What's cooking today? 🔥 Pics are necessary!

[RustyJake]

Sausage is all in the casing. Will dry in the fridge overnight and on the smoker tomorrow


42 dogs and 5 coils
Fried up what was left in the horn after stuffing, flavor and salt is perfect

 

[RustyJake]

On the smoker now


This is just a drying stage. Smoker fan is all that is running, just a smoke tube. This will run for about an hour and then the smoker will be set to 150°F. It is supposed to start at 130° and come up from there, but that's as low as the Yoder will go. It seems to work okay though.
I will add humidity to the chamber into the 2nd hour of heat

 

[RustyJake]

Getting some nice color
Added some humidity to the chamber with water pans and a towel and a humidifier injecting it from the probe port

 

[RustyJake]

So far, so good. The coils finished first because of being placed on the stack side of the grill.
Taste is good, but will mellow a bit as it blooms and develop overnight in the fridge

 

[Retinla53]

So far, so good. The coils finished first because of being placed on the stack side of the grill.
Taste is good, but will mellow a bit as it blooms and develop overnight in the fridgeView attachment 23454View attachment 23455View attachment 23458

Nice job!!

 

[Timmy]

So far, so good. The coils finished first because of being placed on the stack side of the grill.
Taste is good, but will mellow a bit as it blooms and develop overnight in the fridgeView attachment 23454View attachment 23455View attachment 23458

These look phenomenal! I really need to get this figured out and start making some!

 

[RustyJake]

These look phenomenal! I really need to get this figured out and start making so!

Thanks @Timmy
Definitely been enjoyable making the different sausages and snack sticks. Not all that difficult either. Plus, the mistakes are still edible.

 

[RustyJake]

SousVide and gas grilled duck breast

 

[RayClem]

SousVide and gas grilled duck breast
View attachment 23513View attachment 23511View attachment 23512

I am curious, why didn't you smoke the duck on your Ironwood?

I have never tried cooking duck, but wonder if I would like it.

 

[RustyJake]

I am curious, why didn't you smoke the duck on your Ironwood?

I have never tried cooking duck, but wonder if I would like it.

I have in the past, and will again in the future. Timing yesterday didn't allow for it. I didn't want the duck overcooked, so the SousVide was perfect for that control.
I cooked it to rare in the SousVide for 4 hours and then ice bath and refrigerator to cool up till dinner time. Then the gas grill on high until it hit 500 and seared the outside, especially the fat side. This brought the temperature up to medium-medium rare. Then a rest in foil. We like it medium to medium rare.
Duck is very good. Very moist and the texture is firmer than chicken. Definitely worth trying.

Duck: Taking Poultry to New Temperature Lows

Sure duck is technically “poultry”, but when it comes to cooking this aquatic fowl, traditional cooking techniques just won’t do.

blog.thermoworks.com

 

[Smokin In Bama]

Hey folks.

I have no idea where to post these pics but I thought people could use them. I have 8 different salts because I never took the time to figure out how to do the conversions. I also have brain farts when going from grams to Tbsps or tsps. I just came across these and saved them. I found it interesting that all salts are equal when the recipe calls for 1gram, the difference in measurement starts when the recipe calls for 2 grams. I will admit that I had no idea. I will wear these out

 

[FireTechMike]

Rosemary Orange Spatchcock Chicken.
Followed the recipe from the Traeger website and doubled it. Very tasty. As others on the website said it took longer to cook.

 

[Parrothead1809]

Rosemary Orange Spatchcock Chicken.
Followed the recipe from the Traeger website and doubled it. Very tasty. As others on the website said it took longer to cook.

This one is on my list for this Summer !
-PH

 

[Parrothead1809]

Amazing Chuck Roast !

First, this 4.8# roast looked great in the store - actually a farm not too far from us. Their meat is a bit pricy, but so far we have not been disappointed. Anyway, I cooked it like my brisket posted here with an injection and a S & P & Lawry's rub. As for technique, I used the HeyGrillHey Beef Chuck recipe. Started on the grill and then put in a tin on top of a bed of onions. Then when it hit 165°F, I covered it. When IT reached 190°F, I added the spuds and carrots which then cooked for another 80 minutes.

Here is my play-by-play:

• 08:45: On the Traeger @ 200°
• 10:45: Spritz
• Noon: IT: 118°F, Traeger bumped to 225°F
• 1:30PM: IT 137°F: Placed in Pan on top of onions w/broth back on Traeger @ 250°F
• ?:?? PM IT: 165°F - Plenty of liquid in pan; Wrapped tight in foil left Traeger @ 250°F
• 4:40PM: IT: 190°F - Added spuds and carrots,
• 6:10PM: IT: 203°F. Probe Tender. Off the grill wrapped on the counter.

The pictures don't do it justice. Amazing bark. Not too heavy on the pepper. And check out that smoke ring - a solid 1/4" - 1/2" (and yes, I pulled out a measuring tape ).

 

[Vetteman]

Don’t think we’re going to be cooking anything today. Snow last night and the power just went off.