Whats on the Grill or Smoker?

[Dub11]

Ran out of room here and had to do thisOver here and after a while got some Alaskan cod to slide in there next to the bacon bird

 

[Jon1212]

View attachment 61242
Ran out of room here and had to do thisView attachment 61243Over here and after a while got some Alaskan cod to slide in there next to the bacon bird

What are the cuts of meat in the top picture? Brisket, and........?

 

[Dub11]

I think its was a chuck roast ? It was on sale and netted so I grabbed it. And I got a package from ya today

 

[USMC615]

View attachment 61242
Ran out of room here and had to do thisView attachment 61243Over here and after a while got some Alaskan cod to slide in there next to the bacon bird

Looking good!

 

[Dub11]

Thanks Jason first time this year for smoking. Past few warm days red flag fire danger and straight 25-30 mph wind

 

[srb08]

Not grilled or smoked, but this is what I made a couple days ago. Some cracklings from the bacon trimmings, I am munching on them as I type here. I love pork cracklings!

Outstanding!

 

[Dub11]

Sorry guys no after pics by the time I was pulling stuff off the kods were eating it as fast as I was cutting it

 

[USMC615]

Sorry guys no after pics by the time I was pulling stuff off the kods were eating it as fast as I was cutting it

Seen it happen with kids and adults around my place a thousand times. I'm sure it was some fine eats.

 

[srb08]

These went on the smoker earlier today. A couple of hunks of Corned beef that I've had in the fridge for a few days. The local grocery store had them on sale for $1.59lb last week.
Smoked at 225* until the internal temp hits 150, then steamed to to 193*, they might just eat.

 

[USMC615]

These went on the smoker earlier today. A couple of hunks of Corned beef that I've had in the fridge for a few days. The local grocery store had them on sale for $1.59lb last week.
Smoked at 225* until the internal temp hits 150, then steamed to to 193*, they might just eat.
View attachment 61398

I'm still at work and you starting the damn party without me...what are friends for! Looks fine Steve.

 

[bigbadbob]

Tried mine for the second time, got a rub recipe off the net,, was good a little salty, will adjust.

 

[PissRev]

Y'all are making me hungry!

 

[USMC615]

View attachment 61400 Tried mine for the second time, got a rub recipe off the net,, was good a little salty, will adjust.

Looking good...How long you had the Traeger 22?

 

[bigbadbob]

Looking good...How long you had the Traeger 22?

Received it at xmas, its at my cabin. From the good woman.
So used it once then. And last nite.
We both find it loud,, so its gonna be in the far corner of the deck.
Will be coming here more often now that the snow is ebbing,,,pouring right now,,40f
Will use it more now that we also figured out it doesnt care how cold it is out, I though it might take a lot longer to cook, but nope.

 

[USMC615]

Received it at xmas, its at my cabin. From the good woman.
So used it once then. And last nite.
We both find it loud,, so its gonna be in the far corner of the deck.
Will be coming here more often now that the snow is ebbing,,,pouring right now,,40f
Will use it more now that we also figured out it doesnt care how cold it is out, I though it might take a lot longer to cook, but nope.

The fan does have a slight little noise factor to it, but not too bad. My Traeger Pro 34 (big brother to yours) is the same way. I drown it out with a good dose of rock & roll. Lol

 

[srb08]

I'm still at work and you starting the damn party without me...what are friends for! Looks fine Steve.

Come on up, I'll save you one. These probably won't be ready until tomorrow morning. The steaming process will be low and slow. 200* max in the cabinet.
From the smoker, they'll rest an hour, then in the fridge to set, before slicing. Should make a righteous sandwich.

 

[USMC615]

Come on up, I'll save you one. These probably won't be ready until tomorrow morning. The steaming process will be low and slow. 200* max in the cabinet.
From the smoker, they'll rest an hour, then in the fridge to set, before slicing. Should make a righteous sandwich.

Sounds like a fine game plan Steve with the corned beef!

 

[srb08]

Here's a pic of the finished product. Fourteen hours total cooking time. Five hours on the smoker and nine hours of steam.

 

[USMC615]

Here's a pic of the finished product. Fourteen hours total cooking time. Five hours on the smoker and nine hours of steam.

View attachment 61579

That looks fine Steve!

 

[USMC615]

Traeger time!...three half chickens with a dry mix of Goya Adobo, Fiesta Garlic Pepper, Janes Crazy Mixed Up Salt, and table pepper rubbed on them. Gonna smoke these with a blend of Louisiana Grills New England Apple and CookinPellets 100% Hickory.