What's cooking today? 🔥 Pics are necessary!

Looks great
And I totally agree with you, it is so rewarding. If someone doesn't want start with or to do slab bacon, you can always start with Canadian Back Bacon from a loin piece.

I always cut off about 2 pounds and make pork belly burnt ends, and the rest turns into bacon.

Makes buying a pork belly all the more rewarding!
 
This is an inside Round beef roast. Not the most tender or marbled cut of beef.
Sous vide at 130°F for 18 hours. In the fridge overnight and on the smoker at 225°F until it came back up to 130°F internal.
This was so moist and tender, melt in your mouth. You'd think you were eating beef tenderloin
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This next one was my attempt at a cottage roll. I used a pork shoulder instead of the butt. The consistency and fat wasn't quite there for cottage roll. Great flavor and definitely not a loss
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I decided to smoke the other one today because I felt the other one had a ham like quality and texture.
That was the right choice, this turned out amazing as a smoked shoulder
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Sirloin tip roast.
I did it almost like a pot roast, except never covered it and I pulled it off at 140 degrees.
Pretty good for a tougher cut. It definitely did not feel like I was eating tenderloin like @RustyJake , but it was still delicious.
 

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As Mr. Rogers might say, "It's a beautiful day in the neighborhood!" with temperatures reaching 81F. Thus, I fired up the Ironwood. Three things went onto the top shelf with the cook temperature set to 200F.

1. A two pound meatloaf.
2. An 16 ounce NY strip steak
3. A sweet potato.

The steak and sweet potato will be for tonight's dinner. I plan to sear the steak on the Flat Iron griddle right before suppertime. We also have some fresh asparagus to cook on the griddle while the steak is searing.

The meatloaf will make us several meals, so most will go into the freezer. We used to cook meatloaf in a loaf pan in the oven, but it is so much better when you add smoke flavor.

meatloaf_steak.jpg
 
As Mr. Rogers might say, "It's a beautiful day in the neighborhood!" with temperatures reaching 81F. Thus, I fired up the Ironwood. Three things went onto the top shelf with the cook temperature set to 200F.

1. A two pound meatloaf.
2. An 16 ounce NY strip steak
3. A sweet potato.

How long did you let the sweet potato smoke for?
 
How long did you let the sweet potato smoke for?

It probably took 2 hours. Since the potato has its skin, I do not know how much smoke will be transmitted to the flesh. I let it cook until it was probe tender. If I had not used the aluminum potato spike, it might have taken longer to cook. At a higher temperature, it would have cooked considerably faster, but I wanted to do the steak low and slow.

The finished shortly before the potato. Then I turned the temperature up to 250F to finish off the meatloaf.

EDIT: When we ate the sweet potato, it was not quite as soft as I prefer. Apparently, the 200F cook temp was not sufficient. I since read an article that said sweet potatoes should reach a minimum internal temp of 205F. Next time, I will cook them at 220F.
 
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I did a butt/shoulder yesterday. I followed a meatchurch recipe that called for 275° until 165, then put it in a alum tray, add the goodies and foil it for the remainder of the time also at 275 until 205°. The bone popped right out, unfortunately I don't have a picture of the completely done shoulder...my wife promptly pulled it lol ETA..I guess I did take a pic of the finished product
 

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Love burgers on Traeger, so damn easy and such a UNIQUE flavor, use your fav rub
300° for as long as it take to reach about 150°IT, then 'pico' goes on top for 10 minutes, then cheese, do a shutdown while I prep everything inside... dig in
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I think the entire time I had my old Ironwood 650, we cooked burgers once. Now that I discovered the Traeger Burger rub, we've done it 3 times in the last month on the new Ironwood!


This was from a few nights ago. I tried cooking some cauliflower along with the burgers using the Traeger vegi rub. Everything came out great!

traeger-cauliflower-bugers.jpeg
 
Using this recipe as a guide only...

Got my 2 small doe front quarters... Put my sticky binder on and Fav Venison Rub from Hi Mountain


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On the Traeger @ 250° for little over 2 hours... (smoke tube was running also)


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Couple hours in and they were in the mid 150s IT...
Into the Turkey Roaster @ 300° for the long covered process of meat breakdown


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Ingredients added!!!

2 hours... Starting to fall off the bone!!


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3 hours process COMPLETE


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Let's EAT!!!


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This was AMAZING... next time no chipotle peppers, a little on the north side of too hot for the wife... She LOVED the meat.

I will make this again with no hesitation! Total was about 6 hours for the whole cook with prep and all.
 
Using this recipe as a guide only...

Got my 2 small doe front quarters... Put my sticky binder on and Fav Venison Rub from Hi Mountain


20230520_093054.jpg




20230520_093346.jpg



On the Traeger @ 250° for little over 2 hours... (smoke tube was running also)


20230520_094801.jpg



Couple hours in and they were in the mid 150s IT...
Into the Turkey Roaster @ 300° for the long covered process of meat breakdown


20230520_120140.jpg




20230520_120320.jpg




20230520_120443.jpg



Ingredients added!!!

2 hours... Starting to fall off the bone!!


20230520_144149.jpg



3 hours process COMPLETE


20230520_154713.jpg



Let's EAT!!!


20230520_160118.jpg




20230520_160122.jpg



This was AMAZING... next time no chipotle peppers, a little on the north side of too hot for the wife... She LOVED the meat.

I will make this again with no hesitation! Total was about 6 hours for the whole cook with prep and all.
Really nice!
I have an uncle that cooks whole deer in his pig pits. The low and slow with the smoke is amazing.
 
A few pork butts on. Have to refill the freezer from last winter. Will portion pack it when done for quick after-work meals and mac'n'cheese
Put them on last night and they are mid-stall now
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InkBird

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