger does s great job for those who doesn't to taste grill marks or charing.
I still prefer steaks done on a charcoal grill. My family doesn't mind a little charing or grill marks .

 

[RayClem]

First ever steaks on Woodridge.
Did up some steaks on the Woodridge tonight
Two med rare, 1well done.
Traeger does s great job for those who doesn't to taste grill marks or charing.
I still prefer steaks done on a charcoal grill. My family doesn't mind a little charing or grill marks .

People new to Traeger often think that it can do everything (smoke, bake, grill), but in reality, it only does the first two well. Even will GrillGrates, it does not get hot enough to sear.

 

[RustyJake]

Started a Montréal Smoked Meat and a Pastrami in a dry brine. Sit for the next two weeks working it's magic.


The store had portioned out the briskets to flat and points at the same price. Hard to believe that $7.99/lb is a good deal for them now.