What's cooking today? 🔥 Pics are necessary!

[Hogan]

Had to fire up the Traeger yesterday to smoke some pork belly and magically make it bacon, so did lone rack of pork back ribs while I was at it. The belly coloured up beautifully on the Smoke setting, and this morning’s taste test proved it tasted as good as it looks. A noticeable maple flavour mixed with the savoury essence of the smoke. Home run.

The ribs were a very pleasant surprise, Trimmed the applied a rub of Killer Hog, Blues Hog Sweet & Savory, plus 1/4 t of cinnamon. Then a generous twist of pepper. On at 225 for 3+ hr to an IT of 181, then into a foil pan with light paint of Mitch Whomp mixed with some melted butter, then covered in foil, back on the Traeger for 2 hr.
A brief rest, then sliced the ribbed and served with a slaw. My wife rarely shows emotion about food, but exclaimed twice “Wow these are really good!”

Had to agree: My best yet.

 

[Francis Ramey]

It's all good, Slim - I was using some wood chunks that I got as a gift for the holidays. I believe they are from bourbon barrels and have a great odor. I alternated between a couple chunks and a handful of pellets until the tube was 80% full. I did discover that I initially had it packed too tight, and once loosened the contents and the tube was on it's side (I place it on the drip tray at the bottom of the Traeger) it did smolder consistently. I gave the ribs 2 hours with the tube, then pulled the tube.

At the 3 hour mark I wrapped them (my normal practice once they have the right color & feel). I think I just chickened out with the tube and didn't want to mess up my cook. Next time I'll commit for the entire 3 hours. I used to start ribs at 200° and progressively bump the temp up to 250°, but now use 250° for the entire cook. I know the Traeger produces more smoke at lower temps, but at 250 I know the cook will start at 1:00 pm and I can serve around 5:30-6:00 pm.

Question: I've been lighting the tube at the top (where you drop in the pellets and chunks), and place the smoldering tube on the drip tray so that the top is raised. Is that the normal practice, or should I be lighting closer to the bottom, which would be a bit more difficult but would allow the burn to creep up? I know, I'm probably over-thinking this...

Thanks for any advise,
-PH

I have always placed smoketube on the grill.
I can get about 5 and half hours out of smoke tube, i just leave it on until ribs are done.
Never gave it a thought to placing on drip tray.
I may have to try.

 

[RustyJake]

Family BBQ, overnight brisket on the yoder and pork butt overnight on the Kamado.
Homemade beans and some Mac'n'cheese

https://share.fireboard.io/ABA0F4

Still impressed how well the FireBoard controls the Kamado.

 

[Slimpicker]

Family BBQ, overnight brisket on the yoder and pork butt overnight on the Kamado.
Homemade beans and some Mac'n'cheese

https://share.fireboard.io/ABA0F4

Still impressed how well the FireBoard controls the Kamado.

This country needs BEEF back to affordable...

 

[RustyJake]

This country needs BEEF back to affordable...

Ours does as well. We are getting Australian grass fed beef 40% cheaper than we can get Canadian raised cattle. Something had to be fixed so that margin is shortened up a bit.
That brisket was around 8.50/lb and wasn't even AAA (our version of Prime). It was just a AA brisket (Select).
Meat is getting out of reach.

 

[RustyJake]

Deconstructed pot stickers and some chili crisp Shanghai noodles on the blackstone for dinner last night


And a little smoke in the air from the fires around us.

 

[RustyJake]

Rolling smoke on the Napoleon
Small beef tenderloin and some potatoes and peppers



Holding temp at 225° pretty well for a gas grill with no insulation and not sealed

 

[RustyJake]

And done

https://share.fireboard.io/917BD6

 

[Slimpicker]

And done
View attachment 26594View attachment 26595View attachment 26596

https://share.fireboard.io/917BD6

GREAT LOOKING MEAL...

 

[Slimpicker]

Deconstructed pot stickers and some chili crisp Shanghai noodles on the blackstone for dinner last night
View attachment 26578View attachment 26579View attachment 26580

And a little smoke in the air from the fires around us.

Tell me about these pot stickers... they are some of my FAV when I eat out

 

[RustyJake]

Tell me about these pot stickers... they are some of my FAV when I eat out

Lazy Pork Dumplings – Blackstone Products https://share.google/cY0EzfMRaA2KGjFmN

Pretty simple to make. Make a small meatball with some seasoned ground pork, put them in a skillet, or on the flat top, brown them a bit. Place a wonton wrapper over each and kind of 'pinch' them on the balls and then steam with some water

 

[Parrothead1809]

Baby Back, Baby Back, Baby Back.... These came out excellent. I think I broke the code with the smoke tube. Nice smoke ring. Definitely smokier then prior attempts....
The Details:

• We picked up the ribs at a PA Dutch Country Farmer's Market that opened close by. Very good looking rack - sorry I didn't get a pre-cook picture.
• Smoke tube was filled with wood chucks and pellets. The chunks were a gift that were used in bourbon barrels. Wonderful odor!! The pellets were the Costco brand.
• Rubbed top and bottom with Meat Church "The Gospel"
• Smoked @ 225° for 3 hrs; Spritzed w/Apple Juice a few times
• Wrapped with a little butter & apple juice and cooked for 90 mins @ 250°
• Glazed with Blues Hog Original. Just a single thin coat really.

Check out that smoke ring!!!!

PS: The pic of the smoke tube was when I pulled it from the Traeger and put the wrapped ribs back in. Looks like I didn't need to fill the tube; 50% would have been enough.

 

[Hogan]

Smoking a 15.3 lb brisket for crowd of a dozen. The usual beans, slaw, potato salad on the side, with ABTs and bruschetta as appetisers.
Trimmed the brisket, injected with broth, soy, 1/2 t V8 and Worcestershire, let it rest for an hour, then applied my magical Dec 6 rub, applied coarse pepper, then into the fridge uncovered over night.
Oak and pecan pellets. Let it warm to room temp for 3 hr, then started it @ SMK setting for 2 hrs (which produces about 165º chamber temp), then upped to 180º for an hour, then 225. (Lower temps = more smoke.) Spritzed with the remnants of the injection topped up with more Worcestershire every hour or so.
Started the cook at 10 Sat night (fat cap down); wrapped in paper @ 6 AM Sunday (IT of 165º, cap up) and back in on a foil boat till IT of 203º at 10:30. Wrapped all of it in more foil and set in a cooler with a towel to rest suppertime. 12 hr in the Traeger, then another 7 in the cooler box; 19 hr TT.
Served at 5:30 Sunday evening with a brushing of au jus and couple of dipping sauces on the side. A major success, and it was just the dress rehearsal for my wife’s bday in 3 weeks.

 

[bigb56]

Going to smoke some short ribs tomorrow. Planning to take them out of the fridge 1 hour prior then set the smoker at 225F and when IT reaches 175F will wrap in foil till 195-200F IT.

Appreciate any suggestions or how you do yours. This is my 3rd time for short ribs. Not using the Traeger for these but the Green Mountain which has infinite temperature control and heavy smoke compared to the Traeger.

 

[RustyJake]

@bigb56 I cook them like a brisket, so your instructions are pretty much what I do.
Finish temperature is by feel, looking for butter tender.