Recent cooks...

[Triple C]

A few cooks from the farm the past couple of weekends. Started out with country breakfast. Went healthy and used coconut oil rather than lard in biscuits and gravy.


Sausage gravy


It ate pretty good.


Fired up the Traeger and put a small boston butt on bout 9:30 in morn. Set temp at 225 and let it go for bout 5 hours. Wrapped it in foil and cooked for another 2 hours until internal temp was pushing 200. This pic was after 5 hours and just prior to wrapping. Shame on me for not taking pics after it was finished. Had pulled pork sammiches with baked beans, slaw n tater chips.



Next evening was thighs n wings. They ate pretty good.




Had green beans, baked taters, slaw n maters for sides.

 

[Buckeye]

I'm hungry now

 

[Rickey]

I'm hungry now

Those pics will do it!

 

[Weasel]

Wow, looks amazing 3C!

 

[Keithw247]

Chicken wings and thighs are my favorite parts of the chicken...they are best for slow grillin!

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[Triple C]

Wow, looks amazing 3C!

Thx Weasel!

Chicken wings and thighs are my favorite parts of the chicken...they are best for slow grillin!
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Couldn't agree more! Went 40 years eating chicken breasts but don't eat em any more after I discovered thighs n wings on the grill.

 

[Triple C]

Latest update...Did a couple of cooks this weekend. Small butt and full rack of ribs on Saturday.




3.5 hours into cook I wrapped the ribs in foil and put the butt in foil pan and covered with foil.




Made for a tolerable meal...


Didn't have any breakfast sausage this morn so I thawed a pack of quail from last fall and boiled until tender. Shredded and set aside to make quail gravy.


Made for some fine gravy.


Worked up a batch of skillet biscuits.


Made for another tolerable meal.

 

[lakngolf]

That's some fine "tolerable".

 

[Kwood]

Did a pork shoulder in green egg. Tasty.


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[lakngolf]

Did a pork shoulder in green egg. Tasty.


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Details. We want details. What rub. Temp. Cook time. Looks great

 

[Kwood]

I have a homemade rub, but don't know the ingredients off top of my head. I prep the meat by trimming most the fat cap off, then I use olive oil to baste it and liberally sprinkled the rub.

I wrap it up and refrigerate it most the day. I always smoke these overnight so I put it on before bed.

I use a hardwood lump charcoal and soak apple and hickory chips. 11 hours at 235 degrees. I usually pull it at 175, wrap in heavy foil with about 1/4 cup of apple juice and then put it in at 300 degrees until I pull it with internal temp of 190-195 and I wrap in a towel and let it sit for an hour.

Pull it apart and eat with your favorite BBQ. I used Rufus Teague's touch o' heat.


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[Triple C]

Looks good Kwood!

 

[Kwood]

Backyard setup.


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[Triple C]

Kwood...That is one fine setup right there! Is that an ice maker on the left by any chance?

 

[Kwood]

No, actually a garbage can. Actually considered ice maker but I didn't want to deal with issues and water line. My favorite part is the commercial grade cooler. It's btw gas grill and green egg.

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[lakngolf]

Kwood...That is one fine setup right there! Is that an ice maker on the left by any chance?

Nice Kwood. Q in style

 

[Triple C]

Kwood...Like you style on the cooler! Been many a Bush and Bush Lite knocked back at deer camp.

 

[DrDirtNap]

Latest update...Did a couple of cooks this weekend. Small butt and full rack of ribs on Saturday.
View attachment 7000

View attachment 7001

3.5 hours into cook I wrapped the ribs in foil and put the butt in foil pan and covered with foil.
View attachment 7002

View attachment 7003

Made for a tolerable meal...
View attachment 7004

Didn't have any breakfast sausage this morn so I thawed a pack of quail from last fall and boiled until tender. Shredded and set aside to make quail gravy.
View attachment 7005

Made for some fine gravy.
View attachment 7006

Worked up a batch of skillet biscuits.
View attachment 7007

Made for another tolerable meal.
View attachment 7008

Triple C, how do you like the Treager? Appears to work well. I've been thinking about getting one.


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[Triple C]

Triple C, how do you like the Treager? Appears to work well. I've been thinking about getting one.


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Love the Traeger. Pretty much bomb proof for slow cooks. You can buy any kind of wood pellets from hickory to peach, depending on what you cook. For pork I like the hickory and poultry I like the fruit woods. Set temp and forget it. Throws out a lot of smoke. Temp settings range from Smoke setting which is below 180 to 450. I cook butts on 225 setting. Large cooking surface as well. Lots of good ones out there now. Traeger's one of the oldest around. Moved their manufacturing to China a few years ago. Mine's made in China. Well built and still going strong on it's 3rd year. For high end pellet grills google the Yoder Smokers. Lots of new ones now being made in U.S. by other manufacturers as well. Have yet to meet a pellet grill user than doesn't love the things.

 

[DocHolladay]

We sold Smoking Brothers pellet grills at work for a couple of years. Didn't sell but just a hand full in that time, but they had a demo that we could use. We used it more than the average consumer would and it is tough as nails. Once we quit selling the grills, we bought the demo and still use it. We found some pellets at Wally World that are a blend of wood and do a great job with anything we cook.

Here is something we tried and it turned out great....
What you need:
1. thick cut bacon from a butcher(store bought does fine)
2. sausage(store bought or home made)
3. favorite rub(use it on the bacon)
4. preferred pellet flavor

Set the grill to 225*
place sausage on bottom grate
place bacon on top grate above sausage(it drips on it)
Cook until done.
It takes about 1.5 hours(results vary)