What's cooking today? 🔥 Pics are necessary!

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Held together and turned out perfectly again
 
Lasagna cooked on Traeger

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I think this was the best I've ever eaten... used oven ready noodles, 2 layer, 3 meat layers, and lots of cheese.
 
Anyone try the Meat Church maple glazed salmon recipe yet? I may tonight. I'm just worried that a rub (like Deez Nuts or Honey Hog) along with the glaze will be too sweet. I normally use my gasser and do a cedar plank salmon with brown sugar and a few twists of fresh pepper, so I'm not scared of the sweet. I just don't want to fall into diabetic shock o_O ;).
-PH
 
Anyone try the Meat Church maple glazed salmon recipe yet? I may tonight. I'm just worried that a rub (like Deez Nuts or Honey Hog) along with the glaze will be too sweet. I normally use my gasser and do a cedar plank salmon with brown sugar and a few twists of fresh pepper, so I'm not scared of the sweet. I just don't want to fall into diabetic shock o_O ;).
-PH
Sounds too much for me, I'm pre-D and I wouldn't want my salmon to taste like candy.
I use Kinders Blackened and I have a couple other salmon rubs too, none have big sugar amounts.
OH, I'm sure the glaze method might taste good, but even the wife counts calories and lets me know when I'm too high in sugar or salt. All just IMO only tho
 
Sounds too much for me, I'm pre-D and I wouldn't want my salmon to taste like candy.
I use Kinders Blackened and I have a couple other salmon rubs too, none have big sugar amounts.
OH, I'm sure the glaze method might taste good, but even the wife counts calories and lets me know when I'm too high in sugar or salt. All just IMO only tho
Well as promised I cooked it tonight, and you know - it wasn't too sweet. I did just lightly dust the fish (Coho Salmon filets actually) with Honey Hog. Cooked it at 275°F for about 20 minutes. Then when it hit IT of 120° I glazed it with the butter/syrup glaze. Pulled it off with an IT of just over 130°F. Moist and with a hint of maple syrup.

PS: Also, since I only had a couple of smaller filets (1 # total) I halved the recipe for the glaze (1/4 stick of butter with 1/2 cup of syrup).

Worth trying.
-PH
 

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Well as promised I cooked it tonight, and you know - it wasn't too sweet. I did just lightly dust the fish (Coho Salmon filets actually) with Honey Hog. Cooked it at 275°F for about 20 minutes. Then when it hit IT of 120° I glazed it with the butter/syrup glaze. Pulled it off with an IT of just over 130°F. Moist and with a hint of maple syrup.

PS: Also, since I only had a couple of smaller filets (1 # total) I halved the recipe for the glaze (1/4 stick of butter with 1/2 cup of syrup).

Worth trying.
-PH
Looks really good. I may have to try that recipe. I was gifted some sockeye and coho salmon for some snack sticks I did up
 
Just a mid-week BBQ Traeger Spatchcock Chicken - one of our favorite recipes. The only deviation was I added 1 Tbsp of corn starch to the 1/4 C of Traeger Chicken Rub in hopes that it would crisp the skin more. Not so much I could tell. The bird came out great; nice 'n juicy and love the flavor of the rub and the Sweet Heat sauce. Anyway, I'll continue my quest for crispy skin...
-PH
 

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Just a mid-week BBQ Traeger Spatchcock Chicken - one of our favorite recipes. The only deviation was I added 1 Tbsp of corn starch to the 1/4 C of Traeger Chicken Rub in hopes that it would crisp the skin more. Not so much I could tell. The bird came out great; nice 'n juicy and love the flavor of the rub and the Sweet Heat sauce. Anyway, I'll continue my quest for crispy skin...
-PH
Oddly just this past weekend my buddy and I had this conversation because his is always crispy. He sent me this but I haven’t tried it, don’t know if my 780 will hit 450.
 
Oddly just this past weekend my buddy and I had this conversation because his is always crispy. He sent me this but I haven’t tried it, don’t know if my 780 will hit 450.
Thanks, I’ll give it a try next time!
-PH
 

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