What's on the smoker today?

[WildWill]

Last night's tri tip.
Tonight's dinner about to go on.

 

[WildWill]

Came out perfect.

 

[WildWill]

My boys 8th birthday today took him and some of his friends to Chuck E cheese for lunch. Told him I'd cook him whatever he wanted for our family dinner. He said he wanted me to smoke "the whole ribeye" (aka ribeye roast) my heart swells with pride. Putting it on at 250 degrees now. Will pull at 125 degrees and reverse sear on the propane grill.

 

[Keep on]

Ribs tonight

 

[WildWill]

 

[Dave N]

View attachment 273933

That boy is a genius! Happy damn birthday!

 

[Derek44]

Youngest daughter wanted pizza tonight. It’s not delivery it’s Di’giorno on the Traeger tonight

 

[Treeshark]

View attachment 273933

Wow. Home run.

That beauty, tri tip and ribs in the same week… if I lived with you I think I would be 500lbs and not even be embarrassed about it.

 

[jbaer]

Here are a few batches I've done this year.

 

[CPAjeff]

Turkey from last week.




Season salt, Creole seasoning, garlic, and butter.

 

[CPAjeff]

Another turkey breast from last week:

 

[millerkiller77]

Small ribe eye roast

 

[jbaer]

Wild turkey breast from today. Brined, seasoned, and onto the pellet grill

 

[millerkiller77]

Wild turkey breast from today. Brined, seasoned, and onto the pellet grill

Any way to up the smoke a bit?


Edit: looks really juicy, just curious how much smoke you gave it

 

[jbaer]

Any way to up the smoke a bit?


Edit: looks really juicy, just curious how much smoke you gave it

Definitely. I could have gone lower and more smoke for longer but we had stuff to get to tonight. I did 220 for an hour and 45 minutes to get smoke then cranked it up to 350 to bring it up to temp so we could eat before we had to leave.

The brine seemingly worked out well to keep it juicy even without the skin. I also brushed it in melted butter before I seasoned it up.

Wife approved and she doesn't even like turkey.

 

[PAGOAT]

Got a brisket on nice and early

 

[BackofBeyond]

Momma wanted elk back strap for dinner. Will smoke them to ~115 then give them a quick reverse sear. Quickly becoming my favorite way to cook venison.

 

[Dave N]

Did our last beef rib roast today. Never took a picture because it pretty much looked like every other one I've done!

 

[millerkiller77]

Philly cheese steaks tonight.
Smoked and reverse seared tri tip, toasted garlic butter Ciabatta buns, grilled onions, intertwined layers of provolone & havarti melted and served sloppy style.

 

[Wildabeest]

Philly cheese steaks tonight.
Smoked and reverse seared tri tip, toasted garlic butter Ciabatta buns, grilled onions, intertwined layers of provolone & havarti melted and served sloppy style.View attachment 275930View attachment 275931View attachment 275932View attachment 275933View attachment 275934

Looks amazing!