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What's cooking today? 🔥 Pics are necessary!

I put two spatchcock chickens and a bacon wrapped pork loin on my 780 pro this morning. As usual they turned out great. I also heated up something that not too many folks on here know about, hash. Here in South Carolina growing up near Columbia the old timers cooked hash in old cast iron wash pots. The ingredients change like the bbq sauces depending what area in the state you’re in. I’ve carried on the old tradition, I still use an old wash pot but instead of a wood fire like my ancestors I rigged up a lp gas burner. I use about 1/2 and 1/2 pork and beef along with a lot of onions, water and seasonings. The distinct flavors are the onions, vinegar and mustard. The meat is ground after it cools down. I know what you’re thinking!!! But you really wouldn’t believe how good it is unless you try it. We put it over rice, loaf bread or on a bun. I’m going to be cooking a pot of it soon so I will give more details when I do.
I want to thank all of you that’s served in our military, you don’t get the recognition you all deserve!!!
 

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Steak, elote and brussel sprouts
 

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Smoked a chicken for chicken tortilla soup
 

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Love tortilla soup! I could go for a bowl or two of that please
Same....I just pulled this one off the internet. Just of course cooked my chicken on the traeger as opposed to pan frying some breasts. Turned out good. Little more tomatoey than we are used to but still good.
 
Same....I just pulled this one off the internet. Just of course cooked my chicken on the traeger as opposed to pan frying some breasts. Turned out good. Little more tomatoey than we are used to but still good.
Please post a link; Tortilla soup is a new one for me ! Looks great ! Is it served cold or hot?
-PH
 
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Did another PULLED HAM, mustard base 'Cue Glue, Kinders Hickory Molasses rub, 150 till 165°IT, then added more 'Cue Glue, 1 cup water, cover in AL pan and set 300 till 205°IT, shut down, ham stays in the Traeger for an hour after shut down to rest.
then PULLED, easy peezy

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Ham and eggs breakfast

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Did another PULLED HAM, mustard base 'Cue Glue, Kinders Hickory Molasses rub, 150 till 165°IT, then added more 'Cue Glue, 1 cup water, cover in AL pan and set 300 till 205°IT, shut down, ham stays in the Traeger for an hour after shut down to rest.
then PULLED, easy peezy

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What cut of meat! An actual ham or pork shoulder ? Looks great! I just did another pulled pork and used my new vacuum sealer to save the left overs.
-PH
 
Back Bacon. Equilibrium dry brined for 2 weeks
Tried three types of sweeteners. Pure honey powder, maple flakes and brown sugar. Will be using the honey or the maple flakes again in place of brown sugar
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Maple
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Brown sugar
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Honey powder
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Thick cut for having in a bun
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What cut of meat! An actual ham or pork shoulder ? Looks great! I just did another pulled pork and used my new vacuum sealer to save the left overs.
-PH
It was an actual bone in cooked ham.
I use https://heygrillhey.com/smoked-pulled-ham/ as my guide.
I don't like apricot or jellys, I've used other mustard/sweet based products instead.
If you don't add something some what sweet, then it can get a bit salty on you.
I like https://www.braswells.com/product/Original-Brown-Sugar-Ham-Glaze

and Dr. Pete's Praline Mustard Glaze Best Seller
 
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