Any Cooks Onboard?

[PatrickStapler]

Nice bark and smoke ring...
At what temp did you run it?

 

[JeffV8]

Nice bark and smoke ring...
At what temp did you run it?

200 deg for 10 hours then 275 deg until inside temp was 201 deg. I used meat church Holy Voodoo rub. This was with NO wrap.. The bark was delicious Total time 13 hours 44 min.
And I used first time a MEATER 2 plus temp probe.

 

[PatrickStapler]

I just received some MC Gospel and Holy Voodoo seasonings.

 

[PatrickStapler]

200 deg for 10 hours then 275 deg until inside temp was 201 deg. I used meat church Holy Voodoo rub. This was with NO wrap.. The bark was delicious Total time 13 hours 44 min.
And I used first time a MEATER 2 plus temp probe.

I’ve tried several ways over the years. Never with a wrap though. I coat them with yellow mustard then season. Like to let them rest for at least thirty minutes. I have found that if I just run the smoker at 250°F and leave it alone until it hits about 202°F it’s just about as good as any I have had…short of a true wood fired coal pit. In my mind there’s no better than true pit BBQ.

 

[dragoon]

@JeffV8 and @PatrickStapler
you dudes are waaaay past my pay grade !!

 

[PatrickStapler]

…I just like to play.

 

[PatrickStapler]

Alabama tomatoes and okra picked this morning…

 

[dragoon]

Alabama tomatoes and okra picked this morning…

Okra fried in bread crumbs ?? Panko ?? Condiments on that sandwich ??
Showed my paddock queen your photo and she wants to know when we’re heading your way !!

 

[JeffV8]

Alabama tomatoes and okra picked this morning…
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I like pickled okra.

 

[PatrickStapler]

Sandwich is fresh Publix sourdough with fresh tomato Dukes Mayo (the ONLY real mayo), salt and pepper. Okra is breaded with buttermilk enriched corn meal seasoned with paprika, cayenne, onion powder, and garlic powder…then salted as soon as it came out of the oil.

 

[302BOB]

I knew I liked Hagar The Horrible for some reason...BTW Happy Fourth Of July to everybody...get those grilles going if you can!!!....Also BTW, no Joey Chestnut at Nathan's hot dog eating contest today.He was banned for endorsing another brand of hot dog......you shouldn't bite the hand that feeds you, Joey.............

 

[PatrickStapler]

Started at 3:30 this morning. This is at about 7:30…

 

[Dave_W]

I knew I liked Hagar The Horrible for some reason

R.I.P. Dik Browne. Since you're in the area, Bob, I wonder if you ever saw his car parked on Boston Post Road in front of the Olde Post Tavern in Fairfield, where he was a regular for lunch. You couldn't miss it - a blue 1980's Lotus Esprit with the license plate HAGAR.

 

[PatrickStapler]

Progression…slid those bones out with my fingers.
Turmeric rice…black beans…guac…

 

[PatrickStapler]

Seasoned with Meat Church Texas Sugar…

 

[JeffV8]

Progression…slid those bones out with my fingers.
Turmeric rice…black beans…guac…
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What did you use for rub ? Looks really tasty. Nice bark. How long did you cook it?

 

[JeffV8]

Seasoned with Meat Church Texas Sugar…
View attachment 96728
View attachment 96729

Did you smoke the bacon ?

 

[PatrickStapler]

One butt was marinated overnight in mojo sauce and rubbed with a a blend from the butcher down the street. It’s mostly smoked paprika with a little bit of sugar. The other was coated in yellow mustard and Meat Church Gospel seasoning. I run the Traeger at 250°F unless it starts running hot then I’ll back it down to 225°F for a while. No wrap on the butts and they take about hour per pound.

I cook the bacon on the Traeger at 375°F. It takes about 20-25 minutes depending on thickness.

 

[KazarS197]

My turn to cook on vaca. Fresh creamed shrimp with kale over shells, ribeye, cesar salad and garlic bread from leftover buns.