What's cooking today? 🔥 Pics are necessary!

[CMTiger]

Been bad with pictures lately. Smoked turkey breast with black eyed peas and some rice concoction.

 

[RustyJake]

Did up a batch of Texas Hot Links. First time having these. Another reason I need to visit Texas!


The color will come back a bit after they bloom after the cold water bath they went into

 

[Parrothead1809]

Mid Week Meat Loaf ! Similar to my prior Meat Loaf Cook (https://www.traegerforum.com/threads/smoked-meatloaf.4085/). This time I sautéed the veg before putting in the meat batter. Used some of Malcoms "The BBQ Rub" in the mix as well as a coat of "The BBQ Sauce" near the end of the cook. Still took 3 hours @ 275°, but this time I planned on it. Pics below.
-PH

 

[Slimpicker]

This time I sautéed the veg before putting in the meat batter.

I do that too... I think it adds a different taste

 

[Sodaking27]

Small brisket.

 

[RustyJake]

Pichana, jalapeños stuffed with pulled pork and cheese and grilled cauliflower
Cooked on rhe ceramic grill and seared on the gas grill to finish

 

[CMTiger]

I used a little bit of everything today. Fried some corn tortillas to make chips for a Buffalo chicken dip, which I smoked a whole chicken and shredded it for, then cooked some little sliders on the griddle. Also baked some copy cat oatmeal cream pies but didn’t take a picture.

 

[Slimpicker]

Pichana, jalapeños stuffed with pulled pork and cheese and grilled cauliflower
Cooked on rhe ceramic grill and seared on the gas grill to finish
View attachment 22257View attachment 22259View attachment 22260View attachment 22261

From frozen or you bought local... Pichana???
Great job BTW

 

[RustyJake]

From frozen or you bought local... Pichana???
Great job BTW

Sirloin Cap, Costco here sells them in the fresh meats, two to a bag.

 

[FireTechMike]

Overnight Brisket

 

[FireTechMike]

Spatchcock chicken. Seasoned with Club House “Montreal Chicken”

 

[FireTechMike]

Pulled pork, bacon baked beans and jalapeño poppers.
Smoked 2 3.5lb MC honey hog seasoned pork shoulders uncovered at 225’ for about 3 hours and 165’ IT. Put them in a foil pan and added brown sugar, apple juice, butter and a little bit of leftover chicken broth. Covered the pan with foil and cranked it up 275’. The butts were 200ish degrees in about 3 hours and probe tender. Rested in a cooler while I smoked Jalapeño poppers right over my baked bean (with bacon added). The jalapeño drippings added a great flavour to the beans.