What's cooking today? 🔥 Pics are necessary!

[bigb56]

They came out great. I forgot to take pics till we had already eaten 2 of them and part of another. @RustyJake I know what you mean about feel, the more experience I get the less I rely on temperature probes. Seems any probes I leave in the meat will read high anyway so I wait out the time then open the lid and use a Thermopen. I also use a flat wooden toothpick which I saw someone use, it really tells you how tender the meat is.

 

[Joe Sky]

19.46lbs, cost $106.
Placed on smoker 11p Frli at 240 deg. Used combination of Pecan Shells and Bear Mtn Pecan.
Wrapped at 1030 Sat with 175 deg internal. Will post final, if I remember.

 

[bigb56]

19.46lbs, cost $106.
Placed on smoker 11p Frli at 240 deg. Used combination of Pecan Shells and Bear Mtn Pecan.
Wrapped at 1030 Sat with 175 deg internal. Will post final, if I remember.

I need to get a second shelf like that.

 

[IHMSAKIWI]

Tequila & Lime chicken thighs.

Nice enough but not as nice as I imagined. Did a 30 minute smoke before following the rest of the recipe.

My usual go-to for thighs is the Traeger recipe Mediterranean Sheet Pan chicken again with a pre-smoke on the thighs.

 

[RustyJake]

Tequila & Lime chicken thighs.

Nice enough but not as nice as I imagined. Did a 30 minute smoke before following the rest of the recipe.

My usual go-to for thighs is the Traeger recipe Mediterranean Sheet Pan chicken again with a pre-smoke on the thighs.

You had me at tequila

 

[Joe Sky]

19.46lbs, cost $106.
Placed on smoker 11p Frli at 240 deg. Used combination of Pecan Shells and Bear Mtn Pecan.
Wrapped at 1030 Sat with 175 deg internal. Will post final, if I remember.

 

[Joe Sky]

After wrapping at 1030, brisket reached 210 by noon, then I shut smoker down and let wrapped meatsit until 5. It was great.

 

[Hogan]

Joe Sky:
"Used combination of Pecan Shells and Bear Mtn Pecan."
Did you get a strong smoke flavour in the brisket form these pellets?
In your pix, there doesn't appear to be much rub on the brisket. Comment? (Nice smoke ring.)

 

[Joe Sky]

Joe Sky:
"Used combination of Pecan Shells and Bear Mtn Pecan."
Did you get a strong smoke flavour in the brisket form these pellets?
In your pix, there doesn't appear to be much rub on the brisket. Comment? (Nice smoke ring.)

Kept it simple, went with mustard, course black pepper, kosher salt. Wasn't looking for super smokey

 

[Joe Sky]

Kept it simple, went with mustard, course black pepper, kosher salt. Wasn't looking for super smokey

 

[FireTechMike]

I did kind of a copycat version of Disney’s Brined turkey leg. I brined some chicken drumsticks.

 

[RayClem]

I wish my wife liked chickken legs. She will only eat boneless, skinless chicken breasts. They do not have enough fat to do well on the Traeger. I have to keep basting them to keep them moist.

 

[Manannan]

I have dome many things in my Traeger but for some reason never done beef short ribs so this was my first attempt, just because I happened to have some available I used Holy Cow as a rub.

They came out absolutely sublime, not my words but those of my wife and sons! Maybe my first time but wont be the last!

 

[Joe Sky]

I have dome many things in my Traeger but for some reason never done beef short ribs so this was my first attempt, just because I happened to have some available I used Holy Cow as a rub.

They came out absolutely sublime, not my words but those of my wife and sons! Maybe my first time but wont be the last!

Ggrest

I have dome many things in my Traeger but for some reason never done beef short ribs so this was my first attempt, just because I happened to have some available I used Holy Cow as a rub.

They came out absolutely sublime, not my words but those of my wife and sons! Maybe my first time but wont be the last!

I have dome many things in my Traeger but for some reason never done beef short ribs so this was my first attempt, just because I happened to have some available I used Holy Cow as a rub.

They came out absolutely sublime, not my words but those of my wife and sons! Maybe my first time but wont be the last!

 

[Joe Sky]

Great looking ribs.
I've done beef Chuck Ribs once and found them to be very forgiving due to the cut as opposed to beef back ribs which are chewy.