2023 Smoking/Grilling/Cooking thread

[pitbulld45]

Pork loin 245* for 1 hour and 45 minutes

 

[KG1]

Pork loin 245* for 1 hour and 45 minutes

View attachment 304697
View attachment 304698

Looks perfect.

 

[Creedmoor]

I just finished my second meatloaf on the pellet, its much better than the first.
Its hard to tell, but its a three pounder.


Baby its cold outside...

 

[mikek]

Smoked Crappie, some with Everglades, some of voodoo

 

[d.kaufman]

Cold, rainy, crappy day so what better than a big pot of potato soup.

 

[littletommy]

I did a small pork tenderloin on my new Traeger today. I didn’t do any rub or other seasoning since the tenderloin was already seasoned. It smoked up great, but would have been better if it was one of the regular unseasoned tenderloins we normally buy. Oh well, I’m happy with it since it was my first time using the pellet grill.

 

[pitbulld45]

Smoked a tomahawk steak a few days ago

 

[mikek]

Cold, rainy, crappy day so what better than a big pot of potato soup.

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That soup looks real good

 

[tim87tr]

Brisket cooked today for UFC 294 Saturday morning brunch outside with the firepit and old school 55" plasma TV. Scrambled farm eggs made with real butter and heavy cream. Yum, I'm hungry already.



Also made some pork chop jerky the other day and dehydrated it on the top rack of the pellet smoker

Pork chop jerky recipe

Ever buy a whole hog and have too many pork chops? My solution was Jerky which turned out pretty good with a simple recipe I used for 8 chops cut into strips. Marinade for half gal ziplock: Found 48 hrs better than 24 on marinading. Simmer marinade on stove awhile to dissolve sugar and let...

www.indianagunowners.com

 

[tim87tr]

No pics but did pot roast In the Ninja foodi today. Been nothing but rain and cold all day.

I'm a big fan of the pressure cooking function. I take many of the fattier cuts of beef and pork and "pre-smoke" them on the pellet grill.

After the cuts are slightly thawed out enough to take on some good rub, I smoke them 2 or 3 hours on low smoke 160F. Then I vacuum seal them and refreeze. Works particularly well on cuts of meat that are nearing that one year mark in the freezer and you want to save them from freezer burn.

 

[d.kaufman]

Pot of chili for me and pot of cream of broccoli for the wife

 

[Creedmoor]

I put a chunk of Pork Belly on at noon.
I'll see how it works out this time.

 

[freekforge]

Don't have the time to smoke anything so I have some ribs in the oven. Watched a couple videos on it and they looked good so hopefully they turn out.

 

[Creedmoor]

Don't have the time to smoke anything so I have some ribs in the oven. Watched a couple videos on it and they looked good so hopefully they turn out.

Thats what I really like with a pellet grill, check it once an hour and go back into the shop and load. Just turned it at two hours.
Another hour and a few more degrees and in the foil for an hour. Damn it smells good.

 

[freekforge]

Thats what I really like with a pellet grill, check it once an hour and go back into the shop and load. Just turned it at two hours.
Another hour and a few more degrees and in the foil for an hour. Damn it smells good.
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Yea I need to get one just for the convenience. My cabinet smoker is a pita and needs constant babysitting.

Oven ribs turned out really good. Baby backs at 350 for 2 hours then did probably 10 minutes at 450 to set the sauce. No wrap or spritz and it was still really juicy.

 

[Creedmoor]

Yea I need to get one just for the convenience. My cabinet smoker is a pita and needs constant babysitting.

Oven ribs turned out really good. Baby backs at 350 for 2 hours then did probably 10 minutes at 450 to set the sauce. No wrap or spritz and it was still really juicy.

Sounds awesome,
I used to steam then in the oven and then brown them up at the end under the broiler.
They were always super tender.

 

[d.kaufman]

Pot of Italian beef today

 

[mike4sigs]

Meat loaf on the Weber Kettle tonight . Beef Gravy spread over the top late in the cook.

 

[Brandon]

No pictures, simple pork chops- salt and pepper. 2 cans of rotel (1 mild 1 hot) in a skillet, pork chops in... serve. Pretty simple and tasty.

 

[phylodog]

Decided to get this turkey out of the freezer before it was too late. Brined it overnight, spatchcocked it and smoked/grilled over indirect heat between 275*-325* until it was done. Cooked it with the ribcage down and the dark meat got done when the breast was still around 135* so I tented the dark meat with foil, flipped it and thankfully it finished up without drying out.