What's cooking today? 🔥 Pics are necessary!

This is the second time I have used Matt Pittman’s recipe for no wrap port butt. Bark is amazing!



Put a 12.5 lb pork butt on the Traeger Ironwood 650 Saturday evening at 225. 22 hrs later it hit 200 degrees. Used a heavy coating of Meat Church Honey Hog and light does of Honey Hog Hot.
 

Attachments

  • IMG_0248.jpeg
    IMG_0248.jpeg
    322.5 KB · Views: 7
  • IMG_0245.jpeg
    IMG_0245.jpeg
    242.6 KB · Views: 6
Last edited:
Did this last night for my son before he went back to school. 3-2-1 on the ribs and then about an hour and a half on the wings. View attachment 22803View attachment 22804View attachment 22805
Wings look good, I did this recipe (TRAEGER SMOKED WINGS) from the Traeger website and followed the directions and way too salty. I questioned myself about brining the wings 24 hrs. and should have listened to myself. I would think 2-4 hours would be sufficient. What recipe did you use? Ribs look good as well.
 
I'm on strike, to damn cold outside right now! Hopefully get out there soon.
Amen. I took the opportunity to cold smoke some cheese though
 
I'm on strike, to damn cold outside right now! Hopefully get out there soon.
About this time last January, the temperatures got up into the 40s F (around 5 C). I fired up the Traeger and replenished my freezer stock. This morning in Chicagoland the temperature is minus 5F (minus 20 C) and in the past week, it has been as low as minus 15 F (minus 26 C), My Traeger is covered with more than a foot of packed snow. The way things are going it is likely to be a couple of months before the snow is melted on my back deck to the point I could even consider doing an outdoor cook. Normally, I try to smoke a turkey or ham for Easter. This year, that occurs March 31. I am hoping the snow will melt by then. Until then, I will consume what I stocked in the freezer in anticipation of a hard winter.
 
I pulled out some pulled pork from the freezer that I vac sealed last Fall. Came out perfect. Made me want smoke more. Started planning my Super Bowl menu. 😂
I put grilled burgers I had previously frozen in VS bags into my SV last night, they also tasted great and juicy. Love that combination.
 
Pulled chicken last night. Absolutely so easy and extremely delicious. My wife and I have the kids and grandkids over every Wednesday for dinner and we tore up two chickens like we hadn’t eaten in days, lol. They was about 6lb. each and on sale for $.89 lb. I spatchcocked them, put some rub on and cooked on my pro 780 until they got to the high 160s in the breast. I hand pulled them, coated with my own homemade sauce and we put on buns then drizzled a little more sauce. So moist and flavorful not to mention a good but not overly smoky flavor.
 

Attachments

  • IMG_0904.jpeg
    IMG_0904.jpeg
    284.3 KB · Views: 6
  • IMG_0907.jpeg
    IMG_0907.jpeg
    290.2 KB · Views: 6
  • IMG_0911.jpeg
    IMG_0911.jpeg
    175.4 KB · Views: 6
The Traeger makes a great bird
 
I put grilled burgers I had previously frozen in VS bags into my SV last night, they also tasted great and juicy. Love that combination.

Although I routinely do this with steaks, pork chops and chicken breasts, I have never tried using Sous Vide with burgers. Thanks for the tip.
 
Wings look good, I did this recipe (TRAEGER SMOKED WINGS) from the Traeger website and followed the directions and way too salty. I questioned myself about brining the wings 24 hrs. and should have listened to myself. I would think 2-4 hours would be sufficient. What recipe did you use? Ribs look good as well.
Sorry for the super late reply. Managed to get the flu, bronchitis and something else...was down for the count. I just used some s & p, a little of a rub I made up and baking soda (i think). Dried the wings really good then just tossed them. I did the meat church voodoo and found that was WAY too salty (I'm not a big salt person anyway)
 
InkBird

Latest Discussions

Back
Top