TCG Grillers, smokers and red meat enthusiasts


SirMarco

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I did homemade burgers on the Traeger yesterday. Fuck man, where these good. Apple pellets gave it a crazy good outside and a nice smoke ring. Hands down the best burgers I've ever made. Cooked perfectly.

While shopping over the weekend, i picked up a bone in pork butt from Walmart. 8.8lbs and super nice looking. Not overly fatty that I'll need to trim a lot, if any. I think that is going on the T this weekend.
 

Flyn

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I smoked the two pork butts for the weekend. My family preferred the rubbed and injected butt on the right. I ate the salt and pepper, onion powder, garlic powder, paprika butt on the left. I thought it was really good, too. Would have been better with BBQ sauce but the the Keto friendly sauce I bought sort of sucked. Both of the butts are almost gone now. Won't need to freeze any.

 

Shawn1112

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Keto stuffed peppers coming along nicely. Time to cook them uncovered for a while so they brown up.



Finished product.

Whats the difference between regular stuffed peppers and keto?
 

MEATeorite

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Dry brined with SPG + freshly ground El Bustelo Miami based coffee and smoked with applewood. I've tried this in the past with mesquite and hickory. Too smokey IMO. Applewood lends a nice delicate smoke flavor that isnt too acrid and bitter. This turned into a nice flavor compilation, coffee flavor, and applewood smoke in background, medium rare cooked steak as foremost flavors.

Ill always rock ribeyes, sirloins, and NY strips of steak with just SPG, coals and medium rare. Never a disappointment. but this was a nice refresher on a normal cut of steak.
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Bru

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Grilled a pizza for the first time. Turned out great. 550 degrees for 10 minutes on a pre-heated pizza stone. Super quick, easy and summer approved. Not quite the smokiness of a brick oven but pretty dang good. Crispy crust but slightly doughy on the inside.

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b00sted

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Did some Texas-style ribs yesterday, they came out great. House ribs from the local butcher, which are just baby-backs with extra meat left on top. Seasoned with kosher salt and coarse-ground pepper, smoked at 250* with Oak wood. I ended up doing 3 hours on the smoke and 2 hours wrapped, which is usually too much for baby backs, but got these right to 200* and gave them a perfect bite(pulled apart with ease, but not falling apart).

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Flyn

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Today was sous vide day. I started a top round roast yesterday and cooked it at 133* for 26 hours.



I used the fond from browning the roast before sous videing it yesterday to make a red wine, beef broth reduction and added it to the juices and some caramelized onions today along with some more beef broth then reduced and strained it before serving. Made some green peppers to go with it.



Perfect medium rare. Super tender. I'd say it was good filet mignon tender. 26 hours for a 4 lb. roast was perfect. FYI, the roast was on sale for $3.49 lb.



The bun was 28 grams of carbs. I'm allowed 20 grams per day so I cheated just a little bit to have it. Man, it's hard to describe how good eating a bun was after 6 weeks of Keto diet.

 

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